NAPLES BRUNCH
1575 PINE RIDGE RD #22, Naples FL 34109
Last inspected Aug 21, 2026 · 8 visits since September 2023
OCT 24
MAR 25
AUG 25
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 13 points off where it started.
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 egg on time on control with no time mark. Operator stated eggs have been put for less than 30 minutes. Operator time marked eggs.
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Inspection history
8 visits, newest first
Aug 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler across from cook top, cut tomatoes (52F - Cold Holding); sliced ham (49F - Cold Holding); chicken salad (48F - Cold Holding); tuna salad (52F - Cold Holding). Operator stated foods were moved to reach in at 7:30am. Operator began to reduce amount of product to reach fill line on pans.
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 egg on time on control with no time mark. Operator stated eggs have been put for less than 30 minutes. Operator time marked eggs.
Mar 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the stand alone cooler next to the three compartment sink, observed reconstituted pancake batter stored below raw shelled eggs. Operator rearranged for proper storage.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer solution too strong in the back chemical storage area. Obsevred employee filling sanitizer in sani buckets to be used for cleaning tables. Sanitizer Bucket (Quaternary 500+ppm). Operator diluted with water. End result Sanitizer Bucket (Quaternary 200ppm).
Aug 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. In cook line employee cracked raw shelled eggs without proper hand wash and glove change directly before handling clean dishes. Operator spoke with employee on proper handwashing in between handling raw foods and ready to eat food contact surfaces. Employee washed hands and changed gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw ground beef was stored over raw ready to eat salmon. Raw ready to eat salmon was placed over sliced ready to eat deli meats. Raw shelled eggs were placed over shredded potatoes. Operator rearranged walk in cooler at time of inspection.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Quaternary 500+ppm) at time of inspection. The sanitizer bucket was placed next to a bottle of white distilled vinegar on cook line. Operator added water to dilute concentration.
Written procedures available for use of time as a public health control to hold time/temperature control for safety food incomplete. Pork sausage under heat lamp and cooked noodles near steam table not time properly marked according to their time as a public health control report. Operator stated foods had been out for 1-3 hours.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee handling raw chicken with jewelry on wrist. Employee removed jewelry, washed hands, and used new gloves. Employee in cook line with watch on wrist.
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In Walk in cooler, observed, raw shell eggs over cooked meats. Operator moved eggs below cooked meats.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cooks line observed, sliced cheese, over the refrigerator holding area(50F - Cooling). Per operator, cheese was sliced within the hour for lunch service. Operator put excess cheese in another cold holding area of reach in cooler.
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/ Jose Ojeda 11-10-21 Arrived during inspection.
Spray bottle containing toxic substance not labeled. Observed three unlabeled spray bottles in kitchen. Operator labeled bottles.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom is not self closing.
Employee eating in a food preparation or other restricted area. Observed, employee beverage in food preparation area. Employee moved beverage.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall behind dishwasher is not smooth and durable, or easily cleanable
Oct 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Bowl or other container with no handle used to dispense food. Observed working container of brown sugar with a plastic soufflé cup being used for a scoop.
Equipment and utensils not properly air-dried - wet nesting. Observed 6inch clear half pans wet nesting in storage.
Interior of oven/microwave has accumulation of black substance/grease/food debris. In back of kitchen observed a microwave with accumulated debris
May 15, 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 ▾
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. Dishwasher (Chlorine 0ppm) Secondary test; Operator fixed unattached hose; Dishwasher (Chlorine 50ppm)
Spray bottle containing toxic substance not labeled. Near cooks line. Operator labeled spray bottle
Floors not maintained smooth and durable. Kitchen floor has unsealed areas
Nov 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Smoked salmon with no secondary designation, such as an asterisk to indicate consumer advisory applies.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At storage area near walk-in cooler, pitchers and food containers not inverted Operator inverted pans
Clean utensils stored between equipment and wall. At front line, chef's knife stored between reach in cooler and Hand washing sink
Floors not maintained smooth and durable. Kitchen floor has areas exposed to unsealed concrete
No handwashing sign provided at a hand sink used by food employees. Next to office, Operator printed sign and hung sign.
Single-service articles not stored inverted or protected from contamination. In kitchen prep area, foil food pans on double door refrigerator not inverted Operator inverted pans
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.