Cape Harbour Oyster Bar & Grill
Last inspected: Mar 26, 2026
52
Score
Inspectors have visited Cape Harbour Oyster Bar & Grill eight times, with records going back to 2022. On Mar 26, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to six violations per visit.
“Equipment in poor repair” accounts for the largest share of issues, appearing four times across the record.
By comparison, the average Cape Coral facility scores 77, putting Cape Harbour Oyster Bar & Grill on the weaker side. There are enough flags in the record to merit a second thought.
8
Inspections
1
Critical latest
3
Major latest
4
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In cooks line reach in cooler four 8 oz packages of reduced oxygen packaging sea bass labeled to removed from packaging prior to thawing, fully thawed and still under reduced oxygen packaging
01B-13-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Two line cooks, four servers and a bartender working with food and no certified food manager is present.
53A-05-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ledyne (issued 08-25-2022), is expired. **Warning**
53B-14-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Jackson, is person in charge and does not have proof of food managers training.
53A-01-7
Basic - Bowl or other container with no handle used to dispense food. Ramekin used as scoop in salsa. Operator removed and discarded **Corrected On-Site**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In cooks line reach in cooler four 8 oz packages of reduced oxygen packaging sea bass labeled to removed from packaging prior to thawing, fully thawed and still under reduced oxygen packaging
06-09-1
Basic - No handwashing sign provided at a hand sink used by food employees. In unisex restroom.
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Partial bottle of water in reach in cooler. Operator removed and discarded.
12B-13-4
52
Oct 15, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter with garlic (76 F - Cold Holding) per operator prepared less than 2 hours prior. Operator,placed in refrigerator to cool.**Corrective Action Taken** **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Scalloped potatoes, per operator prepared on 10-9-25 and not date marked
02C-02-5
78
Mar 12, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink bar used as dumping sink. Educated operator to only use handwashing sink for handwashing only. **Corrective Action Taken**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable on cook line.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Equipment in poor repair. Observed walk-in cooler gasket torn. **Repeat Violation**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp and raw fish thawing sink.
06-01-5
67
Aug 28, 2024
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed raid insect spray on prep table across from deep freezer. The manager removed household chemicals from establishment. **Corrected On-Site**
41-05-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed the owner Employee Reporting Form HR 5030-103 for Manager. **Corrective Action Taken**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken wings in walk-in cooler not date marked.
02C-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed owner the Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled across from cook line. **Repeat Violation**
22-02-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware utensils stored upright above cook line.
24-18-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Equipment in poor repair. Observed walk-in cooler gasket torn. **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair.
36-17-5
45
Dec 12, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
55
Aug 22, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
47
Mar 21, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed roasted chicken over raw shrimp and raw grouper in walk-in cooler. The manager moved roasted chicken to another shelf in walk-in cooler. **Corrected On-Site**
08A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed manager DBPR Form HR 5030-103. **Corrective Action Taken**
11-26-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed manager DBPR Form HR 5030-104. **Corrective Action Taken**
11-27-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. Observed reach-in cooler gasket torn beside cook line.
14-11-5
Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Educated on cleaning and sanitizing between contact with different raw animal and food products. **Corrective Action Taken**
08B-23-5
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. The knifes was removed from in between equipment. **Corrected On-Site**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw scallops thawing in standing water.
06-01-5
50
Aug 31, 2022
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - 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 set up 3 compartment sink. **Corrective Action Taken** **Warning**
22-41-4
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. Educated operator on proper hand washing. **Corrective Action Taken** **Warning**
12A-28-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers over raw clams and raw mussels in walk-in cooler. The cook moved raw hamburgers to another shelf in walk-in cooler. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw sea bass (46F - Cold Holding); raw red fish (48F - Cold Holding); raw mahi (48F - Cold Holding) in reach-in cooler across from reach-in freezer. The cook placed all items on ice. Observed chicken wings 47F in reach-in cooler beside mop sink. The cook discarded chicken wings. **Corrected On-Site** **Warning**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Equipment in poor repair. Observed reach-in cooler gasket torn beside mop sink. **Warning**
14-11-5
Basic - Hole in or other damage to wall across from walk-in cooler. **Warning**
36-24-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected. **Warning**
25-06-4
32
Frequently Asked Questions
When was Cape Harbour Oyster Bar & Grill last inspected?
The most recent health inspection at Cape Harbour Oyster Bar & Grill on file is from Mar 26, 2026. The public record contains eight inspections in total.
What is the most common violation at Cape Harbour Oyster Bar & Grill?
Across the inspection record, “equipment in poor repair” has been cited four times, more than any other issue at Cape Harbour Oyster Bar & Grill.
How does Cape Harbour Oyster Bar & Grill compare to other restaurants in Cape Coral?
Cape Harbour Oyster Bar & Grill most recently scored 52 out of 100, which is lower than the Cape Coral average of 77.
Has Cape Harbour Oyster Bar & Grill's inspection record improved over time?
Yes. Recent inspections at Cape Harbour Oyster Bar & Grill have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Cape Harbour Oyster Bar & Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cape Harbour Oyster Bar & Grill inspected?
Based on the inspection history on file, Cape Harbour Oyster Bar & Grill is inspected around two times per year on average.
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