DEL MAR (1ST FL)
494 5 AVENUE SOUTH, Naples FL 34102 · 239-350-0134
Last inspected Jun 12, 2026 · 6 visits since August 2023
APR 24
APR 25
MAY 25
OCT 25
JUN 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; cut tomatoes (53F - ambient). Per operator tomatoes stored at cook line for one hour. Operator moved cut tomatoes to reach-in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jun 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
What the inspector wrote — 4 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 reach, pizza station, cooked artichoke (62F - Cold Holding); meatball (57F - Cold Holding); yogurt (58F - Cold Holding); mozzarella (63F - Cold Holding); cooked tomatoes (59F - Cold Holding); cooked mushrooms (58F - Cold Holding); feta cheese (58F - Cold Holding). Operator discarded before determining there was a stop sale. Operator called maintenance at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach, pizza station, cooked artichoke (62F - Cold Holding); meatball (57F - Cold Holding); yogurt (58F - Cold Holding); mozzarella (63F - Cold Holding); cooked tomatoes (59F - Cold Holding); cooked mushrooms (58F - Cold Holding); feta cheese (58F - Cold Holding). Operator discarded before determining there was a stop sale. Operator called maintenance at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink located on cookline near walk in cooler. Operator provided hand towels.
No soap provided at handwash sink located on the cookline near walk in cooler. Operator provided soap.
Oct 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; cut tomatoes (53F - ambient). Per operator tomatoes stored at cook line for one hour. Operator moved cut tomatoes to reach-in cooler.
No soap provided at handwash sink near dishmachine. Operator provided soap.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has time marks for butter and cheese at cook line; not placed in time as public health control form. Operator placed butter and cheese in time as public health control form.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean ice bucket not stored inverted or protected near ice machine. Operator stored inverted.
Cutting board has cut marks and is no longer cleanable at cook line.
May 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
No cold water provided at handwashing sink at cook line. Only hot water.
No soap provided at handwash sink at cook line. Operator provided soap.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At cook line; butter and cheese have time marked without written plan. Provided operator time as public health control form.
In-use tongs stored on equipment door handle between uses at cook line. Operator removed tongs.
Apr 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable.
Sanitizer bucket stored with bread bags at cook line. Operator removed the bucket to proper storage.
Single-service cup lids box improperly stored at server area. Operator removed the box proper storage.
Apr 29, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Copper or copper alloys in contact with foods with a pH below 6. Un lined copper mugs are used for mixed drinks.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. There is no proof of parasite destruction for salmon and snapper that are served raw. Operate received proof of parasite destruction from their purveyor.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the bottom of the make table in the cold food section smoked salmon (48F - Cold Holding). Operator moved the smoked salmon to another cooler and reduced the temperature of the cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance on the left side and back wall of the crushed ice machine. Operator cleaned and sanitized the walls.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Aug 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container in the reach in cooler at the salad station. Operator removed the spoon.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in cooler gaskets on the line.
Old food stuck to clean dishware on the shelf above the reach in cooler. Chef removed yo be cleaned and sanitized.
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.