Simply Capri
Last inspected: Apr 28, 2026
37
Score
Inspectors have visited Simply Capri 10 times, with records going back to 2023. The most recent visit was on Apr 28, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
“Raw animal food stored over/not properly separated” comes up most often, recorded three times in the inspection record.
Compared to other Winter Garden restaurants (averaging 65), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
4
Critical latest
1
Major latest
6
Minor latest
Inspection History
Apr 28, 2026
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - 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. **Corrected On-Site**
11-13-5
High Priority - Toxic substance/chemical improperly stored.Disinfectant cleaner stored next to trays by pizza station.
41-10-4
High Priority - 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-Site** **Corrected On-Site**
08A-05-6
High Priority - Four Live, small flying insects found at the bar area.
35A-02-7
Intermediate - 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. **Corrected On-Site**
02B-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ceiling is dusty in the kitchen area. **Repeat Violation**
23-03-4
Basic - Cloth used as a food-contact surface for cooked eggplant in kitchen. **Corrected On-Site**
21-05-5
Basic - Cutting boards has cut marks and is no longer cleanable.Operator discarded. **Corrective Action Taken**
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
13-07-4
Basic - Food not stored at least 6 inches off of the floor.Ice in walk in freezer.
08B-47-4
37
Nov 3, 2025
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - 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. **Corrected On-Site**
03G-43-2
Intermediate - Handwash sink used for purposes other than handwashing.Container in handwashing sink. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled.Degreaser in kitchen. **Corrected On-Site**
41-17-4
Basic - Working containers of food removed from original container not identified by common name.Sugar is not labeled. **Corrected On-Site**
02D-01-5
Basic - Time/temperature control for safety food thawed under water that was not running. **Corrected On-Site**
06-08-5
Basic - Sanitizer bucket stored next to flour at pizza station area. **Corrected On-Site** **Repeat Violation**
21-44-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Ceiling is soiled at the cooks line area.
23-03-4
Basic - Bowl or other container with no handle used to dispense food.Flour in kitchen. **Corrected On-Site**
14-01-5
58
May 19, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2025-04-25: Operating is waiting on a part from the supplier for the dishmachine.Time Extended** **Time Extended** - From follow-up inspection 2025-05-06: Operator is waiting on part from supplier.Part will arrive on May 16 th **Time Extended** - From follow-up inspection 2025-05-19: Operator is waiting on a part to arrive. The part arrival has been delayed. Operator contacted another company and still has to wait for the part. **Admin Complaint**
22-57-6
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door and front door. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-05-06: **Time Extended** - From follow-up inspection 2025-05-19: **Time Extended**
35B-05-4
82
May 6, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2025-04-25: Operating is waiting on a part from the supplier for the dishmachine.Time Extended** **Time Extended** - From follow-up inspection 2025-05-06: Operator is waiting on part from supplier.Part will arrive on May 16 th **Time Extended**
22-57-6
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door and front door. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-05-06: **Time Extended**
35B-05-4
82
Apr 25, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2025-04-25: Operating is waiting on a part from the supplier for the dishmachine.Time Extended** **Time Extended**
22-57-6
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door and front door. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-25: **Time Extended**
35B-05-4
82
Apr 17, 2025
Routine - Food
8 critical violations. 4 major violations. 10 minor violations.
View 22 violations
High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored next alcohol at the bar. **Corrected On-Site** **Warning**
41-10-4
High Priority - 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. **Repeat Violation** **Warning**
01B-02-5
High Priority - 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. **Repeat Violation** **Warning**
08A-05-6
High Priority - Quaternary ammonium sanitizer in spray bottle not at proper minimum strength.0 ppm.Afterwards,200 ppm. **Warning**
22-40-4
High Priority - 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. **Warning**
22-57-6
High Priority - Food stored in ice used for drinks. See stop sale.Bottle of alcohol. **Warning**
08B-56-4
High Priority - 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. **Repeat Violation** **Warning**
03D-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.Mop sink. **Repeat Violation** **Warning**
29-42-4
Intermediate - 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. **Repeat Violation** **Warning**
22-02-4
Intermediate - 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. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Soup is covered while cooling. **Repeat Violation** **Warning**
03D-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Beef carpaccio. **Warning**
02B-01-5
Basic - Space in ceiling by walk in cooler area. **Warning**
36-24-5
Basic - Unwashed basil, stored over sauces in walk in cooler. **Repeat Violation** **Warning**
08B-17-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watches. **Warning**
13-07-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
10-08-5
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Ice scoop by ice machine. **Corrected On-Site** **Warning**
10-04-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation** **Warning**
10-07-4
Basic - 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. **Warning**
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door and front door. **Repeat Violation** **Warning**
35B-05-4
Basic - Raspberries not washed prior to preparation.Bar area. **Warning**
08B-39-4
Basic - Sanitizer bucket stored next to flour at pizza station area. **Corrected On-Site** **Warning**
21-44-1
12
Oct 2, 2024
Routine - Food
5 critical violations. 5 major violations. 5 minor violations.
View 15 violations
High Priority - 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.
03D-02-5
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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.
01B-02-5
High Priority - 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. **Corrected On-Site**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.Mop sink.
29-42-4
Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - 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. **Corrected On-Site**
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Lasagna is covered while cooling.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained. Tomato sauce buckets are stained.
22-02-4
Intermediate - 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. **Corrected On-Site**
03F-10-5
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Base of back door.
35B-05-4
Basic - Unwashed berries stored with ready-to-eat tomatoes in reach in cooler.
08B-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Ice cream station.
10-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting boards.
14-09-4
22
Jan 22, 2024
Food-Licensing Inspection
No violations found.
100
Jan 9, 2024
Food-Licensing Inspection
1 critical violation. 3 major violations.
View 4 violations
High Priority - - From initial inspection : High Priority - 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/ **Warning** - From follow-up inspection 2024-01-09: **Time Extended**
50-08-7
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in the bar - From follow-up inspection 2024-01-09: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - 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/. **Warning** - From follow-up inspection 2024-01-09: **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Located in the bar - From follow-up inspection 2024-01-09: **Time Extended**
31B-03-4
64
Nov 9, 2023
Food-Licensing Inspection
1 critical violation. 3 major violations.
View 4 violations
High Priority - 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/ **Warning**
50-08-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in the bar
31B-02-4
Intermediate - 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/. **Warning**
51-16-7
Intermediate - No soap provided at handwash sink. Located in the bar
31B-03-4
64
Frequently Asked Questions
When was Simply Capri last inspected?
The most recent health inspection at Simply Capri on file is from Apr 28, 2026. The public record contains 10 inspections in total.
What is the most common violation at Simply Capri?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Simply Capri.
How does Simply Capri compare to other restaurants in Winter Garden?
Simply Capri most recently scored 37 out of 100, which is lower than the Winter Garden average of 65.
Has Simply Capri's inspection record improved over time?
Results have been roughly steady. Inspections at Simply Capri have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Simply Capri means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Simply Capri inspected?
Based on the inspection history on file, Simply Capri is inspected around four times per year on average.
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