Two Meatballs in the Kitchen
Last inspected: Oct 29, 2025
43
Score
Two Meatballs in the Kitchen has been inspected 11 times since 2022. The most recent visit was on Oct 29, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Performance has remained roughly level over recent inspections, averaging near nine violations each time.
The most common issue across all inspections has been “floor area in front of ice machine covered with standing water”, showing up five 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.
11
Inspections
3
Critical latest
1
Major latest
6
Minor latest
Inspection History
Oct 29, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 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 and will use working dishmachine in kitchen. **Corrective Action Taken**
22-41-4
High Priority - Toxic substance/chemical improperly stored on top of dishmachine. Operator removed chemicals. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped tomatoes 45F cold hold, chopped ham 45F cold hold less than 4 hours in pizza prep reach in cooler. Educated operator on maintaining temperature at 41F or below. Operator turned down reach in cooler and operator will use time as a public health control. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed broom blocking hand wash sink on side food prep station. Operator removed broom. **Corrected On-Site**
31A-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored on shelving above foid served to public. Educated operator on proper storage of employee food. Operator placed employee food in bottom shelf. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Floor area in front of ice machine covered with standing water. Educated operator on the importance of having no standing water. **Repeat Violation**
36-22-4
Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food stored on floor underneath shelving in walk in freezer. Educated operator on the importance of storing food off of floor. **Repeat Violation**
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives. **Corrected On-Site**
10-17-4
Basic - Working containers of food removed from original container not identified by common name. Salt/sugar containers. Educated operator on importance of labeling. Operator labeled containers. **Corrected On-Site** **Repeat Violation**
02D-01-5
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. **Corrected On-Site**
12B-12-5
43
Aug 7, 2025
Routine - Food
No violations found.
100
Jul 30, 2025
Routine - Food
5 critical violations. 1 major violation. 8 minor violations.
View 14 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated employee. Employee washed hands before leaving inspection. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed barehand contact with ready to eat lemons while employee was chopping lemons. Educated employee. Employee put on gloves. **Corrected On-Site** **Warning**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped ham 45F cold hold, sliced tomatoes 49F cold hold less than 4 hours. Operator double panned food with ice. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb underneath hand wash sink in dishwash area. Educated operator on importance of having vacuum breaker. **Repeat Violation** **Warning**
29-34-4
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. **Warning**
22-41-4
Intermediate - No soap provided at handwash sink across from walk in freezer. **Warning**
31B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed packaged frozen soup thawing at room temperature. Operator placed soup in walk in cooler. **Corrected On-Site** **Warning**
06-01-5
Basic - In-use ice scoop stored on top of ice machine between uses. Operator removed ice scoops. **Corrected On-Site** **Warning**
10-12-5
Basic - Food stored in a location that is exposed to splash/dust. Observed bottled beverages stored in front of hand wash sink at bar. **Warning**
08B-36-4
Basic - Food not stored at least 6 inches off of the floor. Observed boxes of seafood stored on floor underneath shelving in walk in freezer. **Warning**
08B-47-4
Basic - Floor are in front of walk in cooler next to ice machine covered with standing water. Educated operator on not having standing water. Educated operator on importance of having no standing water. Operator had employee mop water. **Corrective Action Taken** **Repeat Violation** **Warning**
36-22-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooker. Operator placed employee food on bottom shelf. **Corrected On-Site** **Warning**
08B-49-4
Basic - Working containers of food removed from original container not identified by common name. Salt container. Operator labeled container. **Corrected On-Site** **Warning**
02D-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer. Rechecked concentration at 300 ppm. **Corrected On-Site** **Warning**
21-08-4
29
Dec 5, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
50
Sep 13, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb underneath hand wash sink in dishwash area. Operator placed paper towels at hose Bibb. **Corrected On-Site**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Observed American cheese 45F cold hold, butter 44F cold hold less than 4 hours in walk in cooler. Operator just received delivery. Operator turned down walk in cooler. tomato sauce 46F cold hold, ricotta 46F cold hold less than 4 hours. Operator turned down pizza reach in cooler, moved reach in cooler away from wall, and double panned with ice. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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
Intermediate - Spray bottle containing toxic substance not labeled at bar. Operator labeled bottle. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense spice. Operator removed cups. **Corrected On-Site**
14-01-5
Basic - Floor are in front of walk in cooler covered with standing water. Educated operator on not having standing water. Educated operator on importance of having no standing water. Operator mopped floor. **Corrected On-Site**
36-22-4
Basic - Food not stored at least 6 inches off of the floor in walk in freezer. Observed boxes of food stored underneath shelving.
08B-47-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons. **Corrected On-Site**
24-18-4
Basic - Wiping cloth sanitizing solution stored on the floor. Educated operator on having santizer bucket off of floor. Operator corrected bucket off of floor. **Corrected On-Site** **Repeat Violation**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Salt container.
