KAREEMS LEBANESE KITCHEN
4270 TAMIAMI TRAIL E 18-19, Naples FL 34112 · 239-315-4167
Last inspected Jul 22, 2026 · 13 visits since September 2023
AUG 24
OCT 24
JUL 25
DEC 25
JUL 26
▲ GETTING WORSE
5 inspections trending down, 21 points off where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.there are approximately 20 small flying insects around the drain under the dishwasher.
★ 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--2024070692 | Oct 24, 2024 | Jan 9, 2025 | $200 |
Inspection history
13 visits, newest first
Jul 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority5 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. In the bottom of the make table cooler on the left end of the cook line raw lamb is stored above cooked potatoes. Operator moved items to proper storage.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no chlorine chemical test kit for chlorine sanitizer in the dishwasher.
No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink on the cook line. Operator provided paper towels.
No soap provided at handwash sink. There is no soap at the hand washing sink on the cook line. Operator provided soap.
Show the remaining 3 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. Operator is conducting reduced oxygen packaging of cooked vegetables and raw meats.
Spray bottle containing toxic substance not labeled. There is an unlabeled chemical spray bottle in the dishwashing area.
Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. An employee is eating on the cook line.
Dec 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 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 out the empty sanitizer container, chlorine sanitizer 50ppm.
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 lamb and beef is stored above whole muscle beef. Operator moved items to proper storage.
Handwash sink used for purposes other than handwashing. There is cooked vegetables inside the hand washing sink on the cook line.
Ice scoop handle in contact with ice. There is an ice scoop inside the ice machine in the service area either the handle in contact with the ice. Operator moved the ice scoop to proper storage.
Jul 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Food manager certification for Rachid Eido is expired.
Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice around the walk in freezer door.
Silverware/utensils stored upright with the food-contact surface up. There are racks of silverware in the dishwashing area stored with the food contact surface up.
Jul 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 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 set up the triple sink, (Quaternary 200ppm).
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Food manager certification for Rachid Eido is expired.
No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink in the service area or on the cook line.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator was able to locate quaternary sanitizer in a store room.
Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle in the service area.
Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice around the walk in freezer door.
Silverware/utensils stored upright with the food-contact surface up. There are racks of silverware in the dishwashing area stored with the food contact surface up.
Wet mop not stored in a manner to allow the mop to dry. There is a wet mop stored inside the wringer of the empty mop bucket.
Dec 27, 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 ▾
Equipment in poor repair. The door gasket on the walk-in freezer door is damaged and partially missing.
Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on the walk-in freezer door.
Oct 29, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 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.
Equipment in poor repair. The door gasket on the walk-in freezer door is damaged and partially missing.
Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on the walk-in freezer door.
Oct 24, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. There is four whole branzino on the cook line fully thawed in on site reduced oxygen packaging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler next to the pita roller, couscous (49F - Cold Holding); tzatziki sauce (47F - Cold Holding); cooked potato (49F - 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.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information.
Equipment in poor repair. The door gasket on the walk-in freezer door is damaged and partially missing.
Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on the walk-in freezer door.
Oct 22, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. There is four whole branzino on the cook line fully thawed in on site reduced oxygen packaging.
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. There is four whole branzino on the cook line fully thawed in on site reduced oxygen packaging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler next to the pita roller, couscous (49F - Cold Holding); tzatziki sauce (47F - Cold Holding); cooked potato (49F - 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.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information.
Equipment in poor repair. The door gasket on the walk-in freezer door is damaged and partially missing.
Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on the walk-in freezer door.
Silverware/utensils stored upright with the food-contact surface up. There is a dish washing basket of clean silverware on a table in the dining room with the food contact surfaces up.
Aug 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink on the cook line.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Operator us not maintaining HACCP PLAN.
Equipment in poor repair. The door gasket on freezer door is damaged and partially missing.
Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on the walk-in door.
Feb 20, 2024Inspection 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 ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. An employee handled a garbage can then handled a container of rice without changing gloves and washing hands. Inspector educated the employee who proceeded to change gloves and wash their hands.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan.
Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle on a table behind the host stand. Operator labeled the spray bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like son the ice chute in the ice machine.
Employee with no hair restraint while engaging in food preparation. There is a employee with no hair restraint preparing food in the prep kitchen.
Nov 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 26, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 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. Operator is performing reduced oxygen packaging of multiple food items, including fish, without a submitted HACCP plan.
Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle in the dish was
In-use tongs stored on equipment door handle between uses. There are multiple sets of tongs hanging from the oven handle next to the deep fryer.
No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand sink on the cook line.
Sep 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority6 Intermediate4 Basic
Show 13 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 replaced the empty container of chlorine sanitizer, dishwasher chlorine 50ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.there are approximately 20 small flying insects around the drain under the dishwasher.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the sushi style cooler at the entrance to the cook line, diced tomatoes (49F - Cold Holding); cut cherry tomatoes (47F - Cold Holding). Inspector spoke with operator, operator took no corrective action.
Handwash sink not accessible for employee use at all times. There is a ketchup dispenser blocking the soap dispenser and over the hand sink in the service area.
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. Inspector emailed operator the employee health reporting agreement. Operator began having employees complete the agreements.
No soap provided at handwash sink. There is no soap at the hand sink on the cook line.
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. Operator is performing reduced oxygen packaging of multiple food items, including fish, without a submitted HACCP plan.
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. Food safety training expired for Jonathan, Rosa, Eilen, Mohamed, Leslie, Jenione, Andason.
Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle in the dish was
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is a employee cellular on a shelf over a food preparation table in the front kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. There is a cook wearing a bracelet while preparing food.
In-use tongs stored on equipment door handle between uses. There are multiple sets of tongs hanging from the oven handle next to the deep fryer.
No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand sink on the 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.