Floridita Bakery Restaurant
Last inspected: Apr 21, 2026
55
Score
Across the available record, Floridita Bakery Restaurant has nine inspections on file, the first dated 2022. The most recent visit was on Apr 21, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing five times across the record.
That's lower than the typical Naples restaurant, which scores around 81. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
4
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
4 critical violations.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, observed cooked rice (49F - Cooling), operator stated foods were prepared the day prior. Discussed with over the best ways to cool foods. Provided operator with DBPR Form HR 5030-064, cooling in Spanish handout.
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler at the speed rack observed raw chicken placed above ready to eat cooked beef. In the walk in cooler observed a container of raw chicken placed above unwashed boxes of oranges. Operator rearranged for proper storage. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, observed cooked rice (49F - Cooling), operator stated foods were prepared the day prior. Discussed with over the best ways to cool foods. Provided operator with DBPR Form HR 5030-064, cooling in Spanish handout.
01B-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking In the front counter, observed ground beef stuffed empanada (117F - Hot Holding); chicken stuffed empanada (100F - Hot Holding); potato and beef (103F - Hot Holding). Operator stated foods are sold within 1-2 hours. Discussed with operator time as a public health control. Provided operator with DHR handout 5022-190 Spanish.
03F-02-5
55
Nov 14, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler a container of raw beef was stored over ready to eat cooked beef. Operator rearranged for proper storage. **Corrected On-Site**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
78
Apr 21, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In holding cabinet, observed cooked rice (110F - Hot Holding); cooked vegetables (110F - Hot Holding). Per operator, products were hot holding one hour. Educated operator about proper holding temperatures. Operator increased cabinet temperature **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Walk in cooler, observed raw ground pork being stored over juice. Operator rearranged products. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. In prep area, observed Hand washing sink blocked by a garbage can. Operator moved garbage can. Near dishwasher, observed sheet pans blocking a Hand washing sink. Operator moved pans. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several soups and large batches of meat pies with no date marking
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled chemical spray bottle. Operator labeled bottle. **Corrected On-Site**
41-17-4
Basic - Damaged/spoiled/recalled food not properly segregated. In dry storage area, observed dented can of tomato sauce. Operator discarded can. **Corrected On-Site**
08B-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken being stored in standing water. Educated operator about proper thawing. Operator moved chicken to the Walk in cooler **Corrected On-Site**
06-01-5
50
Jan 8, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Next to dishwasher, observed Hand washing sink holding a container full of water. **Corrected On-Site**
31A-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed large frozen pork roast in Three compartment sink with no running water beig used
06-01-5
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In several kitchen areas
36-30-4
Basic - Floors not maintained smooth and durable. In several kitchen areas
36-11-4
78
Mar 20, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. In kitchen, reach in freezer has broken door handle. **Warning** - From follow-up inspection 2024-03-20: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. In kitchen areas, concrete sealer has become worn off in many areas. **Warning** - From follow-up inspection 2024-03-20: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris **Warning** - From follow-up inspection 2024-03-20: **Time Extended**
23-03-4
86
Mar 11, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
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. Operator called service technician, and set up triple sink for sanitizing Triple Sink (Chlorine 50ppm) **Corrective Action Taken** **Warning**
22-41-4
Basic - Accumulation of debris inside warewashing machine. Accumulated scale and debris **Warning**
16-03-4
Basic - Equipment in poor repair. In kitchen, reach in freezer has broken door handle. **Warning**
14-11-5
Basic - Floors not maintained smooth and durable. In kitchen areas, concrete sealer has become worn off in many areas. **Warning**
36-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris **Warning**
23-03-4
70
Oct 3, 2023
Complaint Full
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
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 replaced sanitizer Secondary test; (Chlorine 50ppm) **Corrected On-Site**
22-41-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee making sandwiches bare handed. Educated employee on when to use hand barriers. Employee discarded sandwiches, washed hands and put gloves on. **Corrective Action Taken**
09-01-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling has accumulated grease
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. At Kitchen backdoor
35B-01-4
Basic - Grease on the ground around grease receptacle.
33-20-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. At front counter, and dry storage
36-30-4
52
Apr 10, 2023
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw ground beef being stored on top of milk. I told operator to place milk above raw meats in storage. 11-7-22 **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen, shell eggs (65F - Cold Holding); garlic in oil (65F - Cold Holding), per operator items have been out at room temperature for thirty minutes. Operator moved items to inside the cooler. 11-7-22 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. I left hand out with operator
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. In main kitchen, hand washing sink is blocked by pots and pans
31A-09-4
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. I left hand out with operator.
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In main kitchen areas, Ceiling tiles have accumulated grease and debris
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. In hallway from front area to main kitchen
36-03-4
Basic - Employee drinking in a food preparation or other restricted area. In main kitchen, open soda can on prep area counter near stove
12B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. In main kitchen Frozen oxtails sitting in a utility sink with no running water.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Main kitchen, and prep area walls have heavy accumulation of grease and debris
36-27-5
43
Nov 7, 2022
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee making sandwiches without gloves, operator discarded products and employee put on gloves **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Two cases raw shell eggs above ready to eat rolls in walk-in cooler. Per discussion operator moved eggs to a different location **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil, per operator garlic was out of cooler thirty minutes, after discussion garlic was put in cooler, time as a public health control materials provided (70F - Cold Holding) 3-10-2022 **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum break outside hose bib
29-34-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink near dishwasher, and at front counter entrance from kitchen Operator refilled soaps **Corrected On-Site**
31B-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced ham, sliced cheese, Cuban sandwiches not date marked At front counter flan, rice pudding, assorted cakes not date marked, discussed with employees necessary date marking.
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher soiled
16-21-4
Basic - Food stored on floor. Food on freezer floor
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef oxtail being thawed in a sink with out running water at 70F or less. Discussed procedures of thawing with operator
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen walls have accumulated grease and debris
36-27-5
32
Frequently Asked Questions
When was Floridita Bakery Restaurant last inspected?
The most recent health inspection at Floridita Bakery Restaurant on file is from Apr 21, 2026. The public record contains nine inspections in total.
What is the most common violation at Floridita Bakery Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Floridita Bakery Restaurant.
How does Floridita Bakery Restaurant compare to other restaurants in Naples?
Floridita Bakery Restaurant most recently scored 55 out of 100, which is lower than the Naples average of 81.
Has Floridita Bakery Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Floridita Bakery Restaurant have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Floridita Bakery Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Floridita Bakery Restaurant inspected?
Based on the inspection history on file, Floridita Bakery Restaurant is inspected around three times per year on average.
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