DirtyFLRestaurant Inspection Data

CAPRI PIZZA & PASTA

CAPRI PIZZA & PASTA maintains a 2.5/5 food safety rating based on 5 health department inspections in LUTZ. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 5 reports on file

North Dale Mabry Highway
Florida, 33548
Hillsborough County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 5 health inspection reports

All Inspection Reports

12/17/2025· 2mo ago

Visit ID: 10890164

Met Inspection Standards

4 high, 2 int, 2 basic

  • 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 50-100 ppm rested to 50ppm Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to flat top grill main cook line Cold holding: provolone 45F cut ham 47F employee moved to freezer 2nd temps all to 43F Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking pizzas on line owner determined time and placed time marks Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Red bucket above 50-100ppm retested to 50 ppm Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. cook chicken wings mozzarella cheese deli meats walk in cooler Repeat Violation
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 expired international food service executives 5-24-25 both expiration date.

6/5/2025· 9mo ago

Visit ID: 10774585

Met Inspection Standards

2 int, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. Both Chest frozen lids in disrepair.
  • 10-20-4:Basic - In-use tongs stored on equipment handle between uses. Tongs on cart by oven.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine bin
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bulk open products in walking cooler

2/6/2025· 1y 1mo ago

Visit ID: 8745420

Met Inspection Standards

5 high, 2 int, 1 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 2 employees
  • 41-07-4:High Priority - Container of medicine improperly stored.ibuprofen stored above reach in cooler
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Breads in take out bags. Walk in cooler
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Pizzas not time marked manager determined time and marked pizza Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Red bucket by dry storage. Above 50 ppm 100 ppm discussed with management the importance of sanitizer.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date mark on cheese shredded. Deli cut ham
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta lasagna reach in cooler across from flat top grill not dated made previous day Walk in cooler cook meatballs cook sausage cook lasagna.

4/18/2024· 1y 10mo ago

Visit ID: 8582414

Met Inspection Standards

1 int, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris on gaskets in pizza flip top unit.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter, employee placed towel in sanitizer solution. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice chute on soft drink machine at front counter.

12/28/2023· 2y 2mo ago

Visit ID: 8363385

Met Inspection Standards

2 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior plastic guard of ice machine has mold like growth Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on rear prep table near slicer. Operator removed Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees in kitchen area preparing food with no hair restraint Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Chest freezer in rear prep area in poor condition, lid rusted/damaged
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -door handles and gaskets of pizza prep cooler soiled -walk in cooler shelves soiled
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in rear prep area in still water. Operator turned water on Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in ladies room.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken wings, pasta and sausage in walk in cooler not date marked. Repeat Violation