DirtyFLRestaurant Inspection Data

LE COLONIAL

457 5th Avenue South
Naples, Florida, 34102
Old Naples
Collier County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/6/2025

Inspection #: Visit ID: 10713223

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored....ice buckets stored directly on the floor by the ice machine. Employee removed ice bucket. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry at employee bathroom. Employee properly stored. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw fish above cooked duck in reach in drawer at kitchen. Employee properly stored food.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..Tapioca was prepped 4/24/ 25 , cream brûlée was prepped 4/24/25 at reach in cooler . See stop sale. Employee discarded food. **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition..... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..Tapioca was prepped 4/24/ 25 , cream brûlée was prepped 4/24/25 at reach in cooler .
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade . Employee cleaned. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink at server bar . Employee provided Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...cooked duck was cooked two days ago at walk in cooler . Employee date marked. Corrected On-Site

Inspection Date: 11/5/2024

Inspection #: Visit ID: 8788081

  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container in slice chocolate. Chef removed paper towel Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..home made peanut butter sauce date marked10/23 at walk in cooler . See stop sale. Employee discarded **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..home made peanut butter sauce date marked10/23 at walk in cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut cabbage 53F, bean sprouts 53F, scrambled eggs 55F, cooked vegetables 53F, cooked shrimp 52F in salad cold table at salad station.... Tofu , shrimp, rice noodles, cut lettuce at 44-45F in reach in grille drawer .food not prepped or portion today, food being held less than 4 hours. Employee time marked. **Corrective Action Taken**

Inspection Date: 2/29/2024

Inspection #: Visit ID: 8574236

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the salad station table, garlic oil (67F - Cold Holding). The oil was being held at room temperature. The oil was prepared this morning less than 4 hours ago. The item was placed on TPHC.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the bar hand wash sink. Paper towels were supplied

Inspection Date: 12/13/2023

Inspection #: Visit ID: 8387088

  • 12B-07-4:Basic - Employee beverage container on a food preparation table at cook line. Employee removed. Corrected On-Site
  • 03D-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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bouilabase 60°F-63°F, cooked yesterday in walk in cooler #2. Soup in a deep tightly covered container. See stop sale
  • 01B-36-5: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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bouilabase 60°F-63°F, cooked yesterday in walk in cooler #2. Soup in a deep tightly covered container.
  • 12A-16-4:High Priority - Employee began working with food, after drinking from an operator container and then engaged in cutting vegetables without washing hands . Employee went to wash her hands. Corrected On-Site
  • 01C-03-4:Intermediate - Clam oyster tags not marked with last date served.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or thermometer.