Capriccio Kitchen and Catering

9551 NW 41 St, Doral, FL 33178 · Permanent Food Service · License 2332224

Official report

out of 100

Grade D

Safety score 69 of 100

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

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · 12 other violations

How the score was calculated

Starting score100
Violations at the Nov 4 routine inspection
2 high priority, 4 intermediate, 7 basic
-31
Safety score69

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

Inspection history

1 inspection · 1 visit

Nov42026

Routine inspection

13 violations found

First visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 2 High priority
- 4 Intermediate
- 7 Basic
What 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.
  Observed raw beef stored over cooked bolognese at two door glass unit near front counter.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Observed mop sink splitter with no vacuum breaker.
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Observed tuna tataki and carpaccio di manzo not linked to advisory on menu.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 16, Dishwashing facilities and test kits: Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use.
  Observed quaternary test strips expired 2025.
- Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
  Observed staff member not knowing proper quaternary concentration at 3CS. Coached staff member on correct procedure.
Basic7
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed no ambient thermometer at RIC across back exit door.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed RIC gaskets closer to mop sink in disrepair.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed RIC gaskets closer to mop sink soiled and the glass two doors RIC unit gaskets soiled.
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
  Observed utensils stored upright at front counter.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed single service items stored on floor at second floor storage.
  Single-service articles not stored inverted or protected from contamination.
  Observed single service items not stored inverted at second floor storage.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed vents at front counter soiled.
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

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.