LITTLE BAR RESTAURANT
LITTLE BAR RESTAURANT has 5 health inspections on file for its GOODLAND location, with an overall rating of 2.2/5. Food safety practices have remained consistent.
Last inspection: 1 weeks ago · 5 reports on file
205 Harbor Place
Florida, 34140
Collier County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
All Inspection Reports
4/6/2026· 1w ago
Visit ID: 13576249
Met Inspection Standards5 high, 4 int, 3 basic
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the ice chute in the ice machine. Operator cleaned and sanitized the ice chute. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is an employee cellphone on top of boxes of gloves on a shelf above a make table cooler on the cook line. Operator removed the cellphone. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. There is corned beef stored on the floor in the walk in cooler and multiple cases of food stored on the floor in the walk in freezer.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired on 12/1/2025. Operator renewed the license during the course of the inspection. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw fish is stored above ready to eat stone crab claws. Operator moved items to proper storage. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler raw ground beef is stored above raw whole muscle beef. Operator moved items to proper storage. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler at the entrance to the cook line grouper (51F - Cold Holding). Per operator the grouper was prepared two days prior. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler at the entrance to the cook line grouper (51F - Cold Holding). Per operator the grouper was prepared two days prior. See stop sale.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. There are multiple mussel tags that are not marked with the last date served.
- 31B-03-4:Intermediate - No soap provided at handwash sink.the soap dispenser at the bar is empty. Operator refilled the soap dispenser. 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. In the walk in cooler there is a tub of cooked rice that is not date marked. Per operator the rice was cooked two days prior. Operator date marked the rice. Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training for Eleine Easten is expired.
11/14/2025· 5mo ago
Visit ID: 10919926
Met Inspection Standards3 high, 3 basic
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 130F standing water. Operator increased the heat. **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. There is no handwashing sign in the women's restroom. Operator printed hand washing signs and placed one in the women's restroom. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In dry storage there are unlabeled containers flour, sugar and powdered milk. Operator labeled the containers. Corrected On-Site
- 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. An employee exited the rest room, entered the kitchen, put on gloves and proceeded to handle clean plates without washing hands. Employee washed their hands. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw shell eggs are stored above butter. Operator moved items to proper storage. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler raw ground beef is stored above raw corned beef. Operator moved items to proper storage. Corrected On-Site
1/30/2025· 1y 2mo ago
Visit ID: 10767830
Follow-up Inspection Required1 high
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler by the walk in freezer raw ground beef and raw sausage are stored over fish. Warning - From follow-up inspection 2025-01-30: In the reach in cooler by the walk in freezer raw ground beef is stored over raw shrimp. Admin Complaint
1/28/2025· 1y 2mo ago
Visit ID: 10766059
Follow-up Inspection Required4 high, 1 int, 2 basic
- 08B-38-4:Basic - Food stored on floor. There are multiple cases of food stared on the floor of the walk in cooler. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters. Warning
- 22-41-4: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 will sanitize in the triple sink unit the dishwasher is repaired. **Corrective Action Taken** Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler by the walk in freezer raw ground beef and raw sausage are stored over fish. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table on the cook line by the triple sink, scallops (51F - Cold Holding); shrimp (49F - Cold Holding); Fish (53F - Cold Holding); deli ham (57F - Cold Holding); deli turkey (59F - Cold Holding); cheddar cheese (61F - Cold Holding); Swiss cheese (57F - Cold Holding); scallops (57F - Cold Holding); cut tomatoes (57F - Cold Holding). See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table on the cook line by the triple sink, shrimp (49F - Cold Holding); Fish (53F - Cold Holding); deli ham (57F - Cold Holding); deli turkey (59F - Cold Holding); cheddar cheese (61F - Cold Holding); Swiss cheese (57F - Cold Holding); shrimp (54F - Cold Holding); scallops (57F - Cold Holding); cut tomatoes (57F - Cold Holding). See stop sale. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no test kit for chlorine sanitizer in the dishwasher and triple sink. Warning
10/4/2024· 1y 6mo ago
Visit ID: 8887055
Met Inspection Standards1 int, 1 basic