THE CAPITAL GRILLE #8035
6000 Glades Road
Boca Raton, Florida, 33431
Palm Beach County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 6 health inspection reports
All Inspection Reports
Inspection Date: 7/8/2025
Inspection #: 3615533
Inspection Date: 2/21/2025
Inspection #: Visit ID: 10782443
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by cook line;
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting- on the shelves at dishwasher area; moved with dirty dishes to be washed properly **Corrective Action Taken**
- 08B-38-4:Basic - Food stored on floor- box of French fries in walk-in freezer; Stored properly Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink at the bar used by food employees.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation- cut avocado with sticker at cook line; educated operator; produced sent to be washed ; **Corrective Action Taken**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle- three compartment sink and handwashing at dessert station Repeat Violation
- 22-41-4:High Priority - 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 0ppm)at the bar; fixed to 100 ppm; Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees changed gloves after touching soiled towel and apron without washing hands first; educated; employees washed hands; Repeat Violation Admin Complaint
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employees at cook line wiping tongs used to stir foods on soiled towels and reusing utensils ; educated; employees discarded togs; new ones in use; Corrected On-Site
- 14-86-1:High Priority - Non-food grade wet cloth towel used as liner and to cover herbs in walk-in cooler; operators removed; Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees at cook line wiping gloved hands on soiled apron ant tousling clean utensils and plates without washing hands and changing gloves ; Educated; employees washed hands; Corrected On-Site Repeat Violation Admin Complaint
- 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 the wrong time tracked - food labeled 12-4; observed food our at 11:15; operator reprinted label with correct date; steak butter; cut tomatoes and roasted garlic. Corrected On-Site
Inspection Date: 12/10/2024
Inspection #: Visit ID: 8848591
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At bar employee drink stored above clean drink ware Operator discussed with employee and removed drink. Corrected On-Site
- 13-07-4:Basic - Employees wearing watches other than a plain ring on their hands/arms while preparing food.
- 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At cook line dipper well with ice cream scoops. Operator increased water velocity. Corrected On-Site Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit at the pantry area;
- 29-11-4:Basic - Water leaking from faucet/handle- at handwashsink at cook line at pantry station
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves on before washing hands and started to set up cook line/ working with foods Educated Employee washed hands Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler at cook line cooked beets (46F cooling) per operator product portioned and held overnight in cooler. Product did not cool to 41 degrees Fahrenheit within 4 hours. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler by steam table cheese sauce (43 48F - Cold Holding) per operator food not prepared or portioned today ; food overstocked; food out of temperature for approximately 30 minutes; operator portioned sauce into smaller batches and moved to walk-in cooler to chill. goat cheese (45F - Cold Holding); mozzarella (48F - Cold Holding); in cooler by pantry area; as per operator food not prepared or portioned today; food out of temperature for less than four hours; foods moved to different cooler; Establishment has sufficient cold holding units throughout kitchen and prep areas; **Corrective Action Taken**
- 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; Various TCS foods at expo no time marking when inspection started operator time marked 9:44am Corrected On-Site
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler at cook line cooked beets (46F cooling) per operator product portioned and held overnight in cooler. Product did not cool to 41 degrees Fahrenheit within 4 hours. See stop sale.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. At cook line Bottle of degreaser stored on shelf with clean sanitizer skillets Operator removed. Corrected On-Site
Inspection Date: 8/2/2024
Inspection #: Visit ID: 8731614
- 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away- turned on at desert station Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cheese sauce (57-50F - Cooling);in walk-in cooler; as per operator food cooked yesterday and placed to cool inside walk-in cooler; food never reached 41 F within 6 hours; See Stop Sale
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cheese sauce (57-50F - Cooling);in walk-in cooler; as per operator food cooked yesterday and placed to cool inside walk-in cooler; food never reached 41 F within 6 hours; See Stop Sale
Inspection Date: 1/11/2024
Inspection #: Visit ID: 8587592
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle- at cook line by pastry station
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Operator stored properly Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (59F - Cold Holding) observed approximately 8 big packages of butter on the clean utensils shelf outside by walk-in cooler; as per operator food out of temperature for approximately 30 minutes; no preparation or portioning in the process ; Moved back to walk-in cooler; **Corrective Action Taken**
- 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 the wrong time marked; steak butter timed 11:00-3:00 ; time was 10:50 when observed at expo line; label didn't match ; operator changed butter time from 10:15 am-2:15 pm Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at pastry cooler
Inspection Date: 10/4/2023
Inspection #: Visit ID: 8352944
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- spatula and scoop store in water at ice cream dipperwell - 77 F Water discarded Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched bread with bare hands and placed in the basket to be served to the customer. Manager educated employee. Employee washed hands and used tongs; Corrected On-Site
- 14-86-1:High Priority - Non-food grade cloth napkin used as liner for food container- in between herbs at prep station Advised manager to use food grade towels. Employee removed; Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over cut onions in cooler at salad station; operator reversed;
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed the Big 6 **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line; Operator provided Corrected On-Site
- 01C-01-4:Intermediate - No tag on original container of raw oysters; operator provided Corrected On-Site