Caiman Cantina
10395 Tamiami Trl N, Naples
Feb 5, 2026
Routine - Food
Disposition
Warning Issued
Inspector's notes
- Basic·Food protection during preparation, storage and display
Damaged/spoiled/recalled food not properly segregated. Dented/rusted cans present. See stop sale. Observed two dented cars of green chile sauce in storage room. Operator segregated cans. **Corrective Action Taken** **Warning**
08B-20-4 - Basic·Storage/handling of clean equipment, utensils; air drying
Equipment and utensils not properly air-dried - wet nesting. Observed glasses wet nesting at kitchen exit door area. **Warning**
24-08-4 - Basic·In-use food dispensing utensils properly storedCorrected on-site
In-use tongs stored on equipment door handle between uses. On front line, observed tongs on oven door handles. Operator removed tongs. **Warning**
10-20-4 - Basic·Nonfood-contact surfaces clean
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris Soda service station has rusted rack **Warning**
23-03-4 - High Priority·Food safe and unadulterated; sound condition
Dented/rusted cans present. See stop sale. Observed two dented cars of green chile sauce in storage room. Operator segregated cans. **Corrective Action Taken** **Warning**
01B-01-4 - High Priority·Food-contact surfaces clean and sanitized
Dishmachine 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. Dishwasher (Chlorine 0ppm)in main kitchen. Operator set up Three compartment sink for sanitizing and called service technician. Dishwasher (Chlorine 0ppm) at bar. Triple Sink (Quaternary 200ppm) Operator will use Three compartment sink in kitchen for sanitizing glasses. **Corrective Action Taken** **Warning**
22-41-4 - High Priority·Receiving and holding PH/TCS foods hot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso in bar food warmer 96F, per operator queso qas just put in warmer within the hour. Operator removed queso to heat up to 165F on the stove. **Corrective Action Taken** **Warning**
03B-01-6 - Intermediate·Food-contact surfaces clean and sanitized
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has accumulated debris. Operator moved can opener to dishwasher area to be cleaned and sanitized. **Corrective Action Taken** **Warning**
22-02-4 - Intermediate·Handwash sink(s) installed, accessible
Handwash sink not accessible for employee use at all times. Hand washing sink blocked by glass racks **Warning**
31A-09-4 - Intermediate·State approved food handler training; employee trainingCorrected on-site
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided proof during inspection. **Warning**
53B-01-5 - Intermediate·Employee health knowledge; ill/symptomatic employeeCorrected on-site
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. Operator provided forms for employees to read, sign and date during inspection **Warning**
11-26-1 - Intermediate·Chemicals/toxic substances
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle in food preparation area **Warning**
41-17-4
Violation codes
11 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 | In-use food dispensing utensils properly stored |
| 1 | Employee health knowledge; ill/symptomatic employee |
| 2 | Food-contact surfaces clean and sanitized |
| 1 | Nonfood-contact surfaces clean |
| 1 | Storage/handling of clean equipment, utensils; air drying |
| 1 | Handwash sinks; handwashing supplies and sign provided |
| 1 | Chemicals/toxic substances |
| 1 | Food management certification; employee training |