MARKER 92
5961 Silver King Boulevard
Cape Coral, Florida, 33914
Lee County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 5 health inspection reports
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Nearby Locations
5951 SILVER KING BLVD
Cape Coral, FL
5951 SILVER KING BLVD
Cape Coral, FL
All Inspection Reports
Inspection on 1/27/2025
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair on cook line.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed single service plates above prep table not inverted. The chef inverted plastic plates during inspection. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink in bar. The Chef placed soap at handwashing sink. Corrected On-Site
Food safety inspection conducted on 1/27/2025 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 7/18/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair in dishwashing area.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cut potatoes (121F - Hot Holding) in steam table. The cook discarded cut potatoes. Corrected On-Site
Food safety inspection conducted on 7/18/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 12/8/2023
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 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 stand up reach-in cooler in prep area gasket torn.
- 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 12/8/2023 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 11/30/2023
High Priority
3
Intermediate
3
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner in buffet area.
- 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 wine case ambient temperature 46F. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected in coffee station. The operator placed coffee filters in box under prep table. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw mahi and raw grouper over ready to eat tuna in walk-in cooler. The chef moved tuna to top shelf beside ready to eat ribs. Corrected On-Site
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed No sneeze guard utilized to protect cut melons on buffet line. The chef placed plastic wrap on unprotected Food cut melons. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish dip (45F - Cold Holding); shrimp salad (46F - Cold Holding); Cole slaw (46F - Cold Holding) in reach-in cooler across from wine case. The cook is placing all items on ice. **Corrective Action Taken** Repeat Violation
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook wash hands in prep sink in prep area. Educated cook on washing hands in designated hand washing sink. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink on cook line. The chef placed soap in soap dispenser at hand washing sink. Corrected On-Site
Food safety inspection conducted on 11/30/2023 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).
Inspection on 7/6/2023
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 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 front counter not maintaining cold holding. Ambient Temperature 44F.
- 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.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. The chef did place ambient temperature in reach-in cooler across from front counter. Corrected On-Site
- 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 over raw fish in walk-in cooler. The chef placed raw hamburgers on bottom shelf in walk-in cooler. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (47F - Cold Holding) in reach-in cooler across from front counter. The chef moved raw tuna into walk-in cooler. **Corrective Action Taken**
- 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 7/6/2023 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).