CAPRICCIO BLUE LAGOON

Name: CAPRICCIO BLUE LAGOON
Address: 5600 BLUE LAGOON DR UNIT 9, MIAMI, FL, 33126, US
Rating: 63.3

5600 BLUE LAGOON DR UNIT 9, MIAMI, FL 33126

License #2337600

63.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

CAPRICCIO BLUE LAGOON in MIAMI currently holds an InspectFL Health Score of 63.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 15 total violations — 7 critical, 1 major, 7 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 15, 2026 shows 6 observation rows: 3 critical, 0 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Call Back - Admin. complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked potatoes inside walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled near dish area.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of risotto inside reach in cooler across from cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced sausage (53F - Cold Holding); sliced ham (54F - Cold Holding); shredded mozzarella (51F - Cold Holding) at counter top reach in cooler in pizza prep area, as per operator for 1 hour. Observed garbanzo beans (47F - Cold Holding); corn (47F - Cold Holding) at counter top reach in cooler at salad station, as per operator for 1 hour. Observed cooked potatoes (46F - Cold Holding); shredded mozzarella cheese (48F - Cold Holding); bolognese sauce (46F - Cold Holding) inside reach in cooler across from oven at cook line, as per operator for 1 hour. Observed eggplant parm (70F - Cold Holding) on speed rack, as per operator was prepared 2 hours prior to inspection.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across from oven with ambient temperature 45F.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of polenta inside reach in cooler next to ovens.

Community reaction

What do locals think?

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Community pulse