Buon Appetito Italian Restaurant & Bar
Last inspected: Oct 23, 2025
50
Score
Buon Appetito Italian Restaurant & Bar has been inspected 10 times since 2022. The most recent report on file is from Oct 23, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
The pattern that stands out is “in-use tongs stored on equipment door handle between uses”, which has been cited five times.
By comparison, the average Cape Coral facility scores 77, putting Buon Appetito Italian Restaurant & Bar on the weaker side. The pattern in the record is worth a careful look.
10
Inspections
1
Critical latest
3
Major latest
5
Minor latest
Inspection History
Oct 23, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg plants (47F - Cold Holding); lasagna (48F - Cold Holding) in reach-in cooler across from steam table. The chef moved the egg plants and lasagna into walk-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-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 lasagna and sausages not date marked in walk-in cooler.
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in prep area used to fill coffee container and dump old coffee in handwashing sink.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
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 steam table ambient temperature 47F.
14-74-7
Basic - Equipment in poor repair. Observed reach-in cooler in kitchen gasket torn.
14-11-5
Basic - Food stored on floor. Observed bottles of water on floor in walk-in cooler.
08B-38-4
Basic - Light shield damaged/in disrepair.
38-01-4
50
Jul 9, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by container of water. The manager removed the container of water from handwashing sink. **Corrected On-Site** **Warning** - From follow-up inspection 2025-07-09: Observed handwashing sink blocked by container. The manager removed container from handwashing sink. **Corrected On-Site**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2025-07-09: **Time Extended**
16-37-1
82
May 7, 2025
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw calamari over unwashed produce in walk-in cooler. The manager moved the raw calamari to bottom shelf under produce. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lasagna (49F - Cold Holding) in reach-in cooler across from steam table. The manager moved the lasagna to walk-in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by container of water. The manager removed the container of water from handwashing sink. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
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**
53B-01-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink in prep area shut off. **Repeat Violation** **Warning**
27-16-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on breaded veal. The manager is changing dates on the breaded veal. **Corrective Action Taken** **Warning**
16-46-4
43
Feb 5, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Sewage and Wastewater Properly Disposed
FL-27
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
74
Dec 5, 2024
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. Observed a bottle of cleaner on prep table beside rolls. The operator removed the chemicals from prep table. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed breaded veal, breaded chicken and lasagna not date marked. **Warning**
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off at handwashing sink in prep station. **Warning**
27-16-5
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Light shield damaged/in disrepair. **Warning**
38-01-4
Basic - Carbon dioxide/helium tanks not adequately secured in front of mop sink. **Warning**
51-11-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Food stored on floor. Observed bottles of water on floor in walk-in cooler. **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
10-17-4
45
Mar 26, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
74
Jan 24, 2024
Routine - Food
3 critical violations. 5 major violations. 2 minor violations.
View 10 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator begin work without washing hands working in food preparation area. Educated operator on properly washing hands prior to working in food preparation area. **Corrective Action Taken** **Warning**
12A-16-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Toxic substance/chemical improperly stored. Observed a bottle of electronics duster cleaner above reach-in cooler across from cook line. The operator removed bottle of electronics duster cleaner from above reach-in cooler. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a container in hand washing sink near deep frier. The operator removed container from hand washing sink and blacked by trash can in bar **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
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**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed grilled chicken and lasagna in walk-in cooler not date marked. **Warning**
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
35
Oct 3, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket in hand washing sink in prep area. The operator removed sanitizer bucket from hand washing sink. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna and chicken not date marked in walk-in cooler.
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. Observed several reach-in cooler gaskets torn.
14-11-5
Basic - Floor tiles missing and/or in disrepair. **Repeat Violation**
36-17-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
64
Mar 29, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
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. Emailed manager DBPR Form HR 5030-103. **Corrective Action Taken**
11-26-1
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. Emailed manager DBPR Form HR 5030-104. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by container of water.
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Educated on cleaning and sanitizing between contact with different raw animal and food products. **Corrective Action Taken**
08B-23-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
61
Nov 30, 2022
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator begin working with food and clean utensils without washing hands. Educated operator on proper hand washing. **Corrective Action Taken**
12A-16-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lasagna (49F - Cold Holding) in reach-in cooler across from cook line. The owner placed lasagna on ice. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
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 not maintaining cold holding ambient temperature 49F.
14-74-7
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
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.
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in reach-in cooler across from cook line.
12B-13-4
52
Frequently Asked Questions
When was Buon Appetito Italian Restaurant & Bar last inspected?
The most recent health inspection at Buon Appetito Italian Restaurant & Bar on file is from Oct 23, 2025. The public record contains 10 inspections in total.
What is the most common violation at Buon Appetito Italian Restaurant & Bar?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited five times, more than any other issue at Buon Appetito Italian Restaurant & Bar.
How does Buon Appetito Italian Restaurant & Bar compare to other restaurants in Cape Coral?
Buon Appetito Italian Restaurant & Bar most recently scored 50 out of 100, which is lower than the Cape Coral average of 77.
Has Buon Appetito Italian Restaurant & Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Buon Appetito Italian Restaurant & Bar have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Buon Appetito Italian Restaurant & Bar means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Buon Appetito Italian Restaurant & Bar inspected?
Based on the inspection history on file, Buon Appetito Italian Restaurant & Bar is inspected around three times per year on average.
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