SIMPLY CAPRI

Name: SIMPLY CAPRI
Address: 114 RUBY RED PL, WINTER GARDEN, FL, 34787, US
Rating: 47.2

114 RUBY RED PL, WINTER GARDEN, FL 34787

License #5815950

🥗 Healthy/Vegan ℹ️

47.2 Grade F / 100

Failing Health Score

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Latest inspection

April 28, 2026 · 11 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SIMPLY CAPRI in WINTER GARDEN currently holds an InspectFL Health Score of 47.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on April 28, 2026. Across those visits, inspectors documented 70 total violations — 22 critical, 19 major, 29 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 22, 2024

The latest inspection on April 28, 2026 shows 11 observation rows: 4 critical, 1 major, and 6 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

90%

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.

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

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DBPR

Community reaction

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Community pulse

Would you eat here?

SIMPLY CAPRI 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: Met Inspection Standards
[21-05-5] Cloth used as a food-contact surface for cooked eggplant in kitchen.
[14-09-4] Cutting boards has cut marks and is no longer cleanable.Operator discarded.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
[08B-47-4] Food not stored at least 6 inches off of the floor.Ice in walk in freezer.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ceiling is dusty in the kitchen area.
[11-13-5] Employee with wound finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items.Employee handling clean trays.
[35A-02-7] Four Live, small flying insects found at the bar area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over olives in walk in cooler. Raw shell eggs stored next to cheese in walk in cooler. Beef carpaccio stored over cake in reach in cooler..
[41-10-4] Toxic substance/chemical improperly stored.Disinfectant cleaner stored next to trays by pizza station.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.There is no asterisk by the consumer advisory for the beef carpaccio.

Disposition: Warning Issued
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watches.
[10-08-5] Ice scoop handle in contact with ice.
[10-04-5] In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Ice scoop by ice machine.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ceiling is soiled with dust at back line area. Back of stove area is soiled. Outside of food storage cabinets are soiled.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door and front door.
[08B-39-4] Raspberries not washed prior to preparation.Bar area.
[21-44-1] Sanitizer bucket stored next to flour at pizza station area.
[36-24-5] Space in ceiling by walk in cooler area.
[08B-17-4] Unwashed basil, stored over sauces in walk in cooler.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Potato soup,44 f,sausage sauce,54 held from yesterday.
[08B-56-4] Food stored in ice used for drinks. See stop sale.Bottle of alcohol.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
[22-40-4] Quaternary ammonium sanitizer in spray bottle not at proper minimum strength.0 ppm.Afterwards,200 ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.Open package of raw beef stored next to sauces in walk in cooler.Open package of beef stored over sauces in reach in freezer.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.Sausage sauce,54 f,potato soup,44 f cooling from yesterday.
[41-10-4] Toxic substance/chemical improperly stored. Glass cleaner stored next alcohol at the bar.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.Mop sink.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Milk dessert in upright cooler.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Soup is covered while cooling.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Coffee nozzle is soiled. Cutting boards are stained and grooved in kitchen. Stained buckets for the sauces.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Beef carpaccio.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Green cutting boards.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.Ice cream station.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Base of back door.
[08B-17-4] Unwashed berries stored with ready-to-eat tomatoes in reach in cooler.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Lasagna,45 f,44 f,46 f held from last night.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked octopus in walk in cooler. Tuna carpaccio stored over cut lettuce in reach in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.Lasagna,44 f,45 f,46 f held from last night.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cheese,47 f,raw salmon,46 f held less than four hours transferred to reach in freezer for a quick chill.After .5 hour,cheese,41 f,salmon,39 f.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.Mop sink.
[01C-05-4] Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Milk at bar area.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Lasagna is covered while cooling.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained. Tomato sauce buckets are stained.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Provided time plan.Operator completed plan for pizza reach in cooler and butter.