Captain D's, 50 Turner Road, Richmond, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Captain D's
Address: 50 Turner Road, Richmond, Virginia
Total inspections: 23
Last inspection: Oct 15, 2009

Restaurant representatives - add corrected or new information about Captain D's, 50 Turner Road, Richmond, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. October 15, 2009Follow-up00Details / Comments
  • 0820 A 2 - Critical Foods in multiple coolers are cold holding at improper temperatures
  • 1450 - The low cooler next to the fryer is not maintaining an ambient air temperature of 41 degrees or less. The make-up table cooler and Delfield by the broiler are not maintaining foods at 41 degrees or less with frequent opening and closing of the doors.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration -- not measurable in the sanitizer bucket and 3-compartment sink.
September 24, 2009Routine21Details / Comments
No violation noted during this evaluation. August 12, 2009Routine00Details / Comments
No violation noted during this evaluation. May 18, 2009Follow-up00Details / Comments
  • 0690 - Can of cheese sauce was open in the WIC, with remaining sauce stored in the can.
  • 0790 - Improper methods used to thaw fish (at room temperature).
  • 0820 A 2 - Critical Fish is being cold held at improper temperatures (all items in low cooler under broiler and on rolling carts in the WIC).
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration -- 200ppm+.
  • 1800 - The nonfood contact surface of the floors under the dry storage, handles/doors of all equipment, under/sides/backsplashes of frying equipment, and hood filters has accumulations of grime and debris.
  • 1900 - Corrected During Inspection Critical At the beginning of the inspection there was no chemical sanitizer in the facility -- had run out of bleach.
May 07, 2009Routine33Details / Comments
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0820 A 1 - Corrected During Inspection Critical Rice hot holding at improper temperatures.
  • 2000 C - Corrected During Inspection Single service items observed unprotected from contamination.
July 21, 2008Routine12Details / Comments
  • 1320 - There was no temperature measuring device located in the undercounter refrigerators.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1570 - Undercounter refrigerator operating at 52 deg. F.
  • 1800 - The nonfood contact surface of the walk in freezer has accumulations of grime and debris.
April 14, 2008Routine04Details / Comments
  • 1570 - Counter refrig. operating at 48 deg. F.
  • 1800 - Corrected During Inspection The nonfood contact surface of the plastic cooler has accumulations of grime and debris.
January 04, 2008Routine02Details / Comments
  • 0610 - Ice buckets stored on the floor or food stored less than 6" above the floor.
  • 1570 - Urinal in men's restroom is out of order.
  • 1580 - Repeat The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
September 25, 2007Routine03Details / Comments
  • 1580 - Repeat The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1800 - The nonfood contact surface of the shelving near hot holding unit has accumulations of grime and debris.
June 28, 2007Routine02Details / Comments
  • 1580 - The cutting board(s) along the prep. area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1730 - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use.
March 26, 2007Routine02Details / Comments
  • 1320 - There was no temperature measuring device located in the undercounter refrigerator.
  • 1570 - Undercounter refrigerator operating at 58 deg. F.
December 12, 2006Routine02Details / Comments
  • 1570 - Display refrigerator operating at 48 deg. F.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice dispenser spout
August 28, 2006Routine11Details / Comments
  • 1100 - Corrected During Inspection The food contact surface of the lexan lids is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the undercounter refrig.
May 25, 2006Routine02Details / Comments
No violation noted during this evaluation. March 01, 2006Follow-up00Details / Comments
  • 0820 - Critical Fish cold holding at improper temperatures.
  • 1320 - There was no temperature measuring device located in the undercounter refrigerators.
  • 1570 - Reach in Refrig. at 52 deg. F.;display refrig. at 48 deg. F.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: three compartment sink.
  • 3180 - Walk in freezer floor noted in need of cleaning.
February 17, 2006Routine23Details / Comments
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  • 1080 - Corrected During Inspection Plastic lid on food bin is deteriorated.
November 15, 2005Routine02Details / Comments
  • 0450 - Critical No scoop for the ice machine
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the undercounter refrigerator.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice spout at drink dispenser
August 11, 2005Routine21Details / Comments
  • 1320 - There was no temperature measuring device located in the undercounter refrig.
  • 1800 - The nonfood contact surface of the inside of fryer cabinets has accumulations of grime and debris.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
May 11, 2005Routine03Details / Comments
  • 0610 - Ice buckets stored on the kitchen floor.
  • 1320 - There was no temperature measuring device located in the prep. refrigerator.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
February 03, 2005Routine04Details / Comments
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the undercounter refrig. is not accurate.
  • 3300 - Items on the floor is rear storage area.
October 26, 2004Routine02Details / Comments
  • 3300 - Miscellaneous items on floor(under shelving) in storeroom.
  • 1320 - There was no temperature measuring device located in the undercounter refrig..
  • 1720 - No chemical sanitizing test kit being used to ensure the chemical sanitizing solution used is at the proper concentration.
  • 1180 - The food temperature measuring device (degrees F) is not accurate.
July 21, 2004Routine04Details / Comments
2930 - Install sweep on emergency exit door on west side of building.May 14, 2004Other01Details / Comments



