CAPITAL GRILLE #8037
6000 W GLADES RD, Boca Raton FL 33431 · 561.368.1077
Last inspected May 29, 2026 · 8 visits since September 2023
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink at salad station. Chef fixed hot water to 85°F and above.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Handwash sink not accessible for employee use at all times. Cart in front of handwashing sink by salad station. Employee removed
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at salad station. And the front bar handwashing sink. Chef filled paper towels
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board. Employee removed
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Employee at dish station handled soiled equipment or utensils and then handled clean equipment or utensils, without washing hands and changing gloves. Reviewed hand washing with employee, employee washed hands and changed gloves.
Ceiling/ceiling vents soiled with accumulated dust at dish washing station.
Cutting board has cut marks and is no longer cleanable. At salad station
Food stored on floor. Walk in freezer; Containers of frozen chicken stored on floor, operator stored properly.
Water leaking from pipe and/or faucet/handle. 1. Mop sink 2. Prep sink
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler Cooked spinach; (48F - Cold Holding) see stop sale lobster base 46°F, gravy 48°F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab (39F - Cold Holding) was over full, chef removed excess and placed in reach in cooler. Reach in cooler Cooked spinach; (48F - Cold Holding) see stop sale lobster base 46°F, gravy 48°F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lobster stock at 124°F Lobster stock reheated to 204°F
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No temperature disc or temperature test strips available at time of inspection
Cutting board has cut marks and is no longer cleanable. Cutting board by salad station had deep cuts that were stained.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer at 0 ppm quaternary. Chef changed quaternary to 200 ppm
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No type of heat testing strips or heat measuring device on site for high temperature dishwasher
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauges on dishwasher not keeping temperature
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing in liquor room above sliced pineapple
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glasswasher at front bar chlorine ppm at zero. Discontinued use using dishwasher in kitchen Eco lab technician working on unit during inspection.it was fixed to 100 ppm
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink at salad station. Chef fixed hot water to 85°F and above.
Unwashed fruits/vegetables stored with ready-to-eat food.avocados and mangos with stickers at salad station, chef washed and took off stickers before cutting.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Mascarpone (47-48F - Cold Holding) per chef less than 4 hours. Chef voluntarily discharged.
Nothing was found. The inspector recorded no violations at all.
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.