THE CROOKED COW

Name: THE CROOKED COW
Address: 3310 DEL PRADO BLVD S, CAPE CORAL, FL, 33904, US
Rating: 60.6

3310 DEL PRADO BLVD S, CAPE CORAL, FL 33904

License #4607790

🍽️ American ℹ️

60.6 Grade F / 100

Failing Health Score

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Latest inspection

October 21, 2026 · 7 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE CROOKED COW in CAPE CORAL currently holds an InspectFL Health Score of 60.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 21, 2026. Across those visits, inspectors documented 40 total violations — 8 critical, 16 major, 16 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 22, 2024

The latest inspection on October 21, 2026 shows 7 observation rows: 2 critical, 2 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

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.

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

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DBPR

Community reaction

What do locals think?

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Community pulse

Would you eat here?

THE CROOKED COW 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.

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*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.

Disposition: Inspection Completed - No Further Action
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[05-09-4] No conspicuously located ambient air temperature thermometer in front cold holding unit.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Labels on packages missing date packaged and address of establishment.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat butter and cream cheese. Operator placed eggs on bottom shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Milk 48F cold hold more than 4 hours. Stop Sale. Operator discarded milk and turned down reach in coolers.
[22-16-4] Reach-in freezer (double-door) in back kitchen area with interior/shelves have accumulation of soil residues.
[31B-03-4] No soap provided at handwash sink in dishwash area. Operator placed soap at handwash sink.

Disposition: Met Inspection Standards
[38-01-4] Observed light not functioning in dry storage/walk in cooker.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[29-18-4] Drain cover missing in front of dry storage/walk in cooler.
[36-22-4] Floor area in front of pastry display with standing water.
[50-09-4] Current Hotel and Restaurant license not displayed.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed barehand contact with ready to eat bagel. Educated employee. Employee used deli paper and tongs.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shell eggs stored over ready to eat butter in mini refrigerator in kitchen. Operator placed raw eggs in proper location.
[29-37-4] Spray hose at dish sink lower than flood rim of mop sink. Operator put hose above flood rim.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Milk 51F cold hold less than 4 hours. Operator double panned milk with ice.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed front service hand wash sink used to store plastic container. Educated operator on hand wash sink only. Operator removed plastic container.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in dishwash area and restroom. Operator placed paper towels at hand wash sinks.
[16-37-1] No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Educated operator on importance of having test strips.
[41-17-4] Spray bottle containing toxic substance not labeled. Operator labeled bottle.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[14-69-4] Ice buildup in reach-in cooler in kitchen.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Tasting spoons.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Educated operator on proper concentration. Operator primed sanitizer. Rechecked concentration at 50 ppm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed precooked sausage 50F cold hold, American cheese 48F cold hold more than 4 hours. Stop Sale. Operator discarded of time/temperature control for safety foods.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed front service hand wash sink used to store sanitizer bucket.
[16-37-1] No chlorine and quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to mop sink. Operator placed paper towels at hand wash sink.
[53B-01-5] 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.
[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 tuna salad not date marked in reach in cooler.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no water at hand wash sink in dishwasher area.