AMIGO'S CAFE
11268 E TAMIAMI TRL, Naples FL 34113 · 239-732-5655
Last inspected Jul 22, 2026 · 9 visits since July 2023
AUG 24
FEB 25
AUG 25
JAN 26
JUL 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2019029963 | Apr 25, 2019 | Jun 27, 2019 | $160 |
Inspection history
9 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
What the inspector wrote — 4 findings
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the top of the make table cooler by the dishwasher pico de gallo (58F - Cold Holding); cut red cabbage (57F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the top of the make table cooler by the dishwasher pico de gallo (58F - Cold Holding); cut red cabbage (57F - Cold Holding).
Clam/mussel/oyster tags not marked with last date served. Oyster tags are not marked with the last date served.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training for Maria Eligio is expired.
Feb 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
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 set up the triple sink.
Food-contact surface soiled with food debris, mold-like substance or slime. There is dried food debris on the can opener blade.
Equipment in poor repair. The door mechanism on the dishwasher is broken.
Aug 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
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 replaced the chlorine sanitizer, chlorine sanitizer 100ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the back steam table refried beans (124F - Hot Holding). Operator moved the refried beans to the cook range.
Accumulation of debris on exterior of warewashing machine. There is a buildup of debris on top if the dishwasher.
Cardboard used to line food-contact shelves. There is cardboard lining multiple food contact shelves in the walk in freezer.
Cardboard used to line nonfood-contact shelves. There is cardboard lining a shelf under the flat top grill.
Equipment in poor repair. The left side door gasket on the make table on the cook line is damaged and partially stuck to the cooler housing.
Food stored on floor. There are cases of shrimp stored on the floor in the walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
Wood food-contact surface not properly sealed. There is unsealed wood lining multiple.contact shelves in the walk in cooler
Feb 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued due to food not being in a wholesome, sound condition. 30 pounds of oysters from harvest area 3 LA, Harvest date 1/24/2025, harvester ID# 533273. This is in relation to Louisiana Department of Health recalling oysters from and closing harvest area 3 due to possible contamination with Noro Virus. Louisiana announced a recall of oysters from LA 3.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler on the cook line, chicken (46F - Cold Holding); Beef (49F - Cold Holding). Operator reduced the temperature.
Equipment in poor repair. The door gasket on the reach in freezer in the dry storage area is torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
Aug 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the walk-in cooler cooked shredded beef is date marked 13 days prior. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the walk-in cooler cooked shredded beef is date marked 13 days prior.
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. Some employees gave not completer the employee health reporting agreement.
Dec 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Clam/mussel/oyster tags not marked with last date served. The oyster tags are not marked with the last date served.
Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle at the bar.
Dec 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
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 will sanitize in the triple sink until the dishwasher is repaired.
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler in front of the cook line, Poultry (47F - Cold Holding); shrimp (47F - Cold Holding); Beef (46F - Cold Holding). Operator iced the out of temperature items.
Clam/mussel/oyster tags not marked with last date served. The oyster tags are not marked with the last date served.
Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle at the bar.
Accumulation of debris on exterior of warewashing machine. There is a buildup of food debris on tpo of the dishwasher.
Ice buildup in reach-in cooler. There is a buildup of ice on the cooling element in the reach in cooler in front of the cook line.
Jul 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
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. Chlorine sanitizer in the dishwasher 0ppm. Operator set up the triple sink for sanitation purposes until the dishwasher us repaired. Operator changed the sanitizer, chlorine in dishwasher 50ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In a 4 inch deep hotel pan in the walk-in cooler raw ground beef is not separated from raw pork butts. Operator moved items to proper storage order.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler in front of the range, Poultry (44F - Cold Holding); Fish (45F - Cold Holding). Operator iced out of temperature items.
Clam/mussel/oyster tags not marked with last date served.
Spray bottle containing toxic substance not labeled. There is an unlabeled chemical spray bottle at the bar.
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.