DirtyFLRestaurant Inspection Data

FATHOMS RESTAURANT & BAR

FATHOMS RESTAURANT & BAR maintains a 2.0/5 food safety rating based on 5 health department inspections in CAPE CORAL. Recent inspections indicate some food safety concerns.

5785 CAPE HARBOUR DR # 108

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 9/17/2025

Inspection #: Visit ID: 10871148

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sing in bathroom closest to patio door.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw fish in reach in cooler on cooks line. Operatpr moved foods to proper storage. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna items not designated as raw on menu.
  • 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.
  • 03G-50-1: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. Provided operator with DBPR Form HR 5030-050 Special Process Guidance
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. On counter behind bar.

Inspection Date: 3/12/2025

Inspection #: Visit ID: 8874812

  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Observed gray duct tape used on reach-in cooler on cook line.
  • 14-11-5:Basic - Equipment in poor repair. Observed reach-in cooler on cook line gasket torn. Repeat Violation
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 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 or flour.
  • 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 grilled fish not date marked in reach-in cooler on cook line.
  • 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information.

Inspection Date: 8/28/2024

Inspection #: Visit ID: 8748823

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food yogurt in reach-in cooler beside oven. The personal food was removed from reach-in cooler. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Observed reach-in cooler gasket beside handwashing sink on cook line gasket torn.
  • 14-72-4:Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. The tongs was removed from oven door. 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. The manager changed out sanitizer bucket. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (47F - Cold Holding); raw scallops (46F - Cold Holding); raw grouper (46F - Cold Holding) in reach-in cooler beside cook line. The manager placed ice on all raw products. **Corrective Action Taken**
  • 27-17-4:Intermediate - Water pressure lacking at fixtures that require the use of water. Observed very low water pressure at handwashing sink across from pizza maker.

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8480160

  • 14-72-4:Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. The knife was removed from between equipment. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. The tongs were removed from over door. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. The operator removed wiping cloth from under cutting board. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. The operator removed open drink from reach-in cooler on cook line. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on floor on cook line. The manager placed the sanitizer bucket on sanitizer rack. Corrected On-Site

Inspection Date: 8/22/2023

Inspection #: Visit ID: 8364539

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 14-11-5:Basic - Equipment in poor repair. Observed walk-in freezer gasket torn.
  • 14-72-4:Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice in bar.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In prep area beside soda machine.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw shrimp over ready to eat Shell Pasta in reach-in cooler beside cook line. The cook moved all raw products to bottom shelf in reach-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.
  • 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 manager DBPR Form HR 5030-103. The manager is printing out for all personnel to read and sign. **Corrective Action Taken**