CAPE HARBOUR OYSTER BAR & GRILL
5785 CAPE HARBOUR DR STE #101-102
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/12/2025
High Priority
0
Intermediate
1
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable on cook line.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 14-11-5:Basic - Equipment in poor repair. Observed walk-in cooler gasket torn. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp and raw fish thawing sink.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink bar used as dumping sink. Educated operator to only use handwashing sink for handwashing only. **Corrective Action Taken**
Food safety inspection conducted on 3/12/2025 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).
Inspection on 8/28/2024
High Priority
1
Intermediate
4
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observed walk-in cooler gasket torn. Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair.
- 10-08-5:Basic - Ice scoop handle in contact with ice.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware utensils stored upright above cook line.
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed raid insect spray on prep table across from deep freezer. The manager removed household chemicals from establishment. Corrected On-Site
- 11-27-4: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 owner the Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled across from cook line. Repeat Violation
- 11-26-1: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. Emailed the owner Employee Reporting Form HR 5030-103 for Manager. **Corrective Action Taken**
- 02C-02-5: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 in walk-in cooler not date marked.
Food safety inspection conducted on 8/28/2024 revealed 10 total violations (1 high priority, 4 intermediate, 5 basic).
Inspection on 12/12/2023
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed operator eating and drinking on cook line.
- 14-11-5:Basic - Equipment in poor repair. Observed walk-in cooler gasket torn.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed No hand washing sink at hand washing sink across from bar.
- 12A-28-4: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 operator touching pants and shirts while engaging in food preparation. Educated operator on proper hand washing. **Corrective Action Taken**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers and raw steaks over raw pork in walk-in cooler. The operator re-arranged food rack and placed raw beef under raw pork in walk-in cooler. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
Food safety inspection conducted on 12/12/2023 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 8/22/2023
High Priority
2
Intermediate
3
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 14-11-5:Basic - Equipment in poor repair. Observed walk-in cooler gasket torn. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation
- 22-41-4: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 set up 3 compartment sink. **Corrective Action Taken**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steaks over raw fish in reach-in cooler across from cook line. The cook moved raw steak beside raw chicken in reach-in cooler. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times by breading cart.
- 11-26-1: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. Emailed owner DBPR Form HR 5030-103. The owner is printing out and assuring all personnel is reading and signing form. **Corrective Action Taken**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed meat sauce and chicken wings in reach-in cooler not date marked.
Food safety inspection conducted on 8/22/2023 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).