LOCAL
5323 AIRPORT PULLING RD N, Naples FL 34109 · 239-596-3276
Last inspected May 12, 2026 · 8 visits since August 2023
FEB 24
SEP 24
MAR 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken stock prepared the day prior to inspection (48F - Cooling) in the walk in cooler. The operator discarded the chicken stock.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 12, 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. On the cook line, observed cooked potatoes (54F - Cold Holding); cooked broccoli (53F - Cold Holding). Operator stated foods have been out for 20 minutes. Discussed time as a public health control with operator. Operator decided to place foods in cold holding unit.
Employee with no hair restraint while engaging in food preparation. Operator provided hat for employee.
No handwashing sign provided at a hand sink used by food employees located at the dish washing area. Operator provided handwashing sign.
Feb 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired in 5/12/24
No handwashing sign provided at a hand sink used by food employees. The handwashing sink at the cook line is missing handwashing sign. Operator provided handwashing sign at time of inspection.
Mar 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 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 chicken stock prepared the day prior to inspection (48F - Cooling) in the walk in cooler. The operator discarded the chicken stock.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed chicken stock prepared the day prior to inspection (48F - Cooling) in the walk in cooler. The operator discarded the chicken stock.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed black bean burger (50F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line nearest the walk in cooler. The operator emptied half of the contents and stored in the lower portion of the reach in cooler.
Handwash sink used for purposes other than handwashing. Observed dishware inside the handwashing sink on the cook line. Observed an employee pour coffee into the handwashing sink at the entrance to the kitchen.
No soap provided at handwash sink behind the bar. The operator provided soap for the hand sink.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
In-use knives stored in cracks between pieces of equipment. The operator properly stored the knives.
In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 84F standing water. The operator removed the utensils from the water.
Wiping cloth sanitizing solution stored on the floor on the cook line. The operator properly stored the sanitizer bucket.
Sep 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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 0ppm); Triple Sink (Quaternary 200ppm)Operator set up Three compartment sink for sanitizing and called service technician.
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Toxic substance/chemical improperly stored. In dry storage area, observed two sterno being stored over soy sauce
Equipment in poor repair. Floor mixer motor shroud in disrepair 8-24-23
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around Hand washing sink at front entrance, observed mold like substance on caulking
Aug 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 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.Dishwasher (Chlorine 0ppm) Operator changed sanitizer bucket Secondary test; Dishwasher (Chlorine 50ppm)
Equipment in poor repair. Interior area of hood system has paint peeling away. Floor mixer has damage to motor cover.
Plumbing system in disrepair. Hand washing sink at dishwasher area has a leak
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.