Neighbourhood
Naples34103
Restaurants77
Spotless inspections11%
Ordered shut2
Fines$17k
A 25B 11C 16D 7F 16Not rated 2
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed whole roast chicken (108F - Cooking); employee stated whole chicken was ready for serving as they placed on speed rack. Discussed proper cooking temperature. Operator placed chicken back into oven. whole roast chicken (174F - Cooking)
High prioritySHULAS STEAK HOUSE →Aug 26, 2026
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 155)plate level. Operator set up three compartment sink with quaternary sanitizer and called eco lab at time of inspection.
High prioritySHULAS STEAK HOUSE →Aug 26, 2026
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator began to set up three computers sink with sanitizer, chlorine.
High priorityMR TEQUILA GRILL →Aug 21, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. In the reach on cooler below cook top observed three packs of fully thawed salmon in Commercially processed reduced oxygen packaged bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
High priorityMR TEQUILA GRILL →Aug 21, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the server station observed house made tomato salsa (46F - Cold Holding). Operator stated foods were out for less than 30 minutes. Discussed time as a public health control with operator. Operator placed foods back in to cold unit
High priorityMR TEQUILA GRILL →Aug 21, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw shelled eggs stored above ready to eat pasta. Operator stored foods properly.
High priorityROSATI'S OF NAPLES →Aug 19, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler where hot food is prepared, Observed cooked chicken (47F - Cold Holding); cooked rice/quinoa (52F - Cold Holding). Operator stated foods are moved to top of reach in when establishment opens at 10am. Operator reduced the amount of product below fill line.
High priorityBOOST JUICE BAR AND KITCHEN →Aug 13, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the bar counter observed cheese stuffed olives (58F - Cold Holding). Operator stated olives have been out of cold holding for 30 minutes Discussed time as a public health control with operator. Operator decided to place cheese olives back into cold holding.
High priorityBELLINI ITALIAN RESTAURANT AND BAR →Aug 10, 2026
Dishmachine chlorine sanitizer not at proper minimum strength. Dishwasher (Chlorine 0ppm); operator fixed at time of inspection, end result Dishwasher (Chlorine 100ppm).
High priorityCREME DE LA CREME →Aug 7, 2026
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. In the kitchen next to oven, observed cooked quiche held on time control without a time mark. Operator stated quiche had been removed from cold holding one hour prior to inspection. Operator time marked quiche.
High priorityCREME DE LA CREME →Aug 7, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line next to fryers, observed raw shrimp (47F - Cold Holding); raw white fish (49F - Cold Holding). Operator closed reach in lid to allow foods to cool. Operator stated foods were moved from walk in cooled to reach in less than an hour to inspection. At the bar observed cheese olives (64F - Cold Holding). Operator stated cheese olives were removed from cold holding less than an hour prior to inspection. Discussed time as a public health control with operator.
High priorityMR BIGFISH →Aug 7, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. In the small stand alone cooler across from cook top observed raw salmon stored above ready to eat potatoes. Operator re arranged for proper storage.
High priorityBACKYARD CHICK'N AND RIBS →Aug 7, 2026