DirtyFLRestaurant Inspection Data

EL PALADAR BAKERY RESTAURANT

Health inspection records show EL PALADAR BAKERY RESTAURANT in NAPLES has 5 inspections with a food safety rating of 2.0/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 weeks ago · 5 reports on file

5570 19 CT SW UNIT 1

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 5 health inspection reports

All Inspection Reports

4/6/2026· 1w ago

Visit ID: 13533504

Follow-up Inspection Required

3 high, 3 basic

  • 40-06-5: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
  • 06-01-5: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
  • 02D-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
  • 22-41-4: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
  • 08A-05-6: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
  • 03B-01-6: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

10/8/2025· 6mo ago

Visit ID: 13533274

Met Inspection Standards

1 basic

  • 32-04-4: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**

9/29/2025· 6mo ago

Visit ID: 10887247

Follow-up Inspection Required

1 high, 2 int, 1 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 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). Triple sink is now set up (100ppm).
  • 31A-09-4: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
  • 11-26-1: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**

4/21/2025· 12mo ago

Visit ID: 10798056

Met Inspection Standards

2 high, 2 int, 3 basic

  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator discarded beverages. Corrected On-Site
  • 02D-01-5: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
  • 03A-02-5: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**
  • 03B-01-6: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
  • 31B-02-4: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
  • 16-37-1:Intermediate - No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

3/12/2025· 1y 1mo ago

Visit ID: 8723282

Met Inspection Standards

2 high, 3 int, 3 basic

  • 33-12-4:Basic - Dumpster rusted out on bottom with holes
  • 08B-38-4:Basic - Food stored on floor. Tomatoes case stored on floor in walk-in cooler.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at front counter. Provided operator handwashing sign. Corrected On-Site
  • 08A-05-6: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.
  • 03B-01-6: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**
  • 11-26-1: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**
  • 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 walk-in cooler; cooked beans prepared the day before inspection without date marked.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at triple sink area.