MEL'S DINER

Name: MEL'S DINER
Address: 1331 PINE ISLAND RD NE, CAPE CORAL, FL, 33909, US
Rating: 16.3

1331 PINE ISLAND RD NE, CAPE CORAL, FL 33909

License #4605870

☕ Café/Breakfast ℹ️

16.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 22, 2026 · 9 findings · 2 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MEL'S DINER in CAPE CORAL currently holds an InspectFL Health Score of 16.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 22, 2026. Across those visits, inspectors documented 97 total violations — 17 critical, 24 major, 56 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 22, 2026 shows 9 observation rows: 2 critical, 0 major, and 7 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

MEL'S DINER has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 cracked eggs in egg container on cook line. The manager discarded cracked eggs.
[10-20-4] In-use tongs stored on equipment door handle between uses. The manager removed the tongs from oven door.
[21-04-4] In-use wet wiping cloth/towel used under cutting board in back kitchen. The manager removed the wiping cloth from under cutting board.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected on coffee stations in weigh station.
[29-49-6] Standing water in bottom of reach-in-cooler across from cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at handwashing sink on cook line and handwashing sink in back kitchen.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. The manager educated cook on the proper procedures on cracking eggs then going to ready to eat food.
[14-01-5] Bowl or other container with no handle used to dispense food of flour in back kitchen. The manager removed the scooper from the container of flour.
[36-17-5] Floor tiles missing and/or in disrepair on cook line.

Disposition: Warning Issued
[10-20-4] In-use tongs stored on equipment door handle between uses.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[14-74-7] 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 ambient temperature 48F in reach-in cooler across cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table on cook line.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator begin working on cook line without washing hands. Educated personnel to wash hands prior to beginning working with food.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (47F - Cold Holding); chicken (48F - Cold Holding); sausage patties (46F - Cold Holding) in reach-in cooler across from cook line. The manager discarded all products.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage links (118F - Hot Holding) in steam table. The cook placed on stove top to reheat. See Reheating Temperature.
[14-04-4] Microwave missing fan guard cover/splatter shield on cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink on cook line.
[31B-03-4] No soap provided at handwash sink on cook line.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-74-7] 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 undue the cook line ambient temperature 48F.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of panko.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open drink in reach-in cooler in prep station. The manager discarded open drink in reach-in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pasta (48F - Cold Holding); macaroni cheese (49F - Cold Holding) in reach-in cooler under the cook line. The manager discarded the pasta and macaroni cheese. Observed raw salmon (48F - Cold Holding); raw sea bass (49F - Cold Holding); raw shrimp (49F - Cold Holding) in reach-in cooler under cook line. The manager is placing ice on all raw products.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken tenders and prime rib in walk-in cooler not date marked.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink behind front counter hot water shut off.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[14-71-4] Duct tape used to repair nonfood-contact surface. Observed gray duct tape used on ice machine.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected above coffee machine.
[12A-28-4] 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 operator touching cloths while engaging in food operations. Educated operator not to touch cloths or skin while engaging in food preparation.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw breaded pork belly over fried chicken in reach-on cooler under deep oven. The operator moved the fried chicken in container above the raw breaded pork belly.
[31B-03-4] No soap provided at handwash sink on cook line.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken snd ribs not date marked in walk-in cooler.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.