LA PLAYA BEACH & GOLF RESORT - BALEEN
9891 GULFSHORE DR, Naples FL 34108 · 239.597.3123
Last inspected Apr 10, 2026 · 9 visits since October 2023
MAY 24
MAR 25
MAY 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (47F - Cold Holding) in a reach in cooler in the kitchen. The tomatoes had been held overnight. The operator discarded the tomatoes.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $460
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025051797 | Jun 4, 2025 | Jul 30, 2025 | $300 |
| 7--2024053206 | Aug 6, 2024 | Oct 3, 2024 | $160 |
Inspection history
9 visits, newest first
Apr 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Observed dishwasher not sanitizing dishes for thirty seconds. Operator rewashed and sanitized dishes for thirty seconds.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Standing water in bottom of reach-in-cooler. Observed on front line
Oct 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator using fresh grouper with no parasite destruction for ceviche on menu. Educated operator about using fish with parasite destruction proof, or cook grouper for ceviche. Operator will replace fresh grouper.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has accumulated debris. Operator moved can opener to dishwasher area to be cleaned and sanitized
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On front line, observed utensils in standing water 90F. Operator removed utensils from water.
Jun 4, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed 137F on plate surface less than 160F. Operator called maintenance.
May 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority4 Intermediate5 Basic
Show 10 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 chlorine concentration at 0 ppm. Operator primed sanitizer.
Handwash sink used for purposes other than handwashing. Observed dump container stored inside hand wash sink at bar. Educated operator on hand wash sink only. Operator removed container.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed 137F on plate surface less than 160F. Operator called maintenance.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink at bar.
Bowl or other container with no handle used to dispense granola. Operator removed cup.
Ice scoop handle in contact with ice.
In-use tongs stored on equipment door handle between uses.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Working containers of food removed from original container not identified by common name. Sugar container. Operator labeled container.
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. A soup spoon was observed in the basin of the handwashing sink next to the cook line. Spoon was removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed numerous opened personal drinks on prep boards and on the compartment sink clean drain board. Personal cell phone and personal items were stored on top of a maketable in the salad area.
Employees wearing jewelry other than a plain ring on their hands/arms while preparing food. Numerous employees were observed preparing food while wearing bracelets and wristwatches.
In-use utensil stored in sanitizer between uses. Tongs were stored in sanitizer solution in a bucket near the pass bar.
Aug 6, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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 multiple food items packaged using the reduced oxygen method throughout the kitchen.
May 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed lobster bisque (51F - Cooling) in the walk in cooler in the kitchen. The bisque had been held overnight. The operator discarded the bisque.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed lobster bisque date marked 5/21 in the walk in cooler inside the kitchen. The operator discarded the lobster bisque.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomatoes (47F - Cold Holding) in a reach in cooler in the kitchen. The tomatoes had been held overnight. The operator discarded the tomatoes. Observed lobster bisque (51F - Cooling) in the walk in cooler in the kitchen. The bisque had been held overnight. The operator discarded the bisque.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (47F - Cold Holding) in a reach in cooler in the kitchen. The tomatoes had been held overnight. The operator discarded the tomatoes.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink behind the bar. The operator provided napkins for the hand sink.
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 multiple food items packaged using the reduced oxygen method throughout the kitchen.
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 thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the tuna.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee purse stored with clean dishware near the hand sink in the dish area. The operator properly stored the purse.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed the handwashing sink behind the bar slowly draining.
Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall behind the dish machine soiled with a black mold like substance.
Jan 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority1 Intermediate1 Basic
Show 2 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. Observed vacuum sealing being conducted with no HACCP plan.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave with soiled with food debris. Operator cleaned microwave.
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.