CAPITAL GRILLE #8022
2223 N WESTSHORE BLVD STE B228, Tampa FL 33607 · 813.830.9433
Last inspected Apr 6, 2026 · 6 visits since September 2023
JAN 24
SEP 24
APR 25
SEP 25
APR 26
— STEADY
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (44F - Cold Holding)in reach in cooler on cookline Observed employee place in freezer
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
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. Ran dish machine multiple times, temped 150.6F-154.5F. Operator converted dish machine to use chlorine sanitizer, ran dish machine multiple times, tested 100ppm chlorine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A few raw ribeye 47F and raw lamb 45F stored in drawer cooler across from oven at cook line. Operator placed ice bags on items at time of inspection.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizing buckets tested 500+ppm Quaternary Ammonium. Operator remade all sanitizer and tested 200-300ppm.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Employee unaware that sanitizer are too strong and high temp dish machine did not reached 160 F on food contact surfaces.
Show the remaining 1 finding ▾
Accumulation of black/green mold-like substance in the interior of the ice machine.
Sep 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer cooler at cook line next: cooked onion 44 F, cooked lobster 44 F. Operator placed ice bags on items.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under three-compartments sink.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Current Hotel and Restaurant license not displayed.
Apr 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small container of cooked onion 44-47 F stored in reach-in cooler by large oven at cook line. Operator placed ice bag on item at time of inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employees training has been expired.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle touched ice cubes in ice bin at bar. Employee removed scoop from ice bin.
No Heimlich maneuver/choking sign posted.
Old labels stuck to food containers after cleaning. Operator moved containers with old labels to dish machine for rewash.
Sep 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (44F - Cold Holding)in reach in cooler on cookline Observed employee place in freezer
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed spinach (129 - Hot Holding)on cook on steam table Observed employee discard
Food-contact surface soiled with food debris, mold-like substance or slime. Observed walkin cooler shelves soiled with old food debris
Equipment and utensils not properly air-dried - wet nesting. Observed metal bowls wet nesting on storage shelf adjacent to dish area
Stored food not covered. Observed limes and lemons stored on service line next to soda machine Corrected observed employee cover
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over milk in walk-in cooler Corrected observed employee place raw shelled eggs on bottom shelf
Toxic substance/chemical improperly stored. Butane torch stored on prep table next to dessert station
Clean linens stored on floor. Observed clean linens stored on floor in storage room upstairs Corrected -observed employee remove
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected -observed employee place in proper area
Employee personal food not properly identified and segregated from food to be served to the public. Observed guest food stored in walk-in cooler Manager place food in container labeled for guest food and placed on bottom shelf
Equipment and utensils not properly air-dried - wet nesting. Observed metal pans wet nesting on storage shelf
In-use tongs stored on equipment door handle between uses. Observed stored on oven handles Corrected observed employee remove
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on floor Corrected observed employee double bucket sanitizer
Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table Observed employee remove and place in dirty hamper
Working containers of food removed from original container not identified by common name. Observed bulk sugar not labeled in prep area Corrected observed employee label
Sep 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee changing duties and began work on cooks line with no hand washing. Corrected action taken, inspector discussed with chef proper employee hand wash procedures.
Handwash sink not accessible for employee use at all times. Employee hand wash on cooks line blocked by utensils, corrected, employee removed items during inspection.
No soap provided at handwash sink. Unable to dispense soap at employee hand wash next to three compartment sink, corrected, Chef fixed soap dispenser at time of inspection.
Accumulation of debris on exterior of warewashing machine. Top of dishwasher with old debris.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table, corrected, chef removed drink during inspection.
Food stored on floor. Bulk oil stored on floor in kitchen area, corrected, employee removed oil during inspection.
Wet wiping cloth not stored in sanitizing solution between uses.
Portable fire extinguisher missing from its designated location. For reporting purposes only. K class fire extinguisher stored on floor, corrected, Chef place fire extinguisher in designated hook at time of inspection.
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.