Nevermind Awesome Bar & Eatery
Last inspected: Nov 25, 2025
47
Score
Public records show 12 inspections at Nevermind Awesome Bar & Eatery stretching back to 2022. The most recent visit was on Nov 25, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The pattern that stands out is “no paper towels”, which has been cited six times.
That's lower than the typical Cape Coral restaurant, which scores around 77. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
1
Critical latest
4
Major latest
4
Minor latest
Inspection History
Nov 25, 2025
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw fish stored over packaged plantains in reach in freezer in hallway near kitchen. Operator discarded raw fish. **Corrected On-Site**
08A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks at bars. Educated operator on importance of having paper towels at hand wash sinks. Operator placed napkins at hand wash sinks. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink at bar near back entrance.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled at bar near back entrance. Educated operator on importance of labeling. **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at bar near back entrance.
27-16-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink at bar near back entrance.
31B-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. **Corrected On-Site**
25-06-4
Basic - Soiled dry wiping cloth in use. Operator removed cloth. **Corrected On-Site**
21-10-4
Basic - Working containers of food removed from original container not identified by common name. Salt/sugar container.
02D-01-5
47
Jul 31, 2025
Complaint Full
No violations found.
100
Jul 29, 2025
Complaint Full
1 critical violation. 3 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 American cheese 53F cold hold and coleslaw 58F cold hold in reach in cooler at cook line. Educated operator on maintaining temperature at 41F or below. Operator will be using time as a public health control. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Educated operator on importance of having test strips. **Repeat Violation** **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at side bar. Educated operator on importance of having paper towels. Operator placed paper towels at hand wash sink. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled bottle. **Corrected On-Site** **Warning**
41-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. Operator placed bucket off of floor. **Corrected On-Site** **Warning**
21-38-4
Basic - Current Hotel and Restaurant license not displayed. Educated operator on having current license. **Repeat Violation** **Warning**
50-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
12B-12-5
Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. **Corrected On-Site** **Warning**
10-20-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Stored food not covered. Observed stew not covered in walk in cooler. Operator covered stew. **Corrected On-Site** **Warning**
08B-12-5
47
Jul 28, 2025
Routine - Food
2 critical violations. 4 major violations. 2 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 tray of raw pork stored over raw fish in walk in cooler. Operator switched trays. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed precooked pork 58F cold hold, American cheese 60F cold hold more than 4 hours. Stop Sale. Operator discarded foods. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in dishwash area used to store container of food. Operator removed container. **Corrected On-Site**
31A-11-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at side bar.
31B-02-4
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. Operator completed form. **Corrected On-Site**
11-26-1
Basic - Standing water in bottom of reach-in-cooler in corner near stove.
29-49-6
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
45
Dec 5, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
43
Oct 22, 2024
Routine - Food
No violations found.
100
Aug 23, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed frozen repackaged raw beef stored over packaged raw frozen seafood in reach in freezer in hallway nearest side bar. Operator corrected. **Corrected On-Site** **Warning**
08A-02-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Spray bottle in dishwash area containing toxic substance not labeled. Operator labeled bottle. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no water at hand wash sink in dishwasher area. **Warning**
27-16-4
Basic - Stored food not covered. Observed cooked prime rib not covered in walk in cooler. **Warning**
08B-12-5
Basic - Carbon dioxide/helium tanks not adequately secured near outside walk in cooler. **Warning**
51-11-4
Basic - Ice buildup in reach-in freezer bar reach in freezers. **Warning**
14-69-4
Basic - Ice scoop handle in contact with ice. Side bar. **Warning**
10-08-5
52
Mar 20, 2024
Food-Licensing Inspection
1 major violation. 2 minor violations.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
82
Nov 28, 2023
Routine - Food
1 critical violation. 6 major violations. 8 minor violations.
View 15 violations
High Priority - Dented/rusted cans present. See stop sale. Observed 6lb can of refried beans dented. Operator discarded can. **Corrective Action Taken**
01B-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed strainers stored in hand wash sinks at side bar.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna.
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sinks at side bar.
31B-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed frozen precooked prime rib not date marked. Operator date marked foods. **Corrected On-Site**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked pasta, precooked meats, and sauces in reach in cooler in hallway behind kitchen. Operator date marked foods. **Corrected On-Site**
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 gray-like substance in the interior of the ice machines.
