Oar & Iron
8850 Founders Square Dr Unit 200, Naples
Apr 16, 2026
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 in back kitchen.
22-20-5 - Basic·Other conditions sanitary and safe operationCorrected on-site
Carbon dioxide/helium tanks not adequately secured in back kitchen. Operator secured tanks.
51-11-4 - Basic·Food-contact and nonfood-contact surfaces designed, constructed, maintained
Cast iron used as a food-contact surface other than only for cooking. Observed corn bread stored in cast iron skillets in walk in cooler.
14-27-4 - Basic·In-use food dispensing utensils properly storedCorrected on-site
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle submerged in ice. Operator removed for proper sanitization.
10-01-5 - High Priority·Separating raw animal foods from each other, RTE foodsCorrected on-site
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over ready to eat mussels. Operator moved to proper storage.
08A-05-6 - High Priority·Receiving and holding PH/TCS foods cold
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (70F - Cold Holding) on counter on cook line. Operator stated butter is out for less than 4 hours. Educated operator on time as a public health control. Operator had blank form and began to fill out and time mark products. **Corrective Action Taken**
03A-02-5 - Intermediate·Handwashing supplies and handwash sign providedCorrected on-site
No paper towels or mechanical hand drying device provided at handwash sink in server side station. Operator provided towels.
31B-02-4
Violation codes
7 categories| Count | Violation |
|---|---|
| 1 | Temperature control for safety foods (receiving, holding, cooking, cooling, reheating) |
| 1 | Raw/RTE food separation; food protection during prep and storage |
| 1 | In-use food dispensing utensils properly stored |
| 1 | Food-contact and nonfood-contact surfaces designed, constructed, maintained |
| 1 | Food-contact surfaces clean and sanitized |
| 1 | Handwash sinks; handwashing supplies and sign provided |
| 1 | Other conditions sanitary and safe operation |