NOSH ON NAPLES BAY

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum sealing seafood with no haccp plan. Provided operator with templates and guidance on submitting. Warning - From follow-up inspection 2026-04-21: Time extended to June 13th. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cooked line; raw fish stored over cooked risotto. Operator removed raw fish to bottom shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store dirty knife. Operator removed knife. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at cook line.

Basic - Equipment in poor repair. Reach-in cooler gasket in disrepair near by handwashing sink at cook line.

Basic - Ice scoop handle in contact with ice at bar. Operator removed ice scoop. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in servers station.

Intermediate - 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. Repeat Violation

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in the ice at the bar bin. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of food debris on walk in cooler shelves and reach in cooler door gaskets.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on walk in cooler shelves.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the double door reach in cooler in the back kitchen raw beef is stored over desserts. Operator moved items to proper storage order. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. There is a rolling rack in front of the walk-in. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator had the employees that are present at the time of the inspection read and sign the employee health reporting agreement. Corrective Action Taken

Intermediate - 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. There is no proof of employee food safety training for the majority of the employees.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided the operator a copy of the raw oyster advisory. Operator placed the advisory at the host's stand. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. There is seared tuna in the reach in cooler in the back kitchen with no date marking. Per operator the tuna was prepared three days prior. Operator date marked the tuna. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like son the interior walls and ceiling of the ice machine.

Basic - Ice scoop handle in contact with ice. There are two ice scoops at the bar with the handles in contact with the ice. Operator moved the ice scoops to proper storage. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. There are tongs on a oven door handle. Operator moved the tongs. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting on shelf near the ware washing station.

Basic - Silverware/utensils stored upright with the food-contact surface up. Operator removed silverware, wash and sanitized. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Equipment and utensils not properly air-dried - wet nesting on the wire shelf near the ware washing machine.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher chlorine 0ppm, operator primed the dishwasher, chlorine sanitizer 50ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink by the dishwasher is blocked. Operator removed the items in front of the hand washing sink. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. There are multiple employees preparing food with no hair restraint. Employees put on hats. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. There are bins of flour, sugar and semolina with no marking in the back kitchen. Operator labeled the bins. Corrected On-Site