CAPITAL GRILLE #8019
2430 E SUNRISE BLVD, Fort Lauderdale FL 33304 · 954.446.2000
Last inspected Mar 30, 2026 · 8 visits since August 2023
JAN 24
SEP 24
NOV 24
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Burrata in prep area. Operator properly marked.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line, corn sauce (61F - Cold Holding); risotto (63F - Cold Holding). The items were being held in the unit for less than 2 hours. The items were swapped with items at the appropriate temperature.
Wiping cloth sanitizing solution stored on the floor. On the cook line at the sauté station. The solution was changed and moved to a double bucket.
Aug 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - flip top - whipped cream (44-53F); blue cheese (65F) - per operator items placed in unit less than 2 hours ago. No items prepped or portioned today. Operator placed items in ice bath to quick chill. Cookline - Left to right -#4 - cheese (47-49F); asparagus (51F); crab meat (48F); raw beef (48 -50F); raw chicken (48F). Per operator items held in unit less than 2 hours. No items prepped or portioned today. Operator moved items to walk in to quick chill.
Walk in cooler - Raw beef carpaccio stored over ready-to-eat cream. Operator stored all items properly.
Floor soiled/has accumulation of debris. Under and around ice machines
In-use ice scoop stored in soiled container between uses. Operator removed and cleaned container.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in Water 92F. Operator removed.
Wiping cloth sanitizing solution stored on the floor. Cookline - operator stored properly.
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee with no beard guard/restraint while engaging in food preparation.
No handwashing sign provided at a hand sink used by food employees. Bar
Wall soiled with accumulated grease, food debris, and/or dust. Behind 3
Sep 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority0 Intermediate3 Basic
Show 8 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Repair showed up during inspection- temperature 160F.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Steam Table; utensils in dirty water 135F operator replaced water.
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline reach in; Raw salmon over ready to eat cheese, operator voluntarily discarded fish.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -COOKLINE butter, Lobster broth, beef base operator time marked. -Pantry; Butter Operator time marked items.
Toxic substance/chemical improperly stored. COFFEE STATION; espresso machine cleaner stored next to clean coffee cups, operator stored properly.
Accumulation of debris on exterior of warewashing machine.
Floor area(s) covered with standing water. -Cookline -Inside Bar
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. PREP AREA; Handles in contact in bulk containers of rice and sugar, operator stored properly.
Jan 12, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor area(s) covered with standing water. Bar area - under mats - entire length of bar.
Reach-in cooler interior/shelves have accumulation of soil residues. Harvest chest freezer - inside of unit visibly soiled.
Jan 12, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon on lunch and dinner menus. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Burrata in prep area. Operator properly marked.
Accumulation of debris on exterior of warewashing machine.
Floor area(s) covered with standing water. Bar area - under mats - entire length of bar.
Reach-in cooler interior/shelves have accumulation of soil residues. Harvest chest freezer - inside of unit visibly soiled.
Aug 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Employee handled soiled dishes or utensils and then picked up clean, sanitized dishes without washing hands. Reviewed proper hand washing and employee properly washed hands.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw oysters and raw beef in upper section stored over ready to eat lettuce in lower section. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - cheese cake (50F). Per operator placed in this unit (from walk in) approximately 2 hours ago. Observed ice buildup on left condensing area. Operator moved item to walk in to quick chill. Advised operator to refrain from using this unit until such time all TCS items are maintained at 41F and below.
Food-contact surface soiled with food debris, mold-like substance or slime. All cookline and prep area cutting boards heavily soiled.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep area - cheese cake (50F). Per operator placed in this unit (from walk in) approximately 2 hours ago. Observed ice buildup on left condensing area. Operator moved item to walk in to quick chill. Advised operator to refrain from using this unit until such time all TCS items are maintained at 41F and below.
Faucet/handle missing at plumbing fixture. Cold handle missing from Handsink across from triple sink.
Floor area(s) covered with standing water. Cookline - in front of flat grill.
In-use ice scoop stored on soiled surface between uses. Scoop holder with visible debris in bottom of holder. Operator removed and cleaned/sanitized container.
Opened employee beverage container in a cold holding unit with food to be served to customers. 2 employee drinks in prep area glass door reach in. Operator removed.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.