October 15, 2009 (Follow-up)

Comments:
All refrigeration units seem to be holding good temperatures. All foods checked were found at 41 degrees or less.
Make sure to change out sanitizer buckets at least once every 4 hours, and more frequently if it becomes heavily soiled.

September 24, 2009 (Routine)



Violations:
  • 0820 A 2 - Critical Foods in multiple coolers are cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Keep smaller quantities in coolers that are opened repeatedly.
  • 1450 - The low cooler next to the fryer is not maintaining an ambient air temperature of 41 degrees or less. The make-up table cooler and Delfield by the broiler are not maintaining foods at 41 degrees or less with frequent opening and closing of the doors.
    Provide additional refrigeration necessary to maintain food items at 41 degrees or less. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration -- not measurable in the sanitizer bucket and 3-compartment sink.
    Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
Comments:
Additional temperatures taken:
(low cooler by fryer) all fish found between 46-50
(low cooler under broiler) all fish 40-41
(tall Delfield to right of hot hold) coleslaw 41-42, raw breaded shrimp 43
Adequate 3-vat setup, thermometer, chlorine test kit, and sanitizer bucket.
Management called a repairman to come service the refrigeration while the inspector was present. The inspector needs to be contacted once the units have been serviced. Until that time, it is recommended that the facility keep as little as possible in the low Delfield by the fryer, and make every effort to reduce the number of times the other refrigeration units are opened and closed. Food that is not maintained at 41 degrees or less cannot be kept for more than 4 hours and must then be discarded.
Employee health policy is currently in place.

August 12, 2009 (Routine)

Comments:
Additional temperatures taken:
WIF: all foods found between 27-31 (someone coming to service the unit today b/c food isn't fully frozen)
Adequate sanitizer bucket, chlorine test kit, and thermometer.
Notes to address:
1. Make sure to leave all wiping cloths stored in a soapy water bucket or sanitizer bucket at all times to prevent the growth of bacteria on the cloths between uses.
2. Wash and sanitize the ice buckets once a day, and make sure to store them inverted when not in use so they drain.
3. Make sure to clean the iced tea dispensers daily, unscrewing and cleaning the nozzles as well.
4. The interior and exterior of microwaves should be wiped down at least once a day.
5. Wash down and sanitize the handles/doors of all equipment at least every four hours.
***Always keep buckets of hot soapy water as well as sanitizer in the kitchen whenever any type of food prep is occurring. Surfaces need to be cleansed with a cloth dipped in hot soapy water and then with a cloth dipped in sanitizer. We always want to clean the surface with soap to remove dirt/residue before applying sanitizer.
Employee health policy

May 18, 2009 (Follow-up)

Comments:
Adequate 3-vat sink and sanitizer bucket.
An employee health policy is already in place.
Cold holding temperatures are better overall. A couple of items above 41F.
Bleach sanitizer was 50-100ppm.
Open cans no longer found storing remaining portions.
Thawing of fish in the WIC is being done properly.
Non-food contact surface cleaning has been addressed in areas noted. Continue w/ washing and sanitizing of surfaces and handles of all equipment throughout the day.

