DirtyFLRestaurant Inspection Data

CAPTAIN HOOK'S SUSHI /PHO/THAI

CAPTAIN HOOK'S SUSHI /PHO/THAI maintains a 1.9/5 food safety rating based on 9 health department inspections in CAPE CORAL. Food safety practices have remained consistent.

Last inspection: 1 months ago · 9 reports on file

2612 SANTA BARBARA BLVD STE 12-13

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 9 health inspection reports

All Inspection Reports

1/26/2026· 1mo ago

Visit ID: 13491587

Follow-up Inspection Required

3 high, 2 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice container. Observed operator correct violations in order to meet inspection standards. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to wok table. Observed operator correct violations in order to meet inspection standards. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (00ppm) per operator, only soap is being used to "sanitize" tables. Discussed with operator on proper sanitation requirements **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored directly over prepared white rice and papaya salad in glass door reach in cooler. Operator moved foods to proper storage. This is a repeat violation from the previous inspection dated 08-13-2025 Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar: Masago (69 F - Cold Holding) operator states roe was out of refrigeration about 30 minutes and put food into reach in cooler to cool. This is a repeat violation from the previous inspection dated 08-13-2025 **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-02-5: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. Sushi rice not time stamped. Per operator rice was prepared at 11:30 and operator time marked rice Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser as a mold like build up at soda nozzles.
  • 53B-14-5: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. Giavanna expired on 04-02-2024 This is a repeat violation from the previous inspection dated 08-13-2025 Repeat Violation Admin Complaint

8/13/2025· 7mo ago

Visit ID: 10937243

Follow-up Inspection Required

5 high, 5 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf stored with clean plates above cooks line.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee's left over food stored in glass door reach in cooler in kitchen. Operator discarded personal food items. Corrected On-Site
  • 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. Dishwasher (Chlorine 00ppm); operator changed sanitizer bucket to achieve: Dishwasher (Chlorine 100ppm) This is a repeat violation from previous inspection dated 02-21-2025 Corrected On-Site Repeat Violation Admin Complaint
  • 01B-06-4:High Priority - Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. Stop sale issued for 2 dozen shelled eggs. Operator placed eggs back into reach in cooler after stop sale was explained.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over ready to eat cucumbers in glass door reach in cooler. This is a repeat violation from previous inspection dated 02-21-2025 Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shelled eggs - ambient (81 F - Cold Holding) on front counter next to wok station. Per operator eggs had been removed from refrigeration 4.5 hours prior.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shelled eggs - ambient (81 F - Cold Holding) on front counter next to wok station. Per operator eggs had been removed from refrigeration 4.5 hours prior.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen used as dump sink.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Two servers and four cooks working with food and no certified food manager is present.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cooks line hand sink. Operator provided new roll of paper towels Corrected On-Site
  • 53B-13-5: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. Dezmin has no proof of training. This is a repeat violation from previous inspection dated 02-21-2025 Repeat Violation Admin Complaint
  • 53B-14-5: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. Lucky, In, Southarak and Giavanna all expired on 04-02-2024

4/23/2025· 10mo ago

Visit ID: 10785218

Met Inspection Standards
  • N/A:No Violations Were Observed

2/21/2025· 1y ago

Visit ID: 8849895

Follow-up Inspection Required

2 high, 2 int, 2 basic

  • 10-01-5: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 rice. Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected above coffee machine. Warning
  • 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. The manager changed out sanitizer bucket during inspection. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over ready to eat rice in reach-in cooler across from cook line. The cook moved rice to another cooler. Corrected On-Site Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning
  • 53B-13-5: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. Warning

10/4/2024· 1y 5mo ago

Visit ID: 8849562

Met Inspection Standards
  • N/A:No Violations Were Observed

8/5/2024· 1y 7mo ago

Visit ID: 8773903

Follow-up Inspection Required

2 high, 1 int, 4 basic

  • 14-74-7: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 49F. Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Warning
  • 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. The operator changed out sanitizer bucket. Corrected On-Site Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw scallops (49F - Cold Holding); raw shrimp (48F - Cold Holding) in reach-in cooler across from cook line. The operator placed ice on raw shrimp and raw scallops. **Corrective Action Taken** Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

12/18/2023· 2y 2mo ago

Visit ID: 8569798

Follow-up Inspection Required

2 high, 2 int, 2 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler across cook line gasket torn. - From follow-up inspection 2023-12-18: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area. - From follow-up inspection 2023-12-18: **Time Extended**
  • 22-41-4: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 set up 3 compartment sink. **Corrective Action Taken** - From follow-up inspection 2023-12-18: Observed No sanitizer from dishwashing machine. Admin Complaint
  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2023-12-18: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink on cook line used to fill container and put dirty dishes. - From follow-up inspection 2023-12-18: Observed container in hand washing sink in back of kitchen. The manager removed container from hand washing sink. Corrected On-Site
  • 53B-13-5: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. - From follow-up inspection 2023-12-18: **Time Extended**

12/8/2023· 2y 3mo ago

Visit ID: 8460988

Follow-up Inspection Required

2 high, 3 int, 4 basic

  • 14-11-5:Basic - Equipment in poor repair. Observed reach-in cooler across cook line gasket torn.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area.
  • 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**
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink on cook line used to fill container and put dirty dishes.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed Time as Public Health Control Paperwork for Sushi Rice, Eggs and Sprouts to owner. **Corrective Action Taken**
  • 53B-13-5: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.

8/1/2023· 2y 7mo ago

Visit ID: 8372860

Met Inspection Standards

2 high, 1 int, 5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 10-08-5:Basic - Ice scoop handle in contact with ice in sushi bar area.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler in sushi bar.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area.
  • 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 chicken over raw beef in stand up reach-in freezer.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (53F - Cold Holding) in reach-in cooler across from cook line. The manager placed ice on raw beef. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed operator washing carrots In hand washing sink in kitchen. Educated operator that hand washing sink was only for washing hands. **Corrective Action Taken**