Bice
300 Fifth Ave South, Naples
May 14, 2026
Routine - Food
Disposition
Call Back - Admin. complaint recommended
Inspector's notes
- Basic·Storage/handling of clean equipment, utensils; air drying
- From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed many clean dishes stored on a rusted rack. Reviewed proper procedures with the operator. **Warning** - From follow-up inspection 20
24-06-4 - Basic·In-use food dispensing utensils properly storedCorrected on-site
- From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensils on the cook line in standing 70F water. Operator removed the water. **Warning** - From follow-up inspection 20
10-07-4 - Basic·Single-service and single-use items; premises maintainedCorrected on-site
- From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Observed their coffee filters not properly protected between uses. Operator placed them in a drawer. **Warning** - From follow-up inspection 20
25-06-4 - High Priority·Receiving and holding PH/TCS foods coldRepeat
- From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in: Chicken (41F - Cold Holding); Pork (41F - Cold Holding); Crab (50F - Cold Holding); Shrimp (50F - Cold Holding); Fish (49F - Cold Holding) Ambient (48F - Cold Holding) Operator stated that they left the door open when prepping, but did call their refrigeration guy. Did observe the ambient temperature going down during the inspection. Observed at the bar: Cheese olives (60F - Cold Holding). Operator stated they had been out for approximately 1hr. Operator placed them in a reach in cooler. **Corrective Action Taken** - From follow-up inspection 20
03A-02-5
Violation codes
4 categories| Count | Violation |
|---|---|
| 1 | Temperature control for safety foods (receiving, holding, cooking, cooling, reheating) |
| 1 | In-use food dispensing utensils properly stored |
| 1 | Storage/handling of clean equipment, utensils; air drying |
| 1 | Single-service and single-use items; premises maintained |