MISSION BBQ
5795 AIRPORT PULLING RD, Naples FL 34109 · 239-529-4125
Last inspected Aug 24, 2026 · 9 visits since July 2023
5 inspections within 15 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. Observed butter at room temperature on front counter, Operator added ice to chill product.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
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 back storage near prep area, observed butter and margarine blend (76F - Cold Holding). The ingredients of product contain milk fat. Operator stated butter blend has been removed from cold holding at 6am. Discussed with operator time as a public health control and provided form.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the back storage near prep area, observed butter and margarine blend (76F - Cold Holding). The ingredients of product contain milk fat. Operator stated butter blend has been removed from cold holding at 6am. Discussed with operator time as a public health control and provided form.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Label on brownies prepared and packaged onsite for customer self-service near cashier does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Single-service food container lids not stored inverted or protected from contamination at dry storage. Operator stored inverted.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting. Operator began separating wet containers from each other to allow air dry.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Observed hand wash sink in dishwash area blocked by carts. Operator removed carts.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink in back food prep area. Operator fixed.
Old labels stuck to food containers after cleaning.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter at room temperature on front counter, Operator added ice to chill product.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 143), Operator called service technician, and set up triple sink for sanitizing Triple Sink (Quaternary 200ppm)
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front line, utensil in standing water at 130F, operator turned up temperature setting
Open dumpster lid.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 1 recorded.
Show 1 finding ▾
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.
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.