Boathouse (the)
990 Broad Ave S, Naples
May 19, 2026
Routine - Food
Disposition
Warning Issued
Inspector's notes
- High Priority·Food-contact and nonfood-contact surfaces designed, constructed, maintainedCorrected on-site
Nonfood-grade bags used in direct contact with food. Observed raw beef in direct contact with non food grade bag. Educated operator on proper storage and operator removed beef from bag. **Warning**
14-31-5 - High Priority·Separating raw animal foods from each other, RTE foodsCorrected on-site
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw vegetable skewers under raw fish. Operator moved for proper storage. **Warning**
08A-05-6 - High Priority·Receiving and holding PH/TCS foods cold
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mashed potatoes (44F - Cold Holding); raw chicken (45F - Cold Holding); cooked rice (170F - Cooling); butter (44F - Cold Holding) in walk in cooler. Operator placed items on or in ice for quick cooling and called technician for repair. **Corrective Action Taken** **Warning**
03A-02-5 - Intermediate·Handwashing supplies and handwash sign providedCorrected on-site
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink at server station. Operator provided paper towel. **Warning**
31B-02-4 - Intermediate·State approved food handler training; employee training
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all food handler training expired 5/3/2026. **Warning**
53B-05-5 - Intermediate·Chemicals/toxic substancesCorrected on-site
Spray bottle containing toxic substance not labeled. Observed spray bottle of chemical not labeled. Operator provided label. **Warning**
41-17-4
Violation codes
6 categories| Count | Violation |
|---|---|
| 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 | Handwash sinks; handwashing supplies and sign provided |
| 1 | Chemicals/toxic substances |
| 1 | Food management certification; employee training |