Capone's Italian Pizzeria
Last inspected: Feb 3, 2026
82
Score
Inspectors have visited Capone's Italian Pizzeria 10 times, with records going back to 2022. The newest entry in the record is dated Feb 3, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent visits have flagged more than earlier ones: around seven violations per visit lately, up from roughly five violations before.
Looking across the full record, “accumulation of black/green mold-like substance” is the recurring theme, flagged two times.
Among Hollywood restaurants, the typical score is 75; Capone's Italian Pizzeria is comfortably above that bar. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) Portioned lasagna not date marked in walk in cooler or in sautee fliptop cooler. 2) Portioned pastas and meatballs in walk in freezer missing date when made. **Warning** - From follow-up inspection 2026-02-03: Observed at callback inspection same. **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks by back door not secured. **Warning** - From follow-up inspection 2026-02-03: Observed at callback inspection same. **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Food stored on floor. 1) Bag of onions on floor by walk in cooler door. 2) Cases of mozzarella and cauliflower crusts on floor in walk in freezer. **Repeat Violation** **Warning** - From follow-up inspection 2026-02-03: Observed at callback inspection same. IpOnions on floor by walk in cooler. **Time Extended**
08B-38-4
82
Feb 2, 2026
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
17
Jul 29, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
50
Mar 13, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of burners soiled with old food debris **Warning** - From follow-up inspection 2025-03-13: Next unannounced **Time Extended**
23-03-4
95
Mar 5, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
61
Oct 23, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Pesticide-emitting strip present in bar area. Operator removed and discarded **Corrected On-Site**
41-24-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, raw steak stored above cream in walk in cooler. Operator reorganized **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw mahi fully thawed in commercially processed reduced oxygen packaging.
01B-13-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 provided. Operator unable to provide at time of inspection. Discussed with operator
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw mahi fully thawed in commercially processed reduced oxygen packaging. See Stop Sale **Repeat Violation**
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on shelving above prep table in kitchen, shelving in walk in cooler
23-03-4
45
Apr 1, 2024
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
In-Use Utensils Properly Stored
FL-43
Plumbing Maintained; Sewage Disposal
FL-51
29
Jul 13, 2023
Routine - Food
8 critical violations. 4 major violations. 11 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pizza (95F - Hot Holding at room temperature) on speed rack. Discussed time is a public health control with operator. **Corrective Action Taken**
03B-01-6
High Priority - 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. Observed employee sprinkle seasoning on pizza with bare hands, no heat applied to pizza after seasoning was applied.
09-01-4
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw next to cooked sausage in same container located in walk-in cooler.
08A-08-5
High Priority - Raw animal food stored over canned/bottled drinks. Observed raw chicken over keg of beer in walk-in cooler.
08A-11-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. feta cheese (57F - Cold Holding); fresh mozzarella (57F - Cold Holding); sliced tomatoes (57F - Cold Holding); Fish (55F - Cold Holding); cooked potatoes (58F - Cold Holding); chicken wings (60F - Cold Holding), pasta (55F - Cold Holding) not portioned or prep today. Per operator in cooler overnight. See stop sale. Observed roasted peppers (55F - Cold Holding) per operator less than two hours . Operator placed in cooler for quick chill.
03A-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees talking on cellphones than start food preparation without washing hands.
12A-16-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken than processed to handle cooked pasta.
12A-12-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink opposite ice machine blocked by hand trunk and floor cleaning machine.
31A-09-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Spray bottle containing sanitizer toxic substance not labeled.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside ice machine an accumulation of black/green mold-like substance in the interior of the ice machine/bin
22-20-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor in front of ice machine **Repeat Violation**
36-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance though out the establishment.
36-34-5
Basic - Commercially processed mahi reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed several employee cell phones on food contact surfaces.
40-06-5
Basic - Floor soiled/has accumulation of debris though out establishment.
36-73-4
Basic - Food stored on floor. Observed plastic container of frying oil on floor next to dishwasher. Observed raw ground beef on the walk-in cooler.
08B-38-4
Basic - Ice buildup in walk-in freezer
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed plastic soufflé cup in container of salt.
10-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust though out establishment.
36-27-5
Basic - Working containers of flour removed from original container not identified by common name.
02D-01-5
12
Dec 2, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - Silverware/utensils stored upright with the food-contact surface up. Main kitchen pizza station prep table- observed Service utensils inside container with food contact surfaces up facing up.
24-18-4
Basic - Soiled dry wiping cloth in use. Main kitchen pizza and fry station prep table- observed soiled wiping cloth on prep table.
21-10-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Main kitchen at exit door- observed soiled cardboard on the floor.
36-06-4
Basic - Employee eating in a food preparation or other restricted area. Main kitchen pizza prep station table- Observed employee thermo cup on prep table.
12B-02-4
82
Aug 4, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen pizza prep station at front line- observed dry soiled wiping cloth on cutting board.
21-09-4
95
Frequently Asked Questions
When was Capone's Italian Pizzeria last inspected?
The most recent health inspection at Capone's Italian Pizzeria on file is from Feb 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at Capone's Italian Pizzeria?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited two times, more than any other issue at Capone's Italian Pizzeria.
How does Capone's Italian Pizzeria compare to other restaurants in Hollywood?
Capone's Italian Pizzeria most recently scored 82 out of 100, which is higher than the Hollywood average of 75.
Has Capone's Italian Pizzeria's inspection record improved over time?
No. Recent inspections at Capone's Italian Pizzeria have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Capone's Italian Pizzeria means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Capone's Italian Pizzeria inspected?
Based on the inspection history on file, Capone's Italian Pizzeria is inspected around three times per year on average.
Nearby Restaurants