House of Omelets
Last inspected: Feb 23, 2026
58
Score
Across the available record, House of Omelets has 11 inspections on file, the first dated 2022. Inspectors last stopped by on Feb 23, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to seven violations per visit.
The most common issue across all inspections has been “in-use wet wiping cloth/towel used under cutting board”, showing up six times.
Restaurants in Cape Coral average 77, so House of Omelets trails the local norm. Nothing in the record is alarming, but there's room to improve.
11
Inspections
2
Critical latest
0
Major latest
5
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Container of medicine improperly stored. Observed 2 bottles of medicine above prep table on cook line. The manager removed the bottles of medicine. **Corrected On-Site**
41-07-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 4 cracked eggs in egg carton on cook line. The cook discarded cracked eggs. **Corrected On-Site**
01B-14-4
Basic - Covered waste receptacle not provided in women's bathroom in employees restroom.
32-12-6
Basic - Equipment in poor repair. Observed gaskets torn in reach-in coolers. **Repeat Violation**
14-11-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected above coffee machine. The manager placed coffee filters in container. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Standing water in bottom of reach-in-cooler in prep reach-in cooler on cook line.
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust on cook line.
36-27-5
58
Sep 15, 2025
Routine - Food
1 critical violation. 1 major violation. 5 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. Observed raw ground beef over raw pork in walk-in cooler. The manager moved the raw ground beef under the raw pork. **Corrected On-Site**
08A-20-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed corn beef in walk-in cooler not date marked.
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. The manager placed cover container in women's restroom. **Corrected On-Site** **Repeat Violation**
32-12-6
Basic - Equipment in poor repair. Observed reach-in cooler in kitchen gasket torn.
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected above coffee machine on front counter. The manager placed coffee filters in covered container. **Corrected On-Site**
25-06-4
61
Feb 20, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
50
Feb 18, 2025
Routine - Food
7 critical violations. 1 major violation. 9 minor violations.
View 17 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook place gloves on from changing assignments without washing hands. Educated cook on washing hands prior to placing gloves. **Corrective Action Taken** **Warning**
12A-07-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
12A-25-4
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 shorts and shirts while engaging in food preparation. Educated cook on proper handwashing and not touching cloths or face while engaging in food preparation. **Corrective Action Taken** **Warning**
12A-28-4
High Priority - Employee washed hands with no soap. Observed cook wash hands without soap on cook line. Educated cook to always wash hand with soap and hot after changing assignments while food preparation. **Warning**
12A-20-4
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 pork in stand up reach-in cooler in kitchen and raw ground beef over raw pork in walk-in cooler. The manager moved the raw chicken to walk-in cooler and moved the raw pork above the raw ground beef. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken salad (48F - Cold Holding); tuna (51F - Cold Holding); hard boiled eggs (47F - Cold Holding) in stand up reach-in cooler in kitchen. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (48F - Cold Holding); ham (48F - Cold Holding); ham and sausage mix (49F - Cold Holding) in stand up reach-in cooler in kitchen. The manager moved all items into walk-in cooler. Observed chicken salad (48F - Cold Holding); tuna (51F - Cold Holding); hard boiled eggs (47F - Cold Holding) in stand up reach-in cooler in kitchen. See Stop Sale. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in employee restroom. **Warning**
27-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning**
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom and employees restroom. **Warning**
32-12-6
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
13-07-4
Basic - Equipment in poor repair. Observed microwave above reach-in cooler missing door handle. **Warning**
14-11-5
Basic - Food stored on floor. Observed container of potatoes cooling on floor in kitchen. The operator moved the container of potatoes to walk-in cooler. **Corrected On-Site** **Warning**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected above coffee machine. **Warning**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation** **Warning**
36-27-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
20
Sep 5, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed roast beef (48F - Cold Holding) in reach-in cooler beside cook line. The manager is moving roast beef to another reach-on cooler in front of cook line. **Corrective Action Taken**
03A-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observer 3 cracked eggs in egg crate. The cook discarded cracked eggs. **Corrected On-Site**
01B-14-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operator wash hands in prep sink front counter. Educated operators in only washing hands in designated handwashing sink. **Corrective Action Taken**
12A-03-4
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 Employee Reporting Form HR 5030-103. **Corrective Action Taken**
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open drink in reach-in cooler under bread toaster. The manager discarded open drink. **Corrected On-Site**
12B-13-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust on cook line.
36-27-5
Basic - Working containers of food removed from original container not identified by common name of flour and sugar.
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
45
Mar 22, 2024
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
90
Mar 21, 2024
Routine - Food
4 critical violations. 1 major violation. 3 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. **Warning**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 to 4 small flying like insects in kitchen area. **Warning**
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steaks over raw pork rolls and smoked salmon in walk-in cooler. The manager moved the raw steaks to bottom shelf in walk-in cooler under the pork roll and smoked salmon. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at handwashing sink on cook line. **Warning**
27-16-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
10-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning**
36-27-5
43
Oct 11, 2023
Complaint Full
2 critical violations. 1 major violation. 9 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 wiping hands on apron and shorts while engaging in food preparation. Educated cook on proper hand washing while engaging in food preparation. **Corrective Action Taken**
12A-28-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed corn beef (48F - Cold Holding); roast beef (47F - Cold Holding); ham (47F - Cold Holding); pulled pork (49F - Cold Holding) in reach-in cooler beside cook line. The manager is placing ice on all products. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef and corn beef not date marked in walk-in cooler.
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Repeat Violation**
36-32-5
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 beside cook line ambient temperature 51F.
14-74-7
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 - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees behind front counter. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed plug in outlets on cook line heavily soiled.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filter unprotected on coffee machine.
25-06-4
Basic - Standing water in bottom of reach-in-cooler beside steam table.
29-49-6
43
Jul 20, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers over raw sausage patties in walk-in cooler. The manager moved raw hamburgers beside raw sausage patties but not touching. **Corrected On-Site**
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**
11-27-4
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. The manager printed and filled form. **Corrected On-Site**
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 front counter shut off for repairs. **Corrective Action Taken**
27-16-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Covered waste receptacle not provided in women's bathroom in employee's restroom.
32-12-5
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 flour and sugar.
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees prep area.
31B-04-4
43
Feb 27, 2023
Routine - Food
2 critical violations. 5 major violations. 8 minor violations.
View 15 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (53F - Cold Holding); corn beef (52F - Cold Holding) in reach-in beside steam table on cook line. The manager moved all products to walk-in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed corn beef and steak not date marked in walk-in cooler. **Repeat Violation**
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
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 - No paper towels or mechanical hand drying device provided at handwash sink on cook line. **Repeat Violation**
31B-02-4
Basic - Food stored on floor. Observed box of raw chicken on floor in walk-in cooler.
08B-38-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
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 beside steam table not maintaining cold holding. **Repeat Violation**
14-74-7
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
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 wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
22-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust in kitchen area.
36-27-5
30
Oct 17, 2022
Complaint Full
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Frequently Asked Questions
When was House of Omelets last inspected?
The most recent health inspection at House of Omelets on file is from Feb 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at House of Omelets?
Across the inspection record, “in-use wet wiping cloth/towel used under cutting board” has been cited six times, more than any other issue at House of Omelets.
How does House of Omelets compare to other restaurants in Cape Coral?
House of Omelets most recently scored 58 out of 100, which is lower than the Cape Coral average of 77.
Has House of Omelets' inspection record improved over time?
Yes. Recent inspections at House of Omelets have averaged around seven violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at House of Omelets 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 House of Omelets inspected?
Based on the inspection history on file, House of Omelets is inspected around three times per year on average.
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