ELISABETTA'S/BAR CAPRI
185 BANYAN BLVD #100, West Palm Beach FL 33401 · 561.659.1940
Last inspected Feb 11, 2026 · 10 visits since October 2023
DEC 24
APR 25
MAY 25
SEP 25
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Caesar dressing made in house with pasteurized eggs expired at 3:30, still in use at 3:42 on salad station.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Feb 11, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar
No soap provided at handwash sink. Observed at bar
Cutting board has cut marks and is no longer cleanable. Observed at fry cutting board.
Food stored on floor. Observed chicken in plastic container on walkin floor. Operator placed on shelf.
Show the remaining 2 findings ▾
Ice scoop handle in contact with ice. Observed on top of dirty ice machine. Operator put scoop to dishwasher to be wash and sanitized.
Working containers of food removed from original container not identified by common name. Observed oil and water in squeeze bottles, not labeled
Oct 2, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Dishwasher (Temperature less then 160).
Sep 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flip top refrigerator; squid (52F - Cold Holding) due to overfilled container. Operator corrected removed the over filled food.
Handwash sink not accessible for employee use at all times. Observed container in bar hand sink. Operator removed.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Dishwasher (Temperature less then 160).
No soap provided at handwash sink. Observed cleaning bottles at bar., and dishwasher hand sink.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed cerely bored mouse.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm); operator corrected to Sanitizer Bucket (Quaternary 200ppm)
Jun 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 12, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw calamari over asparagus, raw steaks over French fries at reach in cooler by fryer station. Operator stored all products properly. Violation is under warning for 6/2 callback
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Roasted garlic oil marked for12pm-4pm; observed still in use at 4:25pm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Observed in overstocked pan at pizza station. Operator removed overstocked portions and placed in lower portion of cooler.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Roasted garlic oil marked for12pm-4pm; observed still in use at 4:25pm. Violation is under warning with 6/2 callback.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Speed rack in kitchen: cooked eggplant (63F - Cooling) at 4:12; cooling since 3:42 - 62F at 4:40 At current rate of cooling product will not reach 41F within 6 hours. Operator removed from deep covered container and placed in shallow uncovered container.
Handwash sink used for purposes other than handwashing. Observed Cutting boards in hand wash sink by triple sink.
Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash sink by dish machine.
Apr 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw lamb over fully cooked chicken at pull out drawers on cook line, raw calamari and raw clams over parmigiana stock at walk in cooler. Operator stored all products properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Caesar dressing made in house with pasteurized eggs expired at 3:30, still in use at 3:42 on salad station.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Caesar dressing made in house with pasteurized eggs expired at 3:30, still in use at 3:42 on salad station.
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 for Scampi butter. Per operator, out of temperature for approximately 3 hours. Operator time marked for remaining hour.
Handwash sink used for purposes other than handwashing. Espresso cup and food debris in sink by entrance to kitchen.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Raw chicken and raw beef in reduced oxygen packaging conducted in house at walk in freezer. Advised operator to remove raw meats from reduced oxygen packaging.
Dec 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Equipment drain line draining into handwash sink. Observe at bar.
Cardboard used to line food-contact shelves. Observe at walkin refrigerator.
Dec 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority5 Intermediate4 Basic
Show 10 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 and the time removed from temperature control cannot be determined. Observe at salad station pickled vegetables and Caesar salad dressing without time marking. Operator labled 11-3
Equipment drain line draining into handwash sink. Observe at bar.
Handwash sink not accessible for employee use at all times. Observe plastic container in dishwasher hand wash sink. Operator removed.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observe with plain Caesar salad with made with raw shell egg.
No paper towels or mechanical hand drying device provided at handwash sink. Observe at bar. Operator placed paper towel at sink.
No soap provided at handwash sink. Observe at bar. Operator placed soap at sink.
Cardboard used to line food-contact shelves. Observe at walkin refrigerator.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe bottle of water in reduced oxygen packaging machine. Operator discarded.
Food stored on floor. Observe bread in plastic containers on floor in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe at bar utensil in standing water at 71F. Operator turned on water.
Mar 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Observe in kitchen large stock pot under sink that could not get water due to that. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Observe at bar. Operator placed paper towels
No soap provided at handwash sink. Observe at bar. Operator placed soap.
Oct 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observe dishwasher handling dirty dishes with gloves on and without washing hand handle clean dishes with the same gloves without any hand washing
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe home made tomato sauce, cheese sauce time mark 11-3 at 3:06 At 3:10 observe oil and garlic, and cooked vegetables and butter labled 11-3.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observe home made tomato sauce, cheese sauce time mark 11-3 at 3:06 At 3:10 observe oil and garlic, and cooked vegetables and butter labled 11-3.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observe line cooks that use time as public health control and date mark for four hour not knowing that food must be discarded.
Equipment drain line draining into handwash sink. Observe at one bar hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observe at double bar hand sink.
No soap provided at handwash sink. Observe at dishwasher hand wash sink. Observe at double bar hand sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensils in water at 72°F. Operator removed water.
No handwashing sign provided at a hand sink used by food employees. Observe at double bar hand 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.