Torched Bar and Grill
Last inspected: Mar 17, 2026
61
Score
The health department has logged 12 inspections at Torched Bar and Grill, the earliest from 2022. The most recent visit was on Mar 17, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The trend has not been favorable: recent inspections average around six violations each, up from closer to four violations before.
When inspectors have written things up, “equipment in poor repair” has been the most frequent reason, cited seven times.
Restaurants in Cape Coral average 77, so Torched Bar and Grill trails the local norm. The record is unremarkable in either direction.
12
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed several cracked eggs in egg container in walk-in cooler. The manager discarded all cracked eggs. **Corrected On-Site**
01B-14-4
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 corn beef in walk-in cooler.
02C-02-5
Basic - Equipment in poor repair. Observed reach-in cooler beside cook line gasket torn.
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
61
Sep 22, 2025
Routine - Food
1 critical violation. 2 major violations. 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 hamburgers over raw pork chops in reach-in cooler under cook line. The chef moved the raw pork chops to another reach-in cooler above the raw mahi. **Corrected On-Site** **Warning** - From follow-up inspection 2025-09-22: Observed raw hamburgers over raw pork chops but the manager placed the raw pork chops in another reach-in cooler on cook line. **Corrected On-Site**
08A-20-5
Intermediate - - From initial inspection : 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. Observed employee reporting forms the Manager stated he is still having all employees read and sign. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-09-22: **Time Extended**
11-26-1
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. **Warning** - From follow-up inspection 2025-09-22: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler across cook line gasket torn. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-22: **Time Extended**
14-11-5
67
Sep 18, 2025
Routine - Food
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. Observed sautéed onions (52F - Cold Holding); pepper and onions (62F - Cold Holding); chicken (68F - Cold Holding); pasta (61F - Cold Holding) in reach-in cooler beside cook line. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sautéed onions (52F - Cold Holding); pepper and onions (62F - Cold Holding); chicken (68F - Cold Holding) pasta (61F - Cold Holding) in reach-in cooler beside cook line. **Repeat Violation** **Admin Complaint**
03A-02-5
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 cooler under cook line. The chef moved the raw pork chops to another reach-in cooler above the raw mahi. **Corrected On-Site** **Warning**
08A-20-5
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. **Repeat Violation** **Admin Complaint**
22-41-4
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. **Warning**
53B-14-5
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. Observed employee reporting forms the Manager stated he is still having all employees read and sign. **Corrective Action Taken** **Warning**
11-26-1
Basic - Equipment in poor repair. Observed reach-in cooler across cook line gasket torn. **Repeat Violation** **Warning**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
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 beside cook line ambient temperature 61F. **Warning**
14-74-7
39
Jan 10, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
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 bar. **Warning** - From follow-up inspection 2025-01-10: Observed dishwashing machine is working in kitchen. **Corrective Action Taken**
22-41-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on cook line soiled. **Warning** - From follow-up inspection 2025-01-10: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn. Observed reach-in cooler under cook line ambient temperature 51F. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-10: **Time Extended**
14-11-5
74
Jan 9, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 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 bar. **Warning**
22-41-4
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 operators touching shirts and pants on cook line. Educated operators on not touching cloths or skin while engaging in food preparation. **Corrective Action Taken** **Warning**
12A-28-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Observed ribs (51F - Cold Holding); ham (49F - Cold Holding); chicken (51F - Cold Holding) in reach-in cooler under cook line.. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ribs (51F - Cold Holding); ham (49F - Cold Holding); chicken (51F - Cold Holding) in reach-in cooler under cook line. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on cook line soiled. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. The manager placed paper towels in paper towel dispenser on cook line. **Corrected On-Site** **Warning**
31B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed a body armor drink in reach-in cooler in prep area. **Warning**
08B-49-4
Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn. Observed reach-in cooler under cook line ambient temperature 51F. **Repeat Violation** **Warning**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation** **Warning**
10-20-4
39
Jul 17, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance on cook line. **Warning** - From follow-up inspection 2024-07-17: **Time Extended**
