MOORINGS INC SAVOR TWENTY SIX
7410 LITTLE LANE, Naples FL 34105 · 239-326-2992
Last inspected Jul 29, 2026 · 8 visits since December 2023
DEC 24
APR 25
AUG 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, observed raw turkey over beef Operator rearranged products
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2023021175 | Mar 13, 2023 | May 3, 2023 | $160 |
Inspection history
8 visits, newest first
Jul 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler facing toward the host stand, observed raw ready to eat salmon stored above ready to eat hard boiled eggs and lettuce. Operator rearranged for proper storage.
Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. In the walk in cooler, observed three portions of prosciutto in reduced oxygen packaging. Products are dated 7/13.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon, caviar, and tuna carpaccio not identified on the menu that it is served raw. Consumer advisory for undercooked items is posted at host stand. Operator stated they will fix and re print menus.
Operator is doing a special process, conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. In the walk in cooler, observed three portions of prosciutto in reduced oxygen packaging. Products are dated 7/13.
May 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Establishment is receiving and serving raw oysters. There are 5 Oyster tags not marked with last date served, operator stated oysters have already been sold.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On the "Bluestone" menu, observed two dishes containing raw foods without an asterisk indicating the consumer advisory. The dishes are "sashimi grade salmon tartare" and "mahi mahi ceviche". Operator stated foods are served raw, operator began to Edit and print new menus with the correct marking.
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. In the main kitchen in fish designated reach in cooler, observed 4 packages of unfrozen raw Branzino in reduced oxygen packaging done in house. All four packages of branzino were dated (3/8/36). Discussed with operator that establishment cannot put fish in reduced oxygen packaging unless a HACCP plan has been submitted and approved by the division of hotels and restaurants. Operator removed all fish from reduced oxygen packaging.
Aug 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. In front of cooking area handwashing sink was being used as a dump sink. Operator cleared handwashing sink for proper use.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Vacuum packaged in house items, Raw chicken, ready to eat seaweed salad, cooked beef do not bare label to be open within 48 hours. Discussed the need for proper labeling with operators.
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed paper towels on top of/in contact with hot-held rice on the cook line. Educated Operator about using food-grade items only in pans with food. Paper towels were removed.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground Wagyu patties were stored above whole muscle cuts of raw lamb in the walk-in cooler and cases of raw lamp were stored directly on top of kegs of Pale Ale. Employee rearranged raw proteins to proper storage hierarchy during the visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce in Cambro containers observed held on a maketable, not placed in the refrigerated well. Operator stated it had been out less than four hours and is always returned to refrigeration. Explained Time as a Public Health Control procedures to Operator and provided forms. Lettuce was returned to refrigeration. cut lettuce (51F - Cold Holding)
Spray bottle containing yellow toxic substance not labeled, stored by the dishwashing machine. Notified Operator.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Banquet hot box blocking hand washing sink near Seafood Station. Operator moved hot box.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At Hand washing sink near ice machine unable to dispense paper towels. Operator changed batteries.
Equipment in poor repair. Observed Reach in cooler gaskets in disrepair at seafood station, support station and server area.
Mar 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Copper or copper alloys in contact with foods with a pH below 6. At bar area, observed several moscow mule mugs with copper interiors. Operator discarded mugs
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, observed raw turkey over beef Operator rearranged products
Stop Sale issued due to food not being in a wholesome, sound condition. Observed Hawaiian black salt with activated charcoal at the front line. Operator discarded product
Unapproved food additive used in food. Any food containing the unapproved additive may not be served. See stop sale. Observed Hawaiian black salt with activated charcoal at the front line. Operator discarded product
No paper towels or mechanical hand drying device provided at handwash sink. Near entrance of main kitchen, observed no paper towels at Hand washing sink, in front kitchen Operator replenished towels
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.