RITZ CARLTON SOFRA
280 VANDERBILT BEACH RD, Naples FL 34108 · 239.598.3300
Last inspected May 19, 2026 · 6 visits since October 2023
MAY 24
JAN 25
JUN 25
JAN 26
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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
6 visits, newest first
May 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Carbon dioxide/helium tanks not adequately secured. Near ice machine, observed co2 tanks unsecured.
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 thawing packs of amberjack in walkin cooler. Operator removed fish from packaging during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cooks line observed utensils in standing water 71F. Operator discarded water, and gathered clean utensils.
Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected. Operator put a lid on container.
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs being stored over mayonnaise. Operator rearranged products. This is a repeat violation from 6-2-25
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 being stored over raw fish. Educated operator about proper food storage.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in ice machine.
Bowl or other container with no handle used to dispense food. In flour bin, observed bowl being used as a scoop. Operator removed bowl. This is a repeat violation from 6-2-25
Jun 2, 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 ▾
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 server place a lime wedge on a frozen lemonade with his bare hand. Server removed lime.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg were stored directly above mayonnaise in the walk-in cooler. Chef rearranged to proper storage.
Handwash sink not accessible for employee use at all times. Handwashing sink on the way to the cook line blocked by an ice scoop in the basin. Operator removed.
Bowl or other container with no handle used to dispense food. Metal cups were stored in the ice at the server soda tower indicating use as scoops. Operator removed.
Employee with no hair restraint while engaging in food preparation on the cook line. Employee donned a hat.
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Located at outside bar, 2 soda dispensing guns found with accumulated mold like substance.
Handwash sink used for purposes other than handwashing. Located at outside bar, hand wash sink used as dump sink, basin had evidence of dumped ice. Advised operator to only use sink for hand washing purposes. Operator cleared out sink basin and washed sink down.
Non-pitting surface rust on food-contact equipment. Located at outside bar, ice bin cover containing surface rust and debris advised operator to clean or replace. Operator cleared and removed surface contaminants.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Found on cook line, spoons held in standing water at 85F. Operator removed and stored spoons in water above 135F.
May 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Handwash sink used for purposes other than handwashing. Employee used the hand washing sink on the cook line to fill a container of utensils with water. Employee sanitizer the utensils and container.
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid/sanitizer not labeled. Chef labeled the bottles.
Oct 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cook line cold rail right side:; cooked pickled onions (57F - Cold Holding); yogurt sauce (60F - Cold Holding); feta (58F - Cold Holding); cut tomatoes (59F - Cold Holding) per operator for two hours. Cold rail was not turned on. Operator turned on cold rail and discarded all foods.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. In salad station, butter and cut tomatoes marked as being held on time as a public health control, no written plan.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin by walk-in cooler.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors in back of kitchen.
Carbon dioxide/helium tanks not adequately secured. 2 in kitchen by Bibb in box soda storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line by grill utensils in standing water 86F.
No handwashing sign provided at a hand sink used by food employees. In employee bathroom in back of kitchen and at cook line entrance.
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.