MR P'S PUB
400 VINEYARDS BLVD, Naples FL 34119 · 239-353-1500
Last inspected Feb 18, 2026 · 7 visits since September 2023
JAN 24
NOV 24
APR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed the operator did not have temperature monitoring.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice buildup in reach-in freezer on front line.
Sep 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 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. At bar area observed Dishwasher (Chlorine 0ppm). Operator will use kitchen dishwasher for cleaning and sanitizing glasses,and called service technician
Handwash sink used for purposes other than handwashing. Hand washing sink at bar area has been used as a dump sink.
Ice buildup in reach-in freezer on front line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fans have dusty buildup.
Apr 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate6 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed minestrone soup (47F - Cooling) in the walk in cooler date marked 4/16. The operator discarded the soup.
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 minestrone soup (47F - Cooling) in the walk in cooler date marked 4/16. The operator discarded the soup.
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed the operator did not have temperature monitoring.
Raw swordfish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. The operator discarded the swordfish.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked penne pasta date marked 4/9. The operator discarded the pasta.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked penne pasta date marked 4/9. The operator discarded the pasta.
Stop Sale issued due to food not being in a wholesome, sound condition. Raw swordfish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. The operator discarded the swordfish.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit.
Clean equipment/dishware/utensils stored next to handwash sink in the prep area. The operator placed a sheet pan to protect the clean equipment.
Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the tuna.
Employee beverage container on a reach in cooler cutting surface on the cook line. The operator properly stored the beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee backpack and purse stored hanging near single-service items in the storage area. The operator properly stored the personal belongings.
In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs.
Wet wiping cloth not stored in sanitizing solution between uses on the cook line. The operator properly stored the wet cloth.
Nov 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cooked chicken and cooked beef with time stamp,under time control. No written plan. Advised operator of need for written plan and supplied form via email.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel I contact with peeled avocados. Operator removed from paper towels for proper storage.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink in bar area. Operator provided paper towels.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of plastic pans in storage area.
Sep 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 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. Observed dish machine in bar area testing at 0ppm. Operator provided new sanitizer bucket and primed through, now testing at 100ppm.
No soap provided at handwash sink. Observed no soap at hand wary sink in bar area. Operator provided soap.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of microwave soiled with dried food debris. Operator cleaned microwave.
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.