THE CAPE SMOKEHOUSE
980 CAPE SAN BLAS RD
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 8/29/2024
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
- 32-17-4:Basic - Self-closing device on bathroom door disconnected/broken. Men restroom.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar, brown sugar sugar,flour not labeled with common name
- 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.( Blood Borne Pathogen Bodily Fluids-spill kit. Repeat Violation
- 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
Food safety inspection conducted on 8/29/2024 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 1/24/2024
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 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.
- 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. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on the cook line.
Food safety inspection conducted on 1/24/2024 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 8/9/2023
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice chute of the drink machine.
- 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.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in the kitchen area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Season,
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Dish washer.
- 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on the cook line. Employee cleaned can open blade. Corrected On-Site
Food safety inspection conducted on 8/9/2023 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).