Capri Fish House
203 Capri Blvd, Isle of Capri
Apr 14, 2026
Routine - Food
Disposition
Warning Issued
Inspector's notes
- Basic·Clean clothes; hair restraints; jewelry; fingernails
Employee with no hair restraint while engaging in food preparation. There are multiple employees with no hair restraints preparing food. **Warning**
13-03-4 - Basic·In-use food dispensing utensils properly stored
In-use tongs stored on equipment door handle between uses. There are multiple sets of tongs on the oven door handle. **Warning**
10-20-4 - Basic·Nonfood-contact surfaces clean
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a heavy buildup of grease and dust on the hood filters. **Warning**
23-03-4 - High Priority·Separating raw animal foods from each other, RTE foodsCorrected on-site
Raw animal food stored over/not properly separated from ready-to-eat food. In the bottom of the cooler on the cook line raw ground beef is stored above cooked sausage and butter. Operator moved items to proper storage order. **Warning**
08A-05-6 - High Priority·Food safe and unadulterated; sound condition
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 degrees Fahrenheit. In the make table cooler in the salad station, tuna salad (62F - Cold Holding); shrimp salad (62F - Cold Holding); hard boiled eggs (64F - Cold Holding); cut tomatoes (64F - Cold Holding). See stop sale. **Warning**
01B-02-5 - High Priority·Receiving and holding PH/TCS foods cold
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler in the salad station, tuna salad (62F - Cold Holding); shrimp salad (62F - Cold Holding); hard boiled eggs (64F - Cold Holding); cut tomatoes (64F - Cold Holding). See stop sale. **Warning**
03A-02-5
Violation codes
6 categories| Count | Violation |
|---|---|
| 1 | Food from approved source; safe and unadulterated |
| 1 | Temperature control for safety foods (receiving, holding, cooking, cooling, reheating) |
| 1 | Raw/RTE food separation; food protection during prep and storage |
| 1 | In-use food dispensing utensils properly stored |
| 1 | Clean clothes; hair restraints; jewelry; fingernails |
| 1 | Nonfood-contact surfaces clean |