May 07, 2009 (Routine)



Violations:
  • 0690 - Can of cheese sauce was open in the WIC, with remaining sauce stored in the can.
    Leftover portions must be stored in an approved storage container. Protect food from miscellaneous sources of contamination.
  • 0790 - Improper methods used to thaw fish (at room temperature).
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0820 A 2 - Critical Fish is being cold held at improper temperatures (all items in low cooler under broiler and on rolling carts in the WIC).
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration -- 200ppm+.
    Adjust the chlorine sanitizing solution to a level of 50-100ppm in the 3-vat sink and sanitizer buckets.
  • 1800 - The nonfood contact surface of the floors under the dry storage, handles/doors of all equipment, under/sides/backsplashes of frying equipment, and hood filters has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1900 - Corrected During Inspection Critical At the beginning of the inspection there was no chemical sanitizer in the facility -- had run out of bleach.
    Always keep an adequate supply of sanitizer on hand.
Comments:
Additional temperatures taken: (low cooler under broiler) all trays of whiting were between 40-57
(WIC) breaded shrimp (recently prepped) 43-45, raw shrimp 42, corn 27 coleslaw dressing 39, 2 trays of whiting 50-56, 2 blue bundles of whiting 49-54
egg wash 46 (fish) 68 (chicken), breading 60-72
Adequate thermometer and chlorine test kit. Bleach was purchased during the inspection b/c the facility had run out.
Discussed employee health policy and FDA code changes.
Note:
The breading needs to be sifted on a more frequent basis if it is not to be kept under refrigeration at 41F or less at all times. The egg wash also needs to be kept refrigerated at 41F or less, or be discarded after 4 hours. Suggest keeping out smaller portions of both products so the supply can be used within 4 hours and not be wasted.
Suggest cooling rice in smaller containers and thinner portions to facilitate quicker cooling. Rice cooked ~10 AM and was found to be 70-77F at 12:30 PM (greater than 2 hours).
Wearing gloves does not substitute for handwashing. When gloves are soiled, they should be thrown away, hands washed, and a new pair of gloves donned.
Manager agreed to throw out any remaining fish in the low cooler under the broiler and the fish on the carts in the WIC at the end of the evening if it is not cooked and sold today. He is supposed to fax the HD a list of the quantities and types of fish discarded (what he records for losses for corporate).
Manager has agreed to sift the breading more regularly (3-4 times) and to keep it under refrigeration when not in use.

July 21, 2008 (Routine)



Violations:
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 A 1 - Corrected During Inspection Critical Rice hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 2000 C - Corrected During Inspection Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
Comments:
Three compartment sink sanitizer was satisfactory. Sanitizer test kit and probe thermometer in use.

April 14, 2008 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the undercounter refrigerators.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1570 - Undercounter refrigerator operating at 52 deg. F.
    Repair undercounter refrigerator to maintain an operating temperature of 41 deg. F. (or lower).
  • 1800 - The nonfood contact surface of the walk in freezer has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
Three compartment sink sanitizer was satisfactory. Sanitizer test kit in use.

January 04, 2008 (Routine)



Violations:
  • 1570 - Counter refrig. operating at 48 deg. F.
    Adjust thermostat on unit to maintain an operating temperature of 41 deg. F. (or lower).
  • 1800 - Corrected During Inspection The nonfood contact surface of the plastic cooler has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
Three compartment sink sanitizer was satisfactory. Probe thermometer and sanitizer test kit in use.

September 25, 2007 (Routine)



Violations:
  • 0610 - Ice buckets stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1570 - Urinal in men's restroom is out of order.
    Repair the urinal.
  • 1580 - Repeat The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
Comments:
Three compartment sink sanitizer was satisfactory. Accurate probe thermometers and sanitizer test kit in use.

