CAPRICCIO'S OF NAPLES

Name: CAPRICCIO'S OF NAPLES
Address: 2344 PINE RIDGE RD, NAPLES, FL, 34109, US
Rating: 52.5

2344 PINE RIDGE RD, NAPLES, FL 34109

License #2101982

52.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 29, 2026 · 4 findings · 0 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CAPRICCIO'S OF NAPLES in NAPLES currently holds an InspectFL Health Score of 52.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 29, 2026. Across those visits, inspectors documented 51 total violations — 8 critical, 22 major, 21 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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 September 29, 2026 shows 4 observation rows: no critical rows, 4 major, and 0 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

CAPRICCIO'S OF NAPLES has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink located in hallway between pizza make area and dinning room. Operator provided paper towels.
[31A-11-4] Observed Hand wash sink located on cook line used for purposes other than handwashing.
[41-17-4] Spray bottle containing toxic substance not labeled located by dishwasher area. Operator stated liquid is degreaser. Operator labeled spray bottle.
[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/. CFM arrived at time of inspection.

Disposition: Met Inspection Standards
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. The handle of the scoop in the bin of Parmesan cheese in the walk-in cooler is in contact with the cheese.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the bottom of the two door make table cooler at the entrance to the cook line cooked pork osso bucco that was prepared more than 24 hours prior, per the operator, has no date marking.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. The shell stock tags for live clams are not kept.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. There is a partially consumed employee drink on a shelf in the walk-in cooler over clam juice and shredded Parmesan cheese.
[31A-11-4] Handwash sink used for purposes other than handwashing. The hand washing sink on the cook line has been used as a dump sink as evidenced by being filled with ice cubes.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. There is lasagna in the walk-in cooler that was prepared on site, frozen and then thawed which has no date marking as to preparation date or date removed from the freezer.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. There is a wet wiping towel not stored in sanitizer solution in the salad station. Operator put the wet towel into the laundry.
[10-20-4] There are tongs on the pizza oven door handle.

Disposition: Met Inspection Standards
[10-20-4] There are tongs on the pizza oven door handle.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. The handle of the scoop in the bin of Parmesan cheese in the walk-in cooler is in contact with the cheese.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. There is a partially consumed employee drink on a shelf in the walk-in cooler over clam juice and shredded Parmesan cheese.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. There is a wet wiping towel not stored in sanitizer solution in the salad station. Operator put the wet towel into the laundry.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. The shell stock tags for live clams are not kept.
[31A-11-4] Handwash sink used for purposes other than handwashing. The hand washing sink on the cook line has been used as a dump sink as evidenced by being filled with ice cubes.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. There is lasagna in the walk-in cooler that was prepared on site, frozen and then thawed which has no date marking as to preparation date or date removed from the freezer.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the bottom of the two door make table cooler at the entrance to the cook line cooked pork osso bucco that was prepared more than 24 hours prior, per the operator, has no date marking.