Simply Capri
114 Ruby Red Pl, Winter Garden, FL 34787 · Permanent Food Service · License 5815950
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.Raw fish stored over mozzarella sticks.Chef moved.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection3 high priority (fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot), 5 basic-23
- Safety score77
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 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Dented can present on the side of tomato can.Operator discarded.
Fixed on the spot
Code 03, Food out of temperature: Hot time/temperature control for safety food received at less than 135°F.Marinara,97 f held less than four hours.Operator reheated to 181°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.Raw fish stored over mozzarella sticks.Chef moved.
Fixed on the spotRepeat violation
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.Cutting boards stained throughout the establishment.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.Sausage in handwashing sink.Chef removed
Fixed on the spot
No soap provided at handwash sink.Outside bar.Soap was replaced.
Fixed on the spot
Basic5
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.Scoop touching flour.Employee removed scoop.
In-use utensil stored in standing water less than 135°F.
In-use utensil not used with moist food stored in running water.Employee turned on dipper well.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.