Burnt Store Tavern
Last inspected: Dec 2, 2025
70
Score
Public records show eight inspections at Burnt Store Tavern stretching back to 2022. On Dec 2, 2025, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
The most common issue across all inspections has been “accumulation of black/green mold-like substance”, showing up four times.
By comparison, the average Cape Coral facility scores 77, putting Burnt Store Tavern on the weaker side. Nothing in the record is alarming, but there's room to improve.
8
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Dec 2, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken wings over raw grouper filets in reach-in cooler beside deep frier. The manager moved the raw grouper filets to other side of reach-in cooler. **Corrected On-Site**
08A-20-5
Basic - In-use tongs stored on equipment door handle between uses. The manager removed tongs from oven door. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Equipment in poor repair. Observed reach-in cooler beside deep frier gasket torn.
14-11-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. The manager cleaned ice machine during inspection. **Corrected On-Site**
22-20-5
70
Jul 30, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cooks return to cook line from other tasks replacing sauces and putting stock away placed on gloves without washing hands starting preparing food. Educated cooks to always wash hands when moving from one assignment to the next before coming back to cook line for food preparation. **Corrective Action Taken**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over ready to eat chicken wings in reach-in cooler in kitchen beside deep frier. The operator removed the container of raw to bottom shelf beside chicken wings. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink on cook line being used as a dump sink. Educated operators to only use handwashing sinks for handwashing only. **Corrective Action Taken**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. The operator replaced paper towels in paper towel dispenser. **Corrected On-Site**
31B-02-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - In-use tongs stored on equipment door handle between uses. The tongs was removed from oven door. **Corrected On-Site**
10-20-4
50
Jan 6, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator touch shirt and pants while engaging in food preparation on cook line. Educated operator in proper handwashing and not touching cloths while preparing food. **Corrective Action Taken**
12A-28-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing in standing water in 2 compartment sink. Educated operator raw products cannot be thawing in standing water. **Corrective Action Taken**
06-01-5
78
Jul 17, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
74
Dec 4, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook wiping hands on shirt while engaging in food preparation. Educated cook on not touching cloths or aprons while engaging in food preparation. **Corrective Action Taken**
12A-28-4
Intermediate - Spray bottle containing toxic substance not labeled. **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gaskets torn.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
67
Jul 19, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cole Slaw (48F - Cold Holding) in reach-in cooler across from cook line. The cook moved Cole slaw into walk-in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 cracked eggs in egg carton in walk-in cooler. The manager discarded cracked eggs. **Corrected On-Site**
01B-14-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler across from cook line ambient temperature 49F.
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several open drinks on prep tables.
12B-07-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on floor in kitchen.
21-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
43
Jan 23, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
58
Sep 19, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
61
Frequently Asked Questions
When was Burnt Store Tavern last inspected?
The most recent health inspection at Burnt Store Tavern on file is from Dec 2, 2025. The public record contains eight inspections in total.
What is the most common violation at Burnt Store Tavern?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited four times, more than any other issue at Burnt Store Tavern.
How does Burnt Store Tavern compare to other restaurants in Cape Coral?
Burnt Store Tavern most recently scored 70 out of 100, which is lower than the Cape Coral average of 77.
Has Burnt Store Tavern's inspection record improved over time?
Results have been roughly steady. Inspections at Burnt Store Tavern have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Burnt Store Tavern means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Burnt Store Tavern inspected?
Based on the inspection history on file, Burnt Store Tavern is inspected around two times per year on average.
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