The Capital Grille #8029
5197 Big Island Dr, Jacksonville, FL 32246 · Permanent Food Service · License 2614021
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection2 high priority (no follow-up needed), 1 intermediate, 2 basic (1 repeat)-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Clam chowder (49-54°F - Cooling), stored in deep metal pan covered with condensation under lid in walk in cooler from overnight with no additional preparation done today as per manager. Stop sale issued. Manager discarded
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Clam chowder (49-54°F - Cooling), stored in deep metal pan covered with condensation under lid in walk in cooler from overnight with no additional preparation done today as per manager. Stop sale issued. Manager discarded
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Clam chowder (49-54°F - Cooling), stored in deep metal pan covered with condensation under lid in walk in cooler from overnight with no additional preparation done today as per manager. Stop sale issued. Manager discarded
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
In use utensils stored in 70°F standing water at desert front line area. Manager discarded water
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Standing water in walk in cooler
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.
- Stop sale
- An order that the food can’t be sold or served.