Island Gypsy Cafe and Marina Bar
292 Capri Blvd, Naples
Jul 14, 2025
Routine - Food
Disposition
Inspection Completed - No Further Action
Inspector's notes
- Basic·Food-contact and nonfood-contact surfaces designed, constructed, maintained
Bowl or other container with no handle used to dispense food. There is a cup without a handle inside a container of tomato sauce in the walk in cooler.
14-01-5 - Basic·Food protection during preparation, storage and display
Damaged/spoiled/recalled food not properly segregated. On the can rack in the office there are 3 severely dented number ten cans of sliced pineapple not segregated from the undamaged cans. See stop sale.
08B-20-4 - Basic·Food protection during preparation, storage and display
Food stored on floor. There are multiple bags of onions and a case of lemons stored on the floor in the produce walk in cooler.
08B-38-4 - Basic·Handwashing supplies and handwash sign provided
No handwashing sign provided at a hand sink used by food employees at the bar.
31B-04-4 - High Priority·Food safe and unadulterated; sound condition
Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On the can rack in the office there are 3 severely dented number ten cans of sliced pineapple not segregated from the undamaged cans. See stop sale.
01B-01-4 - High Priority·Receiving and holding PH/TCS foods cold
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the naked table cooler in front of the flat top grill, Cut tomato (49F - Cold Holding); cut lettuce (49F - Cold Holding).
03A-02-5 - Intermediate·Handwash sink(s) installed, accessible
Handwash sink used for purposes other than handwashing. An employee rinsed off knives in the hand washing sink outside the employee bathroom.
31A-11-4 - Intermediate·Handwashing supplies and handwash sign provided
No paper towels or mechanical hand drying device provided at handwash sink at the bar.
31B-02-4
Violation codes
5 categories| Count | Violation |
|---|---|
| 1 | Food from approved source; safe and unadulterated |
| 1 | Temperature control for safety foods (receiving, holding, cooking, cooling, reheating) |
| 2 | Raw/RTE food separation; food protection during prep and storage |
| 1 | Food-contact and nonfood-contact surfaces designed, constructed, maintained |
| 3 | Handwash sinks; handwashing supplies and sign provided |