MARKER 92

Name: MARKER 92
Address: 5961 SILVER KING BLVD, CAPE CORAL, FL, 33914, US
Rating: 85.8

5961 SILVER KING BLVD, CAPE CORAL, FL 33914

License #4606292

85.8 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

MARKER 92 in CAPE CORAL currently holds an InspectFL Health Score of 85.8 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 March 25, 2026. Across those visits, inspectors documented 16 total violations — 4 critical, 5 major, 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles behind inside bar.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At bar hand sink. Operator refilled paper towels.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. At dish machine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prepared ribs (48 F - Cold Holding) on cooks line, per operator less than one hour. Operator discarded before it could before it could be determined if a stop sale was needed.

Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on counter on cooks line. Operator removed.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. . Raw salmon and under cooked eggs not designated on menu. Operator marked menus during inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in prep kitchen. Operator discarded.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor underneath air handler in bar area.
[29-17-4] Soda holster and waste line missing at soda gun holster.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored with food served to guests in tall reach in cooler on cooks line. Operator discarded.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed emoloyee load dish machine with soiled dishes while and then proceeded to handle clean and sanitised dishes without proper hand washing. Discussed with operator and observed proper hand washing.
[35A-02-7] Live, small flying insects found. Approximately 19 small flies in bar area that is separated from kitchen and bar area is not serving the public at time of inspection.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler 6 quarts of mojo bbq sauce with a prep date of 09-30, exceeding 7 day date marking requirements.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature less than 160 F

Community reaction

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