Cape Haze Tavern
Last inspected: Apr 16, 2026
43
Score
The health department has logged nine inspections at Cape Haze Tavern, the earliest from 2023. Cape Haze Tavern was last inspected on Apr 16, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited four times.
By comparison, the average Florida facility scores 72, putting Cape Haze Tavern on the weaker side. This restaurant has more on its record than most do.
9
Inspections
4
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet.
29-42-4
High Priority - Vacuum breaker missing at hose bibb next to the mop sink.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (70F - Cold Holding) at room temperature on the cook line. The operator stated the butter had been held for approximately 3 hours. The operator discarded the butter. Observed cooked onion (52F - Cold Holding); half and half (50F - Cold Holding); shredded cheese (50F - Cold Holding) in the reach in cooler at the entrance to the cook line. The operator iced the potentially hazardous foods for cooling. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (70F - Cold Holding) at room temperature on the cook line. The operator stated the butter had been held for approximately 3 hours. The operator discarded the butter.
01B-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed a broken ambient thermometer in the reach in cooler at the entrance to the cook line.
05-05-4
Basic - Bowl or other container with no handle used to dispense food. Observed a metal container with no handle used as a scoop for uncooked rice in the prep area. The operator removed the metal container from the rice. **Corrected On-Site**
14-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Grease on the ground and/or pad around grease receptacle leading towards a storm drain.
33-20-4
43
Aug 27, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on make line with food stains.
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed backside of reach in coolers soiled handles with some food debris on handles. **Repeat Violation**
23-24-4
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. Observed tuna being thawed in package without fish being removed or package being cut open to thaw.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line with groove marks on them. **Repeat Violation**
14-09-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed frozen ravioli being thaw slacked on counter. Observed operator place ravioli into reach in coolers soiled to complete thawing process.
06-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave in back prep room soiled with food debris.
22-08-4
Basic - Stored food not covered. Observed meatballs in reach in coolers soiled at without covering on container.
08B-12-5
67
Apr 30, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with food debris on it, put away clean. Observed cutting boards on line with food stains on them, in kitchen.
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed on line, on reach in coolers, food debris on back side of handles.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting boards in kitchen, on line.
14-09-4
Basic - Equipment in poor repair. Observed torn gasket in reach in cooler in kitchen.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in bar, reach in gasket with food debris on it.
23-03-4
74
Oct 29, 2024
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed some build up on can opener blade. Observed employee cleaning, and sanitizing can opener. **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line with some food debris on it. Observed chef cleaning and sanitizing gaskets **Corrected On-Site**
23-03-4
Basic - Single-service articles improperly stored. Observed coffee filters not in a protective container. Observed operator put coffee filters in a closed container. **Corrected On-Site**
25-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple grooves in cutting boards.
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine shield with some black mold like substance. Observed employee cleaning and sanitizing shield. **Corrected On-Site** **Repeat Violation**
22-20-5
74
Sep 11, 2024
Complaint Full
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at back exterior of establishment hose bibb.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at prep table.
22-02-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed buttermilk not date marked at prep area Reach in Cooler. Operator date marked the food item. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple food items not date marked kitchen Reach in Cooler.
02C-02-5
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can at prep area handwash sink.
33-38-4
Basic - Plumbing system in disrepair. Observed cold side of water faucet inoperable at ware washing area handwash sink.
29-08-4
47
Apr 19, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes 111F at steam table. Operator corrected the food item to a minimum of 165F or above at stove. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter 72F at wait station. Operator discarded the food item. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumping water at wait station handwash sink. Educated the employee and operator.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled behind soda nozzles at wait station.
23-03-4
43
Dec 12, 2023
Routine - Food
1 critical violation. 6 major violations. 2 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
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
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
27
May 25, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Toilet Rooms Maintained
FL-53
Food Obtained from Approved Sources
FL-11
67
Apr 12, 2023
Routine - Food
2 critical violations. 5 major violations. 2 minor violations.
View 9 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. Observed 0ppm on test strip at bar Dish Machine. Operator stopped washing the containers at bar Dish Machine. The establishment will wash the glass cups at kitchen Dish Machine. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes 101F and dairy 54F at prep table next to Make Table at kitchen. Operator placed in cold holding units immediately to cool down. Emailed Time as a Public Health Control Information sheet and written procedure. **Corrected On-Site**
03A-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.
11-27-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
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/. Person in Charge, John Ellis. Daniel Kyle. Food safety certified manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-02-5
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.
11-26-1
Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs at oven handles at cookline. Operator removed the tongs. **Corrected On-Site**
10-20-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour container at cookline.
02D-01-5
41
Frequently Asked Questions
When was Cape Haze Tavern last inspected?
The most recent health inspection at Cape Haze Tavern on file is from Apr 16, 2026. The public record contains nine inspections in total.
What is the most common violation at Cape Haze Tavern?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Cape Haze Tavern.
Has Cape Haze Tavern's inspection record improved over time?
Results have been roughly steady. Inspections at Cape Haze Tavern have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Cape Haze Tavern 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 Haze Tavern inspected?
Based on the inspection history on file, Cape Haze Tavern is inspected around three times per year on average.
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