EURASIA
8793 TAMIAMI TRAIL EAST #119/120, Naples FL 34113 · 2393520888
Last inspected Aug 20, 2026 · 9 visits since October 2023
5 inspections within 8 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler raw ground beef is stored in the same pan as whole muscle beef. Operator moved items to proper storage order.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a baine marie chicken stock (117F - Hot Holding). Operator moved the chicken stock to the stove to reheat. Provided operator with time as a public health control.
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 ▾
Handwash sink not accessible for employee use at all times. There are multiple wet wiping towels in the hand washing sink by the walk in cooler. Operator moved the towels to the laundry.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the handwash sink at the bar.
No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the handwash sink at the bar.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler raw shell eggs are stored over chibatta bread snd stir fry sauce. Operator moved items to proper storage.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
Show 5 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), operator will wash in the dishwasher and sanitize in the triple sink. Triple sink quaternary sanitizer 200ppm.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. An employee handled ingredients for spring rolls with bare hands. Inspector educated the employee on proper food handling.
Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the nozzle of the soda gun in the service area at the bar. The soda gun was cleaned.
Accumulation of debris on exterior of warewashing machine. There is a buildup of food debris on top of the dishwasher.
Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice around the walk-in freezer door.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler raw ground beef is stored in the same pan as whole muscle beef. Operator moved items to proper storage order.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.in the two drawer make table cooler in front of the oven, Fish (47F - Cold Holding); Poultry (49F - Cold Holding); veal (49F - Cold Holding). Per the operator items have been in the cooler less than four hours. Operator reduced the temperature of the cooler and iced the time/temperature control for safety foods.
Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of food debris on the can opener blade.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no chlorine test kit for the dishwasher.
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.