Main Kitchen (fish Ristorante)
4360 Gulf Shore Blvd N Unit 600, Naples
Apr 8, 2026
Routine - Food
Disposition
Inspection Completed - No Further Action
Inspector's notes
- Basic·Food-contact and nonfood-contact surfaces designed, constructed, maintained
Bowl with no handle used to dispense flour at cook line. Operator removed the bowl.
14-01-5 - Basic·Nonfood-contact surfaces clean
Buildup of food debris/soil residue on equipment door handles. Interior of the hood soiled with grease.
23-24-4 - Basic·Food-contact and nonfood-contact surfaces designed, constructed, maintained
Cutting board has cut marks and is no longer cleanable at prep area.
14-09-4 - Basic·PH/TCS foods properly thawed
In reach in cooler at cook line; commercially processed reduced oxygen packaged raw grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
06-09-1 - Basic·Handwashing supplies and handwash sign provided
No handwashing sign provided at a hand sink used by food employees near prep area.
31B-04-4 - Basic·Single-service and single-use items; premises maintained
Single-service ice buckets not stored inverted or protected from contamination near ice machine.
25-06-4 - Basic·Food items properly labeled; original containerCorrected on-site
Working containers of food removed from original container not identified by common name. Flour container not labeled at cook line. Operator labeled flour container.
02D-01-5 - High Priority·Food safe and unadulterated; sound condition
Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler at cook line; commercially processed reduced oxygen packaged raw grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
01B-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. On reach in cooler at cook line; raw shrimp (55F - Cold Holding). Per operator raw shrimp stored on reach in cooler for one hour. Operator removed raw shrimp inside of reach in cooler. **Corrective Action Taken**
03A-02-5 - Intermediate·Handwash sink(s) installed, accessibleCorrected on-site
Handwash sink not accessible for employee use at all times. Handwashing sink blocked with service trays near cook line. Operator removed service trays.
31A-09-4
Violation codes
8 categories| Count | Violation |
|---|---|
| 1 | Food from approved source; safe and unadulterated |
| 1 | Consumer advisory; food labeling; date marking |
| 1 | Temperature control for safety foods (receiving, holding, cooking, cooling, reheating) |
| 1 | PH/TCS foods properly thawed |
| 2 | Food-contact and nonfood-contact surfaces designed, constructed, maintained |
| 1 | Nonfood-contact surfaces clean |
| 1 | Single-service and single-use items; premises maintained |
| 2 | Handwash sinks; handwashing supplies and sign provided |