BHA BHA PERSIAN BISTRO
865 FIFTH AVE S, Naples FL 34102
Last inspected Sep 22, 2025 · 7 visits since July 2023
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
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.
Food stored on floor. Raw chicken case stored on floor in walk in freezer.
In-use knife stored in cracks between pieces of equipment at cook line. Operator moved the knife to dishmachine area.
In-use tong stored on equipment door handle between uses at cook line. Operator moved the tong to proper storage.
Show the remaining 1 finding ▾
Working containers of food removed from original container not identified by common name. Sugar container not labeled near walk in freezer. Operator labeled sugar container.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler; cooked chickpeas (47F - Cold Holding); cooked stuffed grape leaves (48F - Cold Holding); raw salmon (47F - Cold Holding); raw lamb (49F - Cold Holding) Per operator they were doing inventory and walk-in cooler door left open. Operator closed walk-in cooler door properly.
Spray bottle containing toxic substance not labeled at prep area. Operator labeled spray bottle.
In-use tongs stored on equipment door handle between uses at cook line. Operator removed tongs.
No handwashing sign provided at a hand sink used by food employees at cook line.
Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in standing water at prep sink. Operator placed raw beef under cold running water.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease.
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
Show 6 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler; raw ground beef (53F - Cold Holding); raw beef (55F - Cold Holding); cooked duck (56F - Cold Holding) Per operator all items prepared and stored the day before inspection. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler; raw ground beef (53F - Cold Holding); raw beef (55F - Cold Holding); cooked duck (56F - Cold Holding) Per operator all items prepared and stored the day before inspection. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Operator cleaned can opener at time of inspection.
Spray bottle containing toxic substance not labeled prep area. Operator labeled spray bottle.
No handwashing sign provided at a hand sink used by food employees at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
In-use knife/knives stored in cracks between pieces of equipment.
Wet wiping cloth not stored in sanitizing solution between uses.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Employee with no hair restraint while engaging in food preparation. Informed cook to place hair restraints on for team members.
Food stored on floor inside walk in freezer.
Wet wiping cloth not stored in sanitizing solution between uses on the prep station. Operator placed wet cloth inside sanitizer container.
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.