CAPITAL GRILLE #8025
9101 INTERNATIONAL DR, Orlando FL 32819 · 407.370.4392
Last inspected Jun 26, 2026 · 6 visits since September 2023
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./chicken jus holding at 118F/less than 4 hours/will hold under time control.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./chicken jus holding at 118F/less than 4 hours/will hold under time control.
Equipment and utensils not properly air-dried - wet nesting.
Single-service articles not stored inverted or protected from contamination./tea filters/
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./cell phone with charger on shelf with plates/removed immediately/
Equipment and utensils not properly air-dried - wet nesting.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./wash gauge inaccurate.
Old labels stuck to food containers after cleaning.
Wall soiled with accumulated grease, food debris, and/or dust./behind kitchen dish machine.
Wet wiping cloth not stored in sanitizing solution between uses./cook line prep table.
Working containers of food removed from original container not identified by common name./flour container/storage room/
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Handwash sink used for purposes other than handwashing./dumped ice in bar hand sink.
Some oyster tags not marked with last date served.
Equipment and utensils not properly air-dried - wet nesting.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw tuna cube stored over anchovies, salad reach in cooler/
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw ground beef stored over raw lobster tail meat, cook line reach in cooler/
No soap provided at handwash sink./hand sink outside back kitchen walk in cooler/
Employee with no beard guard/restraint while engaging in food preparation./one cook.
Equipment and utensils not properly air-dried - wet nesting.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./115F.
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
Show 8 findings ▾
Current Hotel and Restaurant license not displayed./
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./front line cook wearing a watch while preparing food.
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack.
Ice buildup in ice cream reach-in freezer.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./wash gauge not functioning.
Old labels stuck to food containers after cleaning.
Wall soiled with accumulated grease, food debris, and/or dust. Two walk in coolers wall soiled. Wall behind 3 compartment sink soiled.
Working containers of food removed from original container not identified by common name./seasoning bin in dry storage room/
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing some employee's training certificates.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair./cook line reach in upper cooler gasket torn.
Ice buildup in cook line reach in cooler.
In-use tongs stored on equipment door handle between uses./cook line/
Wiping cloth sanitizing solution stored on the floor./cook line/
Working containers of food removed from original container not identified by common name./flour container in storage room.
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.