OVERLOOK BAR AND GRILL
5570 TOBAGO BLVD, Naples FL 34112 · 239.330.4821
Last inspected Feb 4, 2026 · 11 visits since August 2023
JAN 24
DEC 24
APR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 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 Bar), operator replaced the empty sanitizer container, chlorine sanitizer 100ppm.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 119F water. Operator increased the heat under the container.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup og grease on the hood filters.
Sep 5, 2025Inspection 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. There is a 1 quart handle less container inside a bin of rice. Operator removed the handle less container.
Ice buildup in reach-in freezer and/or walk-in freezer. There is a ice buildup on the underside of the fan housing in the walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
May 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink used for purposes other than handwashing. An employee dumped a container of water into the hand washing sink next to the walk in cooler. The bartender rinsed a blender in the hand washing sink at the bar.
Apr 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 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 (Temperature 151F), operator will sanitize in the triple sink.
Handwash sink used for purposes other than handwashing. An employee dumped a container of water into the hand washing sink next to the walk in cooler. The bartender rinsed a blender in the hand washing sink at the bar.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the over/under cooler cooked pasta has no date marking. Per operator it was cooked three days prior.
In-use knife/knives stored in cracks between pieces of equipment. There are knives stored between a make table and a end cap. Operator took the knives to the dishwasher.
Open dumpster lid.
Feb 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 6, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a black mold like substance on the ceiling of the ice machine.
Dec 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On the shelf in front of the cook line there is 1 number 5 can of tuna with a dented rim that is not separated from the un-damaged cans. See stop sale.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. There is no proof of parasite destruction fir the salmon used in the poke bowl on the menu. The salmon must be fully cooked for service.
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the bottom of the make table cooler in front of the grill there are 8 six ounce portions of fully thawed reduced oxygen packaged tuna that is marked remove from packaging prior to thawing. See stop sale.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a black mold like substance on the ceiling of the ice machine.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the bottom of the make table cooler in front of the grill there are 8 six ounce portions of fully thawed reduced oxygen packaged tuna that is marked remove from packaging prior to thawing. See stop sale.
Damaged/spoiled/recalled food not properly segregated. On the shelf in front of the cook line there is 1 number 5 can of tuna with a dented rim that is not separated from the un-damaged cans. See stop sale.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 75F standing water on the cook line.
Time/temperature control for safety food thawed in an improper manner. There is shrimp and chicken thawing in standing water in the prep sink. Operator turned on the cold water on the chicken and moved the shrimp to refrigeration.
Feb 7, 2024□ 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 ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is buildup of grease on ghe hood filters.
Jan 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
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 156F), operator set up the triple sink, quaternary 200ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table beef au jus (127F - Hot Holding) less than four hours, Operator moved the au jus to the stove.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the side and back walls.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is buildup of grease on ghe hood filters.
Sep 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler in front of the convection ovens. fresh mozzarella (54F - Cold Holding); cut tomatoes (54F - Cold Holding); cooked rice (41F - Cold Holding), per operator items were prepped less than four hours ago. Operator move all items to reach in cooler.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially reduced oxygen packaged tuna has been thawed without being removed from the reduced oxygen packaging. Operator removed the tuna from the packaging.
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.