DirtyFLRestaurant Inspection Data

FOOD AND THOUGHT 2

Health inspection records show FOOD AND THOUGHT 2 in NAPLES has 9 inspections with a food safety rating of 3.6/5. Recent inspections show improving food safety practices.

7941 AIRPORT PULLING RD N

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 10/15/2025

Inspection #: Visit ID: 13494235

  • N/A:No Violations Were Observed

Inspection Date: 8/15/2025

Inspection #: Visit ID: 13493049

  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On dinner menu, tuna tartare served raw per operator. Not marked or description to indicate raw foods. Operator began marking undercooked foods on menu. **Corrective Action Taken** Warning - From follow-up inspection 2025-08-15: Time extension given 60 days from initial inspection. Operator stated they are receiving new revised menu. **Time Extended**

Inspection Date: 8/13/2025

Inspection #: Visit ID: 10892555

  • 35A-02-7:High Priority - Live, small flying insects found. In the bar area 5 flying insects were observed near far left corner by entrance. 4 flying insects were observed behind bar area near dishwashing machine, left side drain. Warning
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) sanitizer not at correct strength. Sanitizer not properly dispensing through tube. Operator fixed for proper sanitation. End reading: Triple Sink (Quaternary 200ppm) Corrected On-Site 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 front section of walk in cooler. cooked chicken salad (52F - Cold Holding); cut tomato (53F - Cold Holding); tuna salad (52F - Cold Holding); cooked assorted vegetables (52F - Cold Holding); raw chicken (51F - Cold Holding); raw pork (49F - Cold Holding); raw beef (48F - Cold Holding); coleslaw (53F - Cold Holding); ground beef (48F - Cold Holding); cooked beef (53F - Cold Holding); tomato sauces (74F - Cold Holding); fresh garlic in oil (54F - Cold Holding); cooked rice (54F - Cold Holding); assorted vegetable soup (58F - Cold Holding); assorted cheeses (51F - Cold Holding); assorted dairy products (51F - Cold Holding). Cold holding foods have been stored in walk in cooler overnight per operator. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front section of walk in cooler. cooked chicken salad (52F - Cold Holding); cut tomato (53F - Cold Holding); tuna salad (52F - Cold Holding); cooked assorted vegetables (52F - Cold Holding); raw chicken (51F - Cold Holding); raw pork (49F - Cold Holding); raw beef (48F - Cold Holding); coleslaw (53F - Cold Holding); ground beef (48F - Cold Holding); cooked beef (53F - Cold Holding); tomato sauces (74F - Cold Holding); fresh garlic in oil (54F - Cold Holding); cooked rice (54F - Cold Holding); assorted vegetable soup (58F - Cold Holding); assorted cheeses (51F - Cold Holding); assorted dairy products (51F - Cold Holding). Cold holding foods have been stored in walk in cooler overnight per operator. Operator called to have their walk in cooler fixed. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On dinner menu, tuna tartare served raw per operator. Not marked or description to indicate raw foods. Operator began marking undercooked foods on menu. **Corrective Action Taken** Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strip provided at time of inspection. Operator received new test strips at time of inspection. Corrected On-Site Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan or process waiver approved by the Division of Hotels and Restaurants. Establishment has process waiver approved only for reduced oxygen packaging of raw fish in 10k bags. Observed cooked chicken, beef meatballs, also raw beef in reduced oxygen packaging in walk-in cooler stored more than 48 hours. Establishment needs approval prior to engaging in reduced oxygen packaging of proteins outside of raw fish in 10k bags. Warning

Inspection Date: 1/29/2025

Inspection #: Visit ID: 10766107

  • 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. Observed; Dishwasher (Chlorine 0ppm); Triple Sink (Quaternary 200ppm) Operator set up Three compartment sink for sanitizing and called service technician. Operator hung a sign that read,"Machine is for washing and rinsing only!!!! Sanitization must be used at Three compartment sink". **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Walk in cooler, observed raw turkey sausage mixture being stored over cooling, cooked onions. Operator rearranged products.

Inspection Date: 7/29/2024

Inspection #: Visit ID: 8676721

  • N/A:No Violations Were Observed

Inspection Date: 7/9/2024

Inspection #: Visit ID: 8698192

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. In dishwasher area observed clean containers wet nesting
  • 29-03-4:Basic - Water draining onto floor surface. In kitchen prep area under utility 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 sanitizer bucket Secondary Test Dishwasher (Chlorine 50ppm) Corrected On-Site
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menu offers poached eggs and hollandaise sauce With no secondary designation, such as an asterisk to indicate consumer advisory applies. There is already a callback scheduled for this july 19th. No warning issued.

Inspection Date: 5/20/2024

Inspection #: Visit ID: 8473678

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk in cooler, observed thawed reduced oxygen packages of mahi mahi with label stating, "remove from packaging before thawing" Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Near office and front line area, observed a fan inside the sink. Operator removed the fan Corrected On-Site Warning
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Poached eggs and Hollandaise Sauce made with unpasteurized eggs With no secondary designation, such as an asterisk to indicate consumer advisory applies. Warning

Inspection Date: 8/23/2023

Inspection #: Visit ID: 8472957

  • N/A:No Violations Were Observed

Inspection Date: 8/15/2023

Inspection #: Visit ID: 8378501

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Near walk-in cooler, quart containers wet nesting and containers near dishwasher area 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 set up triple sink and called technician Triple Sink (Quaternary 200ppm) **Corrective Action Taken** Warning