TRUE FOOD KITCHEN
5375 TAMIAMI TRAIL N STE E15, Naples FL 34108 · 2394314580
Last inspected Mar 2, 2026 · 7 visits since August 2023
JAN 24
NOV 24
APR 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale. Observed a container of hummus with mold-like growth on the surface. The operator discarded the hummus.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
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. Operator had employees read, sign and date the back of one form.
Stored food not covered. Observed three urns of uncovered brewed tea being served.
Aug 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 3, 2025□ 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 ▾
Equipment and utensils not properly air-dried - wet nesting.
Apr 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority0 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked sweet potatoes (46F - Cooling) in the walk in cooler. The sweet potatoes were cooked 2 days prior to inspection. The operator discarded the sweet potatoes.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked sweet potatoes (46F - Cooling) in the walk in cooler. The sweet potatoes were cooked 2 days prior to inspection. The operator discarded the sweet potatoes.
Food with mold-like growth. See stop sale. Observed a container of hummus with mold-like growth on the surface. The operator discarded the hummus.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over whole-muscle intact beef in the walk in cooler. The operator properly stored the raw meats.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (46F - Cold Holding); cooked rice (49F - Cold Holding) in the lower portion of the reach in cooler at the entrance to the cook line. The operator stated the potentially hazardous foods were removed from the walk in cooler approximately 2 hours prior. The operator placed ice on the foods. Observed raw chicken (46F - Cold Holding) in the low boy cooler on the cook line. The operator voluntarily discarded the chicken.
Coffee filters not stored inverted or protected from contamination. The operator properly stored the filters.
Equipment and utensils not properly air-dried - wet nesting.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle for cooked black rice not stored above the food in the reach in cooler at the entrance to the cook line. The operator properly stored the scoop.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. The operator increased the water pressure at the dipper well.
Nov 12, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee went to back of kitchen to handle pan then direct contact with cooked onions, no gloves changed or hand wash. Operator advised to change gloves and hand wash as needed to reduce cross contamination.
In-use utensil stored in sanitizer between uses. In use tongs on cook line stored in sanitizer bucket with sanitizer solution and wiping cloth. Operator removed and placed tongs in ware washing area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, tongs and spatulas and ladles stored in water at 115F. Operator removed utensils and pan and placed in dish washing area.
Raw fruits/vegetables not washed prior to preparation. Avocados cut for service with no washing prior. Operator removed cut avocados and advised prep employee to wash avocados prior to cutting.
Single-service articles not stored inverted or protected from contamination. Found above hand wash sink at end of cook line. To go containers inverted for proper storage.
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of pans in dish area. Operator moved to rewash and dry properly.
Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected. Observed fork stored food contact surface up. Operator moved to wash and store properly.
Sanitizing solution stored on the floor. Observed sanitizer stored on floor. Operator moved for proper storage.
Aug 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher work with dirty dishes then touch clean. Operator educated employee on proper hand washing and rewashed dishes.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with a black/green mold-like substance. Operator cleaned machine.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Operator moved tongs.. Repeat 3-31-2023
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.