RITZ CARLTON- NOLITA
280 VANDERBILT BCH RD, Naples FL 34108 · (941)598-3300
Last inspected Jun 8, 2026 · 6 visits since January 2024
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Located on cook line, raw ground beef stored over raw shrimp. Operator adjusted to correct order.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Unapproved food additive used in food. Observed activated charcoal used in black pasta. Any food containing the unapproved additive may not be served. See stop sale. Operator discarded pasta.
Handwash sink used for purposes other than handwashing. Observed container of silverware stored inside handwash sink in dishwash area. Operator removed container.
No paper towels or mechanical hand drying device provided at handwash sink in beverage/wait station. Operator placed paper towels at handwash sink.
Faucet/handle loose at plumbing fixture in dishwash area. Operator called maintenance to fix.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Clam/mussel/oyster tags not marked with last date served. Mussel tags not date marked.
Spray bottle containing toxic substance not labeled. In dishwasher area observed Unlabeled chemical spray bottle. Operator labeled bottle.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Scoop at fountain soda on drain shelf. Operator moved scoop to a clean container.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
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 150); Operator ran dishwasher for twenty minutes to increase temperature.Secondary test Dishwasher (Temperature 159)
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Hidden raw/undercooked ingredient with no reminder such as an asterisk to alert the consumer advisory applies. Smoked salmon offered on breakfast menu with no reminder. Operator had employees write asterisks on menus by hand.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at server area has no paper towels. Operator replenished towels
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed ice scoop being stored on drain at fountain drink area in server station. Operator removed scoop.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Located on cook line, raw ground beef stored over raw shrimp. Operator adjusted to correct order.
Handwash sink used for purposes other than handwashing. Located behind alcohol bar, designated hand washing sink used to store bar mats and drain pan. Operator removed items.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs then handled clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes 68F stored at room temperature on the cook line. Chef stated the potatoes had been at room temperature for approximately 1 hour. Chef placed the potatoes in the reach in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink on the right side of the cook line. Chef placed paper towels at the hand washing sink.
Nothing was found. The inspector recorded no violations at all.
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.