DirtyFLRestaurant Inspection Data

EL CAP INC

EL CAP INC in ST PETERSBURG has 5 health inspections on record with an overall food safety rating of 1.5/5. Food safety practices have remained consistent.

3500 4 ST N

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 9/2/2025

Inspection #: Visit ID: 13506975

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Door handle to reach-in freezer in North kitchen soiled.
  • 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 cellphone stored above prep table in North Kitchen
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal sheet pans above dish machine observed stored wet.
  • 08B-38-4:Basic - Food stored on floor. Cooked chili and bag of onions stored on floor in walk-in cooler. Manager relocated items.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood-filters at South kitchen cook-line with accumulating grease.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front bar reach-in cooler soiled.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter the kitchen and put on gloves to begin work. Inspector stopped employee and discussed handwashing. Employee removed gloves and washed his hands before returning to work. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs in reach-in cooler stored above coleslaw. Manager relocated eggs. Corrected On-Site Repeat Violation
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket with quaternary too strong, tested at 500ppm. Manager diluted and tested to proper 200ppm.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener stored on shelf in North kitchen soiled.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bottle of stray disinfectant in handwashing sink located next to three compartment sink in North kitchen.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for quaternary sanitizer.
  • 11-26-1:Intermediate - 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. Establishment has multiple new employees who have yet to receive food handler training. Establishment has no proof, in form of employee health agreements, of reporting responsibilities.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses time for lettuce and tomatoes on cookline. Items are dated and time stamped however establishment lacks written plan. Inspector provided DBPR form HR 5022-090 and HR 5022-100.
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer not calibrated prior to inspection. Manager calibrated with inspector during the inspection. **Corrective Action Taken**
  • 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. Coleslaw in walk-in cooler prepared the day on inspection not date marked. Manager corrected. Corrected On-Site

Inspection Date: 4/3/2025

Inspection #: Visit ID: 10705961

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over ready to eat food in stand up freezer. Employee property separated items. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (48F - Cold Holding); hot dogs (48F - Cold Holding). Employee placed items in stand up freezer. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sausage (94F - Hot Holding). Reheated sausage to 165F.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on metal cart in dining room not identified. Employee labeled all bottles chemicals. Corrected On-Site

Inspection Date: 10/28/2024

Inspection #: Visit ID: 8732538

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One #10 spaghetti sauce dented One #10 can kidney beans dented
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 different containers sliced tomatoes (53F - Cold Holding); 2 different containers cut lettuce for burgers (53F - Cold Holding) Items placed in plastic containers on ice at 11 am. PIC stated that burger toppings get changed out frequently. It's are going to be placed on time as a public health control. Inspector printed form and it was completed during inspection. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaning chemicals stored with food in dry storage. Manager removed Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Inspection Date: 3/22/2024

Inspection #: Visit ID: 8503861

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cook line
  • 08B-38-4:Basic - Food stored on floor. Cooking oil on floor in rear kitchen, relocated Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At grill, removed Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.hand sink next to dish machine
  • 33-16-4:Basic - Open dumpster lid.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
  • 08B-62-4:Basic - Unprotected ice machine in a customer/nonsecure area. Outdoor ice machine not secured when not in use

Inspection Date: 9/19/2023

Inspection #: Visit ID: 8353967

  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. Four #10 can mushrooms dented on shelf with undamaged food in dry storage.
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach in beer closet. Bar tender removed Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Four #10 can mushrooms dented on shelf with undamaged food in dry storage.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook left kitchen through back door. Re- entered kitchen with same gloves on an was about to continue slicing turkey with no glove change or hand wash. In Spector educated and employee washed hands properly **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 62f employee placed in walk in cooler **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Dry erase board in kitchen used to track burger set ups. Form completed during inspection Corrected On-Site Repeat Violation