Santa Barbara Cafe
Last inspected: Apr 6, 2026
55
Score
Santa Barbara Cafe has been inspected eight times since 2022. Inspectors last stopped by on Apr 6, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around eight violations to closer to four violations per visit over the last few inspections.
“Raw animal food stored over/not properly separated” comes up most often, recorded four times in the inspection 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.
8
Inspections
3
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: raw ground beef stored over ham. Operator removed raw ground beef to bottom shelf. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steamer at front counter; cooked chicken (110F - Hot Holding); cooked pork (115F - Hot Holding). Per operator all items stored on steamer for 2 hours. Operator started reheating all items. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Dishmachine chlorine sanitizer 00ppm, not at proper minimum strength. Operator discontinued use of dishmachine for sanitizing and started setting up triple sink until dishmachine is repaired and sanitizing properly. **Warning**
22-41-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored with spice containers at prep area. Employee removed his phone. **Corrected On-Site** **Warning**
40-06-5
Basic - Time/temperature control for safety food thawed in an improper manner. At triple sink; raw frozen beef thawing at ambient temperature . Operator places raw frozen beef under cold running water. **Corrected On-Site** **Warning**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled at prep area. Operator labeled flour container. **Corrected On-Site** **Warning**
02D-01-5
55
Oct 8, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2025-10-08: Bathroom not enclosed with self closing doors. **Time Extended**
32-04-4
95
Sep 29, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
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. Dishwasher (Chlorine 0ppm). Triple sink is now set up (100ppm).
22-41-4
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. Copies of food employee reporting agreement are not signed. Employees began filling out form. **Corrective Action Taken**
11-26-1
Intermediate - Handwash sink not accessible for employee use at all times. At time of inspection a container of thawing raw beef was placed on the handwashing sink. Operator removed container of beef to allow access to handwashing sink. **Corrected On-Site**
31A-09-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
67
Apr 21, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Milk 66F cold hold less than 4 hours. Operator placed container of milk in ice. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Croquettes 109F hot hold less than 4 hours. Educated operator on maintaining at 135F or above. Operator turned up temperature. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at front service handwash sink. Operator placed paper towels at hand wash sink. **Corrected On-Site**
31B-02-4
Intermediate - No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator discarded beverages. **Corrected On-Site**
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container at front service area. Operator labeled container. **Corrected On-Site**
02D-01-5
52
Mar 12, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler; raw eggs and fishes stored over cooked beans.
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table at front line; cooked pork (112F - Hot Holding); cooked chicken (118F - Hot Holding). Per operator items placed on steamer for one hour. Operator removed items started reheating to 165F. **Corrective Action Taken**
03B-01-6
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 Employee Health Reporting Agreement. **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. In walk-in cooler; cooked beans prepared the day before inspection without date marked.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled at triple sink area.
41-17-4
Basic - Dumpster rusted out on bottom with holes
33-12-4
Basic - Food stored on floor. Tomatoes case stored on floor in walk-in cooler.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees at front counter. Provided operator handwashing sign. **Corrected On-Site**
31B-04-4
47
Aug 3, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
45
Feb 16, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready to eat pickles, mayonnaise and other condiments in walk-in cooler. After discussion operator moved eggs to lower shelf. 12-8-22 **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. In storage area near restroom, Buckets of paint stored above latex gloves and hand towels.
41-10-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Several working containers in walk-in cooler not food grade. 12-8-22 **Repeat Violation**
14-15-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Pork and Cooked Beef in walk-in cooler not date marked.
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood Filters have accumulated grease and debris Six burner stove has accumulated grease and debris
23-03-4
55
Dec 8, 2022
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Roach activity present as evidenced by live roaches found. Four live roaches observed in sticky trap under fryer Six live roaches observed in a sticky trap under reach in prep refrigerator near pickup window Two live roaches observed on wall behind prep refrigerator near pickup window 5-20-2022 **Repeat Violation** **Warning**
35A-05-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in holding cabinet at front of kitchen. cooked beef (101F - Hot Holding); cooked pork (105F - Hot Holding); cooked pork (105F - Hot Holding); cooked beef (109F - Hot Holding) Per operator operator items were held for one hour, after discussion operator turned up temperature on holding cabinet. 5-20-2022 **Repeat Violation** **Warning**
03B-01-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Several non food grade containers in walk-in cooler, holding, cooked rice. Discussed with operator importance of proper containers. **Warning**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw eggs above mayonnaise and condiments, after discussion. Operator placed eggs below ready to eat foods. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. In back of kitchen hand washing sink holding cleaning supplies **Warning**
31A-11-4
Basic - Employee eating in a food preparation or other restricted area. Observed a soda bottle on a cutting board in use and cereal bowl next to it. In kitchen. **Warning**
12B-02-4
Basic - Food not stored at least 6 inches off of the floor. In front kitchen area two cases of chips stored on the floor **Warning**
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Single burner stove has accumulated grease and debris Stove and fryer has accumulated grease and debris **Warning**
23-03-4
Basic - Dead roaches on premises. Approximately three dozen dead roaches under mop sink **Warning**
35A-03-4
41
Frequently Asked Questions
When was Santa Barbara Cafe last inspected?
The most recent health inspection at Santa Barbara Cafe on file is from Apr 6, 2026. The public record contains eight inspections in total.
What is the most common violation at Santa Barbara Cafe?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Santa Barbara Cafe.
How does Santa Barbara Cafe compare to other restaurants in Naples?
Santa Barbara Cafe most recently scored 55 out of 100, which is lower than the Naples average of 81.
Has Santa Barbara Cafe's inspection record improved over time?
Yes. Recent inspections at Santa Barbara Cafe have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Santa Barbara Cafe 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 Santa Barbara Cafe inspected?
Based on the inspection history on file, Santa Barbara Cafe is inspected around two times per year on average.
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