CAPRI PIZZA & PASTA Inspection – October 28, 2026

High Priority 3

#6High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above Alfredo sauce, operator moved chicken to bottom shelf **Corrected On-Site**

Corrected On-Site

#7High Priority03F-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. Pizza in front counter no time mark. Operator determined the time and marked it correctly

#8High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked meatballs (128F-hot holding) in steam table. Operator put it back on stove to reheat to 182F

Intermediate 1

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained

Basic 5

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. On reach in cooler

#2Basic13-04-4

Basic – Employee with no beard guard/restraint while engaging in food preparation.

#3Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. **Repeat Violation**

Repeat Violation

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda nozzles exterior soiled and black mold like substance buildup

#5Basic21-07-4

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket 10ppm, operator refilled sanitizer bucket now at 100ppm **Corrected On-Site**

Corrected On-Site

Florida Food Watch