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Licensee
Name: CAPTAIN'S GRILLE License Number: SEA5806084
Rank: Seating License Expiration Date: 04/01/2015
Primary Status: Current Secondary Status: Active
Location Address: 1700 EPCOT RESORT BLVD
BAY LAKE, FL 32830

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 10/03/2013 Met Inspection Standards
During This Visit
More information about inspections.
3 3 8
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-17-4    Basic - Accumulation of food debris/soil residue on soap dispenser. At hand sink located in bar.
23-04-4    Basic - Build-up of mold-like substance on nonfood-contact surface. At hand sink located in bar.
36-41-4    Basic - Fan cover in walk-in cooler has accumulation of dust/debris. At fan cover located in pantry cooler.
14-70-4    Basic - Ice buildup in walk-in cooler. In receiving cooler.
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. At cooler located in hot line.
14-33-4    Basic - Reach-in cooler shelves with rust that has pitted the surface. At cooler located in hot line.
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. At all bar equipment.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. At bar area.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese at 51 F° and blend butter at 59 F°, out of temperature two hours. At bar. Operator discarded butter and cream cheese. **Corrected On-Site**
35A-07-4    High Priority - Small flying insects in bar area.
29-34-4    High Priority - Vacuum breaker missing at hose bibb. At hose connection located at hot line preparation sink.
01C-03-4    Intermediate - Clam tags not marked with last date served.
27-23-4    Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At cast men restroom and hot line hand sink, water temperature is at 78 F° and 90 F°
02B-01-4    Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. For the cold smoke salmon
47-01-4    Observed frayed/spliced electrical wires. For reporting purposes only. At cast men restroom, on light fixture.
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395