Rumrunners
Last inspected: Mar 6, 2026
39
Score
Going back to 2022, Rumrunners has 14 inspections in the public record. The newest entry in the record is dated Mar 6, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have ticked up lately, averaging around eight violations per visit versus roughly five violations earlier in the record.
Looking across the full record, “spray bottle containing toxic substance not labeled” is the recurring theme, flagged six times.
The city-wide average sits at 77, which Rumrunners' 39 doesn't quite reach. The pattern in the record is worth a careful look.
14
Inspections
4
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 6, 2026
Complaint Full
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler 12 quarts of house made béchamel sauce made more than 24 hours prior was observed béchamel sauce (58 F - Cold Holding). It can be easily determined that the sauce did not cool properly.
01B-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 00ppm)
22-43-4
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. Dishwasher (Chlorine 00ppm) Operator replaced empty container of sanitizer to achieve Dishwasher (Chlorine 100ppm) **Corrected On-Site**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler 12 quarts of house made béchamel sauce made more than 24 hours prior was observed béchamel sauce (58 F - Cold Holding). It can be easily determined that the sauce did not cool properly. Stop sale was issued
03D-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel tags not dated with last date served. This is a repeat violation from the previous inspection dated 02-11-2026 **Repeat Violation**
01C-03-4
Intermediate - No soap provided at handwash sink. At server station hand sink. Observed operator correct violations in order to meet inspection standards. **Corrected On-Site**
31B-03-4
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. In walk in cooler Ani tune was still under reduced oxygen packaging but had not thawed yet. Operator removed fish entirely from package and returned to walk in cooler **Corrected On-Site**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored with single use to go containers on expo shelf. Observed operator correct violations in order to meet inspection standards. **Corrected On-Site**
40-06-5
Basic - Outdoor ice machine with no overhead protection. One outdoor ice machine was moved and no longer has overhead protection
08B-61-5
39
Feb 11, 2026
Complaint Full
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 raw salmon 50F cold hold less than 4 hours. Operator placed raw salmon on metal tray and temporaplaced raw salmon in reach in freezer to cool. Rechecked temperature at 39F. **Corrected On-Site**
03A-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Obviously quaternary ammonium concentration at 100 ppm. Operator will use chlorine and will use working dishmachine. **Corrective Action Taken**
22-43-4
High Priority - Dented/rusted cans present. See stop sale. Observed one 6lb can of unlabeled food. Operator discarded can. **Corrective Action Taken**
01B-01-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink in dishwash area blocked by trash container. Operator removed trash container. **Corrected On-Site**
31A-09-4
Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel tags not marked with last date served.
01C-03-4
Intermediate - No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Bowl or other container with no handle used to dispense rice in walk in cooler.
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Beer walk in cooler. Operator placed employee food in proper location. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Operator separated containers. **Corrective Action Taken**
24-08-4
Basic - Food storage container/container lid cracked or broken. Operator discarded containers. **Corrected On-Site**
14-38-4
Basic - In-use ice scoop stored on top of outside ice machine between uses. Operator removed ice scoops. **Corrected On-Site**
10-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator discarded cloths. **Corrective Action Taken**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm.
21-08-4
30
Dec 15, 2025
Routine - Food
No violations found.
100
Oct 15, 2025
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Rice identified on plan but not time marked. Per operator, rice was made at 11:00 and will discard at 3:00. Rice was time marked during inspection. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance inside soda nozzle behind bar.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ani tuna not identified as served raw on menu. Operator marked menu items during inspection. **Corrected On-Site**
02B-01-5
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. Provided operator with EZ Template Frozen Fish **Corrective Action Taken**
03G-50-1
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. 8 pounds (16 8 ounce packages) baring a label to remove from packaging prior to thawing till under ROP and completely thawed.
06-09-1
61
May 16, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Water pressure lacking at fixtures that require the use of water. Observed low water pressure at handwashing sink in the prep station. **Warning** - From follow-up inspection 2025-05-16: **Time Extended**
27-17-4
90
May 15, 2025
Complaint Full
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (115F - Hot Holding); shrimp (114F - Hot Holding) in steam table across from cook line. The operator placed chicken and shrimp on stove top to reheat. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 cracked eggs in egg container in stand up reach-in cooler. The manager discarded cracked eggs. **Warning**
01B-14-4
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 scallops in stand up reach-in cooler on cook line. The manager moved the raw hamburgers beside the raw chicken on bottom shelf in stand up reach-in cooler. **Corrected On-Site** **Repeat Violation** **Warning**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed empty container in handwashing sink in prep station. The empty container was remove from handwashing sink. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled in bar area. **Warning**
41-17-4
Intermediate - Water pressure lacking at fixtures that require the use of water. Observed low water pressure at handwashing sink in the prep station. **Warning**
27-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open drink on prep table across from cook line. The manager discarded open drink. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
13-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
10-17-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of rice not labeled in storage area. **Warning**
02D-01-5
39
Feb 6, 2025
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak over raw pork in stand up reach-in cooler. The chef moved the raw steak under the raw pork. **Corrected On-Site** **Warning** - From follow-up inspection 2025-02-06: Observed raw beef over raw salmon in stand up reach-in cooler on cook line. **Admin Complaint**
08A-20-5
High Priority - - From initial inspection : 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 in kitchen. **Warning** - From follow-up inspection 2025-02-06: Observed Dishwashing Machine not sanitizing final rinse cycle 144F. **Admin Complaint**
22-41-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles labeled during inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2025-02-06: Observed spray bottles not labeled in dishwashing area. The operator labeled spray bottle. **Corrected On-Site**
41-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-06: **Time Extended**
36-27-5
64
Jan 27, 2025
Complaint Full
2 critical violations. 1 major violation. 8 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 in kitchen. **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 steak over raw pork in stand up reach-in cooler. The chef moved the raw steak under the raw pork. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles labeled during inspection. **Corrected On-Site** **Warning**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone above prep table. Observed cell phone removed from above prep table. **Corrected On-Site** **Repeat Violation** **Warning**
40-06-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloths removed from under cutting board. **Corrected On-Site** **Repeat Violation** **Warning**
21-04-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife removed from in between equipment. **Corrected On-Site** **Warning**
10-17-4
Basic - Ice scoop handle in contact with ice in bar. The manager removed ice scooper from ice bin. **Corrected On-Site** **Warning**
10-08-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area. **Repeat Violation** **Warning**
36-27-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp being thawed in prep sink. Observed raw shrimp placed in walk-in cooler for thawing. **Corrected On-Site** **Warning**
06-01-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filter unprotected above coffee machine. Observed coffee filters placed in container. **Corrected On-Site** **Warning**
25-06-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
13-07-4
45
Aug 28, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw hamburgers (48F - Cold Holding) raw salmon (49F - Cold Holding); raw chicken (48F - Cold Holding) in stand up reach-in cooler across from cook line. The manager placed ice on all raw products. **Corrective Action Taken**
03A-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone above prep table. The operator removed cell phone from above prep table. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Observed several reach-in cooler gasket torn.
