BUTCHER PRIVATE
2380 VANDERBUILT BEACH RD, Naples FL 34109 · 239-360-2000
Last inspected Apr 2, 2026 · 7 visits since July 2023
FEB 24
NOV 24
APR 25
DEC 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, observed ground beef being stored over, strip loin and tenderloin.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Observed: Spray bottle containing toxic substance not labeled near handwashing sink. Operator labeled spray bottle. Priority: Intermediate
Observed: Employee wearing watch other than a plain ring on their hands/arms while preparing food. Employee removed the watch. Priority: Basic
Dec 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Dish machine located in the bar area, Bar Dishwasher (Chlorine 0ppm). Operator fixed sanitizer at time of inspection. End result; Bar Dishwasher (Chlorine 100ppm).
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate0 Basic
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 chlorine concentration at 10 ppm at bar. Operator changed, primed sanitizer, and called technician. Note: operator will use working dish machine in kitchen.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Front service hand wash sink. Operator placed paper towels at hand wash sink.
Oyster tags not marked with last date served.
Nov 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food not separated from ready-to-eat food during preparation. In Walk in cooler, observed raw beef being stored over cooked vegetables. Operator moved beef.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator had employees empty bin, clean and sanitize areas.
Feb 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority6 Intermediate1 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 149) Operator called service technician and began using secondary glass dishwasher for sanitizing Secondary Glass washer; Dishwasher (Temperature 156.9)
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, observed ground beef being stored over, strip loin and tenderloin.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Crudo, carpaccio, tartarre and house made caesar with no secondary designation, such as an asterisk to indicate consumer advisory applies.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Original container of toxic substance or chemical does not bear the manufacturer's label. At bar area
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator printed and hung sign
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator printed, and hung sign.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Jul 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. In main kitchen near stove, reduced oxygen packaged salmon. Per Operator salmon was just prepared, operator opened packaging, No stop sale required.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. In walk-in cooler pork belly, chicken breast and soft cheese reduced oxygen packaged. Discussed reduced oxygen packaging procedures with operator, and provided information to contact Special Processes Department
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.