The Capital Grille #8054
Last inspected: Apr 15, 2026
86
Score
The Capital Grille #8054 has been inspected 10 times since 2022. The Capital Grille #8054 was last inspected on Apr 15, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about eight violations before that.
“Cutting board has cut marks and is no longer cleanable” comes up most often, recorded four times in the inspection record.
Among Orlando restaurants, the typical score is 79; The Capital Grille #8054 is comfortably above that bar. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
86
Oct 21, 2025
Routine - Food
No violations found.
100
Oct 20, 2025
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Hot box butter bisque (117F - Hot Holding). Less than 4hrs per operator. Operator immediately reheated 165F. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Salad cooler: Lobster 48F-53F cold holding. Over 4hrs per operator. Operator immediately discarded ( corrected on site) -in grill prep cooler tuna , salmon; (45-48F - Cold Holding). Less than 4hrs per operator. Operator immediately put on sufficient ice bath for temp recovery. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Salad cooler: Lobster 48F-53F cold holding. Over 4hrs per operator. Operator immediately discarded **Corrected On-Site** **Warning**
01B-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Operator is using service napkins for coffee filters.
14-86-1
Basic - Cutting board has cut marks and is no longer cleanable. Small green cutting board on salad cooler. Operator immediately replaced with clean cutting board **Corrected On-Site**
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Several prep persons not wearing Beard guards. All prep persons put on beard guards **Corrected On-Site**
13-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Interior of milk cooler at wait station
22-16-4
Basic - Single-service articles improperly stored. Case of guest napkins stored on shelf in employee bathroom. Operator immediately removed **Corrected On-Site**
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed fruit over ready to eat sauce and fruit in dessert cooler. Operator immediately removed **Corrected On-Site**
08B-17-4
43
Apr 17, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple prep personnel wearing watches and jewelry. Operator immediately removed **Corrected On-Site**
13-07-4
Basic - Equipment in poor repair. Seafood prep cooler on cook line, Doesn't work, per operator breaker popped. No food in cooler. Operator called for repairs
14-11-5
82
Dec 9, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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
82
Jun 14, 2024
Routine - Food
2 critical violations. 1 major violation. 16 minor violations.
View 19 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed berries over ready to eat whipped cream in reach in cooler, operator moved the berries **Corrected On-Site**
08A-04-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee drop dirty dishes, went to a computer, then a table and the prepared coffee without washing hands. Operator educated employee to wash hands after dropping soiled dishes. **Corrective Action Taken**
12A-02-4
Intermediate - No soap provided at handwash sink. Observed bar hand wash sink out, operator replaced the soap **Corrected On-Site**
31B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed coffee on the hand wash sink by the coffee station and observed citrus seeds and soiled hand wash sink from bar
23-03-4
Basic - Light not functioning. Observed 1 light bulb out from the hood in kitchen prep. Observed 2 lights out from the cookline
36-62-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Cutting board has cut marks and is no longer cleanable. Throughout the cookline
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water temperature 80F, operator removed the water. **Corrected On-Site**
10-07-4
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 scoop touching panko, operator removed it. **Corrected On-Site**
10-01-5
Basic - Hole in or other damage to wall. Observed wall at the end of the bar in disrepair
36-24-5
Basic - Food storage container/container cracked or broken. Observed food storage with lettuce in walk in cooler with a crack in the bottom.
14-38-4
Basic - Floor tiles missing and/or in disrepair. Observed tiles in disrepair by the ice machines.