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees in prep area.
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area.
36-27-5
67
Jan 30, 2024
Routine - Food
2 critical violations. 2 major violations. 4 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 hamburgers over raw shrimp in stand up reach-in cooler across from prep table. The chef moved raw hamburgers to bottom shelf beside raw chicken. **Corrected On-Site**
08A-20-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operators leave cook line go outside then return to cook line without changing gloves or washing hands. Educated operators on proper hand washing after leaving cook line for other assignments. **Corrective Action Taken**
12A-16-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Intermediate - Water pressure lacking at fixtures that require the use of water. Observed very low water pressures at hand washing sink in kitchen across from Vulcan warmer.
27-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone above prep table across from cook line.
40-06-5
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 above coffee machine.
25-06-4
50
Sep 27, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
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 shrimp in stand up reach-in cooler across from cook line. The chef moved the raw hamburgers beside the raw chicken. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled in prep area.
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. The manager is assuring all personnel read, sign and maintain in files. **Corrective Action Taken**
11-26-1
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Repeat Violation**
12B-13-4
61
Apr 6, 2023
Routine - Food
2 critical violations. 4 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 hamburgers, raw salmon above ready to eat deli meat in stand up reach-in cooler beside hand washing sink on cook line. The operator moved all raw products to bottom of reach-in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. Observed 3 dented cans of Arrezzio on can rack. The manager is sending back to Sysco. **Corrective Action Taken**
01B-01-4
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 in Salad prep station.
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 - Spray bottle containing toxic substance not labeled in 3 compartment sink area. **Repeat Violation**
41-17-4
Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Educated on cleaning and sanitizing between contact with different raw animal and food products. **Corrective Action Taken**
08B-23-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
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 across from cook line.
12B-13-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware (spoons) not inverted beside storage rack. **Repeat Violation**
24-18-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several employees working with food wearing watches and bracelets.
13-07-4
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 beside steam table.
40-06-5
Basic - Employee eating in a food preparation or other restricted area. Observed cook drinking on the cook line. Educated cook on not drinking on cook line or restricted area. **Corrective Action Taken**
12B-02-4
35
Feb 10, 2023
Routine - Food
2 major violations.
View 2 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. Provided Operator with Clean up Form DBPR HR 5030-104 via email. **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. Provided Operator with Employee Reporting Agreement DBPR Form HR 5030-103 via email. **Corrective Action Taken**
11-26-1
82
Dec 7, 2022
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon and raw shrimp over ready to eat turkey and ready to eat pork in stand up reach-in cooler beside cook line. The chef re-organized storage in 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 black beans (48F - Cold Holding); prime rib (47F - Cold Holding); short ribs (46F - Cold Holding) in walk-in cooler. The manager is discarding black beans, prime rib and short ribs. **Corrective Action Taken**
03A-02-5
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 - Spray bottle containing toxic substance not labeled on chemical rack.
41-17-4
Intermediate - Water pressure lacking at fixtures that require the use of water. Observed very low water pressure at hand washing sink beside snow cones machine.
27-17-4
Basic - Standing water in bottom of reach-in-cooler in reach-in cooler across from cook line.
29-49-6
Basic - Silverware/utensils stored upright with the food-contact surface up in salad prep area.
24-18-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
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 flour. **Corrected On-Site**
10-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment in salad prep area. **Corrected On-Site**
10-17-4
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
37
Frequently Asked Questions
When was Rumrunners last inspected?
The most recent health inspection at Rumrunners on file is from Mar 6, 2026. The public record contains 14 inspections in total.
What is the most common violation at Rumrunners?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited six times, more than any other issue at Rumrunners.
How does Rumrunners compare to other restaurants in Cape Coral?
Rumrunners most recently scored 39 out of 100, which is lower than the Cape Coral average of 77.
Has Rumrunners' inspection record improved over time?
No. Recent inspections at Rumrunners have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Rumrunners 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 Rumrunners inspected?
Based on the inspection history on file, Rumrunners is inspected around four times per year on average.
Nearby Restaurants