Caps Pizza

725 SW 27 Ave Ste C, Vero Beach, FL 32968 · Permanent Food Service · License 4101034

Official report

out of 100

Grade D

Safety score 65 of 100

Latest visit: Nov 4, 2026 (3 days ago)

What drove the grade

Food-contact surface soiled with food debris, mold-like substance or slime.Intermediate · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 3 routine inspection
2 intermediate, 9 basic
-15
Complaint after follow-up on Nov 4
Counts in full until a follow-up finds the problems fixed
-20
Safety score65

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep32026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitNov 4, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
8 violations still not corrected:
- 2 Intermediate
- 6 Basic
What was still cited
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 53, Manager certification and employee training: Food manager certification expired.
  No proof of CFM for the entire establishment at time of callback. Operator had 60 days to complete.
  Administrative complaint
Basic6
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  More time given
  Plumbing system in disrepair.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
Official report, on the Florida DBPR website
First visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 2 Intermediate
- 9 Basic
What the inspector cited
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Basic9
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Turkey thawing on storage rack in prep area. Operator moved to cooler
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bottled water on cooks line.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Torn gasket on reach in make table. Gasket on glass door cooler
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Glass cooler
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets soiled on white chest freezer.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  Ice filter at ice bin machine leaking onto floor
  Plumbing system in disrepair.
  Mop sink pvc pipe is broken
  No running water at mop sink or curbed cleaning facility provided at establishment.
  Operator was able to turn on
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Cook line
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.