Ridgway Bar and Grill
1300 S Third St, Naples
Feb 5, 2026
Routine - Food
Disposition
Inspection Completed - No Further Action
Inspector's notes
- High Priority·Cooling PH/TCS foods; proper cooling methodsCorrected on-site
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed mashed potatoes (44F - Cooling) in Reach-in cooler on cook line. Operator stated made yesterday, operator discarded product.
03D-02-5 - High Priority·Separating raw animal foods from each other, RTE foods
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw whole beef under ground beef and raw fish under beef in Walk-in cooler. Operator moved for proper storage.
08A-20-5 - High Priority·Hands clean and washed properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed gloves not changed after changing tasks. Educated operator and operator educated employee.
12A-09-4 - Intermediate·Handwash sink(s) installed, accessible
Handwash sink used for purposes other than handwashing. Observed hand wash sink used as dumb sink.
31A-11-4 - Intermediate·Handwash sink(s) installed, accessible
No handwash sink for employees. No hand wash sink in bar area.
31A-12-4 - Intermediate·Shellstock tags; comminglingCorrected on-site
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed bag of mussels with no tag. Operator discarded mussels.
01C-01-4
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) |
| 1 | Raw/RTE food separation; food protection during prep and storage |
| 1 | Handwashing; employee hygiene |
| 2 | Handwash sinks; handwashing supplies and sign provided |