CLASE AZUL MODERN MEXICAN CUISINE

Name: CLASE AZUL MODERN MEXICAN CUISINE
Address: 3922 DEL PRADO BLVD S, CAPE CORAL, FL, 33904, US
Rating: 76

3922 DEL PRADO BLVD S, CAPE CORAL, FL 33904

License #4607896

🌮 Mexican/Latin ℹ️

76 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

October 21, 2026 · 8 findings · 2 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CLASE AZUL MODERN MEXICAN CUISINE in CAPE CORAL currently holds an InspectFL Health Score of 76 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on October 21, 2026. Across those visits, inspectors documented 25 total violations — 6 critical, 5 major, 14 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

July 31, 2026

The latest inspection on October 21, 2026 shows 8 observation rows: 2 critical, 2 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

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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DBPR

Community reaction

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Community pulse

Would you eat here?

CLASE AZUL MODERN MEXICAN CUISINE has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[10-17-4] In-use knife/knives/spatulas stored in cracks between pieces of equipment. Educated operator on proper storage of spatulas and knives. Observed removed knives and spatulas.
[14-13-4] Food-contact surface not smooth and easily cleanable. Observed can opener blade rusting.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed pan of water stored in handwash sink next to ice machine and observed buckets of sanitizer stored inside handwash sink near chip station. Educated operator on handwash only.
[41-10-4] Toxic substance/chemical improperly stored on top of dishmachine. Educated operator on proper storage of chemicals. Operator removed chemicals.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on shelving stored next to clean dishes. Operator removed employee beverage.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water temperature at bar handwash sink reaching 73F.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed boxes of frozen food stored underneath shelving in walk in freezer. Educated operator of importance of storing food off of floor. Operator had employee place all food off of floor.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200+ppm. Operator added more water.

Official DBPR inspection report ↗

Disposition: Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen krab thawing at room temperature
[10-17-4] In-use spatulas in dishwash area stored in cracks between pieces of equipment.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine concentration at 0 ppm. Operator redid sanitizer.
[22-02-4] Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener.
[23-03-4] Nonfood-contact surface soiled with grease, food residue on bar shelving for beverages at bar.
[36-17-5] Floor tiles missing and/or in disrepair. Walk in cooler entrance.
[41-10-4] Toxic substance/chemical improperly stored on top of dishmachine. Operator removed chemical.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[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.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream 46F cold hold, Salsa 47F cold hold, guacamole with chopped tomatoes 59F cold hold less than 4 hours in front reach in coolers at cook line. Observed Raw beef 48F cold hold, cooked shrimp 47F cold hold, precooked shredded chicken 49F cold hold less than 4 hours. Operator states just had delivery of beer kegs. Operator turned down walk in cooler and called technician.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed salt not labeled. Operator labeled container.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce 115F hot hold, enchilada sauce 122F hot hold less than 4 hours.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed strainer stored in handwash sink by chip station. Educated operator on handwash sunk only. Operator removed strainer.
[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 primed sanitizer. Rechecked concentration at 100 ppm.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed container of tomatillos stored on floor in walk in freezer. Operator placed container on shelving.
[14-38-4] Food storage container/container lid cracked or broken. Ice bucket. Operator discarded ice bucket.
[14-01-5] Bowl or other container with no handle used to dispense rice. Operator removed cups.