LAKE PARK DINER
944 7 AVE N, Naples FL 34102 · 239-228-6351
Last inspected Mar 24, 2026 · 8 visits since August 2023
APR 24
OCT 24
FEB 25
SEP 25
MAR 26
— STEADY
5 inspections within 8 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area on ice; milk (63F - Cold Holding); whipped cream (66F - Cold Holding). Per operator all items placed at prep area for two hours. Operator moved all items to freezer.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Dented/rusted cans present. See stop sale. On storage shelf, one #10 can with a severely dented rim.
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 00ppm) operator changed sanitizer bucket Dishwasher to achieve: (Chlorine 100ppm)
No paper towels or mechanical hand drying device provided at handwash sink. Back prep hand sink.
Dumpster rusted out on bottom.
Show the remaining 3 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Observed operator correct violations in order to meet inspection standards.
Floor area(s) covered with standing water. Back prep area and at dish machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Small ice cream reach in freezer.
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area on ice; milk (63F - Cold Holding); whipped cream (66F - Cold Holding). Per operator all items placed at prep area for two hours. Operator moved all items to freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles soiled with food debris at bar area. Operator cleaned soda nozzles at time of inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean ice buckets not stored inverted near ice machine. Operator stored ice buckets inverted.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water at 76F at prep area. Operator moved utensils to proper storage.
No handwashing sign provided at a hand sink used by food employees at cook line. Operator provided handwashing sign.
Working containers of food removed from original container not identified by common name. Sugar container not labeled at prep area. Operator labeled sugar container.
May 9, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 24, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cheese and cooked pork. Operator moved for proper storage.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon and Caesar dressing not marked indicating a raw product.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle in pasta on cook line. Operator removed bowl.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on rack next to clean dishes and on clean slicer. Operator removed drinks.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of metal and plastic containers.
Oct 22, 2024Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line in reach in cooler burger patty (47 F - Cold Holding), per operator, burgers were received this morning frozen and left out to thaw prior to placing n cooks line. Operator iced down burgers to rapidly cool. This is a repeat violation from previous inspection dated 04-22-2024
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lisandro does not have food handler training. This is a repeat violation from previous inspection dated 04-22-2024
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Short ribs in cooks line, per operator ribs were prepared 48 hours prior. Operator dated marked ribs.
No handwashing sign provided at a hand sink used by food employees. No handwashing signs in either mens or women's room used by employees
Apr 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Apr 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer coolers between the front and back kitchen, quinoa (49F - Cold Holding); goat cheese (50F - Cold Holding). Operator iced the quinoa and cheese. In the make table cooler next to the Alto Shaam, cooked egg whites (50F - Cold Holding) pico de gallo (51F - Cold Holding).
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.
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 beef short ribs.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Working containers of food removed from original container not identified by common name. In the back kitchen there are unlabeled bins of flour and sugar.
Aug 16, 2023Inspection 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 ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked on the container of cooked chicken in the walk in cooler. The cook placed the date mark on the cooked chicken.
In-use tongs stored on equipment door handle between uses.
Old labels stuck to food containers after cleaning.
Wet wiping cloth not stored in sanitizing solution between uses on the prep table near the hand washing sink. Operator placed wet cloth in the sanitizer bucket.
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.