KEEWAYDINS
711 5 AVE S, Naples FL 34102 · 239-262-5787
Last inspected May 8, 2026 · 7 visits since November 2023
APR 24
FEB 25
APR 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked onions (67F - Reheating in warming unit on cool like for over two hours per operator. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the bar: Cheese olives (61F - Cold Holding). Operator stated they had been out for approximately 30minutes. Operator placed them in reach in coolers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed numerous drinks stored above cook and prep areas in the kitchen. Operator removed them.
Food stored on floor. Observed cases of oil stored on the floor of the storage area. Operator placed them on a crate.
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw calamari stored over cilantro sauce. Operator moved raw calamari bottom shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach-in cooler at cook line; raw chicken stored over raw fish. Operator moved raw chicken to bottom shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on steamer; cooked fish soup (131F - Hot Holding); cooked clam chowder soup (132F - Hot Holding). Per operator all items stored on steamer for 30 minutes. Operator started reheating all items.
Toxic substance/chemical improperly stored. Sanitizer wipes stored over reach-in cooler at cook line. Operator moved sanitizer wipes to proper storage.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Stored rice bag not covered at dry storage. Operator covered rice.
Two employees with no hair restraint while engaging in food preparation near cook line.
Apr 18, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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 employee put plate garnish on plate with bare hands, educated the employee regarding proper glove use
Old labels stuck to food containers after cleaning. Observed old labels stuck on containers on the storage shelf.
Feb 12, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 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. Observed dishwasher machine testing at 0ppm. Operator replaced sanitizer and attempted to prime machine not-drawing sanitizer. Operator called technician and set up manual sanitizer.. Technician came and fixed dishwasher before end of inspection, now testing at 100 ppm.
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. Observed tuna thawed in packaging labeled to remove before thawing.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna, ceviche and poached eggs not marked with consumer advisory on lunch menu indicating a raw item.
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 vacuum sealed frozen shrimp. Location does not have HACCP plan.
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 tuna thawed in packaging labeled to remove before thawing.
Apr 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw mussels over Ready to eat octopus in Walk-in-cooler. Corrected on site
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked onions (67F - Reheating in warming unit on cool like for over two hours per operator. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked onions (67F - Reheating in warming unit on cool like for over two hours per operator. See stop sale.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone in prep area and behind the bar. Corrected on site
Employee with no hair restraint while engaging in food preparation. Cook prepping food no hair restraint.
Ice scoop handle in contact with ice. At the bar. Corrected on site
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in Reach-in-cooler in server station and container of oatmeal in Walk-in-cooler, all corrected on site
Single-service articles improperly stored. Single Use items stored in restroom. Corrected on site
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.