El Cap
Last inspected: Jan 23, 2026
64
Score
The health department has logged eight inspections at El Cap, the earliest from 2022. The newest entry in the record is dated Jan 23, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have ticked up lately, averaging around eight violations per visit versus roughly six violations earlier in the record.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 77, which El Cap's 64 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 23, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale. (1) 10 can spaghetti sauce
01B-01-4
Intermediate - 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. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at wait station with blue liquid. Employee labeled. **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment at main kitchen fryer soiled with excessive grease. **Repeat Violation**
23-03-4
Basic - Floor soiled/has accumulation of debris. Floor soiled under fryers in main kitchen with accumulation of grease and debris.
36-73-4
64
Sep 2, 2025
Complaint Full
3 critical violations. 7 major violations. 6 minor violations.
View 16 violations
High Priority - 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. **Corrective Action Taken**
12A-07-5
High Priority - 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. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - 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.
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener stored on shelf in North kitchen soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Bottle of stray disinfectant in handwashing sink located next to three compartment sink in North kitchen.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for quaternary sanitizer.
16-37-1
Intermediate - 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.
11-26-1
Intermediate - 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.
03F-10-5
Intermediate - 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. **Corrective Action Taken**
05-06-4
Intermediate - 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. **Corrected On-Site**
02C-02-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front bar reach-in cooler soiled.
22-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. Door handle to reach-in freezer in North kitchen soiled.
23-24-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood-filters at South kitchen cook-line with accumulating grease.
23-03-4
Basic - Food stored on floor. Cooked chili and bag of onions stored on floor in walk-in cooler. Manager relocated items.
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal sheet pans above dish machine observed stored wet.
24-08-4
Basic - 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
40-06-5
23
Apr 3, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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.
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on metal cart in dining room not identified. Employee labeled all bottles chemicals. **Corrected On-Site**
41-17-4
58
Oct 28, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale. One #10 spaghetti sauce dented One #10 can kidney beans dented
01B-01-4
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Cleaning chemicals stored with food in dry storage. Manager removed **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
55
Mar 22, 2024
Routine - Food
5 minor violations.
View 5 violations
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
70
Sep 19, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - 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 **Corrective Action Taken**
12A-29-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 62f employee placed in walk in cooler **Corrective Action Taken**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Four #10 can mushrooms dented on shelf with undamaged food in dry storage.
01B-01-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - 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 **Corrected On-Site** **Repeat Violation**
03F-10-5
Basic - Damaged/spoiled/recalled food not properly segregated. Four #10 can mushrooms dented on shelf with undamaged food in dry storage.
08B-20-4
Basic - Dead roaches on premises. 1 dead roach in beer closet. Bar tender removed **Corrected On-Site**
35A-03-4
47
May 3, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
78
Jul 13, 2022
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall double door reach-in cooler of side cook line: raw beef patty 50 degrees F, coleslaw 46 degrees F. Employee placed more ice on foods. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw beef patty then changed gloves without washing hands. Discussed proper hand washing procedures
12A-07-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled phone then handled clean bags of bread with no hand wash. Discussed proper hand washing procedures
12A-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets on cook line. Can opener blade soiled. **Repeat Violation**
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in back kitchen. Employee removed **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone shelf of cook line next to single service gloves
40-06-5
Basic - Food stored on floor. Buckets of ketchup on floor of walk-in cooler.
08B-38-4
Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed tomatoes over ready-to-eat lemons in walk-in cooler. Operator rearranged **Corrected On-Site**
08B-17-4
47
Frequently Asked Questions
When was El Cap last inspected?
The most recent health inspection at El Cap on file is from Jan 23, 2026. The public record contains eight inspections in total.
What is the most common violation at El Cap?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at El Cap.
How does El Cap compare to other restaurants in St. Petersburg?
El Cap most recently scored 64 out of 100, which is lower than the St. Petersburg average of 77.
Has El Cap's inspection record improved over time?
No. Recent inspections at El Cap have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at El Cap 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 El Cap inspected?
Based on the inspection history on file, El Cap is inspected around two times per year on average.
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