AMBROSI & SONS
2343 VANDERBILT BEACH RD 602, 604, Naples FL 34109 · 2393049782
Last inspected Apr 15, 2026 · 9 visits since August 2023
NOV 23
APR 24
NOV 24
APR 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with written procedures.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 15, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jun 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with written procedures.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed establishment using reduced oxygen packaging with cooked meatballs.
Mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using reduced oxygen packaging with cooked meatballs and frozen fish. Note: Establishment has submitted HACCP Plan for Cook-Chill method and is in the process of getting approved.
Single-service articles improperly stored. Coffee filters. Operator placed coffee filters in closed container.
Single-service articles not stored inverted or protected from contamination. Operator inverted containers.
Working containers of food removed from original container not identified by common name. Salt/sugar containers at bar.
Jan 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed fresh fish in Reduced Oxygen Packaging. Educated operator about 2017 Food Code requirements.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed sign for operator. Operator hung sign.
Apr 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Copper or copper alloys in contact with foods with a pH below 6. Observed copper moscow mule mugs with copper interiors. Operator discarded mugs.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 148) Operator called service technician, and set up triple sink for sanitizing Triple Sink (Quaternary 200ppm) 8-14-23
Clam/mussel/oyster tags not marked with last date served. Educated operator about shellfish tag maintenance
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. 8-14-23
Employee with no hair restraint while engaging in food preparation. Employee cooking with no hair restraint 8-14-23
Aug 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Up); Dishwasher (Temperature 131).Operator said he would set up triple sink for sanitation, and call service technician
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is reduced oxygen packaging foods, and using sous vide without an approved HAACP plan. Per Operator plan is ready to submit to dbpr special processes
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided Operator with Employee Illness Agreement Hand out.
Employee with no hair restraint while engaging in food preparation. On front line of kitchen and in prep area.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.