36-34-5
95
Jul 11, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
52
Jan 24, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled on cook line. **Warning** - From follow-up inspection 2024-01-24: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler gasket torn on cook line. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-24: **Time Extended**
14-11-5
86
Jan 16, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 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 bar. **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 beef over raw shrimps in walk-in cooler. The cook moved raw beef to other side of walk-in cooler. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (54F - Cold Holding); in reach-in cooler across from cook line. The cook discarded shrimp. Observed raw tuna (48F - Cold Holding); shrimp (54F - Cold Holding); raw grouper (52F - Cold Holding); raw pork (51F - Cold Holding) in reach-in cooler across from cook line. The cook placed ice on all raw products. The owner stated they were in the process of replacing reach-in cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled on cook line. **Warning**
22-02-4
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 51F. **Repeat Violation** **Warning**
14-74-7
Basic - Equipment in poor repair. Observed reach-in cooler gasket torn on cook line. **Repeat Violation** **Warning**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation** **Warning**
10-20-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken and raw shrimp thawing in 3 compartment sink. **Warning**
06-01-5
45
Aug 16, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Obtained from Approved Sources
FL-11
Sewage and Wastewater Properly Disposed
FL-27
Lighting Adequate; Required Shields in Place
FL-36
39
Apr 24, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (57F - Cold Holding); raw salmon (56F - Cold Holding); raw shrimp (54F - Cold Holding); raw tuna (52F - Cold Holding) in reach-in cooler under cook line. The manager placed ice on all raw products. Corrected on Site. Observed chicken wings (57F - Cold Holding); shrimp (59F - Cold Holding) in reach-in cooler across from oven. The owner discarded chicken wings and shrimp. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2023-04-24: Observed raw calamari 49F, and chicken wings 52F in reach-in cooler across from oven. The manager placed ice on raw calamari and placed chicken wings in walk-in cooler. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : 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** **Warning** - From follow-up inspection 2023-04-24: Observed No Written procedures for employees to follow in response to vomiting or diarrheal. **Admin Complaint**
11-27-4
Intermediate - - From initial inspection : 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** **Warning** - From follow-up inspection 2023-04-24: **Time Extended**
11-26-1
Intermediate - - From initial inspection : 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** - From follow-up inspection 2023-04-24: Observed No Proof of Employee Training. **Admin Complaint**
53B-13-5
Basic - - From initial inspection : 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 under cook line not maintaining Cole holding. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-24: Observed ambient temperature 53F in reach-in cooler across from oven. **Time Extended**
14-74-7
Basic - - From initial inspection : 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** **Warning** - From follow-up inspection 2023-04-24: **Time Extended**
08B-23-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-24: **Time Extended**
36-27-5
55
Aug 3, 2022
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw salmon and raw tuna in reach-in cooler under cook line. The manager switched raw beef to bottom shelf in reach-in cooler. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings (49F - Cold Holding); spinach dip (47F - Cold Holding) in reach-in cooler across from cook line. The manager moved chicken wings and spinach dip into walk-in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than hand washing to fill water containers.
31A-11-4
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 not maintaining cold holding.
14-74-7
Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk-in cooler.
08B-49-4
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - Food stored on floor. Observed boxes of fries on floor in walk-in freezer.
08B-38-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area.
36-27-5
47
Frequently Asked Questions
When was Torched Bar and Grill last inspected?
The most recent health inspection at Torched Bar and Grill on file is from Mar 17, 2026. The public record contains 12 inspections in total.
What is the most common violation at Torched Bar and Grill?
Across the inspection record, “equipment in poor repair” has been cited seven times, more than any other issue at Torched Bar and Grill.
How does Torched Bar and Grill compare to other restaurants in Cape Coral?
Torched Bar and Grill most recently scored 61 out of 100, which is lower than the Cape Coral average of 77.
Has Torched Bar and Grill's inspection record improved over time?
No. Recent inspections at Torched Bar and Grill have averaged around six violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Torched Bar and Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Torched Bar and Grill inspected?
Based on the inspection history on file, Torched Bar and Grill is inspected around three times per year on average.
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