BLEU PROVENCE COVE
1234 S 8 ST, Naples FL 34102 · 2612410
Last inspected May 6, 2026 · 8 visits since July 2023
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Dead roaches on premises. Observed two dead roaches at the bar under the sink and two dead roaches next to the reach in cooler at the bar.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The smoked salmon on the menu is not identified as under cooked. Operator printed new menus with the smoked salmon identified as under cooked.
Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice in the walk in freezer.
In-use tongs stored on equipment door handle between uses. There is a set of tongs on an oven door handle. Operator removed the tongs.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water only reaching 91F. Chef turned on burner to heat water.
Working containers of food removed from original container not identified by common name. Observed flour and sugar not labeled. Chef labeled product.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 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. Observed dish machine testing at 0ppm. Operator called technician for repair. Operator set up three comp sink for sanitation.
Toxic substance/chemical improperly stored. Observed chemical spray bottles stored on shelving towards soda bottles.
Clam/mussel/oyster tags not marked with last date served. Observed tags not marked with date last sold. Operator date marked current tag while before inspection was completed. Repeat 4/24/2025.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open bottle of water over prep table. Operator moved for proper storage.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Non-food grade towel used as liner for food container. Observed non food grade towel in contact with cheese on cook line. Operator discarded cheese.
Clam/mussel/oyster tags not marked with last date served. Observed tags not marked with date last sold.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed consumer advisory used to mark special dishes as well as dishes containing raw products. Making it hard to distinguish which dishes do contain raw products. Observed menu fixed before end of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked vegetables and cut cheeses not date marked. Operator provided dates.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Buildup of food debris/soil residue on equipment door handles.
Equipment and utensils not properly air-dried - wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 6 recorded.
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime on the can opener.
Dead roaches on premises. Observed two dead roaches at the bar under the sink and two dead roaches next to the reach in cooler at the bar.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting on shelf at the kitchen.
Vending machine exterior soiled.
Wet wiping cloth not stored in sanitizing solution between uses in the kitchen.
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.