The Perfect Caper
Last inspected: Jan 15, 2026
64
Score
The Perfect Caper has been inspected eight times since 2022. On Jan 15, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have held steady across recent visits, averaging around four violations each.
“In-use tongs stored on equipment door handle between uses” comes up most often, recorded three times in the inspection record.
The Perfect Caper's latest score of 64 falls below the Punta Gorda average of 82. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef patties over whole muscle intact beef at Reach in Drawers above oven. Operator switched the food items. **Corrected On-Site**
08A-20-5
High Priority - Toxic substance/chemical improperly stored. Observed stainless steel,cleaner on top of Dish Machine. Operator removed the item to the exterior of establishment. **Corrected On-Site** **Repeat Violation**
41-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple tags not marked with last date served. Educated the operator.
01C-03-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tong on oven handle at cookline below the stove. Operator removed the tong to the shelf above stove. **Corrected On-Site**
10-20-4
64
Aug 15, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 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. Observed duck fat has no time marking next to stove on top of Reach in Drawers. Operator time marked the food item. **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed residue buildup on gaskets at Walk in Cooler. Operator cleaned the gaskets. **Corrected On-Site**
23-03-4
74
Feb 27, 2025
Routine - Food
3 critical violations.
View 3 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
64
Nov 7, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
61
Jan 23, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed 2 at mope sink, however, needs 1 more as it is split into 2. **Repeat Violation**
29-42-4
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. Observed butter above Reach in Drawers next to stove at cookline. Operator time marked the food item. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw ground sausage over pasta at Make Table. Operator removed the raw ground sausage to a safe location underneath on the bottom of Reach in Drawers. **Corrected On-Site**
08A-13-5
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. Observed milk in Reach in Cooler at prep area. Operator date marked the food item. **Corrected On-Site** **Repeat Violation**
02C-03-5
58
Sep 13, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
74
Mar 30, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cooked pork at Reach in Drawers. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
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.
11-26-1
Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs at oven handle. Operator removed to a safe location. **Corrected On-Site** **Repeat Violation**
10-20-4
58
Aug 24, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cooked potatoes at Reach in Drawers. Operator switched the food items. **Corrected On-Site** **Repeat Violation**
08A-05-6
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. Observed half and half creamer container at the bar. Operator date marked the food item. **Corrected On-Site**
02C-03-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensils in water 91°F at cookline. Operator removed the utensils from the water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs at oven handle. Operator removed the tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
70
Frequently Asked Questions
When was The Perfect Caper last inspected?
The most recent health inspection at The Perfect Caper on file is from Jan 15, 2026. The public record contains eight inspections in total.
What is the most common violation at The Perfect Caper?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited three times, more than any other issue at The Perfect Caper.
How does The Perfect Caper compare to other restaurants in Punta Gorda?
The Perfect Caper most recently scored 64 out of 100, which is lower than the Punta Gorda average of 82.
Has The Perfect Caper's inspection record improved over time?
Results have been roughly steady. Inspections at The Perfect Caper have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Perfect Caper 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 The Perfect Caper inspected?
Based on the inspection history on file, The Perfect Caper is inspected around two times per year on average.
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