02D-01-5
41
Mar 18, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
33
Nov 8, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Observed establishment using reduced oxygen packaging cook chill method with sauces. Educated operator on having HACCP plan. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-08: Observed establishment using reduced oxygen packaging cook chill method with sauces. Observed No HACCP Plan Submitted. **Admin Complaint**
03G-50-1
90
Sep 8, 2023
Routine - Food
2 critical violations. 6 major violations. 5 minor violations.
View 13 violations
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 container of raw meatballs. Educated operator on proper separation of raw animal foods. Operator placed chicken on bottom shelf. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Nonfood-grade bags used in direct contact with jalapenos. **Warning**
14-31-5
Intermediate - Spray bottle containing toxic substance not labeled. Dishwash area. Operator labeled bottle. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Food-contact surface soiled with food debris. Can opener. **Corrected On-Site** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in back food prep area blocked by oil collector. Operator removed oil collector. **Corrected On-Site** **Warning**
31A-09-4
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. Educated operator on employee verification agreement. Operator completed forms before leaving inspection. **Corrected On-Site** **Repeat Violation** **Warning**
11-26-1
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. Observed establishment using reduced oxygen packaging cook chill method with sauces. Educated operator on having HACCP plan. **Repeat Violation** **Warning**
03G-50-1
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. Educated operator on food handler training. **Repeat Violation** **Warning**
53B-14-5
Basic - Accumulation of gray-like substance in the interior of the ice machine/bin. **Corrected On-Site** **Warning**
22-20-5
Basic - Floor area(s) covered with standing water in front of walk-in cooler. Opening the process of fixing. **Corrective Action Taken** **Warning**
36-22-4
Basic - In-use ice scoop stored on top of ice machine surface between uses. **Corrected On-Site** **Warning**
10-12-5
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator placed employee beverages on bottom shelf. **Corrected On-Site** **Warning**
12B-13-4
32
Apr 7, 2023
Complaint Full
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed bean soup 130F hot hold less than 4 hours. Operator reheated soups on stove to 165F. Rechecked temperature at 178F. **Corrected On-Site**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw chicken stored over containers of ready to eat bread. Operator placed raw chicken on bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at wait station not wash hands before putting on gloves.
12A-07-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature reaching 93F (waited 3 minutes).
27-16-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Establishment using reduced oxygen packaging for cook chill method with sauces.
03G-50-1
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used as dump sink.
31A-11-4
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.
11-26-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed backpacks and sweaters stored on shelving near clean equipment. Operator removed employee items. **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee at expo station plating food wit no beard guard.
13-04-4
Basic - Floor area(s) covered with standing water in front of walk in cooler.
36-22-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
29
Dec 28, 2022
Routine - Food
No violations found.
100
Aug 18, 2022
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale. Observed three 6lb cans of tomato puree/sauce. Operator separated cans to be returned to distributor. **Corrective Action Taken**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter 45F cold hold, lasagna 45F cold hold, raw chicken 45F cold hold less than 4 hours. Operator turned down walk in cooler. **Corrective Action Taken**
03A-02-5
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. Educated operator on importance of putting last date served on tag.**Repeat Violation** **Repeat Violation**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed whisk stored in hand wash sink in side food prep area. Operator removed whisk. Observed hose in hand wash sink in dishwash area. Operator removed hose. **Corrected On-Site**
31A-11-4
Intermediate - Nonfood-grade basting brush used in food. Operator removed. **Corrected On-Site**
14-14-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed. **Corrected On-Site**
10-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Accumulation of black/gray-like substance in the interior of the ice machine/bin. Operator cleaned. **Corrected On-Site**
22-20-5
Basic - Standing water in bottom of reach-in-cooler. Pizza prep reach in cooler.
29-49-6
Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted. **Corrected On-Site**
25-06-4
39
Frequently Asked Questions
When was Two Meatballs in the Kitchen last inspected?
The most recent health inspection at Two Meatballs in the Kitchen on file is from Oct 29, 2025. The public record contains 11 inspections in total.
What is the most common violation at Two Meatballs in the Kitchen?
Across the inspection record, “floor area in front of ice machine covered with standing water” has been cited five times, more than any other issue at Two Meatballs in the Kitchen.
How does Two Meatballs in the Kitchen compare to other restaurants in Cape Coral?
Two Meatballs in the Kitchen most recently scored 43 out of 100, which is lower than the Cape Coral average of 77.
Has Two Meatballs in the Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Two Meatballs in the Kitchen have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Two Meatballs in the Kitchen 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 Two Meatballs in the Kitchen inspected?
Based on the inspection history on file, Two Meatballs in the Kitchen is inspected around three times per year on average.
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