Capitini's Italian Deli & Catering
6453 West Rogers Circle N 2, Boca Raton, FL 33487 · Permanent Food Service · License 6021718
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F...boiled eggs 49°F,blue cheese 47°F, feta cheese 49°F , roasted peppers 47°F in flip top Reach in cooler , food not prepped or portioned today food being held more than 4 hours .
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 1 intermediate (1 repeat), 1 basic-22
- Administrative complaint on Sep 28Counts in full until a follow-up finds the problems fixed-20
- Safety score58
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 visitSep 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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...boiled eggs 49°F,blue cheese 47°F, feta cheese 49°F , roasted peppers 47°F in flip top Reach in cooler , food not prepped or portioned today food being held more than 4 hours .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...boiled eggs 49°F,blue cheese 47°F, feta cheese 49°F , roasted peppers 47°F in flip top Reach in cooler , food not prepped or portioned today food being held more than 4 hours .
Stoop sale issued . Manager discarded food. ....raw chicken 52°F, arugula 51°F , bacon 52°F in tall glass door reach in cooler . Food not prepped or portioned today food being held less than 4 hours . Manager removed food another acceptable cooler
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F...Hot Holding chicken 132°F to 137°F in steam table being held less than 4 hours .
Employee stirring food and get 135°F , covered food.
Fixed on the spot
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink....no hot water and no cold water running by at kitchen .
Repeat violationAdministrative complaint
Basic1
Code 29, Plumbing and backflow prevention: Water leaking from pipe at handwashing sink by oven at kitchen. .
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.
- Stop sale
- An order that the food can’t be sold or served.