SHULAS STEAK HOUSE
5111 N TAMIAMI TRL, Naples FL 34103 · 239.430.4900
Last inspected Aug 26, 2026 · 8 visits since August 2023
NOV 24
APR 25
JAN 26
APR 26
AUG 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued due to food not being in a wholesome, sound condition. At front counter, server using bare hands to scoop streusel topping, educated employee about bare hand contact. Operator discarded product
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed whole roast chicken (108F - Cooking); employee stated whole chicken was ready for serving as they placed on speed rack. Discussed proper cooking temperature. Operator placed chicken back into oven. whole roast chicken (174F - Cooking)
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 155)plate level. Operator set up three compartment sink with quaternary sanitizer and called eco lab at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink located at the front cook line counter. Operator provided paper towels.
Apr 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. In the menu, observed a dish "Ahi tuna poke" dish is served with raw tuna and it is not marked with an asterisk indicating the consumer advisory. Operator began to mark dish on menu. Operator stated new copies will be printed.
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. In the bar area observed the handwashing sink used as a dump sink. Discussed with operator the importance of not using the handwashing sink for other purposes to reduce and/or prevent cross contamination.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On the main menu, ahi tuna Poke is served with raw tuna fish. The dish is missing the asterisk indicating the consumer advisory. Operator began marking the dish and stated they will later on print new menus.
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Equipment drain line draining into handwash sink. Drain line for dipper well by the ice cream freezer drains into the handwashing sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Veggie chopper, stored as clean, had encrusted food debris on the blades. Chopper was taken to the dish room for cleaning.
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Establishment is packaging soft cheese using a reduced oxygen packaging method and holding it for more than 48 hours. In Walk in cooler observed mushroom stuffing containing boursin cheese in Reduced Oxygen Packaging. Date mak is 11-6-24. Operator discarded product
Handwash sink used for purposes other than handwashing. At kitchen entrance near dishwasher, observed Hand washing sink being used as a dump sink.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed cooked chicken in Reduced Oxygen Packaging in Walk in cooler with no date marking.
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 Walk in cooler, observed nine packages of Reduced Oxygen Packaged tuna with instructions to remove from packaging before thawing. Operator opened packages.
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is time tracking time/temperature control foods without a written plan. Provided time as a public health control forms, and explained the process.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed frozen reduced oxygen packaged chicken. Educated Operator about Compliance with Special Processes. Chicken was prepared yesterday.No stop sale required.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris Fryer shield has accumulated grease and debris.
Oct 10, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 4, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 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. At front counter, server using bare hands to scoop streusel topping, educated employee about bare hand contact. Operator discarded product
Stop Sale issued due to food not being in a wholesome, sound condition. At front counter, server using bare hands to scoop streusel topping, educated employee about bare hand contact. Operator discarded product
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler lobster bisque (49F - Cold Holding), Per Operator, made yesterday at 1:00 p.m. Operator discarded product
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.In walk-in cooler lobster bisque (49F - Cold Holding), Per Operator, made yesterday at 1:00 p.m. Operator discarded product.
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 variance from the Division of Hotels and Restaurants. In walk-in freezer, ten pounds of reduced oxygen packaged tuna and ten pounds reduced oxygen packaged grouper. Per operator fish was cut, packaged and frozen immediately. Discussed reduced oxygen packaging procedures. Operator removed all fish from packaging and had the kitchen staff wrap it in Saran Wrap. No stop sale required.6-12-23
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. On the Dinner menu, Tuna Tartare offered With no secondary designation, such as an asterisk to indicate consumer advisory applies. Discussed items requiring secondary designation with operator 6-12-23
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); Operator replenished with new sanitizer solution Sanitizer Bucket second test(Quaternary 200ppm)
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.