Capelli's Kitchen
1810 J and C Blvd Ste 9, Naples, FL 34109 · Permanent Food Service · License 2103600
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection1 high priority (fixed by the Sep 28 follow-up), 1 intermediate, 1 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Operator is doing a special process, conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. In the walk in cooler observed two quart bags of cooked meatballs in reduced oxygen packaging. In the stand alone freezer near back exit door observed two bags of raw chicken breasts in reduced packaging. Raw chicken breast dated 7/7, cooked meatballs no date mark.
Intermediate1
Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
In the walk in cooler observed two quart bags of cooked meatballs in reduced oxygen packaging. In the stand alone freezer near back exit door observed two bags of raw chicken breasts in reduced packaging. Raw chicken breast dated 7/7, cooked meatballs no date mark.
Basic1
Code 42, Premises and cleaning equipment: Soiled wet mop not stored in a manner to allow the mop to dry.
Operator hung mop.
Fixed on the spot
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
- Stop sale
- An order that the food can’t be sold or served.