RUMRUNNERS

Name: RUMRUNNERS
Address: 5848 CAPE HARBOUR DR, CAPE CORAL, FL, 33914, US
Rating: 0

5848 CAPE HARBOUR DR, CAPE CORAL, FL 33914

License #4605616

0 Grade F / 100

Failing Health Score

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Latest inspection

October 8, 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

RUMRUNNERS in CAPE CORAL currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 16 times from Florida DBPR, with the most recent inspection on October 8, 2026. Across those visits, inspectors documented 111 total violations — 29 critical, 26 major, 56 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 2, 2026

The latest inspection on October 8, 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

88%

Inspector notes

111

Coverage note

Inspector notes linked where available

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DBPR

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F record

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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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside back line prep cooler prepared diced chicken (54 F - Cold Holding); mozzarella cheese (53 F - Cold Holding); caramelized onions 51 (53 F - Cold Holding), per operator all foods held overnight inside reach in cooler.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Personal open container of yogurt and beverage in walk in cooler with food to be served to the public. Operator discarded personal food.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle, per operator containing oven cleaner is not labeled; stored on shelf near three compartment sink.
[14-11-5] Equipment in poor repair. Ice shaver used to shave ice for peel and eat shrimp has broken plastic tray and door. Discussed with operator the need to replace.
[02D-01-5] Working containers of food removed from original container not identified by common name. Large containers with sugar and flour not labeled. This is a repeat violation from the previous inspection dated 06-01-2026
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. House made caesar dressing, per operator contains raw egg and is not identified as containing a raw ingredient on the menu. Discussed the need to mark menus accordingly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside back line prep cooler prepared diced chicken (54 F - Cold Holding); mozzarella cheese (53 F - Cold Holding); caramelized onions 51 (53 F - Cold Holding), per operator all foods held overnight inside reach in cooler. This is a repeat violation from the previous inspection dated 06-01-2026

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense spice. Educated operator on using scoops with handles. Operator removed cup.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed chill sticks stored on floor in outside walk in cooler. Operator washed, rinse, sanitized chill sticks and place 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.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purse stored on top of reach in cooler in back food prep area. Operator removed purse.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Salad prep station. Operator removed knives.
[10-20-4] In-use tongs stored on equipment door handle between uses. Operator removed tongs.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Operator inverted containers.
[29-49-6] Standing water in bottom of small reach-in-cooler in back food prep area.
[03A-05-5] Time/temperature control for safety food not maintained frozen solid in walk in freezer.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Operator removed cloths.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour/sugar bins. Operator labeled bins.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated operator. Operator educated employee. Employee washed hands.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over raw beef in walk in cooler. Operator placed raw chicken in bottom shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tomato sauce 53F cold hold, precooked chopped chicken 54F cold hold less than 4 hours in small reach in cooler in back food prep area. Educated operator on maintaining temperature at 41F or below. Observed Aioli 45F cold hold, thai coconut sauce 44F cold hold, butter milk 45F cold hold less than 4 hours in walk in cooler. Operator states just prepped foods. Operator called technician and turned down coolers.
[22-02-4] Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener.
[14-28-4] Multiuse food-contact surface with welds/joints that are not smooth. Observed insulation exposed over ice inside ice machine.
[16-37-1] No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Ramekin used as scoop inside container of crab mix in walk in cooler. Operator discarded ramekin.
[35A-03-4] Dead roaches on premises. Single dead roach observed behind coffee machine in wait station. Operator cleaned and sanitized during inspection.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee eating in small prep room. Discussed with operator and employee discarded food.
[08B-38-4] Food stored on floor. Cases of lemons and limes stored on floor of outside walk in cooler
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside walk in cooler: risotto (53 F - Cold Holding) Per operator risotto was prepared the night before. It is easily determined that food did not cool properly. This is a repeat violation from the previous inspection dated 03-06-2026
[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 wearing gloves and then proceeded to handle clean and sanitised dishes without a glove change and proper hand washing. Discussed with operator the need for hand washing and glove change
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee eating with gloved hands and returned to working with food without hand washing and glove change. Discussed with operator the need for hand washing.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside walk in cooler: risotto (53 F - Cold Holding) Per operator risotto was prepared the night before. It is easily determined that food did not cool properly. This is a repeat violation from the previous inspection dated 03-06-2026
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach in cooler in back prep area prepared chicken (66 F - Cold Holding); caramelized onions (64 F - Cold Holding) Operator voluntarily discarded before it could be determined if a stop sale was warranted
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Mussel and clam tags not marked with last date served. This is a repeat violation from the previous inspection dated 03-06-2026

Disposition: Met Inspection Standards
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk in cooler Ani tune was still under reduced oxygen packaging but had not thawed yet. Operator removed fish entirely from package and returned to walk in cooler
[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 stored with single use to go containers on expo shelf. Observed operator correct violations in order to meet inspection standards.
[08B-61-5] Outdoor ice machine with no overhead protection. One outdoor ice machine was moved and no longer has overhead protection
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler 12 quarts of house made béchamel sauce made more than 24 hours prior was observed béchamel sauce (58 F - Cold Holding). It can be easily determined that the sauce did not cool properly. Stop sale was issued
[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. Dishwasher (Chlorine 00ppm) Operator replaced empty container of sanitizer to achieve Dishwasher (Chlorine 100ppm)
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 00ppm)
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler 12 quarts of house made béchamel sauce made more than 24 hours prior was observed béchamel sauce (58 F - Cold Holding). It can be easily determined that the sauce did not cool properly.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Mussel tags not dated with last date served. This is a repeat violation from the previous inspection dated 02-11-2026
[31B-03-4] No soap provided at handwash sink. At server station hand sink. Observed operator correct violations in order to meet inspection standards.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense rice in walk in cooler.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Beer walk in cooler. Operator placed employee food in proper location.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Operator separated containers.
[14-38-4] Food storage container/container lid cracked or broken. Operator discarded containers.
[10-12-5] In-use ice scoop stored on top of outside ice machine between uses. Operator removed ice scoops.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Operator discarded cloths.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed one 6lb can of unlabeled food. Operator discarded can.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Obviously quaternary ammonium concentration at 100 ppm. Operator will use chlorine and will use working dishmachine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon 50F cold hold less than 4 hours. Operator placed raw salmon on metal tray and temporaplaced raw salmon in reach in freezer to cool. Rechecked temperature at 39F.
[01C-05-4] Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam/mussel tags not marked with last date served.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwashing sink in dishwash area blocked by trash container. Operator removed trash container.
[16-37-1] No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.