Elisabetta's/Capri
Last inspected: Feb 11, 2026
67
Score
Inspectors have visited Elisabetta's/Capri 12 times, with records going back to 2022. The latest inspection on file is from Feb 11, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have held steady across recent visits, averaging around four violations each.
The most common issue across all inspections has been “no soap provided at handwash sink”, showing up five times.
The city-wide average sits at 79, which Elisabetta's/Capri's 67 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
12
Inspections
0
Critical latest
2
Major latest
4
Minor latest
Inspection History
Feb 11, 2026
Complaint Full
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at bar
31B-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed oil and water in squeeze bottles, not labeled
02D-01-5
Basic - Ice scoop handle in contact with ice. Observed on top of dirty ice machine . Operator put scoop to dishwasher to be wash and sanitized . **Corrected On-Site**
10-08-5
Basic - Food stored on floor. Observed chicken in plastic container on walkin floor. Operator placed on shelf. **Corrected On-Site**
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at fry cutting board.
14-09-4
67
Oct 2, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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). **Warning** - From follow-up inspection 2025-10-02: Less then 160 temperature. Chlorine sanitizer 0 ppm **Admin Complaint**
22-56-4
90
Sep 24, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - 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 . **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed container in bar hand sink. Operator removed . **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-09-4
Intermediate - 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). **Warning**
22-56-4
Intermediate - No soap provided at handwash sink. Observed cleaning bottles at bar., and dishwasher hand sink. **Repeat Violation** **Admin Complaint**
31B-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm); operator corrected to Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site** **Warning**
21-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed cerely bored mouse. **Warning**
08B-17-4
58
Jun 2, 2025
Routine - Food
No violations found.
100
May 12, 2025
Complaint Full
4 critical violations. 3 major violations.
View 7 violations
High Priority - 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**Corrected On-Site** **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - 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.
01B-02-5
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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. **Repeat Violation**
03F-01-5
Intermediate - 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. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed Cutting boards in hand wash sink by triple sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash sink by dish machine. **Corrected On-Site**
31B-06-4
41
Apr 2, 2025
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - 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.
03F-01-5
High Priority - 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.
01B-02-5
High Priority - 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. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Espresso cup and food debris in sink by entrance to kitchen. **Corrected On-Site**
31A-11-4
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. 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.
03G-50-1
45
Dec 10, 2024
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
High Priority - 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 **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Equipment drain line draining into handwash sink. Observe at bar. **Warning**
31A-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Observe plastic container in dishwasher hand wash sink. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - 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. **Warning**
02B-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at bar . Operator placed paper towel at sink. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Observe at bar . Operator placed soap at sink. **Corrected On-Site** **Warning**
31B-03-4
Basic - 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. **Corrected On-Site** **Warning**
10-07-4
Basic - Food stored on floor. Observe bread in plastic containers on floor in walk-in freezer. **Warning**
08B-38-4
Basic - 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. **Corrected On-Site** **Warning**
12B-07-4
Basic - Cardboard used to line food-contact shelves. Observe at walkin refrigerator. **Warning**
14-05-4
43
Mar 1, 2024
Routine - Food
3 major violations.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at bar . Operator placed paper towels **Corrected On-Site**
31B-02-4
Intermediate - 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. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Observe at bar . Operator placed soap. **Corrected On-Site**
31B-03-4
74
Oct 2, 2023
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - 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.
01B-02-5
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. Observe dishwasher handling dirty dishes with gloves on and without washing hand handle clean dishes with the same gloves without any hand washing
12A-29-4
High Priority - 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.
03F-01-5
Intermediate - 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.
53B-15-4
Intermediate - Equipment drain line draining into handwash sink. Observe at one bar hand wash sink.
31A-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at double bar hand sink.
31B-02-4
Intermediate - No soap provided at handwash sink. Observe at dishwasher hand wash sink. Observe at double bar hand sink.
31B-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensils in water at 72°F. Operator removed water. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observe at double bar hand sink.
31B-04-4
39
Jun 27, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
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. Observe Dishwasher (Chlorine 0ppm).
22-41-4
Basic - Food stored on floor. Observe case of food on floor in walk-in freezer. Operator placed on shelf. **Corrected On-Site**
08B-38-4
82
Oct 24, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
55
Aug 16, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Elisabetta's/Capri last inspected?
The most recent health inspection at Elisabetta's/Capri on file is from Feb 11, 2026. The public record contains 12 inspections in total.
What is the most common violation at Elisabetta's/Capri?
Across the inspection record, “no soap provided at handwash sink” has been cited five times, more than any other issue at Elisabetta's/Capri.
How does Elisabetta's/Capri compare to other restaurants in West Palm Beach?
Elisabetta's/Capri most recently scored 67 out of 100, which is lower than the West Palm Beach average of 79.
Has Elisabetta's/Capri's inspection record improved over time?
Results have been roughly steady. Inspections at Elisabetta's/Capri have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Elisabetta's/Capri 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 Elisabetta's/Capri inspected?
Based on the inspection history on file, Elisabetta's/Capri is inspected around three times per year on average.
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