Tito's Cantina Tequila Bar and Grille
Last inspected: Apr 22, 2026
19
Score
Going back to 2022, Tito's Cantina Tequila Bar and Grille has nine inspections in the public record. The most recent visit was on Apr 22, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has not been favorable: recent inspections average around 10 violations each, up from closer to six violations before.
The most common issue across all inspections has been “working containers of food removed”, showing up four times.
By comparison, the average Cape Coral facility scores 77, putting Tito's Cantina Tequila Bar and Grille on the weaker side. The pattern in the record is worth a careful look.
9
Inspections
5
Critical latest
5
Major latest
8
Minor latest
Inspection History
Apr 22, 2026
Complaint Full
5 critical violations. 5 major violations. 8 minor violations.
View 18 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork 117F cooling more than 6 hours. Stop Sale. Operator discarded pork. **Corrective Action Taken** **Warning**
03D-02-5
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 a 0 ppm. **Warning**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp 47F cold hold less than 4 hours. Note: operator states just prepped. Operator placed bags of ice on top, filled in empty spaces in drawer, and turned down reach in cooler. **Corrective Action Taken** **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 Cheese sauce 100F hot hold less than 4 hours. Operator reheated cheese sauce to 165F on stove. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Warning**
05-07-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink in kitchen blocked by brooms. Operator removed brooms. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Hot Water shut off at employee handwash sink in kitchen. **Warning**
27-16-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board in front of hot hold unit has cut marks and is no longer cleanable. **Warning**
14-09-4
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 - Hood filters missing from automatic fire suppression/exhaust system. **Warning**
14-42-4
Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease. Observed heavy grease buildup on suppression system. **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning**
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Spice. **Warning**
02D-01-5
19
Nov 13, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Container of medicine improperly stored clean equipment. Operator removed medicine. **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw pork belly 47F cold hold, cut cabbage 44F cold hold less than 4 hours. Operator filled in empty places with pans and turned down reach in cooler near dishmachine. **Corrective Action Taken**
03A-02-5
Basic - Bathrooms facility not clean. Operator in the process of cleaning. **Corrective Action Taken**
32-07-5
Basic - Floor area at cook line covered with standing water.
36-22-4
Basic - Food not stored at least 6 inches off of the floor. Observed container of sugar stored on floor in kitchen. Operator placed container on table. **Corrected On-Site**
08B-47-4
Basic - Food-contact surface not smooth and easily cleanable. Observed can opener blade rusting.
14-13-4
61
Aug 8, 2025
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 beef steak 57F cold hold less than 4 hours. Operator placed beefin working reach in cooler. **Corrective Action Taken**
03A-02-5
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 changed and primed sanitizer. Rechecked concentration at 100 ppm. **Corrected On-Site**
22-41-4
Intermediate - Spray bottles containing toxic substance not labeled. Educated operator on importance of labeling. Operator labeled bottles. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris. Can opener. Educated operator on cleaning can opener daily. Operator cleaned can opener. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in kitchen blocked by trash container. Operator removed trash container. **Corrected On-Site**
31A-09-4
Basic - Working containers of food removed from original container not identified by common name. Salt container. Educated operator on importance of labeling. Operator labeled containers. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Bowl or other container with no handle used to dispense sugar. Operator removed bowl. **Corrected On-Site**
14-01-5
50
Oct 29, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale. Observed two 6lb cans of garbanzo beans rusted. Operator discarded cans. **Corrective Action Taken**
01B-01-4
Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. **Corrected On-Site**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled bottle. **Corrected On-Site**
41-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Working containers of food removed from original container not identified by common name. Salt container. Operator labeled container. **Corrected On-Site**
02D-01-5
64
Jul 30, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
70
Mar 7, 2024
Complaint Full
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
27
Nov 28, 2023
Routine - Food
3 critical violations. 2 minor violations.
View 5 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 primed sanitizer. Rechecked concentration at 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over raw beef in drawer reach in cooler at cook line. Operator switched chicken to bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Toxic substance/chemical improperly stored by clean plates. Operator removed chemical. **Corrected On-Site**
41-10-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom.
32-04-4
Basic - Cloth used as a food-contact surface with peppers and onions. Operator removed cloths. **Corrected On-Site**
21-05-5
58
Aug 4, 2023
Food-Licensing Inspection
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
90
Sep 23, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind establishment back exit.
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar.
31B-02-4
Intermediate - Probe thermometer not within the intended measuring range of use. Observed no probe to check for cold hold foods.
05-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee and Public Restroom doors.
32-04-4
Basic - In-use spatula stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Working containers of food removed from original container not identified by common name. Flour bin. Operator labeled. **Corrected On-Site**
02D-01-5
61
Frequently Asked Questions
When was Tito's Cantina Tequila Bar and Grille last inspected?
The most recent health inspection at Tito's Cantina Tequila Bar and Grille on file is from Apr 22, 2026. The public record contains nine inspections in total.
What is the most common violation at Tito's Cantina Tequila Bar and Grille?
Across the inspection record, “working containers of food removed” has been cited four times, more than any other issue at Tito's Cantina Tequila Bar and Grille.
How does Tito's Cantina Tequila Bar and Grille compare to other restaurants in Cape Coral?
Tito's Cantina Tequila Bar and Grille most recently scored 19 out of 100, which is lower than the Cape Coral average of 77.
Has Tito's Cantina Tequila Bar and Grille's inspection record improved over time?
No. Recent inspections at Tito's Cantina Tequila Bar and Grille have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Tito's Cantina Tequila Bar and Grille 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 Tito's Cantina Tequila Bar and Grille inspected?
Based on the inspection history on file, Tito's Cantina Tequila Bar and Grille is inspected around three times per year on average.
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