Iguana Mia
Last inspected: Jan 29, 2026
58
Score
The health department has logged 12 inspections at Iguana Mia, the earliest from 2022. The most recent visit was on Jan 29, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about six violations before that.
When inspectors have written things up, “floors not maintained smooth and durable” has been the most frequent reason, cited two times.
Compared to other Cape Coral restaurants (averaging 77), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
58
Oct 28, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Warewashing Facilities Maintained and Used
FL-24
Employee Health Policies Present
FL-03
82
Jun 9, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Observed establishment using special process reduced oxygen packaging (Cook Chill Method) with sauces. Educated operator on requirement for a HACCP Plan. **Repeat Violation** **Warning** - From follow-up inspection 2025-06-09: Observed No HACCP Plan submitted or received. **Admin Complaint**
03G-50-1
90
Apr 8, 2025
Complaint Full
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. Observed chlorine concentration at 0 ppm. Operator changed sanitizer. Rechecked concentration at 100 ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked potatoes 98F hot hold less than 4 hours. Operator reheated potatoes on stove. **Corrective Action Taken** **Warning**
03B-01-6
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. Observed establishment using special process reduced oxygen packaging (Cook Chill Method) with sauces. Educated operator on requirement for a HACCP Plan. **Repeat Violation** **Warning**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. Side wait station. **Warning**
41-17-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw salmon thawed in packaging with labeling to remove. Stop Sale. Operator discarded salmon. **Corrective Action Taken** **Warning**
06-09-1
Basic - Dead roaches on premises. Observed 3 dead roaches on floor near chemical storage. **Warning**
35A-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife. **Corrected On-Site** **Warning**
10-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in cooler in salsa/wait station. Operator placed employee beverages on bottom shelf. **Corrected On-Site** **Warning**
12B-13-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in salsa wait station. **Warning**
14-33-4
47
Jan 2, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Observed establishment using special process reduced oxygen packaging (Cook Chill Method) with sauces. Educated operator on requirement for a HACCP Plan. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-02: Observed No HACCP Plan submitted or received. **Admin Complaint**
03G-50-1
90
Oct 22, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Cook-chill reduced oxygen packaged food cooled to and held cold at 34 degrees Fahrenheit or below held for more than 30 days from the date packaged. **Warning**
03G-24-5
High Priority - Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Observed picante sauce dated 10/14/24 more than 7 days. Stop Sale. **Warning**
03G-27-5
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Cook chill items in walk in freezer lacking product name, name of employee who conducted process, and use by date. **Warning**
03G-09-5
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. Observed establishment using special process reduced oxygen packaging (Cook Chill Method) with sauces. Educated operator on requirement for a HACCP Plan. **Repeat Violation** **Warning**
03G-50-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed backpack on food prep table. Operator removed backpack. **Corrected On-Site** **Warning**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door in hallway near women's restroom. **Warning**
35B-01-4
Basic - Floors not maintained smooth and durable. Beer storage walk in cooler. Educated operator on having smooth and easily cleanable floor. **Repeat Violation** **Warning**
36-11-4
Basic - Ice buildup in ice cream reach-in freezer. **Warning**
14-69-4
50
Mar 6, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Observed establishment using special process reduced oxygen packaging (Cook Chill Method) with sauces. **Warning** - From follow-up inspection 2024-03-06: 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. Observed establishment using special process reduced oxygen packaging (Cook Chill Method) with sauces. No HACCP Plan has been submitted. **Admin Complaint**
03G-50-1
90
Jan 5, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in hand wash sink at bar. Operator removed bucket. **Corrected On-Site** **Warning**
31A-11-4
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. Observed establishment using special process reduced oxygen packaging (Cook Chill Method) with sauces. **Warning**
03G-50-1
Basic - Floors not maintained smooth and durable. Beer storage walk in cooler. **Warning**
36-11-4
Basic - In-use wet wiping cloth/towel used under cutting board in back food prep area. **Warning**
21-04-4
74
Aug 10, 2023
Routine - Food
1 critical violation.
View 1 violation
Wiping Cloths Properly Used and Stored
FL-41
86
Dec 29, 2022
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico salsa 48F cold hold less than 4 hours. Operator turned down reach in cooler. Observed raw chopped beef 47F cold hold less than 4 hours. Operator placed bags of ice on top of beef. **Corrective Action Taken**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust in back food prep area. Operator had employee clean vents. **Corrected On-Site**
36-34-5
Basic - Standing water in bottom of reach-in-cooler. Salsa storage reach in cooler at wait station.
29-49-6
78
Nov 30, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind establishment near ice machines.
29-34-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed black beans dated 11/15/22, Piccante dated 11/08/22, Pinto Beans dated 10/24/22, red rice dated 10/25/22, tomatillo sauce dated 11/01/22, Sonora rice dated 10/11/22 in walk in cooler. Stop Sale.
02C-01-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink in women's accessible restroom stall. Operator fixed. **Corrected On-Site**
31B-05-4
Basic - Standing water or very slow draining water in main handwash sinks in women's restroom.
29-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured tanks. **Corrected On-Site**
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. **Corrected On-Site**
25-06-4
55
Aug 5, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
90
Frequently Asked Questions
When was Iguana Mia last inspected?
The most recent health inspection at Iguana Mia on file is from Jan 29, 2026. The public record contains 12 inspections in total.
What is the most common violation at Iguana Mia?
Across the inspection record, “floors not maintained smooth and durable” has been cited two times, more than any other issue at Iguana Mia.
How does Iguana Mia compare to other restaurants in Cape Coral?
Iguana Mia most recently scored 58 out of 100, which is lower than the Cape Coral average of 77.
Has Iguana Mia's inspection record improved over time?
Yes. Recent inspections at Iguana Mia have averaged around three violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Iguana Mia 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 Iguana Mia inspected?
Based on the inspection history on file, Iguana Mia is inspected around three times per year on average.
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