DirtyFLRestaurant Inspection Data

OVERTIME PIZZA & SPORTS BAR

Food safety records indicate OVERTIME PIZZA & SPORTS BAR in CAPE CORAL has 8 inspections with a 1.5/5 overall rating. Food safety practices have remained consistent.

Last inspection: 3 weeks ago · 8 reports on file

1708 CAPE CORAL PKWY W #1

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 8 health inspection reports

All Inspection Reports

3/26/2026· 3w ago

Visit ID: 13556939

Met Inspection Standards

2 high, 2 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upstairs bar
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. On cooks line: eighteen - 6 oz packages of Ahi Tuna and fifteen- 6oz Mahi Mahi labeled to removed from package prior to thawing under refrigeration that were completely thawed and still full sealed under reduced oxygen packaging.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom in upstairs women's room.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Buildup of food debris and grease underneath cooking equipment on cooks line and storage area.
  • 22-41-4:High Priority - Glass washer chlorine sanitizer not at proper minimum strength. Discontinue use of glass washer for sanitizing and set up manual sanitization until glass washer is repaired and sanitizing properly. bar glass washer (Chlorine 00ppm)
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. On cooks line: eighteen - 6 oz packages of Ahi Tuna and fifteen- 6oz Mahi Mahi labeled to removed from package prior to thawing under refrigeration that were completely thawed and still full sealed under reduced oxygen packaging.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer used in dish machine.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at upstairs bar

10/22/2025· 5mo ago

Visit ID: 10889892

Met Inspection Standards

2 high, 2 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upstairs ice machine has mold like substance.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Ramekins used as scoops in seaweed salad and granulated garlic. Operator removed ramekins Corrected On-Site
  • 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 phones in prep table. Operator removed phones Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Walk in cooler gasket torn. This is a repeat violation from the previous inspection dated 03-18-2025 Repeat Violation
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm); operator discarded and refilled to achieve: Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat cheese in walk in cooler. Operator moved foods to proper storage Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles stored on rack with clean food containers. Operator moved chemicals to proper storage. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle behind bar has a mold like buildup
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at upstairs bar

3/18/2025· 1y ago

Visit ID: 10702509

Met Inspection Standards

1 high, 4 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 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 gasket torn.
  • 36-24-5:Basic - Hole in or other damage to wall in bar.
  • 33-16-4:Basic - Open dumpster lid.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak over ready to eat chicken in reach-in cooler on cook line.
  • 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 on cook line. The manager placed soap in dispenser. Corrected On-Site
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in bar. Repeat Violation

10/29/2024· 1y 5mo ago

Visit ID: 10702320

Follow-up Inspection Required

1 high, 2 int, 2 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 2024-10-29: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in coolers missing door compartment and gasket torn. Repeat Violation Warning - From follow-up inspection 2024-10-29: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (48F - Cold Holding); raw calamari (50F - Cold Holding) in reach-in cooler beside deep frier. The manager moved the raw shrimp and raw calamari to walk-in cooler. Observed chicken wings (48F - Cold Holding); ribs (47F - Cold Holding) in reach-in cooler beside deep frier. The manager discarded the chicken wings and ribs. See Stop Sale. **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2024-10-29: Observed chicken wings 47F and ribs 48F in reach-in cooler beside deep frier. Admin Complaint
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board across from cook line soiled. Warning - From follow-up inspection 2024-10-29: **Time Extended**
  • 27-16-5:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink in bar area shut off. Warning - From follow-up inspection 2024-10-29: Observed handwashing sink in bar area still shut off. Admin Complaint **Corrective Action Taken**

10/23/2024· 1y 5mo ago

Visit ID: 8722762

Follow-up Inspection Required

2 high, 3 int, 2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
  • 14-11-5:Basic - Equipment in poor repair. Observed reach-in coolers missing door compartment and gasket torn. Repeat Violation Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken wings (48F - Cold Holding); ribs (47F - Cold Holding) in reach-in cooler beside deep frier. The manager discarded the chicken wings and ribs. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (48F - Cold Holding); raw calamari (50F - Cold Holding) in reach-in cooler beside deep frier. The manager moved the raw shrimp and raw calamari to walk-in cooler. Observed chicken wings (48F - Cold Holding); ribs (47F - Cold Holding) in reach-in cooler beside deep frier. The manager discarded the chicken wings and ribs. See Stop Sale. **Corrective Action Taken** Repeat Violation Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board across from cook line soiled. Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Warning
  • 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink in bar area shut off. Warning

3/25/2024· 2y ago

Visit ID: 8599001

Follow-up Inspection Required

1 high

  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2024-03-25: Business License is expired. Admin Complaint

1/25/2024· 2y 2mo ago

Visit ID: 8512162

Follow-up Inspection Required

2 high, 2 int, 3 basic

  • 14-11-5:Basic - Equipment in poor repair. Observed walk-in cooler gasket torn. Repeat Violation Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. The manager removed knife from in between equipment. Corrected On-Site Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. The manager removed wiping cloth from under cutting board. Corrected On-Site Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steaks (47F - Cold Holding) in reach-in cooler under cook line. The manager placed ice on raw steaks. **Corrective Action Taken** 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

9/28/2023· 2y 6mo ago

Visit ID: 8345062

Met Inspection Standards

2 high, 3 int, 3 basic

  • 14-11-5:Basic - Equipment in poor repair. Observed walk-in cooler gasket torn.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 33-16-4:Basic - Open dumpster lid.
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook adjusting his pants and touching apron while engaging in food preparation. Educated cook on not touching cloths or aprons during Food preparation. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over ready to eat ribs in walk-in cooler.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 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 chicken wings and ribs not date marked.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.