PERKINS
3585 GATEWAY LANE, Naples FL 34109 · 239-596-0700
Last inspected Aug 19, 2026 · 8 visits since August 2023
SEP 24
FEB 25
JUL 25
APR 26
AUG 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with a written procedure for the clean up of vomiting and diarrheal events.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2019043190 | Jul 22, 2019 | Oct 16, 2019 | $200 |
Inspection history
8 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed all sanitizer buckets, Sanitizer Bucket (Quaternary over 500ppm). chemical concentration too strong at sink dispenser. Operator called eco lab and added water to sanitizer buckets. Sanitizer Bucket (Quaternary over 200ppm).
Nonfood-contact surface soiled with food debris, dirt. Observed dish racks heavily soiled after running through dish machine.
Apr 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat bacon and clean plate without washing hands. Discussed with operator there must be a hand wash and a glove change in between handling raw shelled eggs and ready to eat food. Observed employee take corrective action by properly washing hands and changing gloves when handling ready to eat food after cracking raw shelled eggs.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler on the speed rack, observed a tray of raw ground beef placed above raw whole muscle beef. Operator rearranged for proper storage.
Covered waste receptacle not provided in bathroom used by women in the employee bathroom in the back.
Jul 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 6 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) in main dishwashing area after running and priming. Operator adjusted machine and sanitizer, chlorine 50ppm. Provided operator with warewashing handout and discussed checking sanitizer levels as needed to ensure proper sanitation of dishware throughout the day.
Operator not time marking when raw shell eggs are being removed from cooler to cook line. Operator stated they had been out for 10 minutes and takes only what they will use in one hour or discard. Written procedure indicates time will be written on form, operator stated form was not filled out today as indicated. Spoke with operator regarding training of employees to follow written procedures for time as a public health control.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature in stored in walk in cooler. Raw chicken stored above raw pork chop. Operator moved to correct storage.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line, right side flat top breakfast sausage (122F - Hot Holding) for 30 minutes per operator. Spoke with operator and manager regarding possible techniques to encourage proper hot holding.
Time/temperature control for safety food thawed in an improper manner. Packaged raw beef in the back sink was thawing in a container filled with water, operator stated the new employee did not know the proper procedures. Coached operator that placing raw beef under cold running water would be the best practice.
Observed scorch marks around electrical outlet. For reporting purposes only. Two outlets on front line near right hand side door, front wall.
Feb 17, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 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), operator set up the triple sink to sanitize once items have been washed and rinsed in the dishwasher. Operator changed sanitizer container and primed the dishwasher, chlorine sanitizer 100ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line, raw shell eggs (50F - Cold Holding) being held out of refrigerator. Provided operator with the procedure for time as a public health control, had eggs moved to cold storage.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. There is a splitter attached to the mop sink faucet without back flow prevention on the side attached to the hose.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with a written procedure for the clean up of vomiting and diarrheal events.
Bowl or other container with no handle used to dispense food. There is a metal bowl being used to scoop potatoes inside a pan of hash browns. Operator removed the bowl.
Equipment in poor repair. The door on the ice maker is damaged at the hinge and will come off when opened.
In-use utensil stored in sanitizer between uses. On the cook line knives are stored in sanitizer. Operator and cooks were educated on proper storage of in use utensils. Knives were removed from the sanitizer solution.
No Heimlich maneuver/choking sign posted. Provided operator with a choking poster.
Old labels stuck to food containers after cleaning. There are old labels stuck on clean and stacked food containers in the dish washing area.
Silverware/utensils stored upright with the food-contact surface up. There are clean forks and knives stored with the food contact surface up in the dishwashing area.
Sep 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 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. Dishwasher (Chlorine 0ppm); Operator primed sanitizer. Secondary test Dishwasher (Chlorine 50ppm)
Floor area(s) covered with standing water. In dishwasher area
Old labels stuck to food containers after cleaning. In dishwasher area observed several containers with old labels still attached in clean storage area.
Working containers of food removed from original container not identified by common name. Near dishwasher area, observed sugar container unlabeled.
Jan 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Hole in or other damage to wall. Wall in employees restroom in disrepair8-23-23
Ice buildup in walk-in freezer, at fan shroud.
Jan 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Operator called service technician, and set up triple sink for sanitizing Triple Sink 8-23-23(Quaternary 200ppm)
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler observed raw ground beef patties being stored over pork chops. Operator rearranged products. 8-23-23
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has quaternary test kit, dishwasher uses chlorine for sanitation 8-23-23
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Croutons at front counter have a soufflé cup in use. Operator replaced with a scoop with a handle.
Hole in or other damage to wall. Wall in employees restroom in disrepair8-23-23
Ice buildup in walk-in freezer, at fan shroud.
Aug 23, 2023Inspection 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 ▾
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 replaced Sanitizer with a new bucket Dishwasher (Chlorine 50ppm); 5-15-23
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. In walk-in cooler, raw pork being stored below ground beef patties, Operator rearranged products. 5-15-23
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at triple sink storage have accumulated mold like substance. Operator had employee clean and soak cutting boards.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test kit for dishwasher
Cutting board has cut marks and is no longer cleanable. At triple sink storage area.
Single-service articles not stored inverted or protected from contamination. At front cooks line to go boxes not inverted, employee inverted boxes
ceiling tiles/vents soiled dust, or mold-like substance. In employee bathroom and break room areas
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.