Capri Fish House
203 Capri Blvd, Isle Of Capri, FL 34113 · Permanent Food Service · License 2101763
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Oct 8 complaint inspection2 high priority (1 fixed on the spot, 1 repeat), 6 intermediate, 8 basic-37
- Administrative complaint on Oct 8Counts in full until a follow-up finds the problems fixed-20
- Safety score43
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitOct 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In the bottom of the make table cooler raw sausage is stored above half and half. Operator moved the raw sausage to proper storage.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
There are gallon containers of degreaser stored above lids for disposable drink cups in the storage shed.
Intermediate6
Code 02, Labeling, date marking and consumer advisory: 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 clam chowder inside the 3 door reach in cooler in the prep area with no date marking. Per operator the chowder was prepared two days prior.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
The ice scoop is stored inside the hand washing sink by the ice machine in the shed.
No paper towels or mechanical hand drying device provided at handwash sink.
There are no paper towels at the hand washing sink by the ice machine in the shed.
No soap provided at handwash sink.
There is no soap at the hand washing sink by the ice machine in the shed.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ There us no certified food safety manager on duty with 6 employees handling food.
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Operator only able to provide proof of training for Daniel Godoy and Jean Louis.
Basic8
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
The ice scoop for the ice machine in the shed is stored inside the hand washing sink.
In-use tongs stored on equipment door handle between uses.
There is a set of tongs on an oven door handle.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
There is an employee with no hair restraint peeling onions in the prep area by the dishwasher.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
There is a plastic cup with no handle inside a container of blue cheese in the top of the make table cooler in the salad station.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
There is a buildup of grease on the hood filters. There is a black mold like substance on the face of the fan housing inside the produce walk in cooler.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
There is no handwashing sign at the hand washing sink by the ice machine in the shed.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Neither the men's or women's restroom doors are self closing.
Covered waste receptacle not provided in women's bathroom.
There is no covered receptacle in the women's restroom.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
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