MING DYNASTY RESTAURANT
12555 COLLIER BLVD #8, Naples FL 34116 · (239)352-2888
Last inspected Aug 17, 2026 · 8 visits since October 2023
AUG 24
APR 25
NOV 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator handout for compliance
★ 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--2024056566 | Aug 15, 2024 | Oct 23, 2024 | $200 |
Inspection history
8 visits, newest first
Aug 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line reach in cooler, cooked pork (49F - Cold Holding); cooked vegetables (48F - Cold Holding); cooked chicken (49F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding). Operator stated foods are moved at 11am from walk in cooler. Operator reduced amount of food in containers and closed lid.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed raw shelled eggs on cook line without a time marking, operator stated it was removed from walk in cooler 30 minutes prior to inspection. Operator time marked eggs.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in the walk in cooler not date marked, operator stated it was cooked on Saturday.
Food stored on floor. In the walk in cooler, observed a container of raw chicken stored on floor. Operator removed from floor.
Apr 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. By the storage area, observed cooked breaded chicken (107F - Cooling) @3:30pm Operator stated cooked chicken was finished cooking at 1:00pm. Advised operator to place cooked breaded chicken in cold holding unit. Operator placed cooked breaded chicken in the freezer. Provided operator with cooling handout.
Observed Employee eating then engaged in food preparation, handled clean equipment and utensils. Discussed with operator employee must wash hands after eating if employee is going to engage in food preparation. Employee washed hands and used new clean equipment.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler, across from the cook line observed cooked pork (48F - Cold Holding). Operator stated cooked pork was cooked the day prior and has been in the reach in cooler over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler, across from the cook line observed cooked pork (48F - Cold Holding). Operator stated cooked pork was cooked the day prior and has been in the reach in cooler over night.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On the cook line, observed raw shelled eggs (67F - Cold Holding). Operator stated eggs were taken out two hours prior to the beginning of inspection. Operator time marked eggs.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, observed cooked chicken and cooked pork. Operator stated cooked chicken and cooked pork was made three days prior to inspection. Discussed with operator date marking for ready to eat foods.
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. In the cook line observed bean sprouts, cooked rice, cut cabbage, and raw shelled eggs with no time mark. Operator stated foods have been put since 12pm, three and a half hours prior to inspection. Discussed with operator the importance of time marking time-temperature control for safety foods.
No paper towels or mechanical hand drying device provided at handwash sink near the back door and walk in freezer. Operator provided paper towels.
Spray bottle containing toxic substance not labeled. Observed spray bottle next to the walk in freezer without a label.
Food stored on floor. Observed multiple containers of raw beef on the floor of the walk in cooler.
No handwashing sign provided at a hand sink used by food employees. The sink near walk in freezer and back door.
Apr 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front counter or kitchen Hand washing sinks. Operator replenished towels
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in house made breaded shrimp in freezer with no date marking
Spray bottle containing toxic substance not labeled. Observed unlabeled chemical spray bottle at Three compartment sink
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed scoop in sugar container with the handle touching the sugar. Operator moved handle above product
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cooks line, observed tongs in 76F standing water. Operator removed water and tongs.
Aug 22, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several acoustic tiles near back door
Exterior door has a gap at the threshold that opens to the outside. Back door has gaps and is in disrepair
Grease recycling container overflowing onto ground.
Wood food-contact surface not properly sealed. Observed can opener table with un sealed wood.
Aug 15, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly land on ready to eat chicken wing. Operator discarded wing, and covered the rest with saran wrap. Observed one fly land in raw chicken on cooks line. Operator discarded the upper one third of the product, and closed Reach in cooler top. Observed one flying insect near back door of kitchen.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed one fly land on ready to eat chicken wing. Operator discarded wing, and covered the rest with saran wrap. Observed one fly land in raw chicken on cooks line. Operator discarded the upper one third of the product, and closed Reach in cooler top.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several acoustic tiles near back door
Employee with no hair restraint while engaging in food preparation. Observed three cooks handling food with no hair restraint.
Exterior door has a gap at the threshold that opens to the outside. Back door has gaps and is in disrepair
Grease recycling container overflowing onto ground.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed front door is wide open.
Wood food-contact surface not properly sealed. Observed can opener table with un sealed wood.
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has accumulated debris. Operator moved to dishwasher area
Exterior door has a gap at the threshold that opens to the outside.
Oct 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator handout for compliance
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. Provided Operator with Employee Illness Agreement Hand out. Employee began filing it out.
Exterior door has a gap at the threshold that opens to the outside.
Grease on the ground and/or pad around grease receptacle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler and adjacent steam table have accumulated grease and debris
Wet wiping cloth not stored in sanitizing solution between uses. In kitchen prep area
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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.