DirtyFLRestaurant Inspection Data

CAPRIOTTI'S SANDWICH SHOP

CAPRIOTTI'S SANDWICH SHOP maintains a 2.7/5 food safety rating based on 6 health department inspections in ODESSA. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 6 reports on file

12267 SR 54

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 6 health inspection reports

All Inspection Reports

1/6/2026· 2mo ago

Visit ID: 10903025

Met Inspection Standards

2 int, 5 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Displayed license is expired on 02/01/2025.
  • 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 sweater, wallet and keys stored on food storage shelf with bottled dressings.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. In walk-in freezer. Accumulation of grease liquid on floor behind griddle at cook line.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. A few cases of plastic bottled sodas stored on floor at front service area. 2 soda syrup boxes stored on floor at back kitchen.
  • 25-05-4:Basic - Single-service articles improperly stored. A box of plastic forks and spoons stored on floor under cash register. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at back kitchen blocked by trash can and cleaning tools. Operator removed items away from handwash sink. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At back kitchen. Provided. Corrected On-Site

6/6/2025· 9mo ago

Visit ID: 10756866

Met Inspection Standards

1 high, 1 int, 2 basic

  • 25-05-4:Basic - Single-service articles improperly stored. Togo boxes packaged on floor in prep area
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over cut washed lettuce manager removed to proper storage Corrected On-Site
  • 01B-01-4:High Priority - Dented can 3 Oregon trail cranberry cans 1 tuna can
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at both hand washing sinks.

3/19/2025· 11mo ago

Visit ID: 10756432

Met Inspection Standards

1 int, 1 basic

  • 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**

1/9/2025· 1y 2mo ago

Visit ID: 8780758

Follow-up Inspection Required

2 int, 2 basic

  • 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.

4/29/2024· 1y 10mo ago

Visit ID: 8570219

Met Inspection Standards

1 high, 2 int, 4 basic

  • 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.

12/8/2023· 2y 3mo ago

Visit ID: 8379708

Met Inspection Standards

4 high, 2 int, 3 basic

  • 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