Chuchi's Restaurant
Last inspected: Mar 12, 2026
55
Score
Chuchi's Restaurant has been inspected 10 times since 2022. The most recent report on file is from Mar 12, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly five violations earlier in the record.
When inspectors have written things up, “in-use tongs stored on equipment door handle between uses” has been the most frequent reason, cited six times.
Compared to other Cape Coral restaurants (averaging 77), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
10
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over ready to eat tortilla chips in walk-in cooler. The owner moved the raw fish beside the raw beef in walk-in cooler. **Corrected On-Site**
08A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - No soap provided at handwash sink in kitchen.
31B-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed both bathroom doors not tight fitting.
32-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. Observed stand up reach-in cooler in kitchen gasket torn. **Repeat Violation**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs was removed from oven door. **Corrected On-Site**
10-20-4
55
Sep 15, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw calamari in reach-in cooler across from cook line. The owner moved the raw beef under the raw calamari. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
10-05-5
High Priority - Container of medicine improperly stored. Observed container of medicine Improperly stored on prep table in kitchen. The owner removed the box of Covid Tester from prep table. **Corrected On-Site**
41-07-4
Intermediate - Handwash sink not accessible for employee use at all times by container of water. The container of water was removed from handwashing sink in kitchen. **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Self-closing device on bathroom door disconnected/broken.
32-17-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Equipment in poor repair. Observed reach-in cooler across from cook line line gasket torn. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed bag of onions on floor in walk-in cooler. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
41
Mar 27, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw pork in walk-in cooler.
08A-20-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed roasted pork and orange rice in walk-in cooler not date marked. **Repeat Violation**
02C-02-5
Basic - Bathroom facility in disrepair. Observed handwashing faucets very lose in men's restroom.
32-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates and bowls not inverted above steam table.
24-05-4
Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed bag of onions on floor in kitchen.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
52
Nov 12, 2024
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 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 Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
37
May 28, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2024-03-25: **Time Extended** - From follow-up inspection 2024-05-28: **Time Extended**
36-34-5
95
Mar 25, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Sewage and Wastewater Properly Disposed
FL-27
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
70
Jan 24, 2024
Routine - Food
1 critical violation. 6 major violations. 2 minor violations.
View 9 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 apron while preparing food. Educated cook on not touching cloths or apron while engaging in food preparation. **Corrective Action Taken** **Warning**
12A-28-4
Intermediate - Food manager certification expired. 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-03-7
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
16-62-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice and beans and beef in walk-in cooler not date marked. **Warning**
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. **Warning**
43-08-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink beside stand up freezer turned off. **Repeat Violation** **Warning**
27-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
43
Aug 1, 2023
Routine - Food
1 critical violation. 6 major violations. 1 minor violation.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in reach-in cooler across from cook line. The operator moved raw chicken over raw chicken. **Corrected On-Site** **Warning**
08A-20-5
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 manager DBPR Form HR 5030-104. **Corrective Action Taken** **Repeat Violation** **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by dirty dishes. The operator removed dishes from hand washing sink. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
31B-02-4
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 the Employee Reporting Form. The owner printed out during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink shut off beside stand up freezer. **Warning**
27-16-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
45
Feb 20, 2023
Routine - Food
3 critical violations. 6 major violations. 6 minor violations.
View 15 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook not using gloves or utensils while engaging in food preparation. Educated cook on using gloves he washed hands and started using gloves while engaging in food preparation. **Corrected On-Site**
12A-09-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk-in cooler.
08A-20-5
High Priority - Nonfood-grade bags used in direct contact with food.
14-31-5
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 manager 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.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ground beef and mash potatoes in stand up reach-in cooler not date marked.
02C-02-5
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.
53B-14-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Dead roaches on premises. Observed 2 dead roaches under storage unit. The operator discarded, cleaned and sanitized area. **Corrected On-Site**
35A-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food in walk-in cooler.
08B-49-4
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 - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
26
Sep 26, 2022
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Sewage and Wastewater Properly Disposed
FL-27
Hot and Cold Water Available; Adequate Pressure
FL-25
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
43
Frequently Asked Questions
When was Chuchi's Restaurant last inspected?
The most recent health inspection at Chuchi's Restaurant on file is from Mar 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Chuchi's Restaurant?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited six times, more than any other issue at Chuchi's Restaurant.
How does Chuchi's Restaurant compare to other restaurants in Cape Coral?
Chuchi's Restaurant most recently scored 55 out of 100, which is lower than the Cape Coral average of 77.
Has Chuchi's Restaurant's inspection record improved over time?
No. Recent inspections at Chuchi's Restaurant have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Chuchi's Restaurant 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 Chuchi's Restaurant inspected?
Based on the inspection history on file, Chuchi's Restaurant is inspected around three times per year on average.
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