PJK NEIGHBORHOOD CHINESE
835 4 AVE S, Naples FL 34102 · 949-945-3993
Last inspected May 14, 2026 · 8 visits since July 2023
DEC 23
APR 25
MAY 25
NOV 25
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; raw beef (49F - Cold Holding). Per operator raw beef stored in reach-in cooler for 5 hours. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee wipe their pants then grab a hush puppies with their bare hands out of a container. Operator willingly disposed of the product.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed an employee wipe their pants then grab a hush puppies with their bare hands out of a container. Operator willingly disposed of the product. Observed a package of reduced oxygen packaged tuna not removed from its package before thawing. Operator willingly disposed of it.
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 and the time removed from temperature control cannot be determined. See stop sale. Observed 4hr rice not marked on the line as stated on their plan. Operator stated it had been out for approximately 1hr and marked it accordingly.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit for their chlorine dish machine.
Show the remaining 1 finding ▾
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. Observed a package of reduced oxygen packaged tuna not removed from its package before thawing. Operator willingly disposed of it.
Nov 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
Spray bottle containing toxic substance not labeled at mop sink. Operator labeled the spray bottle.
Employee wearing bracelet other than a plain ring on their hands/arms while preparing food at cook line.
Employee with no beard guard/restraint while engaging in food preparation at cook line.
Employee with no hair restraint while engaging in food preparation at cook line.
Ice buildup in reach-in freezer near cook line.
Working containers of food removed from original container not identified by common name. Salt container not labeled at cook line. Operator labeled salt container.
May 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; raw beef (49F - Cold Holding). Per operator raw beef stored in reach-in cooler for 5 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; raw beef (49F - Cold Holding). Per operator raw beef stored in reach-in cooler for 5 hours. See stop sale.
Handwash sink used for purposes other than handwashing. Handwashing sink used to store container at bar. Operator removed the container.
In-use tongs stored on equipment door handle between uses at cook line. Operator removed tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit at cook line. Operated removed utensils.
Apr 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 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) after running three times. Operator replaced chlorine and primed, chlorine 50ppm.
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 pantry reach-in cooler far right, raw salmon still in reduced-oxygen packaging with label to remove, fully thawed. Operator discarded.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added, missing 1 vacuum breaker.
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 pantry reach-in cooler far right, raw salmon still in reduced-oxygen packaging with label to remove, fully thawed. Operator discarded.
Equipment and utensils not properly air-dried - wet nesting. Outside dishroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Feb 14, 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 ▾
Buildup of food debris/soil residue on equipment door handles.
Dec 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime in the can opener at the prep table near the fryers. Operator placed the can opener to get cleaned.
No paper towels or mechanical hand drying device provided at handwash sink next to the cook line. Operator placed the paper towels at the hand washing sink.
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.
Buildup of food debris/soil residue on equipment door handles.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Jul 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit 77°F(Hot Holding) next to the rice. The operator replaced the water 166°F(Hot Holding).
Raw animal food stored over canned/bottled drinks. Observed raw chicken over juice in the reach in cooler in front of the hand washing sink. Operator placed the raw chicken under the juice in the reach in cooler.
Bowl or other container with no handle used to dispense food inside rice container. Operator removed the bowl from inside the rice container.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed 000ppm chlorine at the dish washing machine. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
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.