VERDI'S AMERICAN BISTRO
243 North Collier Boulevard
Florida, 34145
Collier County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/27/2025
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 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 of the ice machine.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the bottom of the make table in front of the convention oven raw fish is stored over cooked duck and cooked meatloaf. Explained proper storage or raw and ready to eat foods. Operator moved items to proper storage order. 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 bottom of the make table cooler at the entrance to the cook line raw chicken is stored above raw fish. Educated employee on proper storage if raw animal proteins. Employee moved items to proper storage order. Corrected On-Site
Food safety inspection conducted on 2/27/2025 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 7/16/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/16/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/11/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 lamb (47F - Cold Holding); Fish (49F - Cold Holding); shrimp (49F - Cold Holding). Operator iced all items in the cooler.
Food safety inspection conducted on 7/11/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 1/3/2024
High Priority
3
Intermediate
0
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. There are multiple food containers with old labels. Operator removed the labels and re-washed the containers. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner.chicken is thawing in standing water in the triple sink.
- 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 changed out container of sanitizer, chlorine sanitizer 50ppm. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed the license during the process 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 chicken is stored on top of tomato sauce and over spinach. Operator moved the chicken to proper storage. Corrected On-Site
Food safety inspection conducted on 1/3/2024 revealed 5 total violations (3 high priority, 0 intermediate, 2 basic).
Inspection on 7/6/2023
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. There is a bowl in a container of bread crumbs. Operator removed the bowl. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put on a hat. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand sink at the entrance to the kitchen.
- 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.
- 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 changed the sanitizer bucket, chlorine 50ppm. Corrected On-Site
Food safety inspection conducted on 7/6/2023 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).