Tempest Tea
2464 Vanderbilt Beach Rd Ste 500, Naples
Jul 18, 2025
Routine - Food
Disposition
Inspection Completed - No Further Action
Inspector's notes
- Basic·Food-contact and nonfood-contact surfaces designed, constructed, maintained
Bowl or other container with no handle used to dispense food. A cup with no handle is used to scoop water from a bowl to make slurry.
14-01-5 - Basic·In-use food dispensing utensils properly stored
In-use tongs stored on equipment door handle between uses. There are tongs on the grill handle. Operator removed the tongs.
10-20-4 - High Priority·Date marking ready-to-eat (RTE) PH/TCS foods
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. There is braised pork, braised beef and braised vegetables in the reach in cooler with no date marking. Per operator the braised items were prepared more than 24 hours prior to.
02C-01-5 - High Priority·Receiving and holding PH/TCS foods hot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a pan in the kitchen ground beef (100F - Hot Holding). Per operator the ground beef was cooked less than two hours prior. Operator reheated the ground beef 165F.
03B-01-6 - Intermediate·Dishwashing facilities; chemical test kits; gauges
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no chemical test kit for chlorine sanitizer.
16-37-1 - Intermediate·Handwashing supplies and handwash sign providedCorrected on-site
No soap provided at handwash sink. The soap dispenser in the kitchen is not operating, operator provided soap.
31B-03-4 - Intermediate·State approved food handler training; employee training
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Violation codes
7 categories| Count | Violation |
|---|---|
| 1 | Consumer advisory; food labeling; date marking |
| 1 | Temperature control for safety foods (receiving, holding, cooking, cooling, reheating) |
| 1 | In-use food dispensing utensils properly stored |
| 1 | Food-contact and nonfood-contact surfaces designed, constructed, maintained |
| 1 | Dishwashing facilities; chemical test kits; gauges |
| 1 | Handwash sinks; handwashing supplies and sign provided |
| 1 | Food management certification; employee training |