Gather/Next Door
Last inspected: Jan 29, 2026
58
Score
The health department has logged eight inspections at Gather/Next Door, the earliest from 2023. Gather/Next Door was last inspected on Jan 29, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly nine violations earlier in the record.
“In-use tongs stored on equipment door handle between uses” accounts for the largest share of issues, appearing six times across the record.
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.
8
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
03G-05-5
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information.
03G-06-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna and caviar not designated as raw. Operator began to designate raw items. **Corrective Action Taken**
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. This is a repeat violation from the previous inspection dated 05-06-2025 **Repeat Violation**
16-62-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils on cooks line. Observed operator correct violations in order to meet inspection standards. **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. 5 pairs of tongs on oven handle on cooks line. Observed operator correct violations in order to meet inspection standards. **Corrected On-Site**
10-20-4
58
May 6, 2025
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink on cook line blocked by empty container.
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
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Equipment in poor repair. Observed reach-in cooler across from cook line 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
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 - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Standing water in bottom of reach-in-cooler in prep area.
29-49-6
58
Nov 1, 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 2024-11-01: **Time Extended**
36-34-5
95
Oct 23, 2024
Routine - Food
2 critical violations. 2 major violations. 6 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. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46F - Cold Holding); raw hamburgers (45F - Cold Holding) in reach-in cooler across from cook line. The chef placed raw products on ice. **Corrective Action Taken** **Repeat Violation** **Warning**
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. Printed out Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104 for Manager. The chef posted form on board. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink beside cook line blocked by a container. The container was removed from handwashing sink. **Corrected On-Site** **Warning**
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
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 cook line ambient temperature 47F. **Warning**
14-74-7
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
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 of panko and semolina. **Warning**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit on cook line. **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
45
Jan 30, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw hamburgers (46F - Cold Holding); raw pork chops (45F - Cold Holding) in reach-in cooler under cook line. The chef placed raw products on ice. **Corrective Action Taken**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Equipment in poor repair. Observed walk-in cooler gasket torn. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed containers of cut potatoes on floor in walk-in cooler.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
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 of cake flour.
10-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water.
06-01-5
58
Sep 27, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna over ready to eat lobster meat. The manager moved the lobster meat over the raw tuna. **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.
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 short ribs and chicken not date marked in walk-in cooler.
02C-02-5
Basic - Equipment in poor repair. Observed walk-in cooler and several gaskets torn.
14-11-5
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 of flour. The manager removed utensil from flour container. **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
52
May 9, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
58
Feb 7, 2023
Routine - Food
1 critical violation. 4 major violations. 4 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 lamb in walk-in cooler. The chef placed raw lamb above raw beef in walk-in cooler. **Corrected On-Site**
08A-20-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
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. Emailed manager DBPR Form HR 5030-103. **Corrective Action Taken**
11-26-1
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
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
22-08-4
Basic - Standing water in bottom of reach-in-cooler across from cook line. **Repeat Violation**
29-49-6
47
Frequently Asked Questions
When was Gather/Next Door last inspected?
The most recent health inspection at Gather/Next Door on file is from Jan 29, 2026. The public record contains eight inspections in total.
What is the most common violation at Gather/Next Door?
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 Gather/Next Door.
How does Gather/Next Door compare to other restaurants in Cape Coral?
Gather/Next Door most recently scored 58 out of 100, which is lower than the Cape Coral average of 77.
Has Gather/Next Door's inspection record improved over time?
Yes. Recent inspections at Gather/Next Door have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Gather/Next Door 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 Gather/Next Door inspected?
Based on the inspection history on file, Gather/Next Door is inspected around three times per year on average.
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