Cape Cod Fish Company
Last inspected: Jan 14, 2026
86
Score
The health department has logged seven inspections at Cape Cod Fish Company, the earliest from 2022. The latest inspection on file is from Jan 14, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The most recent inspection cleaned up several issues, finishing with three violations after 10 on the prior visit.
Cape Cod Fish Company's latest score of 86 sits above the Fort Myers average of 81. The file should reassure diners considering a visit.
7
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Educated operator on having smooth and easily cleanable ceiling. **Repeat Violation**
36-37-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook at grill.
13-03-4
Basic - Ice buildup in ice cream reach-in freezer.
14-69-4
86
Sep 17, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Beer hose.
29-44-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm. Operator changed sanitizer. **Corrective Action Taken**
41-27-4
Intermediate - No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Educated operator on having smooth and easily cleanable ceiling. **Repeat Violation**
36-37-5
61
Aug 8, 2024
Routine - Food
No violations found.
100
Dec 8, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
39
Aug 17, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
55
Feb 10, 2023
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed American cheese 44F cold hold less than 4 hours. Observed sliced tomatoes 45F cold hold, cut cabbage 45F cold hold less than 4 hours in reach in cooler across cook line. Operator turned down reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored by food. **Corrected On-Site**
41-10-4
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.
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris. Can opener.
22-02-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. **Corrected On-Site**
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Bowl or other container with no handle used to dispense French fries. **Corrected On-Site**
14-01-5
Basic - Ice buildup in ice cream reach-in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
33
Oct 14, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Employee Health Policies Present
FL-03
Wiping Cloths Properly Used and Stored
FL-41
58
Frequently Asked Questions
When was Cape Cod Fish Company last inspected?
The most recent health inspection at Cape Cod Fish Company on file is from Jan 14, 2026. The public record contains seven inspections in total.
How does Cape Cod Fish Company compare to other restaurants in Fort Myers?
Cape Cod Fish Company most recently scored 86 out of 100, which is higher than the Fort Myers average of 81.
Has Cape Cod Fish Company's inspection record improved over time?
Yes. Recent inspections at Cape Cod Fish Company have turned up fewer violations than earlier ones, with the latest finding around three violations compared to about 10 previously.
What does a low risk rating mean?
A low risk rating at Cape Cod Fish Company means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Cape Cod Fish Company inspected?
Based on the inspection history on file, Cape Cod Fish Company is inspected around two times per year on average.
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