HOOTS RESTAURANT
Tamiami Trail
Naples, Florida, 34102
Collier County County
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 1/24/2025
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. There is a buildup if food debris on the floor in the salad station.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. There us a wet wiping towel on the cutting board of the single door make table in the sandwich station.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the two door make table cooler in the saad station, cut lettuce (48F - Cold Holding). The lettuce was cut and placed on top of pans in the top of the make table less than four hours, operator moved the lettuce into a lower storage area. **Corrective Action Taken**
Food safety inspection conducted on 1/24/2025 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 7/30/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the two door make table cooler in the pantry area egg salad (46F - Cold Holding); tuna salad (48F - Cold Holding); crumbled blue cheese (48F - Cold Holding). Operator reduced the temperature and called for service. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-07-30: Hard boiled eggs 48F cold holding, cut tomatoes 47F cold holding, cut melon 45F cold holding, in the two door make table cooler in the salad station. Admin Complaint
Food safety inspection conducted on 7/30/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 7/26/2024
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 the triple sink with chlorine sanitizer. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the two door make table cooler in the pantry area egg salad (46F - Cold Holding); tuna salad (48F - Cold Holding); crumbled blue cheese (48F - Cold Holding). Operator reduced the temperature and called for service. **Corrective Action Taken** Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is dried food debris around the slicer blade and on the food holding side of the hand guard. Warning
Food safety inspection conducted on 7/26/2024 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).
Inspection on 1/26/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2024-01-26: **Time Extended**
Food safety inspection conducted on 1/26/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 1/25/2024
High Priority
5
Intermediate
1
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 us a bluetooth speaker on the food contact surface of the slicer. Warning
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the single door make table cooler in the front kitchen there is a pan of commercially processed roasted peppers with no date marking that has a mold like substance. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the single door make table in the front kitchen a bowl of macaroni and cheese id date marked 1/10 and has a mold like substance. Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the single door make table in the front kitchen a bowl of macaroni and cheese id date marked 1/10 and has a mold like substance. 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 two door make table in the front of the kitchen, cut melon (49F - Cold Holding); chicken salad (51F - Cold Holding); coleslaw (49F - Cold Holding). In the single door make table in the front kitchen, cut tomatoes (48F - Cold Holding); macaroni and cheese (60F - Cold Holding). Operator iced all items except macaroni and cheese which was discarded. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. There are two 1 gallon cans of paint stored on top of the ice machine behind the restaurant. Warning
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the single door make table cooler in the front kitchen there is a pan of commercially processed roasted peppers with no date marking that has a mold like substance. See stop sale. Warning
Food safety inspection conducted on 1/25/2024 revealed 7 total violations (5 high priority, 1 intermediate, 1 basic).
Inspection on 9/15/2023
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. The right hand door gasket on the two door make table cooler is hanging off on the back top corner.
- 25-05-4:Basic - Single-service articles improperly stored. There are multiple sleeves of single service soup cups on the floor between the hand sink and the utility sink in the kitchen.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. There is a wet wiping towel on the make table cutter board next to the slicer.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. The hand sink in the kitchen is blocked by a large box. Operator moved the box from in front of the hand sink. Corrected On-Site
Food safety inspection conducted on 9/15/2023 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 7/25/2023
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 7/25/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).