La Pescheria
474-476 5 Ave South, Naples
May 1, 2026
Routine - Food
Disposition
Inspection Completed - No Further Action
Inspector's notes
- Basic·Food protection during preparation, storage and displayRepeat
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored with customer food in the back reach in cooler. Reviewed with the operator.
08B-49-4 - Basic·Floors, walls, ceilings properly constructed and clean
Floor not cleaned when the least amount of food is exposed. Observed their floor under the cook line with grease and debris buildup.
36-01-4 - Basic·In-use food dispensing utensils properly storedCorrected on-site
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensils in standing 70F water. Had an employee empty the water.
10-07-4 - Basic·Food-contact surfaces clean and sanitized
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed their left side bottom oven with grease and debris buildup.
22-08-4 - Basic·Handwashing supplies and handwash sign provided
No handwashing sign provided at a hand sink used by food employees. Observed their hand signs missing from two of their sinks.
31B-04-4 - High Priority·Hands clean and washed properly
Employee washed hands with cold water. Observed an employee wash their hands with cold water. I had them rewash their hands with hot water. **Corrective Action Taken**
12A-19-4 - High Priority·Separating raw animal foods from each other, RTE foodsCorrected on-site
Raw animal food stored over or with unwashed produce. Observed raw seafood stored above unprepared vegetables in the reach in cooler. An employee switched them.
08A-04-5 - Intermediate·Handwash sink(s) installed, accessible
Handwash sink used for purposes other than handwashing. Observed them using their hand sinks as dish storage and to rinse utensils. Reviewed proper procedure with the employees.
31A-11-4
Violation codes
7 categories| Count | Violation |
|---|---|
| 2 | Raw/RTE food separation; food protection during prep and storage |
| 1 | In-use food dispensing utensils properly stored |
| 1 | Handwashing; employee hygiene |
| 1 | Food-contact surfaces clean and sanitized |
| 2 | Handwash sinks; handwashing supplies and sign provided |
| 1 | Floors, walls, ceilings properly constructed and clean |
| 1 | Exits not blocked or locked |