USS NEMO
3745 TAMIAMI TRL N, Naples FL 34103 · 239.261.6366
Last inspected Jul 24, 2026 · 8 visits since September 2023
SEP 24
APR 25
AUG 25
MAR 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At front line, observed raw chicken being stored over raw beef. Operator rearranged products.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025001741 | Nov 21, 2024 | Feb 10, 2025 | $160 |
Inspection history
8 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. In the reach in cooler across from cook top next to hand sink, observed 4 packs of fully thawed grouper in 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.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler at the fryer station, observed raw calamari (56F - Cold Holding); cooked grouper (57F - Cold Holding); cooked chicken (59F - Cold Holding). Operator stated foods are kept in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler at the fryer station, observed raw calamari (56F - Cold Holding); cooked grouper (57F - Cold Holding); cooked chicken (59F - Cold Holding). Operator stated foods are kept in cooler overnight.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the steam table on cook line, observed butter based sauce (122F - Hot Holding); beef juice based sauce (129F - Hot Holding). Sauces were prepared and then moved to steam table at 10:45am. Operator stated foods cannot be kept too hot or sauce will break. Discussed time as a public health control with operator. Operator stated foods will be tossed after 4h lunch service.
Show the remaining 4 findings ▾
Handwash sink located on cook line not accessible for employee use at all times. Observed trash bin and working table blocking hand sink. Discussed with operator hand wash sink must be accessible at all times. Operator removed objects away from hand sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. At times of inspection, observed a total of 8 food handlers working and no certified food manager present.
In the reach in cooler across from cook top, observed 4 packs of fully thawed grouper in 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.
No conspicuously located ambient air temperature thermometer in holding unit located in the reach in cooler at fryer station.
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler; butter (57F - Cold Holding) Per operator butter stored in reach in cooler for two hours. Operator removed butter to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table; cooked quinoa (116F - Hot Holding) Per operator cooked quinoa stored on steamer for one hour. Operator started reheating cooked quinoa.
Toxic substance/chemical spray bottle stored with clean plates at front counter. Operator removed the spray bottle.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling vents soiled with mold like substance in kitchen.
Food stored on floor. Oil container stored on floor at dry storage.
Aug 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
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 (Chlorine 10ppm). Operator changed chlorine container with an end reading of Dishwasher (Chlorine 100pm)
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler near server window, raw chicken was stored above raw beef. Operator moved and stored properly.
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. Employees on site signed a copy of the employee health agreement.
Dumpster rusted out on bottom. Dumpster bottom damaged with holes. No plug in dumpster.
Apr 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 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 cleaning dirty dishes and then begin to unload clean dishes from dish machine. Educated dishwasher about Hand washing sink between dirty and clean loads of dishes
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At front line, observed raw chicken being stored over raw beef. Operator rearranged products.
Handwash sink not accessible for employee use at all times. At dishwasher area, Hand washing sink is blocked by buckets
Spray bottle containing toxic substance not labeled. At front entrance, observed chemical spray bottle improperly labeled, "menu cleaner".
In-use tongs stored on equipment door handle between uses. On front line, observed tongs on equipment door handle. Operator moved tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen, observed utensils in standing water 85F degrees. Operator removed utensils, and had employee replace them with no water being used.
Nov 21, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. Utility cart blocking Hand washing sink on front line 5-9-24
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. Menu offers; Salmon and Tuna Sushi Tacos are served with raw fish, per operator with no reminder such as an asterisk to alert the consumer advisory applies. Lunch Menu offers Salmon poke, and Bento box containing rare seared tuna with no reminder such as an asterisk to alert the consumer advisory applies.
Sep 17, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Utility cart blocking Hand washing sink on front line 5-9-24
Handwash sink used for purposes other than handwashing. In dishwasher area observed bucket of cleaning supplies inside Hand washing sink. Operator removed items 5-9-24
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. Menu offers; Salmon and Tuna Sushi Tacos are served with raw fish, per operator with no reminder such as an asterisk to alert the consumer advisory applies. Lunch Menu offers Salmon poke, and Bento box containing rare seared tuna with no reminder such as an asterisk to alert the consumer advisory applies.
Spray bottle containing toxic substance not labeled. In dishwasher area, observed one unlabeled bottle 5-9-24
Carbon dioxide/helium tanks not adequately secured. Behind Bar
Feb 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has accumulated debris. Operator moved can opener to dishwasher area.
Cutting board has cut marks and is no longer cleanable. Cutting board in fish cutting station has deep groove marks
Sep 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beurre blanc (120 - Hot Holding) at front line, per operator it was prepared after lunch, operator turned up heat setting
Handwash sink not accessible for employee use at all times. At front line cart with saute pans blocking Hand washing sink 5-9-2023
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Behind fryers, pipes have accumulated grease
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.