22-20-5
Basic - Bowl or other container with no handle used to dispense powdered sugar. Educated operator on importance of using scoops with handles. Operator removed cup.. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Ice buildup in dessert reach-in freezer.
14-69-4
Basic - Lights in warewashing area missing the proper shield, sleeve coatings or covers. Educated operator on importance of covering lightbulbs. **Repeat Violation**
38-07-4
Basic - Open dumpster lid. Educated operator on importance of having dumpster closed. **Repeat Violation**
33-16-4
Basic - Self-closing device on bathroom door disconnected/broken. Educated operator on importance of having self-closing doors. **Repeat Violation**
32-17-4
Basic - Working containers of food removed from original container not identified by common name. Powdered sugar container. **Corrected On-Site**
02D-01-5
32
Aug 11, 2023
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
33
Dec 13, 2022
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Hamburger/lamb patties 62F cold hood more than 4 hours. Stop Sale. Operator discarded patties. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored clean food equipment. Operator removed chemicals. **Corrected On-Site**
41-10-4
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. Observed chlorine concentration at 0 ppm. Operator primed sanitizer. Rechecked concentration at 50ppm. **Corrected On-Site** **Repeat Violation**
22-41-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dishwash area. Operator placed paper towels at hand wash sink. Educated operator on importance of paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Educated operator on importance of labeling. Operator labeled bottles. **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance inside unused reach in cooler at cook line entrance.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cream scoop stored in hand wash sink in side wait station. Operator removed scoop. **Corrected On-Site**
31A-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at main bar.
31B-04-4
Basic - Open dumpster lid. Educated operator on importance of closing dumpster lid. **Repeat Violation**
33-16-4
Basic - Self-closing device on bathroom door disconnected/broken. Restroom in hallway behind kitchen. Educated operator on importance of having self closing doors. **Repeat Violation**
32-17-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks. **Corrected On-Site**
25-02-4
Basic - Working containers of food removed from original container not identified by common name. Flour bin. Educated operator on importance of labeling. Operator labeled container. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Bowl or other container with no handle used to dispense tomato sauce. **Repeat Violation**
14-01-5
29
Aug 23, 2022
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 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 called technician. **Corrective Action Taken**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed precooked chopped chicken 48F cold hold, mozzarella cheese 48F cold hold, tomato sauce 48F cold hold overnight in pizza prep reach in cooler. Stop Sale. Operator discarded. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Side bars behind kitchen.
31B-02-4
Intermediate - No soap provided at handwash sink. Operator placed soap at hand wash sink. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Bar and dishwash area.
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in side station.
27-16-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense sauce.
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor area in far corner near reach in coolers covered with standing water.
36-22-4
Basic - Ice buildup in reach-in freezer in hallway behind kitchen.
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Open dumpster lid.
33-16-4
Basic - Self-closing device on bathroom door disconnected/broken. Restroom in hallway behind kitchen. Educated operator on importance of self-closing doors. **Repeat Violation**
32-17-4
Basic - Standing water or very slow draining water in handwash sink. Kitchen.
29-20-5
Basic - Working containers of food removed from original container not identified by common name. Flour bin.
02D-01-5
30
Frequently Asked Questions
When was Nevermind Awesome Bar & Eatery last inspected?
The most recent health inspection at Nevermind Awesome Bar & Eatery on file is from Nov 25, 2025. The public record contains 12 inspections in total.
What is the most common violation at Nevermind Awesome Bar & Eatery?
Across the inspection record, “no paper towels” has been cited six times, more than any other issue at Nevermind Awesome Bar & Eatery.
How does Nevermind Awesome Bar & Eatery compare to other restaurants in Cape Coral?
Nevermind Awesome Bar & Eatery most recently scored 47 out of 100, which is lower than the Cape Coral average of 77.
Has Nevermind Awesome Bar & Eatery's inspection record improved over time?
Results have been roughly steady. Inspections at Nevermind Awesome Bar & Eatery have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Nevermind Awesome Bar & Eatery 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 Nevermind Awesome Bar & Eatery inspected?
Based on the inspection history on file, Nevermind Awesome Bar & Eatery is inspected around four times per year on average.
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