Mel's Diner
Last inspected: Feb 13, 2026
30
Score
Inspectors have visited Mel's Diner 14 times, with records going back to 2022. Inspectors last stopped by on Feb 13, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near 10 violations per visit across recent inspections.
Across the inspection history, “floor tiles missing and/or in disrepair” is the issue that surfaces most often, recorded seven times.
Compared to other Cape Coral restaurants (averaging 77), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
14
Inspections
3
Critical latest
4
Major latest
7
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (47F - Cold Holding); chicken (48F - Cold Holding); sausage patties (46F - Cold Holding) in reach-in cooler across from cook line. The manager discarded all products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage links (118F - Hot Holding) in steam table. The cook placed on stove top to reheat. See Reheating Temperature. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator begin working on cook line without washing hands. Educated personnel to wash hands prior to beginning working with food. **Corrective Action Taken** **Warning**
12A-16-4
Intermediate - Microwave missing fan guard cover/splatter shield on cook line. **Warning**
14-04-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink on cook line. **Warning**
31B-03-4
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. **Repeat Violation** **Admin Complaint**
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
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 ambient temperature 48F in reach-in cooler across cook line. **Repeat Violation** **Warning**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table on cook line. **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
30
Sep 22, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken tenders and prime rib in walk-in cooler not date marked. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-22: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : 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. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-22: **Time Extended**
53B-14-5
82
Sep 17, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pasta (48F - Cold Holding); macaroni cheese (49F - Cold Holding) in reach-in cooler under the cook line. The manager discarded the pasta and macaroni cheese. Observed raw salmon (48F - Cold Holding); raw sea bass (49F - Cold Holding); raw shrimp (49F - Cold Holding) in reach-in cooler under cook line. The manager is placing ice on all raw products. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink behind front counter hot water shut off. **Warning**
27-16-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken tenders and prime rib in walk-in cooler not date marked. **Repeat Violation** **Warning**
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. **Repeat Violation** **Warning**
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
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 undue the cook line ambient temperature 48F. **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. **Warning**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
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 in prep station. The manager discarded open drink in reach-in cooler. **Corrected On-Site** **Warning**
12B-13-4
45
Apr 29, 2025
Complaint Full
3 major violations. 3 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mash potatoes and turkey not date marked in walk-in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-29: Observed ribs in walk-in cooler not date marked. The operator date marked ribs during call back inspection. **Corrected On-Site**
02C-02-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. **Warning** - From follow-up inspection 2025-04-29: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink on cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-29: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. **Warning** - From follow-up inspection 2025-04-29: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled in pizza station. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-29: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. **Warning** - From follow-up inspection 2025-04-29: **Time Extended**
38-01-4
64
Feb 26, 2025
Complaint Full
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Insects, Rodents, and Animals Not Present
FL-38
Toilet Rooms Maintained
FL-53
35
Jan 9, 2025
Complaint Full
2 critical violations. 3 major violations. 8 minor violations.
View 13 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 operator touching cloths while engaging in food operations. Educated operator not to touch cloths or skin while engaging in food preparation. **Corrective Action Taken**
12A-28-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw breaded pork belly over fried chicken in reach-on cooler under deep oven. The operator moved the fried chicken in container above the raw breaded pork belly. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink on cook line.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken snd ribs 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
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Duct tape used to repair nonfood-contact surface. Observed gray duct tape used on ice machine. **Repeat Violation**
14-71-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected above coffee machine.
25-06-4
37
Aug 9, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
64
Aug 2, 2024
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 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 - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers over raw pork chops in reach-in coolers under cook line. The operator is moving the raw raw pork chops to another reach-in cooler on cook line. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (50F - Cold Holding); turkey (51F - Cold Holding) in walk-in cooler. The manager is discarding ham and turkey. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hollandaise sauce (122F - Hot Holding) in steam table. The cook is reheating hollandaise sauce in microwave. See Reheat. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind front counter. The operator placed paper towels at handwashing sink. **Corrected On-Site** **Warning**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Duct tape used to repair nonfood-contact surface on ice machine in back of kitchen. **Warning**
14-71-4
Basic - Floor tiles missing and/or in disrepair. **Repeat Violation** **Warning**
36-17-5
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. **Repeat Violation** **Warning**
21-04-4
Basic - Standing water in bottom of reach-in-cooler across from cook line. **Warning**
29-49-6
37
Nov 29, 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 hamburgers over ready to eat hotdogs in reach-in cooler under cook line. The manager moved hotdogs to another reach-in cooler on cook line. **Corrected On-Site**
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed grilled chicken, fried and ribs in walk-in cooler not date marked.
