Capriccio Blue Lagoon
5600 Blue Lagoon Dr Unit 9, Miami, FL 33126 · Permanent Food Service · License 2337600
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 Oct 29 routine inspection5 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 7 basic-27
- Safety score73
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 visitOct 29, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Observed cook potatoes (45°F - Cold Holding); cook sweet potatoes (56°F - Cold Holding) at reach in cooler across cook line, as per cook since the day prior.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cook potatoes (45°F - Cold Holding); cook sweet potatoes (56°F - Cold Holding) at reach in cooler across cook line, as per cook since the day prior.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed fried chicken (114°F - Hot Holding) stored at room temperature at fryer, as per cook for less than an hour.
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Employee washed hands with no soap.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener soiled with old food debris. Employee cleaned can opener.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed handwash sink at pizza station used to store soiled toilet. Observed handwashing sink in the coffee station with sanitizer bucket stored inside.
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed container of salt and sugar at shelf behind the dishwasher not label by common name.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed inside of rice at reach in cooler across cook line.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed clean plates stored behind dishwasher not inverted.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Observed container of pizza sauce near handwash sink.
Code 25, Single-service items: Single-service articles improperly stored.
Observed box of napkins stored directly on floor under coffee machine.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed gap on the left side of exit door.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Stop sale
- An order that the food can’t be sold or served.