DirtyFLRestaurant Inspection Data

CAPRIOTTI'S SANDWICH SHOP

12267 SR 54

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 3/19/2025

Inspection #: Visit ID: 10756432

  • 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over ready to eat produce in walk in cooler. - From follow-up inspection 2025-03-19: Still observed **Time Extended**
  • 11-27-4:Intermediate - - From initial inspection : Intermediate - 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. Repeat Violation - From follow-up inspection 2025-03-19: Not observed **Time Extended**

Inspection Date: 1/9/2025

Inspection #: Visit ID: 8780758

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over ready to eat produce in walk in cooler.
  • 11-27-4:Intermediate - 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. Repeat Violation
  • 53B-01-5:Intermediate - 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. Unable to located employee certificates.

Inspection Date: 4/29/2024

Inspection #: Visit ID: 8570219

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table employee removed Corrected On-Site Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink in walk in cooler next to restaurant food employee removed Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Roast beef in prep sink. Employee turned on water Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Tomatoes unwashed over ready to eat onions walk in cooler
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over chocolate chip cookie box walk in freezer employee removed to proper storage Corrected On-Site
  • 11-27-4:Intermediate - 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser white bottle not layered.

Inspection Date: 12/8/2023

Inspection #: Visit ID: 8379708

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table employee removed Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat on Prep table by meat slicer employee removed Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Chicken boxes in walk in freezer
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Philly meat 82 f cooked at 11:30 am took temperature at 152 f at 1:50 pm did not cool from 135 f to 70 f two hours only temperature taken by operator was after it was finished cooking.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched shirt and put gloves on no hand washing.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Philly meat 82 f cooked at 11:30 am took temperature at 152 f at 1:50 pm did not cool from 135 f to 70 f two hours only temperature taken by operator was after it was finished cooking.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler make table Cold holding: cheese 44 f cheese 44 operator placed in freezer 2nd temp 43 f Corrected On-Site
  • 11-27-4:Intermediate - 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.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Plastic wrap covering cooling beef in pan