WARREN NAPLES
111 10 ST S STE 104 & 106, Naples FL 34102
Last inspected Jun 29, 2026 · 10 visits since November 2023
APR 24
APR 25
JUN 25
APR 26
JUN 26
— STEADY
5 inspections within 33 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jun 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Vacuum breaker missing on fitting/splitter added to mop sink faucet.
Jun 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
Toxic substance/chemical spray bottle stored on prep area. Operator removed the spray bottle.
Vacuum breaker missing on fitting/splitter added to mop sink faucet.
Handwash sink used for purposes other than handwashing. Handwashing sink used to store sanitation bucket. Operator removed the sanitation bucket to proper storage.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 136). Operator started using triple sink for sanitation.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has 4hours time marked for cooked artichoke and butter at cook line without written procedures. Provided operator the time as public health control form.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator raw or undercooked oyster sign and operator posted at front door entrance.
Jun 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device for their high temp dish machine.
Apr 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed multiple meats and fish vacuum packaged for more than 48hrs without an approved HACCP plan. Operator willingly disposed of the products.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device for their high temp dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no papers towels at 3 hand sinks. Operator placed some there.
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 multiple meats and fish vacuum packaged for more than 48hrs without an approved HACCP plan. Operator willingly disposed of the products.
Dec 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Bar dishwasher chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator changed supply bottle with same result. Bar will send all wares to the large dishwasher for cleaning until repaired. Dishwasher (Chlorine 0ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steaks were stored directly above cooked and cookling beef on a baker rack in the walk-in cooler. Operator rearranged proteins to proper storage hierarchy.
No paper towels or mechanical hand drying device provided at handwash sinks in the dish area and at the bar. Towels were stocked during the visit.
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 vacuum-sealing machine and vacuum-sealed products in the cooler. Provided Operator with handout "Special Process Guidelines"
Accumulation of black/green mold-like substance in the interior of the seafood ice machine/bin.
Employee with no beard guard/restraint while engaging in food preparation. Two cooks preparing food on the cook line with beards and no beard guards. Explained to Operator the need for beard guards.
In-use utensil stored in standing water less than 135 degrees Fahrenheit on the cookline. Employee placed on a burner.
Apr 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no cleanup plan for cleanup of bodily fluids, provided operator with Clean up of vomiting and Diarrheal Events DBPR FORM 5030-104
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris on can opener blade, operator moved to ware washing station.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no sign for raw oysters. emailed operator raw oyster consumer advisory.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black substance on the interior of the ice machine next to the cook line.
No Heimlich maneuver/choking sign posted.bserved no choking poster, provided operator with choking handout Choking Handout DBPR FORM HR 5030-105
Jul 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Bar hand washing sink had strainer in side. Corrected on site Service bar had bar mats blocking bar. Corrected on site Kitchen hand washing sink near ice machine had knife in. Corrected on site
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at bar and hand washing sink near ice machine no Paper towel. Both corrected on site.
Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Provided operator correct verbiage and it was posted. Corrected on site
Apr 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Dish washer handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. discussed proper handwashing and glove usage with operator. Employee properly rewashed their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked poblano purree (52F - Cold Holding) out for less than 4 hours per operator. Item moved to Reach-in-cooler corrective action taken
Toxic substance/chemical improperly stored. Spray bottle in server bar no label stored above food. Corrected on site
Clam/mussel/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Bar hand washing sink had strainer in side. Corrected on site Service bar had bar mats blocking bar. Corrected on site Kitchen hand washing sink near ice machine had knife in. Corrected on site
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at bar and hand washing sink near ice machine no Paper towel. Both corrected on site.
Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Provided operator correct verbiage and it was posted. Corrected on site
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice bucket/shovel stored on floor between uses. Corrected on site
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.cooked beef in vacuum in Walk-in-cooler.
Nov 28, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.
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.