D.I.Y. Yogurt
Last inspected: Nov 19, 2025
61
Score
Inspectors have visited D.I.Y. Yogurt eight times, with records going back to 2022. On Nov 19, 2025, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have held steady across recent visits, averaging around eight violations each.
Looking across the full record, “no soap provided at handwash sink at cook line” is the recurring theme, flagged five times.
By comparison, the average Cape Coral facility scores 77, putting D.I.Y. Yogurt on the weaker side. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
3
Major latest
1
Minor latest
Inspection History
Nov 19, 2025
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Toxic substance/chemical improperly stored on top of dishmachine and near food items. Operator removed chemicals. **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line and in dishwash area. Educated operator on the importance of having paper towels. Operator placed paper towels at hand wash sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink at cook line. Educated operator on the importance of having soap. Operator placed soap at hand wash sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Observed: Handwash sink not accessible for employee use at all times. Observed hand wash sink in dishwash area blocked by mop bucket. Operator removed mop bucket. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food stored on floor in walk in freezer.
08B-47-4
61
Aug 13, 2025
Routine - Food
5 major violations. 5 minor violations.
View 10 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in dishwash area blocked by mop bucket. Operator removed mop bucket. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at cook line used to store dish rack. Educated operator on hand wash sink only. Operator removed dish rack. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Educated operator on the importance of having paper towels. Operator placed paper towels at hand wash sink.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink at cook line. Educated operator on the importance of having soap. Operator placed soap at hand wash sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Bowl or other container with no handle used to dispense salt. Operator removed cups. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Educated operator on having current license. **Repeat Violation**
50-09-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at cook line. Educated operator on the importance of having hand wash sign. Operator placed sign at hand wash sink.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
31B-04-4
47
Dec 12, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat milk and juice in walk in cooler. Educated operator on proper separation of raw eggs. Operated placed raw shell eggs in proper location. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled containers stored in hand wash sink at cook line. Educated operator on hand wash sink only. Operator removed items. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line. Educated operator on importance of having paper towels at hand wash sink. Operator placed paper towels at hand wash sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand wash sink at cook line. Educated operator on importance of having hand soap at hand wash sink. Operator placed soap at hand wash sink.
31B-03-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food stored on floor in walk in freezer.
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at cook line. Educated operator on importance of having hand wash sign at hand wash sink. Operator placed sign at hand wash sink. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen raw chicken, raw beef, and mashed potatoes thawing at room temperature.
06-01-5
50
Sep 13, 2024
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat milk and juice in walk in cooler. Operated placed raw shell eggs in proper location. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink. Hand wash sink at cook line. Educated operator on importance of having hand soap at hand wash sink. Operator placed soap at hand wash sinks.. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Educated operator on importance of labeling bottles. Operator labeled bottles. **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at bar blocked by vacuum cleaners and mops. Educated operator on importance of having hand wash sink unblocked. Operator removed vacuum cleaners and mops. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled containers stored in hand wash sink at cook line. Operator removed items. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line. Educated operator on importance of having paper towels at hand wash sink. Operator placed paper towels at hand wash sinks.. **Repeat Violation**
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at cook line. Educated operator on importance of having hand wash sign at hand wash sink. Operator placed sign at hand wash sink. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on top of dishmachine. Operator removed employee beverage. **Corrected On-Site**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. Observed box of pineapple on floor in walk in cooler.
08B-47-4
Basic - Working containers of food removed from original container not identified by common name. Salt and granola container.
02D-01-5
43
Mar 26, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
37
Dec 21, 2023
Food-Licensing Inspection
1 major violation. 2 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Toxic Substances Properly Identified, Stored, Used
FL-32
Approved Thawing Methods Used
FL-31
70
Mar 16, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : 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/. Observed National Registry of Food Safety Professionals manager certification expired for Kelly Munson on 01/05/23. **Warning** - From follow-up inspection 2023-03-16: Observed operator had to rescheduled to take manager certification exam due to illness. **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. 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** - From follow-up inspection 2023-03-16: Observed operator had to rescheduled to take manager certification exam due to illness. **Time Extended**
53A-07-6
Basic - - From initial inspection : Basic - No hot running water at mop sink. **Warning** - From follow-up inspection 2023-03-16: **Time Extended**
27-10-4
78
Sep 15, 2022
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Creamsicle yogurt mix 45F land cake batter yogurt mix 60F cold hold. Stop Sale on cake batter yogurt mix. Operator called owner to turn down temperature of yogurt machines. **Corrective Action Taken**
03A-02-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Basic - Floor soiled/has accumulation of debris underneath yogurt machines.
36-73-4
Basic - Ice buildup in gelato reach-in freezer and buildup of ice around yogurt machine dispensing nozzles.
14-69-4
Basic - No hot running water at mop sink.
27-10-4
Basic - Standing water or very slow draining water in handwash sink.
29-20-5
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed buildup of maintenance equipment that may interfere with proper cleaning of establishment. **Repeat Violation**
42-03-5
50
Frequently Asked Questions
When was D.I.Y. Yogurt last inspected?
The most recent health inspection at D.I.Y. Yogurt on file is from Nov 19, 2025. The public record contains eight inspections in total.
What is the most common violation at D.I.Y. Yogurt?
Across the inspection record, “no soap provided at handwash sink at cook line” has been cited five times, more than any other issue at D.I.Y. Yogurt.
How does D.I.Y. Yogurt compare to other restaurants in Cape Coral?
D.I.Y. Yogurt most recently scored 61 out of 100, which is lower than the Cape Coral average of 77.
Has D.I.Y. Yogurt's inspection record improved over time?
Results have been roughly steady. Inspections at D.I.Y. Yogurt have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at D.I.Y. Yogurt 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 D.I.Y. Yogurt inspected?
Based on the inspection history on file, D.I.Y. Yogurt is inspected around three times per year on average.
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