Capa Restaurant
Last inspected: Apr 24, 2026
74
Score
The health department has logged nine inspections at Capa Restaurant, the earliest from 2022. Capa Restaurant was last inspected on Apr 24, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing five times across the record.
Restaurants in Orlando average 79, so Capa Restaurant trails the local norm. Nothing in the record is alarming, but there's room to improve.
9
Inspections
0
Critical latest
3
Major latest
0
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
3 major violations.
View 3 violations
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no copy of consumer advisory on the menu Copy given to Chef . **Corrected On-Site**
02B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed beige cutting board soiled has deep marks left on the ends located on cook line. Chef replaced at time of inspection **Corrected On-Site**
22-02-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no copy of consumer advisory for the oysters. Chef given a copy. **Corrected On-Site**
02A-01-5
74
Dec 5, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed beige cutting board soiled stored on the prep counter on cook line, recommend to replace or resurface. Can opener bade soiled has dried food left on surface.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed pan stored inside hand wash sink located bar area. **Corrected On-Site**
31A-11-4
Basic - Current Hotel and Restaurant license not displayed. Observed no copy of restaurant license. Manager found at end of inspection . **Corrected On-Site**
50-09-4
Basic - Standing water in bottom of reach-in-cooler. Observed reach in cooler has standing water, used for wine (bar are)
29-49-6
Basic - Standing water in floor drain/floor drain draining very slowly. Observed slow draining water in the hand sink located in back prep kitchen. Engineering notify at time of inspection. **Corrected On-Site**
29-19-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed octopus being unthawed improperly , must thaw under cold running water.( back prep kitchen)
06-01-5
67
May 2, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of sliced blue cheese 45°f stored inside reach in cooler less than 4 hours recommend quick chill product. **Corrective Action Taken**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on the fan guard covers inside walk in cooler.
36-34-5
82
Dec 19, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed mussels tags and oysters placed together in the binder recommend to separate in chronological order, explained to chef at time of inspection.
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has green discoloration on the surface.
22-02-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed beets not washed before slicing.
08B-39-4
Basic - Current Hotel and Restaurant license not displayed. Observed no copy of the current license, Chef notify front office.
50-09-4
74
Mar 12, 2024
Routine - Food
No violations found.
100
Mar 5, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Uncooked bone and marrow over uncovered Demi and other ready to eat food Raw bacon over cooked chicken walk in cooler **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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. Bar 0 ppm cl **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Pork belly transferred from downstairs kitchen to 17th level 50F - blue cheese olives just set out at the bar 48F. **Warning**
03A-02-5
Intermediate - 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. ROP raw and ready to eat over 48 hours **Warning**
03G-50-1
Basic - Time/temperature control for safety food thawed in an improper manner. Beverage topping made with cooked ginger, xanthum gum, passion fruit, other ingredients thawed at room temperature in the bar. **Warning**
06-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm quat Corrected to 200 ppm quat **Corrected On-Site** **Warning**
21-08-4
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
Basic - Food stored on floor. Plastic container of oil under handsink **Corrected On-Site** **Warning**
08B-38-4
47
Sep 5, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
78
May 12, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags and clams not in chronological order, spoke to Chef concerning the tags.
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown and white cutting boards has green stains on the surface on the counter top, main cook line. Stewarding notify. **Corrective Action Taken** **Repeat Violation**
22-02-4
Basic - Light shield damaged/in disrepair. Observed three lights has black discoloration underneath the fire suppression system on the main cook line.
38-01-4
78
Dec 16, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed three beige cutting boards has black stains left on the surface.(prep kitchen) **Repeat Violation**
22-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sink at the hand sink in the server area.
31B-04-4
86
Frequently Asked Questions
When was Capa Restaurant last inspected?
The most recent health inspection at Capa Restaurant on file is from Apr 24, 2026. The public record contains nine inspections in total.
What is the most common violation at Capa Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Capa Restaurant.
How does Capa Restaurant compare to other restaurants in Orlando?
Capa Restaurant most recently scored 74 out of 100, which is lower than the Orlando average of 79.
Has Capa Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Capa Restaurant have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Capa Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Capa Restaurant inspected?
Based on the inspection history on file, Capa Restaurant is inspected around three times per year on average.
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