FOXBORO SPORTS TAVERN
4420 THOMASSON DR, Naples FL 34113 · 239-530-2337
Last inspected Apr 20, 2026 · 12 visits since July 2023
AUG 24
OCT 24
JUL 25
NOV 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024058900 | Aug 20, 2024 | Feb 19, 2025 | $400 |
| 7--2023021475 | Mar 20, 2023 | Apr 27, 2023 | $160 |
| 7--2018014943 | Feb 16, 2018 | Apr 4, 2018 | $200 |
Inspection history
12 visits, newest first
Apr 20, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. The hand washing sink by the dish station has been used as a dump sink as evidenced by ice cubes in the basin. The hand washing sinks at the bar are used ad dump sinks as evidenced by the strainers inside both hand washing sinks.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. The paper towel dispenser at the dish washing station is jammed. Operator cleared the paper towel dispenser.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the ceiling and interior walls of the ice machine.
Floor soiled/has accumulation of debris. There is a heavy buildup of grease on the floor under and behind the deep fryers.
Show the remaining 1 finding ▾
In-use tongs stored on equipment door handle between uses. There is a set of tongs on an oven door handle.
Nov 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler across from the deep fryer chicken wings (46F - Cold Holding); Fish (45F - Cold Holding); shrimp (45F - Cold Holding). Operator iced the out of temperature items for rapid cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of dried food debris on the slicer.
No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink by the dishwasher. Operator refilled the paper towels.
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. There are multiple employees that have no proof that they read and signed the employee health reporting agreement.
In-use tongs stored on equipment door handle between uses. There are tongs on oven door handles.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
Jul 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 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 single door make table cooler in the service area, fresh tomato salsa (49F - Cold Holding); sour cream (49F - Cold Holding). Per operator the sour cream and tomato salsa have been in the make table for 72 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the single door make table cooler in the service area, fresh tomato salsa (49F - Cold Holding); sour cream (49F - Cold Holding).
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Low temperature dishwasher at 100F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a black mold like substance on the ceiling around the ice chute inside the ice machine.
Carbon dioxide/helium tanks not adequately secured. There are unsecured carbon dioxide canisters by the walk in cooler door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are two containers on the frill filled with 110F water holding utensils.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
Oct 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Carbon dioxide/helium tanks not adequately secured. There are three unsecured carbon dioxide tanks by the walk-in cooler door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 104F standing water on the grill.
Oct 4, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. There is a employee drink on a prep table in the back kitchen.
Standing water in bottom of reach-in-cooler. There is standing water in the bottom of the teach in cooler in front of the deep fryers.
Oct 2, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler under the grill ground beef (45F - Cold Holding); Poultry (46F - Cold Holding); cooked ribs (48F - Cold Holding). Per operator items in drawer cooler less than four hours.
Toxic substance/chemical improperly stored. There is a can of stainless steel cleaner stored with dry herbs. Operator moved the stainless steel cleaner.
Handwash sink used for purposes other than handwashing. An employee rinsed utensils in the hand washing sink by the dish pit.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. There is a employee drink on a prep table in the back kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are scoopers in 72F standing water in the salad station. Operator removed the scoopers from the water.
Opened employee beverage container in a cold holding unit with food to be served to customers. There is a open employee drink on a shelf in the walk-in cooler. Operator discarded the employee drink.
Standing water in bottom of reach-in-cooler. There is standing water in the bottom of the teach in cooler in front of the deep fryers.
Aug 20, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler in the salad/sandwich station, meatloaf (46F - Cold Holding); cooked baked potato (48F - Cold Holding); tuna salad (46F - Cold Holding).
Manager or person in charge lacking proof of food manager certification.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine in the dish washer or quaternary in the triple sink.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Carbon dioxide/helium tanks not adequately secured. There are three unsecured carbon dioxide tanks by the walk-in cooler door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 104F standing water on the grill.
No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign in the men's bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
Aug 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority5 Intermediate6 Basic
Show 15 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the white reach in cooler in the back kitchen raw chicken is stored over raw pork belly. Operator moved pork to proper storage.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the walk-in cooler beef gravy marked 8 days prior to inspection. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the walk-in cooler beef gravy marked 8 days prior to inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler in the salad/sandwich station, meatloaf (46F - Cold Holding); cooked baked potato (48F - Cold Holding); tuna salad (46F - Cold Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. There is a black buildup on the can opener blade.
Manager or person in charge lacking proof of food manager certification.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine in the dish washer or quaternary in the triple sink.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a black mold like substance on the ceiling of the ice machine.
Carbon dioxide/helium tanks not adequately secured. There are three unsecured carbon dioxide tanks by the walk-in cooler door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 104F standing water on the grill.
No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign in the men's bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
Time/temperature control for safety food thawed in an improper manner. Fish is thawing on a pan, on a rack, at room temperature in the back kitchen.
Dec 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. There are plastic to go bags filled with ice in direct contact with chicken wings in the top of the make table by the fryer.
Operating with an expired Division of Hotels and Restaurants license.
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.
Cutting board has cut marks and is no longer cleanable. There are cutting boards on the cook line that are deeply grooved and stained.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In s container of brown sugar there is a measuring cup scoop with the handle in the sufar.
Utensils in poor condition. In a container of clam fry breading there is a plastic scoop with the handle broken off. There is also a piece of the lid missing.
Jul 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Inspector provided the operator with a template for reduced oxygen packaging HACCP.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are two pans holding utensils in 76F and 77F water on the make table in front of the convection ovens. Operator drained the water.
Jul 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On the can rack, not segregated from undamaged cabs there is one can of tomato sauce and two cans of marinara sauce with severely dented rims.
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. Operator set up triple sink, quaternary sanitizer 200ppm. Operator changed the chlorine, 50ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler in front of the deep fryer, shrimp (186F - Cooking); Fish (45F - Cold Holding); Poultry (49F - Cold Holding). Operator iced out of temperature items. In the drawer cooler in front of the convection oven, chicken salad (46F - Cold Holding).
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. Inspector provided the operator with a template for reduced oxygen packaging HACCP.
Damaged/spoiled/recalled food not properly segregated. Damaged/spoiled/recalled food not properly segregated. On the can rack, not segregated from undamaged cabs there is one can of tomato sauce and two cans of marinara sauce with severely dented rims. See stop sale.
Employee with no hair restraint while engaging in food preparation. There is an employee with no hair restraint preparing food. Employee put in a hair net.
Food stored on floor. There is a case of French fries stored on the floor in the walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are two pans holding utensils in 76F and 77F water on the make table in front of the convection ovens. Operator drained the water.
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.