MEDITERRANO
336 13TH AVENUE SOUTH, Naples FL 34102 · 239-261-7498
Last inspected May 29, 2026 · 5 visits since April 2024
APR 24
APR 25
MAY 26
≈ ERRATIC
3 inspections, swinging between B 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. In reach in cooler near kitchen exit door; cooked pasta (49F); cooked risotto (47F - Cold Holding); raw shrimp (48F - Cold Holding). Per operator all items stored in reach in cooler overnight. See stop sale.
★ 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--2024043249 | Jun 20, 2024 | Sep 19, 2024 | $200 |
Inspection history
5 visits, newest first
May 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Cutting board has cut marks and is no longer cleanable.
Multiple ceiling tiles not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
May 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Raw salmon packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
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 kitchen exit door; cooked pasta (49F); cooked risotto (47F - Cold Holding); raw shrimp (48F - Cold Holding). Per operator all items stored in reach in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler near kitchen exit door; cooked pasta (49F); cooked risotto (47F - Cold Holding); raw shrimp (48F - Cold Holding). Per operator all items stored in reach in cooler overnight. See stop sale.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. In reach in cooler; cooked meatballs in ROP package without required information. Per operator cooked meatballs prepared and put in ROP package for 24 hours. Discussed operator ROP procedures and requirements.
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 6 employees, no certified food manager on duty.
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 doing ROP raw salmon packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation.
Multiple ceiling tiles not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Apr 21, 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 ▾
Raw animal food stored over or with unwashed produce observed raw chicken above ready to eat vegetables, operator moved chicken to lower shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food residue on can opener blade, operator removed to clean.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed grease build up on ceiling and air vents in the kitchen.
Employee eating in a food preparation or other restricted area. Observed open soda can on shelf above prep table.
Ice scoop handle in contact with ice. Operator moved ice scoop.
Reach-in cooler shelves with rust that has pitted the surface. Observed rust on reach in cooler shelves on the prep kitchen side.
Jun 20, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Multiple servers and cooks arrived to work and began working with clean equipment without washing their hands. discussed proper handwashing and glove usage with operator. Employee properly rewashed their hands.
No paper towels or mechanical hand drying device provided at handwash sink. Nearest cook line.
No soap provided at handwash sink. At either hand washing sink corrected on site
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles are made of an uncoated and porous fiberboard type material and are not smooth, durable, and easily clanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones in kitchen.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.in prep area.
Apr 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Multiple servers and cooks arrived to work and began working with clean equipment without washing their hands. discussed proper handwashing and glove usage with operator. Employee properly rewashed their hands.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handling cell phone then clean glasses, no hand wash.
Toxic substance/chemical improperly stored. Glass cleaner stored above cook line. Corrected on site
No paper towels or mechanical hand drying device provided at handwash sink. Nearest cook line.
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.
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.
No soap provided at handwash sink. At either hand washing sink corrected on site
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door not self closing
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles are made of an uncoated and porous fiberboard type material and are not smooth, durable, and easily clanable.
Covered waste receptacle not provided in women's bathroom. Employee bathroom no covered waste receptacle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones in kitchen.
In-use knife/knives stored in cracks between pieces of equipment. On cook-line. Corrected on site
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.in prep area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected on site
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.