CAPITINI'S ITALIAN DELI & CATERING
6453 WEST ROGERS CIRCLE N 2, Boca Raton FL 33487 · 561.501.3354
Last inspected Dec 9, 2025 · 7 visits since November 2023
MAR 24
OCT 24
MAR 25
AUG 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license...operator renewed
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Dec 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate0 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee switched from working with raw food to ready-to-eat food without washing hands...raw steak place on grille and then handled cleaned tray, spatula without changed gloves washed hands. Washed hands after discussion.
Raw animal food stored over/not properly separated from ready-to-eat food...raw chicken with cheese contacting each other at bottom shelf in reach in cooler. Operator properly separated it.
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...commercially packaged coleslaw 61F in reach in cooler. Food not prepped or portioned today, food being held more than 4 hours ( over night ).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...commercially packaged coleslaw 61F in reach in cooler. Food not prepped or portioned today, food being held more than 4 hours ( over night ). Stop sale issue. Operator discarded food....ham 60F, cheddar cheese 56F, American cheese 49F in flip top reach in cooler by the triple sink. Food not prepped or portioned today, food being held less than 4 hours. Operator time marked.
Show the remaining 4 findings ▾
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...cheese, shell eggs in kitchen room temperature without time marked, food being held less than four hours. Operator discarded food
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...cooling sausage 88F, chicken breast 86F cooling by the fryer. Took another temperature chicken 88F, sausage 88F. Operator removed food to cooler.
Handwash sink not accessible for employee use at all times....stored basket, fan front of handwashing sink at kitchen. Employee removed.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink No cold water and hot water running at kitchen by the oven.
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...employee prepped sandwich with bare hand to serve customer. Stop sale issue. Employee discarded food, washed hands and putting gloves on hands.
Stop Sale issued due to food not being in a wholesome, sound condition.... Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...employee prepped sandwich with bare hand to serve customer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...turkey 56F, cheese 58F in flip top reach in cooler, per operator food being held less than 4 hours. Operator removed food to another acceptable cooler.
No probe thermometer provided to measure temperature of food products.
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs above raw bacon in glass door cooler. Operator relocated bacon.
Buildup of food debris/soil residue on cold equipment door handles and gaskets.
Employee with ineffective hair restraint while engaging in food preparation. Observed male employee no hair restraint.
Equipment in poor repair. Flip top cooler, lower door gaskets in disrepair.
No conspicuously located ambient air temperature thermometer in any cold holding unit.
Oct 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands...cracking eggs and grabbed bagel, bread without washing hands. Operator washed hands and putting gloves on hands after discussion.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....grabbed bagel, bread with bare hands, washed hands putting gloves on hands after discussion.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...ham 53F, roast beef 51F, cut lettuce 49F, cheddar cheese 56F,Swiss cheese 61F,American cheese 62F in flip top reach in cooler. Food not prepped or portion today, food being held less than 4 hours. Operator time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding chicken breast 90 F, operated stated it was cooked an hour ago. Operator removed food to reach in cooler to cooling.
Handwash sink not accessible for employee use at all times...blocked by fan by the kitchen.
Spray bottle containing toxic substance not labeled...bleach squeeze bottle. Operator labeled.
Buildup of food debris/soil residue on equipment door handles, paper towel dispenser handle.
Reach in coolers exterior soiled.
Mar 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license...operator renewed
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....Turkey 56F, roast beef 57F, cheese 62F, cut lettuce 52 F in flip top reach in cooler by the dishwashing sink...... pasta fagiolli 61F, tomato basil 61F in glass door Coca-Colareach in cooler by the office, Food not prep or portion today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....Turkey 56F, roast beef 57F, cheese 62F, cut lettuce 52 F in flip top reach in cooler by the dishwashing sink.... pasta fagioli soup 61F, tomato basil soup 61F in glass door Coca-Colareach in cooler by the office, Food not prep or portion today. Stop sale issue. Operator discarded food.
Jan 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Three spray bottles at triple sink
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.