BICE
300 FIFTH AVE SOUTH, Naples FL 34102 · (239) 262-4044
Last inspected May 14, 2026 · 8 visits since July 2023
JUL 23
APR 24
MAR 25
MAY 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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 on fresh parsley. Had cook to wash hands and place gloves on when handling the parsley.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2026043977 | May 12, 2026 | Jul 15, 2026 | $200 |
| 7--2024027960 | Apr 11, 2024 | May 29, 2024 | $200 |
| 7--2019020484 | Apr 17, 2019 | Jul 19, 2019 | $200 |
| 7--2016043370 | Aug 29, 2016 | Sep 29, 2016 | $200 |
Inspection history
8 visits, newest first
May 14, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in: Chicken (41F - Cold Holding); Pork (41F - Cold Holding); Crab (50F - Cold Holding); Shrimp (50F - Cold Holding); Fish (49F - Cold Holding) Ambient (48F - Cold Holding) Operator stated that they left the door open when prepping, but did call their refrigeration guy. Did observe the ambient temperature going down during the inspection. Observed at the bar: Cheese olives (60F - Cold Holding). Operator stated they had been out for approximately 1hr. Operator placed them in a reach in cooler.
Clean utensils or equipment stored in dirty drawer or rack. Observed many clean dishes stored on a rusted rack. Reviewed proper procedures with the operator.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensils on the cook line in standing 70F water. Operator removed the water.
Single-service articles not stored inverted or protected from contamination. Observed their coffee filters not properly protected between uses. Operator placed them in a drawer.
May 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in: Chicken (41F - Cold Holding); Pork (41F - Cold Holding); Crab (50F - Cold Holding); Shrimp (50F - Cold Holding); Fish (49F - Cold Holding) Ambient (48F - Cold Holding) Operator stated that they left the door open when prepping, but did call their refrigeration guy. Did observe the ambient temperature going down during the inspection. Observed at the bar: Cheese olives (60F - Cold Holding). Operator stated they had been out for approximately 1hr. Operator placed them in a reach in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels by the server station. Operator placed more there.
Clean utensils or equipment stored in dirty drawer or rack. Observed many clean dishes stored on a rusted rack. Reviewed proper procedures with the operator.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensils on the cook line in standing 70F water. Operator removed the water.
No handwashing sign provided at a hand sink used by food employees. Observed a missing sign at the bar sink. Operator found it and put it back up.
Single-service articles not stored inverted or protected from contamination. Observed their coffee filters not properly protected between uses. Operator placed them in a drawer.
May 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable at prep area and cook line.
Walk-in cooler shelves with rust that has pitted the surface.
May 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority1 Intermediate3 Basic
Show 10 findings ▾
Container of medicine improperly stored. First aid kit stored over prep area. Operator removed first aid kit to proper storage.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler; cooked pasta (47 - Cooling); cooked ground beef sauce (48F - Cooling) Per operator all items prepared and stored in walk-in cooler overnight. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line: raw steak stored over cooked spinach. Operator removed raw steak to bottom shelf. In walk-in cooler; raw shell eggs stored over cooked crab. Operator removed cooked crab to top shelf.
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 reach-in cooler near triple sink; smoke salmon (50F - Cold Holding); raw lamb (49F - Cold Holding). Per operator all items stored in reach-in cooler overnight. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler; cooked pasta (47 - Cooling); cooked ground beef sauce (48F - Cooling) Per operator all items prepared and stored in walk-in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near triple sink; smoke salmon (50F - Cold Holding); raw lamb (49F - Cold Holding). Per operator all items stored in reach-in cooler overnight. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink near by triple sink. Operator provided paper towel.
Cutting board has cut marks and is no longer cleanable at prep area and cook line.
Equipment in poor repair. Reach-in cooler at cook line has no door handle.
Walk-in cooler shelves with rust that has pitted the surface.
Mar 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler; cooked vegetables soup (48F - Cooling); cooked pasta (48F - Cooling) Per operator all items cooked and stored in walk-in cooler the day inspection. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw tuna stored over mix green salad. Operator removed raw tuna to bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler; cooked vegetables soup (48F - Cooling); cooked pasta (48F - Cooling) Per operator all items cooked and stored in walk-in cooler the day 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.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Reach-in cooler at cook line has no door handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit at cook line. Operator removed and sanitized utensils.
Sanitizer bucket stored with oil containers. Operator removed sanitizer bucket to proper storage.
Apr 11, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. saltimbucca sauce (48F - Cold Holding); marinara sauce (48F - Cold Holding); ossobucco sauce (48F - Cold Holding); soup (50F - Cold Holding); bolognaise (50F - Cold Holding) in Walk-in-cooler. Operator stated all items were properly cooled and in unit over night. See stop sale.
Apr 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority5 Intermediate4 Basic
Show 13 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from bottle, replaced the lid on bottle contacting where their mouth just touched. Then did not change gloves and wash their hands. discussed proper handwashing and glove usage with operator. Employee properly rewashed their hands.
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. saltimbucca sauce (48F - Cold Holding); marinara sauce (48F - Cold Holding); ossobucco sauce (48F - Cold Holding); soup (50F - Cold Holding); bolognaise (50F - Cold Holding) in Walk-in-cooler. Operator stated all items were properly cooled and in unit over night. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. saltimbucca sauce (48F - Cold Holding); marinara sauce (48F - Cold Holding); ossobucco sauce (48F - Cold Holding); soup (50F - Cold Holding); bolognaise (50F - Cold Holding) in Walk-in-cooler. Operator stated all items were properly cooled and in unit over night. See stop sale.
Toxic substance/chemical improperly stored. Chemical bottles near food bottles in server station. Corrected on site
Handwash sink not accessible for employee use at all times. Bar hand washing sink blocked by container. Corrected on site
Identity of food or food product misrepresented. Some menus had the word "wild" in-front of salmon. Operator could only provide invoices with farm raised salmon. The operator removed all menus with "wild" and discarded them. Corrected on site
No paper towels or mechanical hand drying device provided at handwash sink T the bar. Corrected on site
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Brunch menu contained undercooked items. No consumer advisory on brunch menu. Operator discarded and reprinted. Corrected on site
Spray bottle containing toxic substance not labeled. Spray bottle near Dish Machine no label.
Cloth used as a food-contact surface. Table cloths used to drain fried eggplant and covering bread in storage in server station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on meat slicer. Corrected on site
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple food handlers wearing bracelets. Corrected on site
No handwashing sign provided at a hand sink used by food employees at the bar. Corrected on site
Jul 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 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 on fresh parsley. Had cook to wash hands and place gloves on when handling the parsley.
Food-contact surface soiled with food debris, mold-like substance or slime on the soda nozzle at the bar.
Handwash sink not accessible for employee use at all times due to speed rack in front and items stored on the inside of hand washing sink. Operator removed the items from in front of the hand washing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef and cooked lasagna in the walk in cooler not date marked. Cook stated the items was cooked 07/23/23.
Bowl or other container with no handle used to dispense food on the shelf near the serves station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items on the shelf above the reach in cooler.
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.