LA PLAYA BEACH & GOLF RESORT - TIKI GRILL
9891 GULF SHORE DR, Naples FL 34108 · 239.597.3123
Last inspected Apr 10, 2026 · 7 visits since May 2024
MAY 24
MAY 25
JUN 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found observed ten small flying insects in bar area near co2 containers.
★ 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--2015038234 | Aug 24, 2015 | Sep 23, 2015 | $200 |
Inspection history
7 visits, newest first
Apr 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Live, small flying insects found observed ten small flying insects in bar area near co2 containers.
Employee with no hair restraint while engaging in food preparation. In kitchen, observed one cook handling food with no hair restraint.
Oct 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has accumulated debris on blade. Operator moved can opener to dishwasher area to be cleaned and sanitized
Spray bottle containing toxic substance not labeled. Observed unlabeled chemical spray bottle behind bar.
Jun 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the drawer cooler under the flat top grill raw beef and raw ground beef are stored in the same pan. Operator separated the beef and ground beef.
Spray bottle containing toxic substance not labeled. There are unlabeled chemical spray bottles in the kitchen.
Ice scoop handle in contact with ice at the var.
May 2, 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 ▾
No handwashing sign provided at hand sinks used by food employees behind the bar and at the server station.
May 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority0 Intermediate5 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves after handling raw chicken then work with clean utensils. Educated the employee on proper handwashing procedures.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw grouper in the walk in cooler. The raw ground beef and raw grouper were discarded due to temperature.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the tuna.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw tuna (47F - Cold Holding); guacamole with tomatoes (46F - Cold Holding); cheese quesadillas (46F - Cold Holding); sliced cheese (46F - Cold Holding); shredded cheese (46F - Cold Holding); hot dogs (45F - Cold Holding); raw ground beef (45F - Cold Holding); raw chicken (45F - Cold Holding); sour cream (45F - Cold Holding); tzatziki sauce (45F - Cold Holding); hummus (45F - Cold Holding); Greek yogurt (45F - Cold Holding); cut romaine (50F - Cold Holding); clarified butter (47F - Cold Holding) in the walk in cooler. The operator was unable to determine the length of time the potentially hazardous foods had been held out of temperature. The above foods were discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole with tomatoes (47F - Cold Holding) in a double pan in the upper portion of a reach in cooler. The operator moved the guacamole to the lower portion of the reach in cooler. Observed raw tuna (47F - Cold Holding); guacamole with tomatoes (46F - Cold Holding); cheese quesadillas (46F - Cold Holding); sliced cheese (46F - Cold Holding); shredded cheese (46F - Cold Holding); hot dogs (45F - Cold Holding); raw ground beef (45F - Cold Holding); raw chicken (45F - Cold Holding); sour cream (45F - Cold Holding); tzatziki sauce (45F - Cold Holding); hummus (45F - Cold Holding); Greek yogurt (45F - Cold Holding); cut romaine (50F - Cold Holding); clarified butter (47F - Cold Holding) in the walk in cooler. The operator was unable to determine the length of time the potentially hazardous foods had been held out of temperature. The above foods were discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked shrimp (82F - Cold Holding); cooked chicken (78F - Hot Holding) on top of the reach in freezer near the fryers. The operator voluntarily discarded the chicken and shrimp.
Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the tuna.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an opened employee beverage stored on a cutting surface on the reach in cooler on the cook line. The operator discarded the beverage.
Ice buildup in the walk-in cooler.
No handwashing sign provided at hand sinks used by food employees behind the bar and at the server station.
Wet wiping cloths not stored in sanitizing solution between uses.
May 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (62F - Cold Holding) in the reach in cooler on the cook line above the container fill line. The operator stated the cheese had been held for approximately 2.5 hours. The operator stored half of the container in the walk in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the quaternary sanitizer solution exceeding 500ppm. The operator discarded the solution.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available for the wiping cloth solution.
No paper towels or mechanical hand drying device provided at handwash sink behind the bar.
Bowl or other container with no handle used to dispense food. Observed a plastic portion cup used as a scoop for Parmesan cheese in the reach in cooler. The operator discarded the portion cup.
Carbon dioxide tanks not adequately secured behind the bar.
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 in the walk in cooler. The operator discarded the tuna.
No handwashing sign provided at a hand sinks used by food employees behind the bar and in the server area.
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.