California Pizza Kitchen
5555 N Tamiami Trl, Naples
Feb 11, 2026
Routine - Food
Disposition
Warning Issued
Inspector's notes
- Basic·Food-contact surfaces clean and sanitized
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5 - Basic·Food-contact and nonfood-contact surfaces designed, constructed, maintainedCorrected on-site
Bowl or other container with no handle used to dispense food. Observed cup with no handle in container of peanuts. Operator removed cup. **Warning**
14-01-5 - Basic·Garbage and refuse; premises maintained
Grease on the ground and/or pad around grease receptacle. **Warning**
33-20-4 - High Priority·Hands clean and washed properlyCorrected on-site
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling Dirty dishes to clean with no hand washing. Employee washed hands. **Warning**
12A-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. Observed on hot line cream sauce (50F - Cold Holding); tomato sauce (50F - Cold Holding); cream sauce (50F - Cold Holding). Operator changed ice bin and submerged containers in ice. **Corrective Action Taken** **Warning**
03A-02-5 - 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.
53B-05-5 - Basic·Food and equipment thermometers provided and accurate
2 all expired **Warning**
5-24-2 - Intermediate·Chemicals/toxic substances
Spray bottle containing toxic substance not labeled. In dining room and at bar, observed unlabeled chemical spray bottles. **Warning**
41-17-4
Violation codes
7 categories| Count | Violation |
|---|---|
| 1 | Temperature control for safety foods (receiving, holding, cooking, cooling, reheating) |
| 1 | Handwashing; employee hygiene |
| 1 | Food-contact and nonfood-contact surfaces designed, constructed, maintained |
| 1 | Food-contact surfaces clean and sanitized |
| 1 | Garbage and refuse; premises maintained |
| 1 | Chemicals/toxic substances |
| 1 | Food management certification; employee training |