Capri Fish House
Last inspected: Apr 14, 2026
55
Score
Public records show 10 inspections at Capri Fish House stretching back to 2022. On Apr 14, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have held steady across recent visits, averaging around six violations each.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited two times.
Capri Fish House's latest score of 55 falls below the Florida average of 72. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
3
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 14, 2026
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler in the salad station, tuna salad (62F - Cold Holding); shrimp salad (62F - Cold Holding); hard boiled eggs (64F - Cold Holding); cut tomatoes (64F - Cold Holding). See stop sale. **Warning**
03A-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. In the make table cooler in the salad station, tuna salad (62F - Cold Holding); shrimp salad (62F - Cold Holding); hard boiled eggs (64F - Cold Holding); cut tomatoes (64F - Cold Holding). See stop sale. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the bottom of the cooler on the cook line raw ground beef is stored above cooked sausage and butter. Operator moved items to proper storage order. **Corrected On-Site** **Warning**
08A-05-6
Basic - Employee with no hair restraint while engaging in food preparation. There are multiple employees with no hair restraints preparing food. **Warning**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. There are multiple sets of tongs on the oven door handle. **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a heavy buildup of grease and dust on the hood filters. **Warning**
23-03-4
55
Oct 29, 2025
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
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). Operator replaced the empty container of sanitizer, 50ppm. **Corrected On-Site**
22-41-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Oyster tags are not kept for 90 days.
01C-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the service area.
31B-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no chlorine chemical test kit for chlorine sanitizer in the dish washer.
16-37-1
64
Feb 27, 2025
Complaint Full
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
45
Feb 18, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
47
Dec 11, 2024
Complaint Full
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2024-12-11: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Several walls in kitchen areas in disrepair, and unsealed. **Warning** - From follow-up inspection 2024-12-11: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Several exterior doors not self closing **Warning** - From follow-up inspection 2024-12-11: **Time Extended**
35B-03-4
86
Nov 6, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. There is a container of split pea soup in the walk-in cooler with no date marking. Per operator the soup was prepared more than 24 hour's ago.
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is a employee cellphone and charger on the shelves with canned goods. Operator removed the cellphone. **Corrected On-Site**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. In the salad station there are plastic ramekins in containers of blue and feta cheese. Operator removed the ramekins. **Corrected On-Site**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the interior walls and the inside of the lid of the ice machine.
22-20-5
Basic - Plumbing system in disrepair. The drain under the hand washing sink at the entrance to the kitchen leaks.
29-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the tiki. Ar.
31B-04-4
Basic - Food stored on floor. In the produce walk-in there are cases of lemons, tomatoes and carrots on the floor.
08B-38-4
67
Jan 23, 2024
Complaint Full
2 major violations. 4 minor violations.
View 6 violations
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. Employees signed employee health agreements during the course of the inspection. **Corrected On-Site**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. There us a unlabeled chemical spray bottle in the dining area. Operator labeled the chemical spray bottle. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a black mold like substance on the interior walls of the ice machine. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. There is a bowl inside the rice in the steam table. Operator removed the bowl. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Carrots and onions are stored on the floor in the produce cooler.
08B-38-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
67
Sep 5, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
50
Apr 26, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
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), the sanitizer container is empty. Operator replaced the sanitizer, chlorine sanitizer 50ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. I. The three door storage unit at the end of the cook line raw ground beef is stored over hotdogs. Unit was previously a reach in freezer all items inside are thawed.
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the three door holding unit at the end of the cook line raw ground beef is stored over raw fish, raw lobster tails and raw clams. Unit was previously a reach in freezer all items inside are thawed.
08A-20-5
Intermediate - No soap provided at handwash sink. There is no soap at the hand washing sink in front of the cook line.
31B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. In the three door holding unit at the end of the cook line commercially reduced oxygen packaged fish is fully thawed inside unopened bags that state the fish is to be removed from packaging before thawing.
06-01-5
55
Dec 15, 2022
Routine - Food
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
High Priority - Employee washed hands with cold water. Multiple employees washed their hands in cold water at the hand washing sink in front of the cook's line. **Warning**
12A-19-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the triple door reach in freezer at the cooks line there are unpacked raw hamburger patties stored on top of raw calamari and in the same pan as fish fillets. **Warning**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the keg cooler at the dockside bar half and half (49F - Cold Holding). Operator discarded the half and half. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is food debris on the slicer blade and housing. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink at the indoor bar or at the hand washing sink across from the cook's line. **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. There is no soap at the hand washing sink at the indoor bar. **Warning**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. After running the hot water at the hand washing sink in the service area for four minutes the temperature did not exceed 79F. **Warning**
27-16-4
Basic - Plumbing system in disrepair. The hot water faucet handle on the hand washing sink in front of the cooks line does not work. **Warning**
29-08-4
Basic - In-use tongs stored on equipment door handle between uses. There are tongs hanging from the oven door handle. **Warning**
10-20-4
Basic - Open dumpster lid. **Warning**
33-16-4
33
Frequently Asked Questions
When was Capri Fish House last inspected?
The most recent health inspection at Capri Fish House on file is from Apr 14, 2026. The public record contains 10 inspections in total.
What is the most common violation at Capri Fish House?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Capri Fish House.
Has Capri Fish House's inspection record improved over time?
Results have been roughly steady. Inspections at Capri Fish House have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Capri Fish House means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Capri Fish House inspected?
Based on the inspection history on file, Capri Fish House is inspected around three times per year on average.
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