02C-02-5
Basic - Open dumpster lid.
33-16-4
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 cook line ambient temperature 52F. The cook realized the reach-in cooler was unplugged and plug up reach-in cooler into wall socket. **Corrective Action Taken**
14-74-7
Basic - Floor tiles missing and/or in disrepair on cook line. **Repeat Violation**
36-17-5
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 on cook line soiled.
22-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected above coffee machine in prep area.
25-06-4
52
Sep 12, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Warning** - From follow-up inspection 2023-09-12: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. **Warning** - From follow-up inspection 2023-09-12: **Time Extended**
36-17-5
90
Jul 13, 2023
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage links (121F - Hot Holding) in steam table. The cook reheated on cook line. See Reheating Temperature. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed cook wash hands but dried hands on cloths. Educated cook on proper washing hands. **Corrective Action Taken** **Warning**
12A-18-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 cracked eggs in egg container. The cook discarded cracked eggs. **Corrected On-Site** **Warning**
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (47F - Cold Holding); raw shrimp (46F - Cold Holding) in reach-in cooler under cook line. The cook placed ice on raw salmon and raw shrimp. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
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. **Warning**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Warning**
36-32-5
Basic - Floor tiles missing and/or in disrepair. **Warning**
36-17-5
Basic - Ice scoop handle in contact with ice in ice bin. **Warning**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. On cook line. **Warning**
31B-04-4
Basic - Standing water in bottom of reach-in-cooler across from cook line. **Warning**
29-49-6
29
Mar 28, 2023
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. **Repeat Violation** **Warning** - From follow-up inspection 2023-03-28: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Repeat Violation** **Warning** - From follow-up inspection 2023-03-28: **Time Extended**
36-32-5
90
Dec 13, 2022
Routine - Food
2 critical violations. 6 minor violations.
View 8 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. The operator moved the raw pork to another shelf in walk-in cooler. **Corrected On-Site**
08A-20-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 cracked eggs in egg container. The cook discarded 2 cracked eggs. **Corrected On-Site**
01B-14-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Equipment in poor repair. Observed ice ben door off hinges.
14-11-5
Basic - Floor tiles missing and/or in disrepair on cook line. **Repeat Violation**
36-17-5
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 filter unprotected. The operator placed coffee filters in container. **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler across from cook line.
29-49-6
55
Jul 28, 2022
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steaks over ready to eat pulled pork in reach-in cooler under cook line. The manager moved raw steaks to bottom of reach-in cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (46F - Cold Holding); ribs (48F - Cold Holding) in reach-in cooler at the end of cook line. The manager moved chicken and ribs into walk-in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Observed 3 dented cans on can rack. The manager is sending cans back for replacement. **Corrective Action Taken**
01B-01-4
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 set up 3 compartment sink. **Corrective Action Taken**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink or soap at hand washing sink on cook line. **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Turkey and Chicken not date marked in walk-in cooler.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cove molding at floor/wall juncture broken/missing in dishwashing area.
36-03-4
Basic - Floor tiles missing and/or in disrepair. **Repeat Violation**
36-17-5
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 sugar.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit on cook line.
10-07-4
Basic - Light shield damaged/in disrepair.
38-01-4
32
Frequently Asked Questions
When was Mel's Diner last inspected?
The most recent health inspection at Mel's Diner on file is from Feb 13, 2026. The public record contains 14 inspections in total.
What is the most common violation at Mel's Diner?
Across the inspection record, “floor tiles missing and/or in disrepair” has been cited seven times, more than any other issue at Mel's Diner.
How does Mel's Diner compare to other restaurants in Cape Coral?
Mel's Diner most recently scored 30 out of 100, which is lower than the Cape Coral average of 77.
Has Mel's Diner's inspection record improved over time?
Results have been roughly steady. Inspections at Mel's Diner have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Mel's Diner means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Mel's Diner inspected?
Based on the inspection history on file, Mel's Diner is inspected around four times per year on average.
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