FLORIDIAN CLUB (THE)
9467 GULFSHORE, Naples FL 34108 · 239.596.4106
Last inspected Apr 10, 2026 · 7 visits since August 2023
JAN 24
AUG 24
FEB 25
OCT 25
APR 26
— STEADY
5 inspections within 15 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. Raw ground beef held over raw fish on cook line. Operator adjusted proteins to appropriate order.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2023057093 | Aug 21, 2023 | Oct 26, 2023 | $200 |
Inspection history
7 visits, newest first
Apr 10, 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
Raw animal food stored over/not properly separated from ready-to-eat food. In walkin cooler observed, raw pork being stored over cooked beef. Operator rearranged products
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front line observed cooked chicken (122F - Hot Holding); cooked beef (122F - Hot Holding). Per operator foods being held for one hour. Operator turned up heat on food warmer.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has accumulated debris.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Oct 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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 form for operator, operator will have employees read, date and sign forms.
Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing with no running water. Operator ran water on shrimp
Feb 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish held over cooked chicken wings on cook line. Operator moved all raw fish to proper location.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef held over raw fish on cook line. Operator adjusted proteins to appropriate order.
Ceiling tile missing. Located in kitchen, missing ceiling tile with exposed insulation.
Employee eating in a food preparation or other restricted area. Employee on cook line drinking from mug while preparing food. Advised operator to utilize designated area for drinking and storing drinks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple cell phones located throughout kitchen over food and equipment. Lack of designated area for employee personal items.
Food stored on floor. Cases of fish stored on floor of walk-in freezer.
Raw fruits/vegetables not washed prior to preparation. Avacados cut and prepared without washing. Advised operator to wash prior to preparation.
Aug 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shellfish eggs over cooked ready to eat sausage in walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employs drink located on prep table in server station.
Employee with no hair restraint while engaging in food preparation. Employee no hair restraint in kitchen.
Jan 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed turkey pot pie base (46F - Cooling, 8 hours). Operator reheated product to 165F and cooled properly.
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. Observed bare hand contact with lettuce and cut tomatoes as employee was prepping. Discarded product, washed hands, put gloves on and prepped new.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially vacuum sealed fish stating to remove before thawing, thawing and not opened. Operator opened packaging.. Repeat 3/14/2023, 8/21/2023.
Aug 23, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority4 Intermediate3 Basic
Show 12 findings ▾
Container of medicine improperly stored. Observed medicine stored in walk in cooler on and above shelving with customer food. No segregated from food properly.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed no parasite destruction for under cooked fish used for fish sandwich. Instructed chef that all fish must be fully cooked or not used until parasite is obtained.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over cheese and cooked potato/onion mix. Operator moved for proper storage.. Repeat 3/14/2023.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw tuna (56F - Cold Holding); cut tomatoes (52F - Cold Holding); roasted peppers (54F - Cold Holding); feta cheese (56F - Cold Holding); seared tuna (54F - Cold Holding) in cooler on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (56F - Cold Holding); cut tomatoes (52F - Cold Holding); roasted peppers (54F - Cold Holding); feta cheese (56F - Cold Holding); seared tuna (54F - Cold Holding) in first reach in cooler on cook line. Operator discarded product.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu items containing raw or under cooked tuna not marked with consumer advisory. Operator correctly marked menus before end of inspection.
No soap provided at handwash sink. Observed no soap at hand wash sinks. Operator provided soap.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed no tag for oysters in walk in cooler.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed reduced oxygen packaging being conducted for cooked chicken with no HACCP plan. Provided operator with HACCP instructions.. Repeat 3/14/2023
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with a black/green mold-like substance.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially packaged white fish and tuna with label indicating to remove from packaging before thawing, thawed and still in packaging. Operator removed from packaging. Repeat 3/14/2023.
Standing water in bottom of reach-in-cooler. Observed standing water in bottom of first reach in cooler on cook line.
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.