PERRY HOTEL NAPLES (SEVENTH FLOOR)
12155 TAMIAMI TRAIL N, Naples FL 34110 · 239 423 9000
Last inspected Nov 18, 2025 · 4 visits since January 2025
3 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Raw animal food stored over/not properly separated from ready-to-eat food. In Walk in cooler, observed Pasteurized crab under raw fish. Operator rearranged products.
Bowl or other container with no handle used to dispense food. Observed half pint container with no handle in tempura batter. Operator removed container.
Ceiling tile missing. Observed two ceiling tiles missing in storage room.
Ice scoop handle in contact with ice. Observed at bar. Operator moved ice scoop.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Handwash sink not accessible for employee use at all times. Observed Hand washing sink blocked by utility cart. Operator moved cart.
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
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 (Chlorine 0ppm). Operator set up Three compartment sink for sanitizing and called service technician.
Raw animal food stored over/not properly separated from ready-to-eat food. In Walk in cooler observed uncooked bacon over kung pao sauce. Operator rearranged products.
Handwash sink not accessible for employee use at all times. Observed Hand washing sink blocked by utility cart. Operator moved cart.
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. Provided form for operator. Employees read, signed and dated form.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No plan for sushi rice, provided operator time as a public health control forms. Operator filled out forms.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed multiple bags of time/temperature control for safety foods, such as cooked pork, located throughout kitchen walk in coolers and holding units. Operator advised to remove all foods from bags and to stop process until approved plan is in place.
No handwashing sign provided at a hand sink used by food employees. Located behind outside bar, no hand washing sign to designate hand washing sink.
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.