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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
YANEZ KITCHEN LLC in CAPE CORAL currently holds an InspectFL Health Score of 85 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on October 22, 2026. Across those visits, inspectors documented 8 total violations — 1 critical, 5 major, 2 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on October 22, 2026 shows 8 observation rows: 1 critical, 5 major, and 2 minor.
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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.
- •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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What do locals think?
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Would you eat here?
YANEZ KITCHEN LLC looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator dumped out water.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed container of sanitizer stored inside handwash sink. Educated operator on handwash sink only. Operator removed container.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Educated operator on importance of having paper towels. Operator placed paper towels at handwash sink.
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees. Educated operator on importance of having handwash sign.
- [16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Educated operator on having test strips.
- [11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator completed form.
- [03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice 51F cooling more than 6 hours. Stop Sale. Operator discarded rice.
- [11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with procedures.
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