CRISP & GREEN #1020
8845 FOUNDERS SQUARE DR # 150 & 155, Naples FL 34120 · 239-300-4167
Last inspected Aug 24, 2026 · 7 visits since September 2023
5 inspections within 7 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot drawer in the prep area, cooked diced chicken (133F - Hot Holding). Operator increased the heat, cooked chicken 144F hot holding.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. On prep area; operator has 4 hours marked at cooked cauliflower, cooked sweet potatoes, cooked corn without written plan. Provided operator the time as public health control form.
Bowl with no handle used to dispense quinoa. Operator removed the bowl.
Ice buildup in reach-in cooler.
Time/temperature control for safety food thawing in an improper manner. Frozen shrimp thawing in room temperature near prep area, still frozen. Operator removed frozen shrimp to walk in cooler.
Show the remaining 1 finding ▾
Wet mop not stored in a manner to allow the mop to dry near mop sink.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Yummy expired 12/05/2025, Catherine expired 12/05/2025.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Silverware/utensils stored upright with the food-contact surface up. Manager corrected and educated dishwashing employee.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
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 copies to Operator, who signed a copy.
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot drawer in the prep area, cooked diced chicken (133F - Hot Holding). Operator increased the heat, cooked chicken 144F hot holding.
Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the ice chute on the self service ice machine.
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. Inspector emailed the operator the employee health reporting agreement.
Accumulation of lime scale on the inside of the dishmachine. There is a buildup of lime scale inside and on the exterior of the dishwasher.
Bowl or other container with no handle used to dispense food. There are plastic ramekins inside of containers of pea protein and rice in the prep area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. There is a employee preparing food while wearing a watch.
No Heimlich maneuver/choking sign posted. Inspector emailed the operator a choking poster.
Silverware/utensils stored upright with the food-contact surface up. On the clean utensils rack in the clean utensils rack stored with the food contact surface up.
Water softener salt (food) stored in a location that is not clean and dry. Water softener salt is stored under cleaning chemicals. Operator moved the salt to safe storage.
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.