CAPTAIN D’S # 3834 Inspection – November 5, 2025

High Priority 1

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Following temps taken from prep table at 1140am: shredded cheese 54f, shredded lettuce 55f, tartar sauce 54f. Per operator was placed in prep table at 1030am, out of temp for less than 4hrs. Operator moved food to a reach in cooler. **Corrective Action Taken** **Warning**

Corrective Action TakenWarning

Intermediate 3

#7Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Handwash sink in kitchen does not work.

#8Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Handwash sink at front counter used to store cleaning bucket.

#9Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by 3 compartment sink.

Basic 5

#1Basic32-12-6

Basic – Covered waste receptacle not provided in women's bathroom.

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drinks in prep area.

#3Basic14-38-4

Basic – Food storage container/container lid cracked or broken. Broken tray used to hold fish.

#4Basic33-19-4

Basic – Garbage on the ground and/or pad around dumpster.

#5Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Food debris on bottom of reach in coolers.

Florida Food Watch

CAPTAIN D'S # 3834

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 1

Intermediate 3

Basic 5

Inspection Report

CAPTAIN D'S # 3834

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 1

Intermediate 3

Basic 5