36-17-5
Basic - Equipment in poor repair. Observed glass dish machine in disrepair by the front counter cookline
14-11-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket and plates at the bar not inverted, operator inverted them. **Corrected On-Site**
24-05-4
Basic - Ceiling tile missing. Observed 1 tile missing in the office, inside the kitchen
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed kitchen ceiling tiles soiled
36-34-5
Basic - Working containers of food removed from original container not identified by common name. Observed container with dry cheese powder without label, operator labeled **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Unclean building components, attachments or fixtures. Observed dusty fan covers in walk in cooler
36-50-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters, operator covered the container. **Corrected On-Site** **Repeat Violation**
25-06-4
30
Dec 21, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
70
May 15, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that is incorrect. Items on cookline marked with 12pm start time out at 11:15. **Corrected On-Site** - From follow-up inspection 2023-05-15: **Time Extended**
03F-03-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. burrata (49F - Cold Holding); hard boiled eggs (49F - Cold Holding); blue cheese (49F - Cold Holding); cut lettuce (49F - Cold Holding); house-made Cesar dressing (49F - Cold Holding); house-made Ranch Dressing (49F - Cold Holding) in salad station cooler on cookline. Operator states in unit overnight **Warning** - From follow-up inspection 2023-05-15: **Time Extended**
01B-02-5
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. Tested with puck at 153F, strip did not turn black - From follow-up inspection 2023-05-15: **Time Extended**
22-57-6
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed cook dump water bath into handsink at pastry station. Operator coached employee on proper hand sink usage **Corrected On-Site** - From follow-up inspection 2023-05-15: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen - From follow-up inspection 2023-05-15: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and keys on shelf over prep table near walk-in **Corrected On-Site** - From follow-up inspection 2023-05-15: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Earrings on cooks on cookline - From follow-up inspection 2023-05-15: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook at pastry area - From follow-up inspection 2023-05-15: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At bar tested at 500+retested at 200ppm **Corrected On-Site** - From follow-up inspection 2023-05-15: **Time Extended**
21-08-4
45
May 12, 2023
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that is incorrect. Items on cookline marked with 12pm start time out at 11:15. **Corrected On-Site**
03F-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. burrata (49F - Cold Holding); hard boiled eggs (49F - Cold Holding); blue cheese (49F - Cold Holding); cut lettuce (49F - Cold Holding); house-made Cesar dressing (49F - Cold Holding); house-made Ranch Dressing (49F - Cold Holding) in salad station cooler on cookline. Operator states in unit overnight **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. burrata (49F - Cold Holding); hard boiled eggs (49F - Cold Holding); blue cheese (49F - Cold Holding); cut lettuce (49F - Cold Holding); house-made Cesar dressing (49F - Cold Holding); house-made Ranch Dressing (49F - Cold Holding) in salad station cooler on cookline. Operator states in unit overnight **Warning**
01B-02-5
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. Tested with puck at 153F, strip did not turn black
22-57-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed cook dump water bath into handsink at pastry station. Operator coached employee on proper hand sink usage **Corrected On-Site**
31A-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At bar tested at 500+retested at 200ppm **Corrected On-Site**
21-08-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Earrings on cooks on cookline
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook at pastry area
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and keys on shelf over prep table near walk-in **Corrected On-Site**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen
14-09-4
39
Nov 29, 2022
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.steak tartare over cooked spinach in cold station low boy. Operator moved **Corrected On-Site** - From follow-up inspection 2022-11-29: **Time Extended**
08A-05-6
High Priority - - From initial inspection : 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. Machine at expo tested at 0ppm. Retested at 100ppm **Corrected On-Site** - From follow-up inspection 2022-11-29: **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind bar **Corrected On-Site** - From follow-up inspection 2022-11-29: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Silverware in handsink behind bar. Operator removed **Corrected On-Site** - From follow-up inspection 2022-11-29: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Next to dessert station - From follow-up inspection 2022-11-29: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** - From follow-up inspection 2022-11-29: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under fryer - From follow-up inspection 2022-11-29: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Mop sink - From follow-up inspection 2022-11-29: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0ppm at expo. Operator refilled retested at 200ppm **Corrected On-Site** - From follow-up inspection 2022-11-29: **Time Extended**
21-08-4
45
Frequently Asked Questions
When was The Capital Grille #8054 last inspected?
The most recent health inspection at The Capital Grille #8054 on file is from Apr 15, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Capital Grille #8054?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at The Capital Grille #8054.
How does The Capital Grille #8054 compare to other restaurants in Orlando?
The Capital Grille #8054 most recently scored 86 out of 100, which is higher than the Orlando average of 79.
Has The Capital Grille #8054's inspection record improved over time?
Yes. Recent inspections at The Capital Grille #8054 have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at The Capital Grille #8054 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 The Capital Grille #8054 inspected?
Based on the inspection history on file, The Capital Grille #8054 is inspected around three times per year on average.
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