EL PALADAR BAKERY RESTAURANT
5570 19 CT SW UNIT 1, Naples FL 34116 · 239-410-5259
Last inspected Aug 10, 2026 · 8 visits since August 2023
MAR 25
APR 25
SEP 25
APR 26
AUG 26
— STEADY
5 inspections within 12 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. Observed Milk 66F cold hold less than 4 hours. Operator placed container of milk in ice.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2022058910 | Dec 8, 2022 | Feb 3, 2023 | $400 |
| 7--2019060411 | Oct 30, 2019 | Feb 12, 2020 | $200 |
Inspection history
8 visits, newest first
Aug 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Raw animal food stored over or with unwashed produce. In the walk in cooler, observe a tray of raw chicken stored over unwashed vegetables. Operator began to rearrange for proper storage.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the front hot counter, observed cooked pumpkin (101F - Cold Holding); cooked salmom (112F - Hot Holding); sausage croquet (110F - Hot Holding). Operator stated foods were prepared and moved to hot holding front counter less than an hour prior to inspection. Discussed time as a public health control with operator.
Handwash sink not accessible for employee use at all times. Observed raw beef and utensils on top or hand sink. Operator removed all items away from hand sink.
Time/temperature control for safety food thawed in an improper manner. Observed raw beef being thawed on hand sink. Discussed with operator best thawing methods, cold running water or under refrigeration. Operator moved raw beef to utility sink with cold running water.
Apr 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer 00ppm, not at proper minimum strength. Operator discontinued use of dishmachine for sanitizing and started setting up triple sink until dishmachine is repaired and sanitizing properly.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: raw ground beef stored over ham. Operator removed raw ground beef to bottom shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steamer at front counter; cooked chicken (110F - Hot Holding); cooked pork (115F - Hot Holding). Per operator all items stored on steamer for 2 hours. Operator started reheating all items.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored with spice containers at prep area. Employee removed his phone.
Time/temperature control for safety food thawed in an improper manner. At triple sink; raw frozen beef thawing at ambient temperature. Operator places raw frozen beef under cold running water.
Working containers of food removed from original container not identified by common name. Flour container not labeled at prep area. Operator labeled flour container.
Oct 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Sep 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 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. Dishwasher (Chlorine 0ppm). Triple sink is now set up (100ppm).
Handwash sink not accessible for employee use at all times. At time of inspection a container of thawing raw beef was placed on the handwashing sink. Operator removed container of beef to allow access to handwashing sink.
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. Copies of food employee reporting agreement are not signed. Employees began filling out form.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Apr 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Milk 66F cold hold less than 4 hours. Operator placed container of milk in ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Croquettes 109F hot hold less than 4 hours. Educated operator on maintaining at 135F or above. Operator turned up temperature.
No paper towels or mechanical hand drying device provided at front service handwash sink. Operator placed paper towels at hand wash sink.
No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ice scoop handle in contact with ice.
Opened employee beverage container in a cold holding unit with food to be served to customers. Operator discarded beverages.
Working containers of food removed from original container not identified by common name. Sugar container at front service area. Operator labeled container.
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler; raw eggs and fishes stored over cooked beans.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table at front line; cooked pork (112F - Hot Holding); cooked chicken (118F - Hot Holding). Per operator items placed on steamer for one hour. Operator removed items started reheating to 165F.
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 Employee Health Reporting Agreement.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler; cooked beans prepared the day before inspection without date marked.
Spray bottle containing toxic substance not labeled at triple sink area.
Dumpster rusted out on bottom with holes
Food stored on floor. Tomatoes case stored on floor in walk-in cooler.
No handwashing sign provided at a hand sink used by food employees at front counter. Provided operator handwashing sign.
Aug 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw eggs being stored over ketchup. Raw sausage being stored over unwashed produce Operator rearranged products. 2-16-23
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter, cooked pork chop (115F - Hot Holding); cooked rice (108F - Hot Holding); cooked beef (110F - Hot Holding) Per operator, foods being held for one hour. Educated operator about reheating and hot holding times and temperatures. Operator increased temperature of steam table wells.
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 forms, employees began filling them out
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, cooked black beans not date marked.
Spray bottle containing toxic substance not labeled. Near triple sink, unlabeled spray bottle
Employee with no hair restraint while engaging in food preparation. One employee preparing food with no hair restraint
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Six burner stove and single burner stove have heavy accumulation of grease and debris. Large pots in storage have heavy accumulation of debris 2-16-23
Outer openings not protected with self-closing doors. Front door and back door are not self closing
Walk-in cooler shelves with rust that has pitted the surface.
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.