SIMPLY CAPRI
114 RUBY RED PL, Winter Garden FL 34787 · 407-783-7700
Last inspected Apr 28, 2026 · 10 visits since November 2023
NOV 23
OCT 24
APR 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Four Live, small flying insects found at the bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025047699 | May 19, 2025 | Jul 30, 2025 | $200 |
Inspection history
10 visits, newest first
Apr 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee with wound finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items.Employee handling clean trays.
Four Live, small flying insects found at the bar area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over olives in walk in cooler. Raw shell eggs stored next to cheese in walk in cooler. Beef carpaccio stored over cake in reach in cooler.. Corrected On-SiteCorrected On-Site**
Toxic substance/chemical improperly stored.Disinfectant cleaner stored next to trays by pizza station.
Show the remaining 7 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.There is no asterisk by the consumer advisory for the beef carpaccio.
Cloth used as a food-contact surface for cooked eggplant in kitchen.
Cutting boards has cut marks and is no longer cleanable.Operator discarded.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
Food not stored at least 6 inches off of the floor.Ice in walk in freezer.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ceiling is dusty in the kitchen area.
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants.Reduced oxygen packaging on veal.
Handwash sink used for purposes other than handwashing.Container in handwashing sink.
Spray bottle containing toxic substance not labeled.Degreaser in kitchen.
Bowl or other container with no handle used to dispense food.Flour in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Ceiling is soiled at the cooks line area.
Sanitizer bucket stored next to flour at pizza station area.
Time/temperature control for safety food thawed under water that was not running.
Working containers of food removed from original container not identified by common name.Sugar is not labeled.
May 19, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door and front door.
May 6, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door and front door.
Apr 25, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door and front door.
Apr 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 8 high priority.
8 High priority4 Intermediate10 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Potato soup,44 f,sausage sauce,54 held from yesterday.
Food stored in ice used for drinks. See stop sale.Bottle of alcohol.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Quaternary ammonium sanitizer in spray bottle not at proper minimum strength.0 ppm.Afterwards,200 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food.Open package of raw beef stored next to sauces in walk in cooler.Open package of beef stored over sauces in reach in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.Sausage sauce,54 f,potato soup,44 f cooling from yesterday.
Toxic substance/chemical improperly stored. Glass cleaner stored next alcohol at the bar.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.Mop sink.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Milk dessert in upright cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Soup is covered while cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Coffee nozzle is soiled. Cutting boards are stained and grooved in kitchen. Stained buckets for the sauces.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Beef carpaccio.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watches.
Ice scoop handle in contact with ice.
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Ice scoop by ice machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ceiling is soiled with dust at back line area. Back of stove area is soiled. Outside of food storage cabinets are soiled.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door and front door.
Raspberries not washed prior to preparation.Bar area.
Sanitizer bucket stored next to flour at pizza station area.
Space in ceiling by walk in cooler area.
Unwashed basil, stored over sauces in walk in cooler.
Oct 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate5 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Lasagna,45 f,44 f,46 f held from last night.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked octopus in walk in cooler. Tuna carpaccio stored over cut lettuce in reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.Lasagna,44 f,45 f,46 f held from last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cheese,47 f,raw salmon,46 f held less than four hours transferred to reach in freezer for a quick chill.After.5 hour,cheese,41 f,salmon,39 f.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.Mop sink.
Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Milk at bar area.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Lasagna is covered while cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained. Tomato sauce buckets are stained.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Provided time plan.Operator completed plan for pizza reach in cooler and butter.
Cutting board has cut marks and is no longer cleanable. Green cutting boards.
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.Ice cream station.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Base of back door.
Unwashed berries stored with ready-to-eat tomatoes in reach in cooler.
Jan 22, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 9, 2024Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
No paper towels or mechanical hand drying device provided at handwash sink. Located in the bar
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
No soap provided at handwash sink. Located in the bar
Nov 9, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
No paper towels or mechanical hand drying device provided at handwash sink. Located in the bar
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
No soap provided at handwash sink. Located in the bar
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.