New Level Bar and Grill
Last inspected: Mar 9, 2026
45
Score
New Level Bar and Grill appears in inspection records 10 times, starting in 2023. On Mar 9, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
Looking across the full record, “handwash sink not accessible for employee use” is the recurring theme, flagged three times.
Compared to other Naples restaurants (averaging 81), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
3
Critical latest
0
Major latest
7
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Open, operating and serving to public with an expired Division of Hotels and Restaurants license; 12/01/25. Operator renewed the license at time of inspection. **Corrected On-Site** **Warning**
50-17-3
High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches under dish machine. **Warning**
35A-05-4
High Priority - Vacuum breaker missing on splitter added to mop sink faucet. **Warning**
29-42-4
Basic - Cutting board has cut marks and is no longer cleanable at prep area.. **Warning**
14-09-4
Basic - Dead roaches on premises. 2 dead roaches on floor near kitchen exit door. **Warning**
35A-03-4
Basic - Floor soiled/has accumulation of debris under kitchen equipments. **Warning**
36-73-4
Basic - Hole in or other damage to wall. Hole in wall near walk in cooler. **Warning**
36-24-5
Basic - In-use knives stored in cracks between pieces of equipment at prep area. Operator removed the knives for sanitation. **Corrective Action Taken** **Warning**
10-17-4
Basic - Reach-in cooler interior has accumulation of food debris. **Warning**
22-16-4
Basic - Single-service food containers not stored inverted or protected from contamination at prep area. Operator stored inverted. **Corrected On-Site** **Warning**
25-06-4
45
Oct 1, 2025
Complaint Full
No violations found.
100
Sep 22, 2025
Complaint Full
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 3 8 quarts of cooked chicken in front of the walk in cooler (cooked chicken (80F - Cooling). Per operator chicken had been cooked and was in the process of cooling for 8 hours. **Warning**
03D-02-5
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 10ppm) **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the cooler in main kitchen area, raw fish was placed over cooked ready to eat vegetables. Operator rearranged for proper storage. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3 8 quarts of cooked chicken in front of the walk in cooler (cooked chicken (80F - Cooling). Per operator chicken had been cooked and was in the process of cooling for 8 hours. **Warning**
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. The handwashing sink in the kitchen was being blocked by containers of food. Operator removed foods for access to hand washing sink. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** **Warning**
16-37-1
Basic - Food stored on floor. A bucket of wrapped steaks and assorted vegetables are placed on the floor in the walk in freezer. **Warning**
08B-38-4
43
Apr 16, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed rice and beans in dry storage in non food grade containers
14-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine dishwasher
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar area, no paper towels at Hand washing sink. Operator replenished towels **Corrected On-Site**
31B-02-4
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. Operator unable to provide employee agreement forms. Printed forms for operator, employees began reading, signing and dating agreement forms. **Corrective Action Taken**
11-26-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen walls are soiled in several areas.
36-27-5
Basic - Bowl or other container with no handle used to dispense food. Observed portion cup being used in coleslaw. Operator replaced cup with tongs **Corrected On-Site**
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. In kitchen, observed in use kitchen knives between equipment
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. At kitchen Hand washing sink, no handwashing sign. Provided operator printed sign to hang up.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris
23-03-4
50
Jan 8, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In Reach in cooler in kitchen, observed; cooked rice (62F - Cold Holding) Per operator, rice was cooked at 6:00 p.m. 01.07.2025. Educated operator about treating Dense foods while cooling. Operator discarded rice
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In Reach in cooler in kitchen, observed; cooked rice (62F - Cold Holding) Per operator, rice was cooked at 6:00 p.m. 01.07.2025. Educated operator about treating Dense foods while cooling. Operator discarded rice.
03D-02-5
74
May 22, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in kitchen is blocked by shelving **Warning** - From follow-up inspection 2024-05-22: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has acquired the next door suite, and torn down separating wall. Adding five large booths and approximately forty more chairs with tables. Educated Operator about submitting plans to plan review before remodeling **Warning** - From follow-up inspection 2024-05-22: **Admin Complaint**
51-16-7
Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Operator has acquired the next door suite, and torn down separating wall. Adding five large booths and approximately forty more chairs with tables. Educated Operator about submitting plans to plan review before remodeling **Warning** - From follow-up inspection 2024-05-22: Operator has acquired the next door suite, and torn down separating wall. Adding five large booths and approximately forty more chairs with tables. **Time Extended**
51-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2024-05-22: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. At front of kitchen, several tiles missing. Other kitchen walls have missing areas and holes. **Warning** - From follow-up inspection 2024-05-22: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back door not self closing **Warning** - From follow-up inspection 2024-05-22: **Time Extended**
35B-03-4
67
Mar 18, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
58
Nov 28, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
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.4-11-23 Provided Operator with Employee Illness Agreement Hand out. Employee began filing it out. **Corrective Action Taken** **Repeat Violation**
11-26-1
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 4-11-2023 Kitchen ceiling has acoustic tiles **Repeat Violation**
36-37-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed improper ware washing at three compartment sink. Operator had employee rewash dishes properly. **Corrected On-Site**
16-13-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken being thawed in standing water. Operator turned water on. **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back prep area has soiled walls in kitchen
36-27-5
74
Apr 11, 2023
Routine - Food
1 critical violation. 6 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator is marinating chicken at three compartment sink at room temperature. marinating chicken (54 F - Cold Holding). Operator just started marinating and is going to place under refrigeration **Corrective Action Taken**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Due to hand washing sink being blocked, employees wash hands in three compartment sink.
12A-03-4
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. Provided operator with written procedures for cleanup DBPR Form HR 5030-104
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked with shelving unit.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel dispenser empty at hand sink.
31B-02-4
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. Provided operator with employee reporting agreement DBPR Form HR 5030-103 **Corrective Action Taken**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items prepared on site and stored in reach in freezer without date marking.
02C-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen area.
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling to the right of three compartment sink
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone stored on shelf with food.
40-06-5
Basic - Food stored on floor. Bags of onions stored on floor in dry storage area.
08B-38-4
Basic - Soiled dry wiping cloth in use. In kitchen area.
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in three compartment sink.
06-01-5
Basic - Uncleanable knife block in use to store knives. Knives stored in knife block on prep table next to three compartment sink.
14-55-4
33
Jan 12, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Sanitizer Contact Time and Concentration
FL-33
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
45
Frequently Asked Questions
When was New Level Bar and Grill last inspected?
The most recent health inspection at New Level Bar and Grill on file is from Mar 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at New Level Bar and Grill?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at New Level Bar and Grill.
How does New Level Bar and Grill compare to other restaurants in Naples?
New Level Bar and Grill most recently scored 45 out of 100, which is lower than the Naples average of 81.
Has New Level Bar and Grill's inspection record improved over time?
Results have been roughly steady. Inspections at New Level Bar and Grill have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at New Level Bar and Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is New Level Bar and Grill inspected?
Based on the inspection history on file, New Level Bar and Grill is inspected around three times per year on average.
Nearby Restaurants