EL CAP INC
3500 4 ST N, Saint Petersburg FL 33704 · 7275211314
Last inspected Jun 15, 2026 · 8 visits since September 2023
OCT 24
APR 25
SEP 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 62f employee placed in walk in cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022024487 | May 4, 2022 | Jun 9, 2022 | $400 |
Inspection history
8 visits, newest first
Jun 15, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled in rear prep kitchen
Jun 11, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 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. Dish machine testing at 0PPM. Upon further inspection unit requires repairs. Manager set up three compartment sink.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored in metal pan on top of sliced cheese in reach-in cooler at cook line. Eggs were relocated to a bottom shelf and away from cheese.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Located inside time/temperature control for safety in prep kitchen: hot dogs (68F - Cold Holding) Manager relocated to walk-in cooler to cool down.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled in rear prep kitchen
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment utilizes time to hold lettuce, tomato, and American cheese slices on time at cook line. Plans were previously posted at cook line but have since been removed. Discussed with operator to complete written plans to continue using time. Inspector will provide blank plans.
Spray bottle containing toxic substance not labeled. Spray bottle at front bar with purple substance. Discussed with manager who labeled contents.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Hose drawing chlorine solution is in need of repair and causing machine to malfunction.
No handwashing sign provided at a hand sink used by food employees. No handwash sign located at cook line. Inspector provided sign to manager who posted.
Jan 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. (1) 10 can spaghetti sauce
Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener in rear prep kitchen soiled and requires cleaning or replacement.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at wait station with blue liquid. Employee labeled.
Floor soiled/has accumulation of debris. Floor soiled under fryers in main kitchen with accumulation of grease and debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment at main kitchen fryer soiled with excessive grease.
Sep 2, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority7 Intermediate6 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter the kitchen and put on gloves to begin work. Inspector stopped employee and discussed handwashing. Employee removed gloves and washed his hands before returning to work.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs in reach-in cooler stored above coleslaw. Manager relocated eggs.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket with quaternary too strong, tested at 500ppm. Manager diluted and tested to proper 200ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener stored on shelf in North kitchen soiled.
Handwash sink used for purposes other than handwashing. Bottle of stray disinfectant in handwashing sink located next to three compartment sink in North kitchen.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for quaternary sanitizer.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Establishment has multiple new employees who have yet to receive food handler training. Establishment has no proof, in form of employee health agreements, of reporting responsibilities.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses time for lettuce and tomatoes on cookline. Items are dated and time stamped however establishment lacks written plan. Inspector provided DBPR form HR 5022-090 and HR 5022-100.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer not calibrated prior to inspection. Manager calibrated with inspector during the inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw in walk-in cooler prepared the day on inspection not date marked. Manager corrected.
Buildup of food debris/soil residue on equipment door handles. Door handle to reach-in freezer in North kitchen soiled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored above prep table in North Kitchen
Equipment and utensils not properly air-dried - wet nesting. Metal sheet pans above dish machine observed stored wet.
Food stored on floor. Cooked chili and bag of onions stored on floor in walk-in cooler. Manager relocated items.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood-filters at South kitchen cook-line with accumulating grease.
Reach-in cooler interior/shelves have accumulation of soil residues. Front bar reach-in cooler soiled.
Apr 3, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over ready to eat food in stand up freezer. Employee property separated items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (48F - Cold Holding); hot dogs (48F - Cold Holding). Employee placed items in stand up freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sausage (94F - Hot Holding). Reheated sausage to 165F.
Spray bottle containing toxic substance not labeled. Spray bottle on metal cart in dining room not identified. Employee labeled all bottles chemicals.
Oct 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. One #10 spaghetti sauce dented One #10 can kidney beans dented
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 different containers sliced tomatoes (53F - Cold Holding); 2 different containers cut lettuce for burgers (53F - Cold Holding) Items placed in plastic containers on ice at 11 am. PIC stated that burger toppings get changed out frequently. It's are going to be placed on time as a public health control. Inspector printed form and it was completed during inspection.
Toxic substance/chemical improperly stored. Cleaning chemicals stored with food in dry storage. Manager removed
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
In-use tongs stored on equipment door handle between uses.
Mar 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Floor soiled/has accumulation of debris. Under cook line
Food stored on floor. Cooking oil on floor in rear kitchen, relocated
In-use tongs stored on equipment door handle between uses. At grill, removed
No handwashing sign provided at a hand sink used by food employees.hand sink next to dish machine
Open dumpster lid.
Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
Unprotected ice machine in a customer/nonsecure area. Outdoor ice machine not secured when not in use
Sep 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. Four #10 can mushrooms dented on shelf with undamaged food in dry storage.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook left kitchen through back door. Re- entered kitchen with same gloves on an was about to continue slicing turkey with no glove change or hand wash. In Spector educated and employee washed hands properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 62f employee placed in walk in cooler
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Dry erase board in kitchen used to track burger set ups. Form completed during inspection
Damaged/spoiled/recalled food not properly segregated. Four #10 can mushrooms dented on shelf with undamaged food in dry storage.
Dead roaches on premises. 1 dead roach in beer closet. Bar tender 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.