NAPLES YACHT CLUB
700 S 14 AVE, Naples FL 34102 · 239.262.6647
Last inspected Jun 4, 2026 · 7 visits since November 2023
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer; raw turkey burgers stored over raw shrimp. Operator removed raw turkey burgers to bottom shelf.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed heavy cream and milk opened more than 24 hours ago with no date marking. Operator provided date marking.
Carbon dioxide/helium tanks not adequately secured. Observed CO2 canisters in server area unsecured. Operator working on chaining to wall.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 7 recorded.
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by trash can and rack. Operator moved to allow access.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in bar area. Operator provided paper towels.
No test kit available to check high temp dishwasher machine on site.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for time as public health control.
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. Observed vacuum sealing being conducted onsite with no haccp plan.
Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Observed verbiage not correct for raw oysters on dinner menu. Operator working on fixing menu's.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee with no beard guard. Operator provided beard guard to employee.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer; raw turkey burgers stored over raw shrimp. Operator removed raw turkey burgers to bottom shelf.
Spray bottle containing toxic substance not labeled at prep area. Operator labeled spray bottle.
Cutting board has cut marks and is no longer cleanable at prep area.
Single-service cup lids not stored inverted or protected from contamination at server area. Operator stored inverted.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler near cook line; raw shell egg stored over chopped carrots. Operator removed raw shell eggs to bottom shelf.
Bowl no handle used to dispense cashews. Operator removed the bowl.
Cutting board has cut marks and is no longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hood soiled with grease.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Clam/mussel/oyster tags not marked with last date served. Several tags with out date 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. Observed reduced oxygen packaging on site without an approved plan or Variance
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in cooler gaskets.
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.