June 28, 2007 (Routine)



Violations:
  • 1580 - Repeat The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1800 - The nonfood contact surface of the shelving near hot holding unit has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
Three compartment sink sanitizer was satisfactory. Sanitizer bucket set up in kitchen. Sanitizer test kit and probe thermometer in use.

March 26, 2007 (Routine)



Violations:
  • 1580 - The cutting board(s) along the prep. area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1730 - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use.
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
Comments:
Disposable gloves worn by food handlers. Observed good handwashing practices. Probe thermometers and sanitizer test kit in use.

December 12, 2006 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the undercounter refrigerator.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Undercounter refrigerator operating at 58 deg. F.
    Service/adjust unit to maintain 41 deg. F. (or lower).
Comments:
Sanitizer buckets set up in kitchen area. Accurate probe thermometers in use. Observed good handwashing practices.

August 28, 2006 (Routine)



Violations:
  • 1570 - Display refrigerator operating at 48 deg. F.
    Service/adjust refrigerator to maintain 41 deg. F. (or lower).
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice dispenser spout
    Clean and sanitize these surfaces for food contact.
Comments:
Three compartment sink sanitizer was satisfactory. Accurate probe thermometer in use.

May 25, 2006 (Routine)



Violations:
  • 1100 - Corrected During Inspection The food contact surface of the lexan lids is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the lexan lids to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the undercounter refrig.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
Comments:
Three compartment sink sanitizer was satisfactory. Accurate probe thermometers in use.

March 01, 2006 (Follow-up)

Comments:
Follow-up on refrigeration units: Refrigeration units repaired. Holding temperatures satisfactory this date.

February 17, 2006 (Routine)



Violations:
  • 0820 - Critical Fish cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1320 - There was no temperature measuring device located in the undercounter refrigerators.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Reach in Refrig. at 52 deg. F.;display refrig. at 48 deg. F.
    Service/adjust refrigerators to maintain 41 deg. F.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: three compartment sink.
    Clean and sanitize these surfaces for food contact.
  • 3180 - Walk in freezer floor noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Sanitizer buckets at 100 ppm chlorine residual which is satisfactory. Probe thermometer in use.

November 15, 2005 (Routine)



Violations:
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1080 - Corrected During Inspection Plastic lid on food bin is deteriorated.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
Comments:
Accurate probe thermometer in use. Good holding temperatures.

August 11, 2005 (Routine)



Violations:
  • 0450 - Critical No scoop for the ice machine
    Provide a scoop with a handle for the ice machine.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the undercounter refrigerator.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice spout at drink dispenser
    Clean and sanitize these surfaces for food contact.
Comments:
Sanitizer bucket at 100 ppm chlorine residual which is satisfactory.

May 11, 2005 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the undercounter refrig.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1800 - The nonfood contact surface of the inside of fryer cabinets has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
Comments:
Thre compartment sink and bucket sanitizer at 100 ppm residual. Adequate probe thermometers in use.

February 03, 2005 (Routine)



Violations:
  • 0610 - Ice buckets stored on the kitchen floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1320 - There was no temperature measuring device located in the prep. refrigerator.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

October 26, 2004 (Routine)



Violations:
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the undercounter refrig. is not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 3300 - Items on the floor is rear storage area.
    Place items on shelving and detail storage area to facilitate floor cleaning.

July 21, 2004 (Routine)



Violations:
  • 3300 - Miscellaneous items on floor(under shelving) in storeroom.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 1320 - There was no temperature measuring device located in the undercounter refrig..
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1720 - No chemical sanitizing test kit being used to ensure the chemical sanitizing solution used is at the proper concentration.
    Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1180 - The food temperature measuring device (degrees F) is not accurate.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. Calibrated during the inspection.

May 14, 2004 (Other)



Violation: 2930 - Install sweep on emergency exit door on west side of building.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
Comments:
$40.00 permit fee paid. Authorized to begin operation once Certificate of Occupancy is issued.

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