LA PESCHERIA
474-476 5 AVE SOUTH, Naples FL 34102 · 239-776-7102
Last inspected May 1, 2026 · 8 visits since July 2023
DEC 23
DEC 24
APR 25
AUG 25
MAY 26
— STEADY
5 inspections within 34 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Employee washed hands with cold water. Observed an employee wash their hands with cold water. I had them rewash their hands with hot water.
Raw animal food stored over or with unwashed produce. Observed raw seafood stored above unprepared vegetables in the reach in cooler. An employee switched them.
Handwash sink used for purposes other than handwashing. Observed them using their hand sinks as dish storage and to rinse utensils. Reviewed proper procedure with the employees.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored with customer food in the back reach in cooler. Reviewed with the operator.
Show the remaining 5 findings ▾
Floor not cleaned when the least amount of food is exposed. Observed their floor under the cook line with grease and debris buildup.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensils in standing 70F water. Had an employee empty the water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed their left side bottom oven with grease and debris buildup.
No handwashing sign provided at a hand sink used by food employees. Observed their hand signs missing from two of their sinks.
Exit door locked. For reporting purposes only. Observed their marked exit door in the front locked.
Aug 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
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 bar dish washer testing at 0ppm. Operator changed sanitizer, primed machine, now testing at 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over ready to eat cooked spinach. Educated employee and employee moved for proper storage.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed roasted tomatoes, made yesterday per employee not date marked, employee provided date. Observed mashed potatoes not date marked, employee unable to provide date. Employee voluntarily discarded mashed potatoes.
Spray bottle containing toxic substance not labeled. Observed multiple spray bottles not labeled. Operator provided label.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored in tall reach in cooler not identified. Educated employee on proper storage and employee moved for proper storage.
Apr 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable.
Apr 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach-in cooler at kitchen entrance; cooked lamb (60F - Cooling) Per operator lamb cooked and stored in reach-in cooler at overnight. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near by cook line; raw salmon (49F - Cold Holding); raw white fish (51F - Cold Holding); cooked tomatoes (48F - Cold Holding); butter (56F - Cold Holding); raw shrimp (47F - Cold Holding); cooked calamari (47F - Cold Holding); cooked crab meat (48F - Cold Holding); cooked risotto (52F - Cold Holding); cooked zucchini (51F - Cold Holding); cooked ground beef (53F - Cold Holding); cooked pasta (51F - Cold Holding); cooked lamb (49F - Cold Holding); cooked potatoes (51F - Cold Holding); cooked spinach (50F - Cold Holding). Per operator all items prepared and stored in reach-in cooler overnight. See stop sale.
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 reach-in cooler at kitchen entrance; cooked lamb (60F - Cooling) Per operator lamb cooked and stored in reach-in cooler at overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near by cook line; raw salmon (49F - Cold Holding); raw white fish (51F - Cold Holding); cooked tomatoes (48F - Cold Holding); butter (56F - Cold Holding); raw shrimp (47F - Cold Holding); cooked calamari (47F - Cold Holding); cooked crab meat (48F - Cold Holding); cooked risotto (52F - Cold Holding); cooked zucchini (51F - Cold Holding); cooked ground beef (53F - Cold Holding); cooked pasta (51F - Cold Holding); cooked lamb (49F - Cold Holding); cooked potatoes (51F - Cold Holding); cooked spinach (50F - Cold Holding). Per operator all items prepared and stored in reach-in cooler overnight. See stop sale.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment has 4 employees without certified food service manager on duty.
Spray bottle containing toxic substance not labeled at prep area. Operator labeled spray bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Bowl with no handle used to dispense salt. Operator removed the bowl.
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Onion bag stored on the floor at kitchen entrance.
Working containers of food removed from original container not identified by common name. Sugar container not labeled at cook-line. Operator labeled sugar container.
Mar 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels used as liners and on top of food. Operator in process of removing paper towels for proper storage.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw over tuna over lettuce and raw fish over tomatoes and sauce. Operator moved for proper storage.
Clam/mussel/oyster tags not marked with last date served. Observed mussel and clam tags not marked with date last sold.
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. Observed all employee training expired February 2023.
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. Observed no proof of employee reporting agreement.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tinsels in standing water only reaching 70F. Repeat 12/06/2023.
Dec 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside the reach in cooler near the prep table.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles.
In-use utensil stored in standing water less than 135 degrees Fahrenheit on the line near the cook top.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in cooler through out the kitchen.
Wet wiping cloth not stored in sanitizing solution between uses on the prep table.
Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked noodles in the reach in cooler near the ice maker.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.
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. Emailed firm to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked on container of cooked noodles in the reach in cooler next to the ice maker.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment in poor repair. Observed torn gasket on reach in cooler near the rear door and reach in cooler for the salad station.
In-use tongs stored on equipment door handle between uses. Operator removed the tongs from the oven handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit water 78° (Hot Holding) on the wire shelf next to the ice maker.
Wet wiping cloth not stored in sanitizing solution between uses on the table near the ware washing station.
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.