Los Molcajtes Seafood
4329 Tamiami Trail N, Naples
Oct 8, 2025
Routine - Food
Disposition
Inspection Completed - No Further Action
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.
22-20-5 - Basic·Storage/handling of clean equipment, utensils; air drying
Equipment and utensils not properly air-dried - wet nesting. Observed storage containers above reach in cooler stacked on each other while wet.
24-08-4 - Basic·Food protection during preparation, storage and display
Food stored on floor. Observed several buckets of food being stored on the floor.
08B-38-4 - Basic·Dishwashing facilities; chemical test kits; gauges
Old labels stuck to food containers after cleaning.
16-46-4 - High Priority·Separating raw animal foods from each other, RTE foods
Raw animal food stored in same container as ready-to-eat food. Raw pooled eggs in the same container of ready to eat corn. Operator discarded food before determining if there is a stop sale.
08A-08-5 - High Priority·Separating raw animal foods from each other, RTE foodsCorrected on-site
Raw animal food stored over or with unwashed produce. Raw beef was stored directly above ready to eat vegetables in the reach in cooler across from the cook top. Operator rearranged for proper storage.
08A-04-5 - High Priority·Food safe and unadulterated; sound condition
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler beneath cook top, raw pork (50F - Cold Holding) raw beef (47F - Cold Holding). Operator stated foods were moved to current cooler 4 hours ago. In the reach in cooler at entrance of kitchen, diced tomato (50F - Cold Holding). Operator stated diced tomato had been prepped 4 hours ago.
01B-02-5 - High Priority·Receiving and holding PH/TCS foods cold
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler beneath cook top, raw pork (50F - Cold Holding) raw beef (47F - Cold Holding). Operator stated foods were moved to current cooler 4 hours ago. In the reach in cooler at entrance of kitchen, diced tomato (50F - Cold Holding). Operator stated diced tomato had been prepped 4 hours ago.
03A-02-5 - Intermediate·Consumer advisory for other raw/undercooked animal products
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment is engaging in serving raw seafood "aguachile" operator stated dish included raw shrimp.
02B-01-5 - Intermediate·Handwashing supplies and handwash sign provided
No paper towels or mechanical hand drying device provided at handwash sink near three compartment sink.
31B-02-4 - Intermediate·Food and equipment thermometers provided and accurate
No probe thermometer provided to measure temperature of food products.
05-08-4 - Intermediate·Handwashing supplies and handwash sign providedRepeatCorrected on-site
No soap provided at handwash sink near three compartment sink. Operator provided soap.
31B-03-4 - Intermediate·Consumer advisory for raw/undercooked oysters
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on menu
02A-01-5 - Intermediate·Date marking ready-to-eat (RTE) PH/TCS foods
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Operator stated tamales in the freezer were prepared 3 days ago with no date marked.
02C-02-5
Violation codes
9 categories| Count | Violation |
|---|---|
| 1 | Food from approved source; safe and unadulterated |
| 3 | Consumer advisory; food labeling; date marking |
| 1 | Temperature control for safety foods (receiving, holding, cooking, cooling, reheating) |
| 1 | Food and equipment thermometers provided and accurate |
| 3 | Raw/RTE food separation; food protection during prep and storage |
| 1 | Dishwashing facilities; chemical test kits; gauges |
| 1 | Food-contact surfaces clean and sanitized |
| 1 | Storage/handling of clean equipment, utensils; air drying |
| 2 | Handwash sinks; handwashing supplies and sign provided |