El Patio on the Cape
Last inspected: Nov 13, 2025
43
Score
Inspectors have visited El Patio on the Cape nine times, with records going back to 2022. On Nov 13, 2025, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
When inspectors have written things up, “ready-to-eat” has been the most frequent reason, cited five times.
Compared to other Cape Coral restaurants (averaging 77), there's room to close the gap. The pattern in the record is worth a careful look.
9
Inspections
2
Critical latest
3
Major latest
5
Minor latest
Inspection History
Nov 13, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw grouper (48F - Cold Holding); raw shrimp (47F - Cold Holding) in reach-in cooler across from walk-in cooler. The chef moved all items into walk-in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over ready to eat white rice in walk-in cooler. The chef moved the white rice on top shelf above all raw products in walk-in cooler. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white beans and black beans not date marked. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Open dumpster lid.
33-16-4
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 walk-in cooler ambient temperature 48F.
14-74-7
Basic - Equipment in poor repair. Observed reach-in cooler across from walk-in cooler gasket torn.
14-11-5
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
43
Jul 7, 2025
Complaint Full
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Spray bottle containing toxic substance not labeled hanging on dishwashing machine. **Repeat Violation**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards across from cook line soiled.
22-02-4
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 shrimp not date marked in walk-in cooler.
02C-02-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw calamari and raw shrimp thawing in standing water.
06-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner in kitchen.
24-05-4
61
Mar 27, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish calamari over ready to eat pasta in reach-in cooler across from cook line. The cook moved the pasta to top shelf in reach-in cooler. **Corrected On-Site**
08A-05-6
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 - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Presetting of unwrapped silverware and/or tableware outdoors.
24-01-4
58
Oct 24, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 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. The owner changed out sanitizer bucket during inspection. See Sanitizer Details. **Corrected On-Site**
22-41-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed container of shelled eggs above prep table. The owner moved the shelled eggs into reach-in cooler. **Corrected On-Site**
03A-03-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook wash hands in 3 compartment sink. Educated cook to only wash hands in designated handwashing sinks. **Corrective Action Taken**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board across from cook line soiled.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shrimp, calimara and black beans not date marked in walk-in cooler.
02C-02-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of white rice.
10-01-5
Basic - Silverware/utensils stored upright with the food-contact surface up on prep table.
24-18-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in stand up reach-in cooler in kitchen.
12B-13-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
43
Mar 20, 2024
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
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
58
Sep 6, 2023
Complaint Full
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Garbage and Refuse Properly Disposed
FL-54
41
Aug 14, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
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
Wiping Cloths Properly Used and Stored
FL-41
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
50
Feb 22, 2023
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 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 touching cloths and pants engaging in food preparation without washing hands. Educated cook on proper hand washing. **Corrective Action Taken**
12A-28-4
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 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 white and black beans in walk-in cooler not date marked.
02C-02-5
Basic - Silverware/utensils stored upright with the food-contact surface up on prep table. The spoons were inverted. **Corrected On-Site**
24-18-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Equipment in poor repair. Observed reach-in cooler gasket torn across from cook line.
14-11-5
Basic - Floor tiles missing and/or in disrepair.
36-17-5
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 - Hole in or other damage to wall. **Repeat Violation**
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. The tongs was removed from equipment door. **Corrected On-Site**
10-20-4
41
Sep 22, 2022
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over ready to eat hotdogs in walk-in cooler. **Warning**
08A-05-6
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. **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. **Repeat Violation** **Warning**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed black beans and chicken not date marked in walk-in cooler. **Repeat Violation** **Warning**
02C-02-5
Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. **Warning**
24-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Silverware/utensils stored upright with the food-contact surface up beside cook line. **Warning**
24-18-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation** **Warning**
10-20-4
Basic - Hole in or other damage to wall. **Warning**
36-24-5
Basic - Floor tiles missing and/or in disrepair. **Warning**
36-17-5
Basic - Equipment in poor repair. Observed reach-in cooler gasket torn across from cook line. **Warning**
14-11-5
41
Frequently Asked Questions
When was El Patio on the Cape last inspected?
The most recent health inspection at El Patio on the Cape on file is from Nov 13, 2025. The public record contains nine inspections in total.
What is the most common violation at El Patio on the Cape?
Across the inspection record, “ready-to-eat” has been cited five times, more than any other issue at El Patio on the Cape.
How does El Patio on the Cape compare to other restaurants in Cape Coral?
El Patio on the Cape most recently scored 43 out of 100, which is lower than the Cape Coral average of 77.
Has El Patio on the Cape's inspection record improved over time?
Results have been roughly steady. Inspections at El Patio on the Cape have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at El Patio on the Cape 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 El Patio on the Cape inspected?
Based on the inspection history on file, El Patio on the Cape is inspected around three times per year on average.
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