Capybara Ramen & Sushi Orlando

8957 International Dr 401, Orlando, FL 32819 · Permanent Food Service · License 5811072

Official report

out of 100

Grade F

Safety score 54 of 100

Latest visit: Oct 16, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued due to adulteration of food product.High priority · 19 other violations

How the score was calculated

Starting score100
Violations at the Oct 16 routine inspection
6 high priority (4 fixed on the spot), 4 intermediate (1 fixed on the spot, 1 repeat), 10 basic
-46
Safety score54

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct162026

Routine inspection

20 violations found

First visitOct 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
- 6 High priority
- 4 Intermediate
- 10 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
  24 packages ROP storage raw chicken
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Per operator more than 4 hours cooked rice (47-55°F - Cold Holding)see stop sale
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Per operator less than 4 hours. tapioca (74°F - Hot Holding)going to reheat 165°
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Touched raw salmon and rinsed gloves in hand sink water only and touched a clean knife coached operator
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Next to ice
  Fixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Curry
  Fixed on the spot
  Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  Soup
- Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Raw chicken
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing
  Holding containers of water
Basic10
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  In reach in
  Fixed on the spot
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  In-use tongs stored on equipment door handle between uses.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Watch
- Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
  Metal sponge on bottom of bamboo utensil
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  3 comp sink faucet leaking
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen
  Ceiling tile missing.
  Over sushi machine
Official report, on the Florida DBPR website

Earlier inspections 1

Sep12026Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.