Two Meatballs in the Kitchen
1403 Cape Coral Pkwy E, Cape Coral, FL 33904 · Permanent Food Service · License 4607397
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 22 complaint inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 9 basic (3 repeats)-25
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked peppers 47°F cold hold less than 4 hours at pizza prep station. Educated operator on maintaining temperatures at 41°F or below. Operator double panned foods with ice.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm at bar. Operator changed sanitizer. Operator will use work dish machine in kitchen until dish machine at bar is fixed.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed handwash sink in back food prep area blocked by sanitizer bucket. Operator removed bucket.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic9
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed boxes of frozen meats stored on floor underneath shelving in walk. In freezer. Educated operator on importance of storing food off of floor.
Repeat violation
Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler.
Educated operator on proper storage of employee food. Operator placed employee food on bottom shelf.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use ice scoop stored on top of ice machine between uses.
Operator removed ice scoop.
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
Educated operator on proper storage of knives. Operator removed knives.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Operator removed beverage.
Fixed on the spot
Opened employee beverage container in a cold holding unit with food to be served to customers.
Operator discarded employee beverage.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
Soup station. Operator corrected utensils.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable in front of walk in cooler.
Wall soiled with accumulated dust behind ice machine.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.