DirtyFLRestaurant Inspection Data

MARKER 92

MARKER 92 has 7 health inspections on file for its CAPE CORAL location, with an overall rating of 2.7/5. Recent inspections show improving food safety practices.

5961 Silver King Boulevard
Cape Coral, Florida, 33914
Lee County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/15/2025

Inspection #: Visit ID: 13545785

  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water on floor underneath air handler in bar area. - From follow-up inspection 2025-10-15: **Time Extended**
  • 29-17-4:Basic - - From initial inspection : Basic - Soda holster and waste line missing at soda gun holster. - From follow-up inspection 2025-10-15: **Time Extended**

Inspection Date: 10/10/2025

Inspection #: Visit ID: 10873925

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored with food served to guests in tall reach in cooler on cooks line. Operator discarded.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on counter on cooks line. Operator removed. Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor underneath air handler in bar area.
  • 29-17-4:Basic - Soda holster and waste line missing at soda gun holster.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed emoloyee load dish machine with soiled dishes while and then proceeded to handle clean and sanitised dishes without proper hand washing. Discussed with operator and observed proper hand washing. Corrected On-Site
  • 35A-02-7:High Priority - Live, small flying insects found. Approximately 19 small flies in bar area that is separated from kitchen and bar area is not serving the public at time of inspection.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over pancake mix in reach in cooler. Operator moved food to,proper storage.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In reach in cooler 6 quarts of mojo bbq sauce with a prep date of 09-30, exceeding 7 day date marking requirements.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler 6 quarts of mojo bbq sauce with a prep date of 09-30, exceeding 7 day date marking requirements.
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature less than 160 F
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. . Raw salmon and under cooked eggs not designated on menu. Operator marked menus during inspection. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in prep kitchen. Operator discarded. Corrected On-Site

Inspection Date: 1/27/2025

Inspection #: Visit ID: 8833053

  • 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

Inspection Date: 7/18/2024

Inspection #: Visit ID: 8737338

  • 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

Inspection Date: 12/8/2023

Inspection #: Visit ID: 8566373

  • 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.

Inspection Date: 11/30/2023

Inspection #: Visit ID: 8358432

  • 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

Inspection Date: 7/6/2023

Inspection #: Visit ID: 8323732

  • 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.