DirtyFLRestaurant Inspection Data

CORAL BLUE BAR

Food safety records indicate CORAL BLUE BAR in CAPE CORAL has 2 inspections with a 2.2/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: Yesterday · 2 reports on file

3523 DEL PRADO BLVD S, CAPE CORAL 33904

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 2 health inspection reports

All Inspection Reports

4/15/2026· 1d ago

Visit ID: 13593102

Follow-up Inspection Required

2 high, 8 int, 2 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed water. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed packages of raw beef stored over tomatoes in reach in cooler. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed brie cheese 46F less than 4 hours. Operator turned down reach in cooler. **Corrective Action Taken** Warning
  • 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. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled utensils stored in handwash sink. Operator removed items. Corrected On-Site Warning
  • 53A-07-6:Intermediate - No certified food manager for establishment. 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
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Educated operator on getting thermometer or measuring device to test high temperature dishmachine. Repeat Violation Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. Operator placed paper towels at handwash sink. Corrected On-Site Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 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. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink at bar. Operator placed soap at handwash sink. Corrected On-Site Warning

12/10/2025· 4mo ago

Visit ID: 13589585

Met Inspection Standards

2 int, 3 basic

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sinks at bar and in kitchen used by food employees.
  • 27-10-4:Basic - No hot running water at mop sink.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restrooms.