DirtyFLRestaurant Inspection Data

ELISABETTA'S/BAR CAPRI

185 BANYAN BLVD #100

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 6/2/2025

Inspection #: Visit ID: 10812269

  • N/A:No Violations Were Observed

Inspection Date: 5/12/2025

Inspection #: Visit ID: 10836707

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw calamari over asparagus, raw steaks over French fries at reach in cooler by fryer station. Operator stored all products properly. Violation is under warning for 6/2 callbackCorrected On-Site Corrected On-Site Repeat Violation
  • 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 held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Roasted garlic oil marked for12pm-4pm ; observed still in use at 4:25pm.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Observed in overstocked pan at pizza station. Operator removed overstocked portions and placed in lower portion of cooler. **Corrective Action Taken**
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Roasted garlic oil marked for12pm-4pm ; observed still in use at 4:25pm. Violation is under warning with 6/2 callback. Repeat Violation
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Speed rack in kitchen: cooked eggplant (63F - Cooling) at 4:12; cooling since 3:42 - 62F at 4:40 At current rate of cooling product will not reach 41F within 6 hours. Operator removed from deep covered container and placed in shallow uncovered container. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed Cutting boards in hand wash sink by triple sink. Corrected On-Site Repeat Violation
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash sink by dish machine. Corrected On-Site

Inspection Date: 4/2/2025

Inspection #: Visit ID: 10739940

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw lamb over fully cooked chicken at pull out drawers on cook line, raw calamari and raw clams over parmigiana stock at walk in cooler. Operator stored all products properly. 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 held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Caesar dressing made in house with pasteurized eggs expired at 3:30, still in use at 3:42 on salad station.
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Caesar dressing made in house with pasteurized eggs expired at 3:30, still in use at 3:42 on salad station.
  • 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 for Scampi butter. Per operator, out of temperature for approximately 3 hours. Operator time marked for remaining hour. Corrected On-Site Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Espresso cup and food debris in sink by entrance to kitchen. Corrected On-Site
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Raw chicken and raw beef in reduced oxygen packaging conducted in house at walk in freezer. Advised operator to remove raw meats from reduced oxygen packaging.

Inspection Date: 12/10/2024

Inspection #: Visit ID: 8787637

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Observe at walkin refrigerator. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe bottle of water in reduced oxygen packaging machine. Operator discarded. Corrected On-Site Warning
  • 08B-38-4:Basic - Food stored on floor. Observe bread in plastic containers on floor in walk-in freezer. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe at bar utensil in standing water at 71F. Operator turned on water. Corrected On-Site Warning
  • 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 cannot be determined. Observe at salad station pickled vegetables and Caesar salad dressing without time marking. Operator labled 11-3 Corrected On-Site Warning
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Observe at bar. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observe plastic container in dishwasher hand wash sink. Operator removed. Corrected On-Site Repeat Violation Warning
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observe with plain Caesar salad with made with raw shell egg. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at bar . Operator placed paper towel at sink. Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observe at bar . Operator placed soap at sink. Corrected On-Site Warning

Inspection Date: 12/10/2024

Inspection #: Visit ID: 10739346

  • 14-05-4:Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Observe at walkin refrigerator. Warning - From follow-up inspection 2024-12-10: **Time Extended**
  • 31A-10-4:Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Observe at bar. Warning - From follow-up inspection 2024-12-10: **Time Extended**

Inspection Date: 3/1/2024

Inspection #: Visit ID: 8516278

  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observe in kitchen large stock pot under sink that could not get water due to that. Operator removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at bar . Operator placed paper towels Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observe at bar . Operator placed soap. Corrected On-Site

Inspection Date: 10/2/2023

Inspection #: Visit ID: 8386576

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensils in water at 72°F. Operator removed water. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observe at double bar hand sink.
  • 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. Observe dishwasher handling dirty dishes with gloves on and without washing hand handle clean dishes with the same gloves without any hand washing
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe home made tomato sauce , cheese sauce time mark 11-3 at 3:06 At 3:10 observe oil and garlic, and cooked vegetables and butter labled 11-3.
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observe home made tomato sauce , cheese sauce time mark 11-3 at 3:06 At 3:10 observe oil and garlic, and cooked vegetables and butter labled 11-3.
  • 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observe line cooks that use time as public health control and date mark for four hour not knowing that food must be discarded.
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Observe at one bar hand wash sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at double bar hand sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observe at dishwasher hand wash sink. Observe at double bar hand sink.