GIGI GOURMET
8993 CAMBRIA CIR UNIT 1906, Naples FL 34113
Last inspected Mar 19, 2025 · 5 visits since August 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
4 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pans on top of the two burner range, sauteed onions (117F - Hot Holding); sautéed peppers (102F - Hot Holding). Operator moved the peppers and onions to the flat top grill.
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
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 the employee reporting agreement, employees read and signed the agreement.
Spray bottle containing toxic substance not labeled.there is a unlabeled chemical spray bottle in a basket above the handwash sink.
Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice inside the reach in freezer.
Mobile food dispensing vehicle service opening not kept closed except during food service. Educated the operator on keeping the window closed unless taking food orders or serving food.
Show the remaining 2 findings ▾
Single-service articles not stored inverted or protected from contamination. There are single service food containers throughout the mobile food dispensing vehicle with the food contact surface exposed. Operator inverted the food containers.
Time/temperature control for safety food thawed in an improper manner. There are hotdogs thawing at room temperature in the triple sink.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pans on top of the two burner range, sauteed onions (117F - Hot Holding); sautéed peppers (102F - Hot Holding). Operator moved the peppers and onions to the flat top grill.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has quaternary sanitizer test kit but only has chlorine sanitizer on board.
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. Operator does not have chlorine sanitizer test kit.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided 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.
Food stored outside. Trench fries and rolls are stored in outdoor freezers.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. An employee handled raw ground beef then a to go container without changing gloves and washing hands. Inspector educated the employee on proper hand washing and handling of raw animal proteins.
Toxic substance/chemical improperly stored. There are chemical spray bottles stored over a crock pot of hotdogs. Operator moved the hotdogs.
Employee washed hands in a sink other than an approved handwash sink. Per conversation with operator he has been washing hands in the triple sink because the hand washing sink is blocked by hot holding containers.
Handwash sink not accessible for employee use at all times. There is a cutting board holding crock pots of hotdogs and chili on top of the hand washing sink. Operator cleared the hand washing sink.
Mobile food dispensing vehicle disposing liquid waste improperly. The liquid waste hose is not attached to the drain and empties onto the ground. Operator reattached the drain hose.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Inspector provided the operator with a consumer advisory.
Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice in the white chest freezer.
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.