CAPRICCIO BLUE LAGOON

Name: CAPRICCIO BLUE LAGOON
Address: 5600 BLUE LAGOON DR UNIT 9, MIAMI, FL, 33126, US
Rating: 0

5600 BLUE LAGOON DR UNIT 9, MIAMI, FL 33126

License #2337600

0 Grade F / 100

Failing Health Score

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Latest inspection

October 29, 2026 · 14 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CAPRICCIO BLUE LAGOON in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on October 29, 2026. Across those visits, inspectors documented 105 total violations — 25 critical, 26 major, 54 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 30, 2025

The latest inspection on October 29, 2026 shows 14 observation rows: 5 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

93%

Inspector notes

105

Coverage note

Inspector notes linked where available

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CAPRICCIO BLUE LAGOON has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cook potatoes (45F - Cold Holding); cook sweet potatoes (56F - Cold Holding) at reach in cooler across cook line, as per cook since the day prior.
[12A-20-4] Employee washed hands with no soap.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed inside of rice at reach in cooler across cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with old food debris. Employee cleaned can opener.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates stored behind dishwasher not inverted.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwash sink at pizza station used to store soiled toilet. Observed handwashing sink in the coffee station with sanitizer bucket stored inside.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap on the left side of exit door.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of salt and sugar at shelf behind the dishwasher not label by common name.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed container of pizza sauce near handwash sink.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cook potatoes (45F - Cold Holding); cook sweet potatoes (56F - Cold Holding) at reach in cooler across cook line, as per cook since the day prior.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (114F - Hot Holding) stored at room temperature at fryer, as per cook for less than an hour.
[50-09-4] Current Hotel and Restaurant license not displayed.
[25-05-4] Single-service articles improperly stored. Observed box of napkins stored directly on floor under coffee machine.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands.

Disposition: Warning Issued
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Observed no self closing door in bathroom.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employees eating on top of food prep table and in warewash area while washing dishes.
[25-32-4] Reuse of single-service or single-use articles. Observed plastic water bottle used as storage for red wine vinegar
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on prep table next to handwash sink. Employee removed and placed below. Observed sanitizer bucket stored on top of handwash sink at center island on kitchen line. Operator removed bucket to proper storage area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw pork stored on rack for ambient thawing. Coached chef on proper thawing techniques, chef moved to three compartment sink under cold running water.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket. Staff member flipped mop for proper drying
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of breadcrumbs T kitchen entrance with no label, observed container of flour under stove top with no label.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed soiled floor drains on cook line
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked spaghetti (55F - Cooling) at reach in across from cook line. As per chef, pasta was cooked night before and placed in reach in. Not cooled to 41F within 6 hours.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flies in kitchen near pizza prep area and above reach in cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over raw beef. Operator switched storage for proper storage.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handle dirty dishes to dishwasher, then begin handling clean dishes with no handwash.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked spaghetti (55F - Cooling) at reach in across from cook line. As per chef, pasta was cooked night before and placed in reach in. Not cooled to 41F within 6 hours.
[41-10-4] Toxic substance/chemical improperly stored. Observed chemicals stored on floor of warewash area.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed container of pasta sauce prepared onsite and placed directly into reach in cooler with tight fitting lid. Coached operator on proper cooling techniques for ambient cooling, operator removed lid.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed bucket stored in handwash sink at front counter. Observed server washing dish in handwash sink in warewash area. Observed container stored in handwash sink at island kitchen area.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed beef carpaccio served raw with no label indicating that it is raw.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed certified food manager arrive during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in center island of kitchen top. Chef brought paper towels over.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed desserts and food prepared more than 24 hours prior to inspection not labeled.

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. Observed ceiling tile missing above prep table in preparation area, exposing pipes and duct work
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in dish area with water stains
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bottle of Vaseline stored in dry storage area
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed head chef without hair restraint while prepping pizza
[08B-38-4] Food stored on floor. Observed fryer oil stored on floor underneath prep table in preparation area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at sink in front coffee bar area
[42-01-4] Observed wet mop not stored in a manner to allow the mop to dry inside of mop sink
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled in kitchen next to storage area
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed cloths stored on prep table in salad station
[01B-01-4] Dented/rusted cans present. See stop sale. Observed one can of roasted red peppers with a dent.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and seafood stored over cooked pasta in reach in cooler at cook line
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tomato sauce (52F - Cold Holding) at reach in cooler in storage area, as per chef since previous day. Observed roasted peppers (44F - Cold Holding); cut tomatoes (58F - Cold Holding) at flip top cooler on cook line, as per chef for more than 4 hours. Observed cooked sausage (47F - Cold Holding) at pizza station, as per chef since previous day.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tomato sauce (52F - Cold Holding) at reach in cooler in storage area, as per chef since previous day. Observed roasted peppers (44F - Cold Holding); cut tomatoes (58F - Cold Holding) at flip top cooler on cook line, as per chef for more than 4 hours. Observed cooked sausage (47F - Cold Holding) at pizza station, as per chef since previous day.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed sanitizer bucket stored inside hand sink at front coffee bar area

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Cash register area has refrigeration, food ,dishes and coffee machine not covered with smooth ceilings. Hall over dry storage shelf does not have smooth ceilings.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling missing over prep table exposing pipes ,duct work.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles over dish machine have stains.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing pizza dough wearing a watch and bracelet.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[12A-21-4] Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled fingernails. Employee preparing pizza dough with fingernail polish, black at tips with with out gloves. Employee washed hands and put gloves on.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee preparing pizza dough with fingernail polish no gloves.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Server informed me no one was in charge and manager was not on site. 6 employees working at time of inspection.
[51-16-7] 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/. plans show 2 bathrooms. Establishment has 1 bathroom, 3 compartment sink has been moved a dish machine has been installed, refrigeration, and food equipment has been added to cashier bar.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held at room temperature- turkey 59F, chicken 77F, cut sweet potato 70 (12:15-1:45). Provided establishment with written form to hold food at room temperature.