Overtime Pizzeria & Sports Pub
Last inspected: Mar 26, 2026
50
Score
Overtime Pizzeria & Sports Pub appears in inspection records 10 times, starting in 2022. The latest inspection on file is from Mar 26, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to nine violations.
Across the inspection history, “equipment in poor repair” is the issue that surfaces most often, recorded eight times.
That's lower than the typical Cape Coral restaurant, which scores around 77. The pattern in the record is worth a careful look.
10
Inspections
2
Critical latest
2
Major latest
4
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. On cooks line: eighteen - 6 oz packages of Ahi Tuna and fifteen- 6oz Mahi Mahi labeled to removed from package prior to thawing under refrigeration that were completely thawed and still full sealed under reduced oxygen packaging.
01B-13-4
High Priority - Glass washer chlorine sanitizer not at proper minimum strength. Discontinue use of glass washer for sanitizing and set up manual sanitization until glass washer is repaired and sanitizing properly. bar glass washer (Chlorine 00ppm)
22-41-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer used in dish machine.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled at upstairs bar
41-17-4
Basic - Floor soiled/has accumulation of debris. Buildup of food debris and grease underneath cooking equipment on cooks line and storage area.
36-73-4
Basic - Covered waste receptacle not provided in women's bathroom in upstairs women's room.
32-12-6
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. On cooks line: eighteen - 6 oz packages of Ahi Tuna and fifteen- 6oz Mahi Mahi labeled to removed from package prior to thawing under refrigeration that were completely thawed and still full sealed under reduced oxygen packaging.
06-09-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upstairs bar
22-20-5
50
Oct 22, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat cheese in walk in cooler. Operator moved foods to proper storage **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Spray bottles stored on rack with clean food containers. Operator moved chemicals to proper storage. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle behind bar has a mold like buildup
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at upstairs bar
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Ramekins used as scoops in seaweed salad and granulated garlic. Operator removed ramekins **Corrected On-Site**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upstairs ice machine has mold like substance.
22-20-5
Basic - Equipment in poor repair. Walk in cooler gasket torn. This is a repeat violation from the previous inspection dated 03-18-2025 **Repeat Violation**
14-11-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm); operator discarded and refilled to achieve: Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
21-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones in prep table. Operator removed phones **Corrected On-Site**
40-06-5
47
Mar 18, 2025
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak over ready to eat chicken in reach-in cooler on cook line.
08A-05-6
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 on cook line. The manager placed soap in dispenser. **Corrected On-Site**
31B-03-4
Intermediate - Records/documents for required employee training do not contain all of the required information.
53B-10-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in bar. **Repeat Violation**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Equipment in poor repair. Observed walk-in cooler gasket torn.
14-11-5
Basic - Hole in or other damage to wall in bar.
36-24-5
Basic - Open dumpster lid.
33-16-4
43
Oct 29, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (48F - Cold Holding); raw calamari (50F - Cold Holding) in reach-in cooler beside deep frier. The manager moved the raw shrimp and raw calamari to walk-in cooler. Observed chicken wings (48F - Cold Holding); ribs (47F - Cold Holding) in reach-in cooler beside deep frier. The manager discarded the chicken wings and ribs. See Stop Sale. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2024-10-29: Observed chicken wings 47F and ribs 48F in reach-in cooler beside deep frier. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board across from cook line soiled. **Warning** - From follow-up inspection 2024-10-29: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink in bar area shut off. **Warning** - From follow-up inspection 2024-10-29: Observed handwashing sink in bar area still shut off. **Admin Complaint** **Corrective Action Taken**
27-16-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2024-10-29: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in coolers missing door compartment and gasket torn. **Repeat Violation** **Warning** - From follow-up inspection 2024-10-29: **Time Extended**
14-11-5
64
Oct 23, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (48F - Cold Holding); raw calamari (50F - Cold Holding) in reach-in cooler beside deep frier. The manager moved the raw shrimp and raw calamari to walk-in cooler. Observed chicken wings (48F - Cold Holding); ribs (47F - Cold Holding) in reach-in cooler beside deep frier. The manager discarded the chicken wings and ribs. See Stop Sale. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken wings (48F - Cold Holding); ribs (47F - Cold Holding) in reach-in cooler beside deep frier. The manager discarded the chicken wings and ribs. **Corrected On-Site** **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board across from cook line soiled. **Warning**
22-02-4
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. **Repeat Violation** **Warning**
53B-13-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink in bar area shut off. **Warning**
27-16-5
Basic - Equipment in poor repair. Observed reach-in coolers missing door compartment and gasket torn. **Repeat Violation** **Warning**
14-11-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
50
Mar 25, 2024
Routine - Food
1 critical violation.
View 1 violation
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
86
Jan 25, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steaks (47F - Cold Holding) in reach-in cooler under cook line. The manager placed ice on raw steaks. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
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. **Warning**
11-26-1
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
Basic - Equipment in poor repair. Observed walk-in cooler gasket torn. **Repeat Violation** **Warning**
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. The manager removed knife from in between equipment. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. The manager removed wiping cloth from under cutting board. **Corrected On-Site** **Warning**
21-04-4
52
Sep 28, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over ready to eat ribs in walk-in cooler.
08A-05-6
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 adjusting his pants and touching apron while engaging in food preparation. Educated cook on not touching cloths or aprons during Food preparation. **Corrective Action Taken**
12A-28-4
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.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken wings and ribs not date marked.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Equipment in poor repair. Observed walk-in cooler gasket torn.
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Open dumpster lid.
33-16-4
47
Feb 7, 2023
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef over ready to eat deli meat in walk-in cooler. The operator moved raw ground beef on bottom of shelf in walk-in cooler. **Corrected On-Site**
08A-05-6
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
22-02-4
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. Emailed manager DBPR Form HR 5030-103. **Corrective Action Taken**
11-26-1
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 - Cove molding at floor/wall juncture broken/missing. **Repeat Violation**
36-03-4
Basic - Equipment in poor repair. Observed stand up reach-in cooler gasket torn.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Open dumpster lid.
33-16-4
45
Aug 22, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chili (128F - Hot Holding); baked beans (111F - Hot Holding); cheese sauce (116F - Hot Holding) in steam table. The owner placed all items on stove top to reheat. See reheating temperatures. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ribs in walk-in cooler not date marked.
02C-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
36-27-5
Basic - Standing water in bottom of reach-in-cooler beside deep frier.
29-49-6
Basic - Equipment in poor repair. Observed walk-in cooler gasket torn. **Repeat Violation**
14-11-5
Basic - Cove molding at floor/wall juncture broken/missing.
36-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
55
Frequently Asked Questions
When was Overtime Pizzeria & Sports Pub last inspected?
The most recent health inspection at Overtime Pizzeria & Sports Pub on file is from Mar 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at Overtime Pizzeria & Sports Pub?
Across the inspection record, “equipment in poor repair” has been cited eight times, more than any other issue at Overtime Pizzeria & Sports Pub.
How does Overtime Pizzeria & Sports Pub compare to other restaurants in Cape Coral?
Overtime Pizzeria & Sports Pub most recently scored 50 out of 100, which is lower than the Cape Coral average of 77.
Has Overtime Pizzeria & Sports Pub's inspection record improved over time?
No. Recent inspections at Overtime Pizzeria & Sports Pub have averaged around nine violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Overtime Pizzeria & Sports Pub 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 Overtime Pizzeria & Sports Pub inspected?
Based on the inspection history on file, Overtime Pizzeria & Sports Pub is inspected around three times per year on average.
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