DirtyFLRestaurant Inspection Data

GATHER/NEXT DOOR

Food safety records indicate GATHER/NEXT DOOR in CAPE CORAL has 6 inspections with a 2.2/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

5971 SILVER KING BLVD 116

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

1/29/2026· 1mo ago

Visit ID: 10871582

Met Inspection Standards

1 high, 3 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils on cooks line. Observed operator correct violations in order to meet inspection standards. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 5 pairs of tongs on oven handle on cooks line. Observed operator correct violations in order to meet inspection standards. Corrected On-Site
  • 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna and caviar not designated as raw. Operator began to designate raw items. **Corrective Action Taken**
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. This is a repeat violation from the previous inspection dated 05-06-2025 Repeat Violation
  • 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information.

5/6/2025· 10mo ago

Visit ID: 10702611

Met Inspection Standards

2 int, 7 basic

  • 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 reach-in cooler across from cook line gasket torn.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair.
  • 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 of flour.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler in prep area.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink on cook line blocked by empty container.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

11/1/2024· 1y 4mo ago

Visit ID: 10702413

Met Inspection Standards

1 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2024-11-01: **Time Extended**

10/23/2024· 1y 4mo ago

Visit ID: 8740697

Follow-up Inspection Required

2 high, 2 int, 6 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
  • 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 47F. Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
  • 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 panko and semolina. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit on cook line. 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. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46F - Cold Holding); raw hamburgers (45F - Cold Holding) in reach-in cooler across from cook line. The chef placed raw products on ice. **Corrective Action Taken** Repeat Violation 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. Printed out Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104 for Manager. The chef posted form on board. Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink beside cook line blocked by a container. The container was removed from handwashing sink. Corrected On-Site Warning

1/30/2024· 2y 1mo ago

Visit ID: 8510998

Met Inspection Standards

1 high, 1 int, 6 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair.
  • 14-11-5:Basic - Equipment in poor repair. Observed walk-in cooler gasket torn. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Observed containers of cut potatoes on floor in walk-in cooler.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation
  • 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 cake flour.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw hamburgers (46F - Cold Holding); raw pork chops (45F - Cold Holding) in reach-in cooler under cook line. The chef placed raw products on ice. **Corrective Action Taken**
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

9/27/2023· 2y 5mo ago

Visit ID: 8362237

Met Inspection Standards

1 high, 2 int, 6 basic

  • 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 cooler and several gaskets torn.
  • 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 of flour. The manager removed utensil from flour container. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna over ready to eat lobster meat. The manager moved the lobster meat over the raw tuna. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 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 short ribs and chicken not date marked in walk-in cooler.