GARIBALDI BAKERY AND RESTAURANT
11510 E TAMIAMI TRAIL, Naples FL 34113 · (239) 775-1511
Last inspected Aug 24, 2026 · 11 visits since July 2023
FEB 25
APR 25
SEP 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued due to food not being in a wholesome, sound condition. Roach activity present as evidenced by live roaches found. There is one live roach walking on packs of wrapped tortillas. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025008914 | Feb 6, 2025 | Feb 26, 2025 | $400 |
Inspection history
11 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler cooked barbacoa (47F - Cooling), per date marking and operator information the barbacoa was prepared the previous evening. See stop sale.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. An employee cracked raw shell eggs then handled clean utensils without washing hands and changing gloves. Employee educated on proper hand washing. Employee removed their gloves and washed their hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler cooked barbacoa (47F - Cooling), per date marking and operator information the barbacoa was prepared the previous evening. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of dried food debris on the can opener blade. Operator moved the can opener to the dish washing station.
Show the remaining 3 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 86 6-372-7233. Employee training is expired for Manuda R. and Gusdaloupe P.
Spray bottle containing toxic substance not labeled. There is an unlabeled chemical spray bottle in the dishwashing area.
Equipment in poor repair. Both door gaskets on the two door make table cooler closest to the mixer are damaged. The door gaskets on the three door upright freezer are damaged.
Mar 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 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. In the glass door reach in cooler there are 4 6 ounce portions of commercially reduced oxygen packaged salmon that are marked remove from packaging and thaw under refrigeration. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. There used to be a black buildup of food debris on the can opener blade. Operator moved the can opener ti the dish washing area.
Bowl or other container with no handle used to dispense food. There is a plastic container with no handle inside a pan of cooked rice in the glass door reach in cooler. Operator discarded the plastic container.
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. In the glass door reach in cooler there are 4 6 ounce portions of commercially reduced oxygen packaged salmon that are marked remove from packaging and thaw under refrigeration. See stop sale.
Food stored on floor. There is a large pot of mole cooling on the floor in front of the walk in cooler. Operator moved the pot to a counter top.
Sep 8, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the glass door cooler cooked pork skins are stored under raw beef. Operator moved items to proper storage.
Employee washed hands in a sink other than an approved handwash sink. An employee washed their hands in a prep sink. Educated employee on proper hand washing procedures.
Handwash sink not accessible for employee use at all times. There is a step ladder blocking the hand washing sink on the cook line. Operator moved the step ladder.
Equipment in poor repair. The door gaskets on the single and double door make table coolers are damaged.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 103F standing water on the flat top grill. Operator increased the temperature under the container of utensils, water temperature 137F.
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler under the grill, Beef (47F - Cold Holding); Poultry (44F - Cold Holding); ground bedf (48F - Cold Holding). Per operator items have been in the drawer cooler less than 4 hours. Operator moved items to the reach in cooler.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. The men's room door is not self closing.
Carbon dioxide/helium tanks not adequately secured. There are unsecured carbon dioxide tanks in the bar/service area. Operator secured the carbon dioxide tanks.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. The handle of the scoop in the sason is buried in the spice. Operator removed thevscoop.
Feb 8, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 7, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. There is one live roach walking on packs of paper wrapped tortillas. The tortillas are made in house, stacked and wrapped in paper. The paper wrapping is not sealed, access to the inside of the wrapping is possible. There are no signs of roach excrement on the packages of tortillas. See stop sale. There is two live roaches on the floor and one live roach inside an empty pan on the floor, all in the back area in front if the walk in cooler.
Feb 6, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 5 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate1 Basic
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 changed the sanitizer solution, retest chlorine sanitizer 100ppm.
Roach activity present as evidenced by live roaches found. There is one live roach walking on packs of paper wrapped tortillas. The tortillas are made in house, stacked and wrapped in paper. The paper wrapping is not sealed, access to the inside of the wrapping is possible. There are no signs of roach excrement on the packages of tortillas. See stop sale. There is two live roaches on the floor and one live roach inside an empty pan on the floor, all in the back area in front if the walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Roach activity present as evidenced by live roaches found. There is one live roach walking on packs of wrapped tortillas. See stop sale.
Handwash sink not accessible for employee use at all times. There us a step ladder in front of and dirty pans inside the hand washing sink on the cook line. Operator cleared the sink.
Accumulation of debris on exterior of warewashing machine. There is a buildup of food debris on top of the dishwasher.
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 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). Operated replaced the empty container of chlorine sanitizer. Dishwasher chlorine sanitizer 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. In the make table cooler raw chicken is stored over commercially processed french fries. Operator moved the raw chicken to proper storage.
Clam/mussel/oyster tags not marked with last date served. Some of the oyster tags are not marked with the last date served.
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 station.
Handwash sink not accessible for employee use at all times. There is a garbage can in front if the hand washing sink in the kitchen. There are also multiple dirty pans inside the same hand washing sink. Operated removed the garbage can and dirty pans..
Accumulation of debris on exterior of warewashing machine.
Dec 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk-in cooler, cooked chicken (47F - Cold Holding); cooked beef (47F - Cold Holding); chicken tamales (46F - Cold Holding). Operator iced out of temperature items and called a technician for repair.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a rice cooker, chicken tamales (115F - Hot Holding). Operator states that the tamales were too hot so they turned the rice cooker off and have just turned it back on. In the left side of the steam table at the front counter, mushroom quesadillas (112F - Hot Holding). Inspector provided the operator with time as a public health control.
Clam/mussel/oyster tags not marked with last date served. Some of the oyster tags are not marked with the last date sold.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. The employee food safety training for Priscilla has expired.
Standing water in bottom of reach-in-cooler. There is standing water in the two door make table cooler.
Jul 10, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority4 Intermediate1 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk-in cooler, pinto beans (67F - Cooling). Per the operator the pinto beans were cooked the previous day. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler raw beef is stored over ready to eat cheese. Operator moved the beef to the reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk-in cooler, pinto beans (67F - Cooling). Per the operator the pinto beans were cooked the previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk-in cooler, raw beef (50F - Cold Holding); cooked chicken (46F - Cold Holding); cooked beef (46F - Cold Holding). Operator moved all time temperature control for safety items to the reach in cooler.
Clam/mussel/oyster tags not marked with last date served. Oyster tags are marked with the date received. Inspector explained the proper maintenance of shellstock tags.
No cleaning agent provided in wash compartment of 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. The employees have not signed the employee reporting agreement.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment and utensils not rinsed between washing and sanitizing.
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.