ANDRE'S STEAKHOUSE INC
2800 N TAMIAMI TRL, Naples FL 34103 · 239-263-5851
Last inspected Apr 9, 2026 · 9 visits since July 2023
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the steam table, observed cooked spinach (103F - Hot Holding). Operator stated foods are reheated at the cook top, then placed at steam table for hot holding. Operator began to reheat cooked spinach.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the steam table, observed cooked spinach (103F - Hot Holding). Operator stated foods are reheated at the cook top, then placed at steam table for hot holding. Operator began to reheat cooked spinach.
Handwash sink used for purposes other than handwashing at the salad prep area. Observed a bowl inside the handwashing sink. Operator removed bowl.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
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).
Handwash sink used for purposes other than handwashing. In the salad prep area frozen cooked shrimp was placed in handwashing sink. Operator removed frozen shrimp off handwashing sink.
Time/temperature control for safety food thawed in an improper manner. Frozen cooked shrimp in manufacturer bag was being thawed at room temperature. Educated operator on more effective thawing methods. Operator placed frozen cooked shrimp under cold running water.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting butter and using a bare hand to scoop cut butter. Educated employee and operator about using gloves and utensils. Operator discarded affected butter.
Nonfood-grade bags used in direct contact with food. In Walk in cooler, observed non grade bag containing apple strudel. Educated operator about proper bags and containers for food storage
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Cove molding at floor/wall juncture broken/missing.
Wall soiled with accumulated grease, food debris, and/or dust behind the dish machine.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In dishwasher area.
Standing water in bottom of reach-in-cooler. In pantry
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In dishwasher area near water heater
Ceiling/ceiling tile shows damage or is in disrepair. In wine storage room
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification. Observed certified food manager expired and no other certified food manager for establishment.
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.