Marker 92
Last inspected: Mar 25, 2026
67
Score
Public records show 10 inspections at Marker 92 stretching back to 2022. The latest inspection on file is from Mar 25, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The trend has not been favorable: recent inspections average around six violations each, up from closer to three violations before.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
Marker 92's latest score of 67 falls below the Cape Coral average of 77. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prepared ribs (48 F - Cold Holding) on cooks line, per operator less than one hour. Operator discarded before it could before it could be determined if a stop sale was needed. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles behind inside bar.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand sink. Operator refilled paper towels. **Corrected On-Site**
31B-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At dish machine.
36-27-5
67
Oct 15, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water on floor underneath air handler in bar area. - From follow-up inspection 2025-10-15: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Soda holster and waste line missing at soda gun holster. - From follow-up inspection 2025-10-15: **Time Extended**
29-17-4
90
Oct 10, 2025
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed emoloyee load dish machine with soiled dishes while and then proceeded to handle clean and sanitised dishes without proper hand washing. Discussed with operator and observed proper hand washing. **Corrected On-Site**
12A-13-4
High Priority - Live, small flying insects found. Approximately 19 small flies in bar area that is separated from kitchen and bar area is not serving the public at time of inspection.
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over pancake mix in reach in cooler. Operator moved food to,proper storage.
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In reach in cooler 6 quarts of mojo bbq sauce with a prep date of 09-30, exceeding 7 day date marking requirements.
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler 6 quarts of mojo bbq sauce with a prep date of 09-30, exceeding 7 day date marking requirements.
01B-13-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature less than 160 F
22-56-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. . Raw salmon and under cooked eggs not designated on menu. Operator marked menus during inspection. **Corrected On-Site**
02B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in prep kitchen. Operator discarded. **Corrected On-Site**
41-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored with food served to guests in tall reach in cooler on cooks line. Operator discarded.
08B-49-4
Basic - Soda holster and waste line missing at soda gun holster.
29-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on counter on cooks line. Operator removed. **Corrected On-Site**
40-06-5
Basic - Floor area(s) covered with standing water. Standing water on floor underneath air handler in bar area.
36-22-4
29
Jan 27, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No soap provided at handwash sink in bar. The Chef placed soap at handwashing sink. **Corrected On-Site**
31B-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair on cook line.
36-32-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed single service plates above prep table not inverted. The chef inverted plastic plates during inspection. **Corrected On-Site**
25-06-4
82
Jul 18, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
78
Dec 8, 2023
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
82
Nov 30, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw mahi and raw grouper over ready to eat tuna in walk-in cooler. The chef moved tuna to top shelf beside ready to eat ribs. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish dip (45F - Cold Holding); shrimp salad (46F - Cold Holding); Cole slaw (46F - Cold Holding) in reach-in cooler across from wine case. The cook is placing all items on ice. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed No sneeze guard utilized to protect cut melons on buffet line. The chef placed plastic wrap on unprotected Food cut melons. **Corrected On-Site**
08B-01-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook wash hands in prep sink in prep area. Educated cook on washing hands in designated hand washing sink. **Corrective Action Taken**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
22-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink on cook line. The chef placed soap in soap dispenser at hand washing sink. **Corrected On-Site**
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner in buffet area.
24-05-4
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 wine case ambient temperature 46F. **Corrected On-Site**
14-74-7
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected in coffee station. The operator placed coffee filters in box under prep table. **Corrected On-Site**
25-06-4
37
Jul 6, 2023
Complaint Full
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (47F - Cold Holding) in reach-in cooler across from front counter. The chef moved raw tuna into walk-in cooler. **Corrective Action Taken**
03A-02-5
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 fish in walk-in cooler. The chef placed raw hamburgers on bottom shelf in walk-in cooler. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
22-02-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. The chef did place ambient temperature in reach-in cooler across from front counter. **Corrected On-Site**
05-09-4
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 front counter not maintaining cold holding. Ambient Temperature 44F.
14-74-7
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
52
Mar 20, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
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. **Corrective Action Taken**
11-26-1
Basic - Ceiling/ceiling tile shows damage or is in disrepair in dishwashing area.
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner in buffet line.
24-05-4
Basic - Ice scoop handle in contact with ice in bar. The chef removed ice from ice bin. **Corrected On-Site**
10-08-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing washing area.
36-27-5
67
Nov 21, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ribs (49F - Cold Holding) in reach-in across from cook line. The chef moved ribs to another reach-in cooler. **Corrective Action Taken**
03A-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Repeat Violation**
36-32-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees at hand washing sink in lobby.
31B-04-4
70
Frequently Asked Questions
When was Marker 92 last inspected?
The most recent health inspection at Marker 92 on file is from Mar 25, 2026. The public record contains 10 inspections in total.
What is the most common violation at Marker 92?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Marker 92.
How does Marker 92 compare to other restaurants in Cape Coral?
Marker 92 most recently scored 67 out of 100, which is lower than the Cape Coral average of 77.
Has Marker 92's inspection record improved over time?
No. Recent inspections at Marker 92 have averaged around six violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Marker 92 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 Marker 92 inspected?
Based on the inspection history on file, Marker 92 is inspected around three times per year on average.
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