Al Carbon Y Mas
6002 Radio Rd, Naples
Oct 6, 2025
Routine - Food
Disposition
Warning Issued
Inspector's notes
- Basic·Food-contact and nonfood-contact surfaces designed, constructed, maintained
Cutting board has cut marks and is no longer cleanable at prep area. **Warning**
14-09-4 - Basic·Floors, walls, ceilings properly constructed and clean
Floor soiled/has accumulation of debris in walk-in freezer. **Warning**
36-73-4 - Basic·Food protection during preparation, storage and display
Food stored on floor. In walk-in freezer; raw chicken box stored on floor. **Warning**
08B-38-4 - Basic·Nonfood-contact surfaces clean
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled with accumulated grease. **Warning**
23-03-4 - High Priority·Food safe and unadulterated; sound condition
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near cook line; raw beef (56F - Cold Holding); raw pork (54F - Cold Holding); cooked shrimp (57F - Cold Holding); cooked sausage (54F - Cold Holding). Per operator all items stored in reach-in cooler overnight. See stop sale. **Warning**
01B-13-4 - High Priority·Receiving and holding PH/TCS foods cold
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near cook line; raw beef (56F - Cold Holding); raw pork (54F - Cold Holding); cooked shrimp (57F - Cold Holding); cooked sausage (54F - Cold Holding). Per operator all items stored in reach-in cooler overnight. See stop sale. **Warning**
03A-02-5 - Intermediate·Handwashing supplies and handwash sign providedCorrected on-site
No soap provided at handwash sink at front counter. Operator provided soap. **Warning**
31B-03-4 - Basic·Fire extinguishing equipment
Portable fire extinguisher gauge in red zone at bar area and kitchen entrance.For reporting purposes only.
45-02-4
Violation codes
8 categories| Count | Violation |
|---|---|
| 1 | Food from approved source; safe and unadulterated |
| 1 | Temperature control for safety foods (receiving, holding, cooking, cooling, reheating) |
| 1 | Raw/RTE food separation; food protection during prep and storage |
| 1 | Food-contact and nonfood-contact surfaces designed, constructed, maintained |
| 1 | Nonfood-contact surfaces clean |
| 1 | Handwash sinks; handwashing supplies and sign provided |
| 1 | Floors, walls, ceilings properly constructed and clean |
| 1 | Fire extinguishing equipment |