Mr P's Pub
Last inspected: Feb 18, 2026
100
Score
Inspectors have visited Mr P's Pub nine times, with records going back to 2022. Inspectors last stopped by on Feb 18, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has been favorable: violation counts have eased from around six violations to closer to two violations per visit over the last few inspections.
“Equipment and utensils not properly air-dried - wet nesting” accounts for the largest share of issues, appearing three times across the record.
The city-wide average for Naples sits at 81, putting Mr P's Pub on the better side of that line. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
No violations found.
100
Sep 30, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer on front line. **Warning** - From follow-up inspection 2025-09-30: **Time Extended**
14-69-4
95
Sep 16, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 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. At bar area observed Dishwasher (Chlorine 0ppm). Operator will use kitchen dishwasher for cleaning and sanitizing glasses,and called service technician **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at bar area has been used as a dump sink. **Warning**
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fans have dusty buildup. **Warning**
23-03-4
Basic - Ice buildup in reach-in freezer on front line. **Warning**
14-69-4
70
Apr 17, 2025
Routine - Food
7 critical violations. 1 major violation. 6 minor violations.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed minestrone soup (47F - Cooling) in the walk in cooler date marked 4/16. The operator discarded the soup. **Corrected On-Site**
03D-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw swordfish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. The operator discarded the swordfish. **Corrected On-Site**
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked penne pasta date marked 4/9. The operator discarded the pasta. **Corrected On-Site**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked penne pasta date marked 4/9. The operator discarded the pasta. **Corrected On-Site**
01B-24-5
High Priority - Raw swordfish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. The operator discarded the swordfish. **Corrected On-Site**
03G-04-5
High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed the operator did not have temperature monitoring.
03G-48-2
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed minestrone soup (47F - Cooling) in the walk in cooler date marked 4/16. The operator discarded the soup. **Corrected On-Site**
01B-36-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit.
16-37-1
Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the tuna. **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a reach in cooler cutting surface on the cook line. The operator properly stored the beverage. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee backpack and purse stored hanging near single-service items in the storage area. The operator properly stored the personal belongings. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. **Corrected On-Site**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses on the cook line. The operator properly stored the wet cloth. **Corrected On-Site**
21-12-4
Basic - Clean equipment/dishware/utensils stored next to handwash sink in the prep area. The operator placed a sheet pan to protect the clean equipment. **Corrected On-Site**
24-27-4
23
Nov 13, 2024
Routine - Food
1 major violation.
View 1 violation
Employee Health Policies Present
FL-03
90
Jan 30, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel I contact with peeled avocados. Operator removed from paper towels for proper storage. **Corrected On-Site**
14-86-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink in bar area. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of plastic pans in storage area.
24-08-4
74
Sep 22, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 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. Observed dish machine in bar area testing at 0ppm. Operator provided new sanitizer bucket and primed through, now testing at 100ppm. **Corrected On-Site**
22-41-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand wary sink in bar area. Operator provided soap. **Corrected On-Site**
31B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of microwave soiled with dried food debris. Operator cleaned microwave. **Corrected On-Site**
23-03-4
74
Mar 21, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed reduced oxygen packaged fish, psi aged in house not completely frozen. Operator removed from packaging. **Corrected On-Site**
03G-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw fish in drawers on cook line. Operator moved for proper storage. **Corrected On-Site**
08A-20-5
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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 no HAACP plan for vacuum sealing being conducted. Provided operator with information for HAACP plans.
03G-50-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of equipment in dish wash area. Repeat 11/3/2022 **Repeat Violation**
24-08-4
64
Nov 3, 2022
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed ham soup, chili soup and balsamic dressing containing roasted garlic dated more than 7 days. Operator discarded. **Corrected On-Site**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed ham soup, chili soup and balsamic dressing containing roasted garlic dated more than 7 days.
01B-24-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of metal and plastic pans on storage rack in dish area.
24-08-4
Basic - Bowl or other container with no handle used to dispense food. Observed a container with no handle to dispense flour. Operator removed container. **Corrected On-Site**
14-01-5
67
Frequently Asked Questions
When was Mr P's Pub last inspected?
The most recent health inspection at Mr P's Pub on file is from Feb 18, 2026. The public record contains nine inspections in total.
What is the most common violation at Mr P's Pub?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited three times, more than any other issue at Mr P's Pub.
How does Mr P's Pub compare to other restaurants in Naples?
Mr P's Pub most recently scored 100 out of 100, which is higher than the Naples average of 81.
Has Mr P's Pub's inspection record improved over time?
Yes. Recent inspections at Mr P's Pub have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Mr P's Pub means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Mr P's Pub inspected?
Based on the inspection history on file, Mr P's Pub is inspected around three times per year on average.
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