CARIBBEAN GRILL & BAKERY
3847 TAMIAMI TRL E, Naples FL 34112 · 239-986-1919
Last inspected Jul 20, 2026 · 10 visits since August 2024
AUG 24
FEB 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a shelf at the front counter, stored at room temperature 13 one liter bottles and 32 6 ounce bottles of a milk product infused with alcohol.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025066719 | Aug 12, 2025 | Nov 10, 2025 | $600 |
| 7--2025039300 | Apr 21, 2025 | Aug 7, 2025 | $800 |
| 7--2025024765 | Feb 19, 2025 | Apr 2, 2025 | $200 |
Inspection history
10 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink in the kitchen. operator refilled the paper towel dispenser.
Ceiling tile missing. There is a ceiling tile missing between the dough sheeter and the deck oven.
Food stored on floor. There is a bag of onions on the floor in the storage area.
Wall soiled with accumulated grease, food debris, and/or dust. There is a black mold like substance on the walls surrounding the mop sink.
Apr 1, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 29, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. There is no proof of training for Pierre Jourden.
Exterior door has a gap at the threshold that opens to the outside. There is a gap under the back door along the entirety of the door.
Jan 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. There are no paper tat the hand washing sink next to the triple sink.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. There is no proof of training for Pierre Jourden.
Ceiling tile missing. There is a ceiling tile missing in the dry storage area.
Dead roaches on premises. There are 7 dead cockroaches on the floor behind the bread oven. Operator swept and mopped the area.
Exterior door has a gap at the threshold that opens to the outside. There is a gap under the back door along the entirety of the door.
Aug 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler raw shell eggs are stored above cooked goat.
Floor soiled/has accumulation of debris. There is a buildup of grease on the floor behind the deck oven, under the table with the deep fryer on it.
Food stored on floor. There us a case of cabbage and frying oil stored on the floor in the kitchen.
- From initial inspection : Portable fire extinguisher missing from its designated location. For reporting purposes only. The fire extinguisher that is supposed to by by the back door is under the table with the deep fryer behind the deck oven.
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. There is a deep dryer set up behind the deck oven without a hood system.
Aug 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 11 findings ▾
Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. There are 9 one liter bottles of honey on premises that are not from an approved source. Operator unable to provide invoices to verify source.
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler raw shell eggs are stored above cooked goat.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. On a shelf at the front counter, stored at room temperature 13 one liter bottles and 32 6 ounce bottles of a milk product infused with alcohol.
Stop Sale issued due to food originating from an unapproved source. Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. There are 9 one liter bottles of honey on premises that are not from an approved source. Operator unable to provide invoices to verify source.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a shelf at the front counter, stored at room temperature 13 one liter bottles and 32 6 ounce bottles of a milk product infused with alcohol.
No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink by the triple sink. Operator made the paper towels accessible.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with the employee health reporting agreement. Employees read and signed the employee health agreement.
Floor soiled/has accumulation of debris. There is a buildup of grease on the floor behind the deck oven, under the table with the deep fryer on it.
Food stored on floor. There us a case of cabbage and frying oil stored on the floor in the kitchen.
Portable fire extinguisher missing from its designated location. For reporting purposes only. The fire extinguisher that is supposed to by by the back door is under the table with the deep fryer behind the deck oven.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. There is a deep dryer set up behind the deck oven without a hood system.
Apr 21, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the back kitchen under the hand washing sink there isBeef (67F - Cold Holding) and Pork (66F - Cold Holding). See stop sale.
Handwash sink not accessible for employee use at all times. The hand washing sink next to the triple sink is blocked but a mop bucket and hose on the floor in front and a vacuum hose, a bag filled with spray cans and a 5 gallon bucket inside and on top. The hand washing sink in the prep area has part of a drain pipe and a bowl of cut meat inside it.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Plumbing system in disrepair. The hot water faucet on the hand washing sink in the back kitchen is inoperable.
Feb 19, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
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. In the back kitchen under the hand washing sink there are two tubs of Beef (67F - Cold Holding). See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the back kitchen under the hand washing sink there isBeef (67F - Cold Holding) and Pork (66F - Cold Holding). See stop sale.
Handwash sink not accessible for employee use at all times. The hand washing sink next to the triple sink is blocked but a mop bucket and hose on the floor in front and a vacuum hose, a bag filled with spray cans and a 5 gallon bucket inside and on top. The hand washing sink in the prep area has part of a drain pipe and a bowl of cut meat inside it.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no chemical test kit for chlorine sanitizer.
Floor soiled/has accumulation of debris. There is a buildup of food debris on the floor behind the cook line and around the stand mixer.
Plumbing system in disrepair. The hot water faucet on the hand washing sink in the back kitchen is inoperable.
Feb 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority5 Intermediate7 Basic
Show 16 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in cooler raw shell eggs are stored on top of cooked turkey. Operator moved the eggs to proper storage.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. An employee was cutting raw beef then moved to another part if the kitchen and handled clean utensils to prepare food without changing gloves and washing 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. In the back kitchen under the hand washing sink there are two tubs of Beef (67F - Cold Holding). See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the back kitchen under the hand washing sink there isBeef (67F - Cold Holding) and Pork (66F - Cold Holding). See stop sale.
Handwash sink not accessible for employee use at all times. The hand washing sink next to the triple sink is blocked but a mop bucket and hose on the floor in front and a vacuum hose, a bag filled with spray cans and a 5 gallon bucket inside and on top. The hand washing sink in the prep area has part of a drain pipe and a bowl of cut meat inside it.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no chemical test kit for chlorine sanitizer.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Spoke with the operator about the necessity of sanitizing all food contact surfaces after washing and rinsing in the three compartment sink. Operator purchased food contact surface safe chlorine sanitizer and set up the three compartment sink during the course of the inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a brown substance on the left side interior wall of the ice machine.
Floor soiled/has accumulation of debris. There is a buildup of food debris on the floor behind the cook line and around the stand mixer.
Food stored on floor. There are bags of flour and sugar stored on the floor in the back kitchen. There are bags of onions and beans stored on the floor in front of the reach in coolers.
Ice scoop handle in contact with ice. The handle of the ice scoop is in direct contact with the ice in the ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a heavy buildup of debris on the hood filters. There is a puddle of blood covering the floor in the reach in freezer.
Plumbing system in disrepair. The hot water faucet on the hand washing sink in the back kitchen is inoperable.
Wall soiled with accumulated grease, food debris, and/or dust. There is a buildup of food debris on the wall around the stand mixer and behind the cook line.
Aug 22, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no chemical test kit for chlorine sanitizer.
No probe thermometer provided to measure temperature of food products.
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.