Scoops and Slices

5400 Plantation Rd, Captiva, FL 33924 · Permanent Food Service · License 4606034

A
Grade A
Safety score 94 of 100
Latest visit: Sep 2, 2026

What drove the grade

Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.High priority · fixed on the spot · 2 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 2 routine inspection
    1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 1 basic
    -6
  • Safety score94

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

3 violations found
  1. First visitSep 2, 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.

    3 violations found:

    • 1 High priority
    • 1 Intermediate
    • 1 Basic
    What the inspector cited

    High priority1

    • Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.

      Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 000ppm); operator replaced quaternary sanitizer to achieve: Triple Sink (Quaternary 200ppm)

      Fixed on the spot

    Intermediate1

    • Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using quaternary sanitizer at three-compartment sink/warewashing machine or wiping cloths.

      Observed operator correct violations in order to meet inspection standards.

      Fixed on the spot

    Basic1

    • Code 12, Handwashing and hygienic practices: Employee eating / drinking in a food preparation or other restricted area.

      Employee drinking from open beverage on front prep counter. Observed operator correct violations in order to meet inspection standards.

      Fixed on the spot

    Official report, on the Florida DBPR website

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.

Most cited

Handwashing and hygienic practices1
Dishwashing facilities and test kits1
Food-contact surfaces clean and sanitized1