TWO MEATBALLS IN THE KITCHEN

Name: TWO MEATBALLS IN THE KITCHEN
Address: 1403 CAPE CORAL PKWY E, CAPE CORAL, FL, 33904, US
Rating: 91.3

1403 CAPE CORAL PKWY E, CAPE CORAL, FL 33904

License #4607397

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

91.3 Grade B / 100

Solid Health Score

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Quick take

TWO MEATBALLS IN THE KITCHEN in CAPE CORAL currently holds an InspectFL Health Score of 91.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on October 29, 2025. Across those visits, inspectors documented 24 total violations — 8 critical, 2 major, 14 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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

August 7, 2025

The latest inspection on October 29, 2025 shows 10 observation rows: 3 critical, 1 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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DBPR

*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
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped tomatoes 45F cold hold, chopped ham 45F cold hold less than 4 hours in pizza prep reach in cooler. Educated operator on maintaining temperature at 41F or below. Operator turned down reach in cooler and operator will use time as a public health control.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed broom blocking hand wash sink on side food prep station. Operator removed broom.
[41-10-4] Toxic substance/chemical improperly stored on top of dishmachine. Operator removed chemicals.
[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. Operator called technician and will use working dishmachine in kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt/sugar containers. Educated operator on importance of labeling. Operator labeled containers.
[36-22-4] Floor area in front of ice machine covered with standing water. Educated operator on the importance of having no standing water.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed boxes of food stored on floor underneath shelving in walk in freezer. Educated operator on the importance of storing food off of floor.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored on shelving above foid served to public. Educated operator on proper storage of employee food. Operator placed employee food in bottom shelf.

Disposition: Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed packaged frozen soup thawing at room temperature. Operator placed soup in walk in cooler.
[10-12-5] In-use ice scoop stored on top of ice machine between uses. Operator removed ice scoops.
[31B-03-4] No soap provided at handwash sink across from walk in freezer.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed boxes of seafood stored on floor underneath shelving in walk in freezer.
[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.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped ham 45F cold hold, sliced tomatoes 49F cold hold less than 4 hours. Operator double panned food with ice.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer. Rechecked concentration at 300 ppm.
[36-22-4] Floor are in front of walk in cooler next to ice machine covered with standing water. Educated operator on not having standing water. Educated operator on importance of having no standing water. Operator had employee mop water.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated employee. Employee washed hands before leaving inspection.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb underneath hand wash sink in dishwash area. Educated operator on importance of having vacuum breaker.
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt container. Operator labeled container.
[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 lemons while employee was chopping lemons. Educated employee. Employee put on gloves.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooker. Operator placed employee food on bottom shelf.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Observed bottled beverages stored in front of hand wash sink at bar.

Community reaction

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Community pulse