Fathoms Restaurant & Bar
Last inspected: Nov 19, 2025
70
Score
Inspectors have visited Fathoms Restaurant & Bar eight times, with records going back to 2022. The latest inspection on file is from Nov 19, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have held steady across recent visits, averaging around seven violations each.
“Spray bottle containing toxic substance not labeled” accounts for the largest share of issues, appearing three times across the record.
Fathoms Restaurant & Bar's latest score of 70 falls below the Cape Coral average of 77. On the whole, the file is mixed but not concerning.
8
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Nov 19, 2025
Complaint Full
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna not identified as raw on menu. This is a repeat violation from the previous inspection dated 09-20-2025 **Repeat Violation**
02B-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance in soda nozzles at soda fountain.
22-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler behind bar.
08B-49-4
Basic - In-use utensil stored in sanitizer between uses. In use utensils stored in Sanitizer Bucket (Quaternary 200ppm) Observed operator correct violations in order to meet inspection standards. **Corrected On-Site**
10-18-5
Basic - Old labels stuck to food containers after cleaning after ware washing.
16-46-4
70
Sep 17, 2025
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw fish in reach in cooler on cooks line. Operatpr moved foods to proper storage. **Corrected On-Site**
08A-20-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Provided operator with DBPR Form HR 5030-050 Special Process Guidance
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. On counter behind bar.
41-17-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna items not designated as raw on menu.
02B-01-5
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.
53B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sing in bathroom closest to patio door.
31B-04-4
52
Mar 12, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed grilled fish not date marked in reach-in cooler on cook line.
02C-02-5
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information.
03G-06-5
Basic - Duct tape used to repair nonfood-contact surface. Observed gray duct tape used on reach-in cooler on cook line.
14-71-4
Basic - Equipment in poor repair. Observed reach-in cooler on cook line gasket torn. **Repeat Violation**
14-11-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. **Repeat Violation**
14-42-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container or flour.
10-01-5
64
Aug 28, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 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 manager changed out sanitizer bucket. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (47F - Cold Holding); raw scallops (46F - Cold Holding); raw grouper (46F - Cold Holding) in reach-in cooler beside cook line. The manager placed ice on all raw products. **Corrective Action Taken**
03A-02-5
Intermediate - Water pressure lacking at fixtures that require the use of water. Observed very low water pressure at handwashing sink across from pizza maker.
27-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food yogurt in reach-in cooler beside oven. The personal food was removed from reach-in cooler. **Corrected On-Site**
08B-49-4
Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. **Repeat Violation**
14-72-4
Basic - In-use tongs stored on equipment door handle between uses. The tongs was removed from oven door. **Corrected On-Site**
10-20-4
Basic - Equipment in poor repair. Observed reach-in cooler gasket beside handwashing sink on cook line gasket torn.
14-11-5
52
Dec 12, 2023
Routine - Food
6 minor violations.
View 6 violations
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. The operator removed open drink from reach-in cooler on cook line. **Corrected On-Site**
12B-13-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on floor on cook line. The manager placed the sanitizer bucket on sanitizer rack. **Corrected On-Site**
21-38-4
Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. **Repeat Violation**
14-72-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. The knife was removed from between equipment. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. The tongs were removed from over door. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. The operator removed wiping cloth from under cutting board. **Corrected On-Site**
21-04-4
74
Aug 22, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
52
Mar 21, 2023
Routine - Food
2 critical violations. 2 major violations. 5 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. The technician is currently working on dishwashing machine. The 3 compartment sink is set up. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw steaks over produce in reach-in cooler across from cook line. The cook moved raw steaks under the produce. **Corrected On-Site**
08A-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ribs in walk-in cooler not date marked.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.
14-72-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
47
Aug 31, 2022
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops and raw shrimp over ready to eat potatoes in reach-in cooler under cook line. **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Cove molding at floor/wall juncture broken/missing.
36-03-4
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-5
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 across from cook line.
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
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 flour.
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Old labels stuck to food containers after cleaning. Observed old label date on tomato marmalade. The owner change date on product. **Corrected On-Site**
16-46-4
Basic - Standing water in bottom of reach-in-cooler in reach-in cooler across from cook line.
29-49-6
50
Frequently Asked Questions
When was Fathoms Restaurant & Bar last inspected?
The most recent health inspection at Fathoms Restaurant & Bar on file is from Nov 19, 2025. The public record contains eight inspections in total.
What is the most common violation at Fathoms Restaurant & Bar?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited three times, more than any other issue at Fathoms Restaurant & Bar.
How does Fathoms Restaurant & Bar compare to other restaurants in Cape Coral?
Fathoms Restaurant & Bar most recently scored 70 out of 100, which is lower than the Cape Coral average of 77.
Has Fathoms Restaurant & Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Fathoms Restaurant & Bar have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Fathoms Restaurant & Bar 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 Fathoms Restaurant & Bar inspected?
Based on the inspection history on file, Fathoms Restaurant & Bar is inspected around two times per year on average.
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