KEEWAYDINS
KEEWAYDINS in NAPLES has 6 health inspections on record with an overall food safety rating of 2.7/5. Recent inspections indicate some food safety concerns.
711 5 AVE S
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 6 health inspection reports
All Inspection Reports
Inspection Date: 10/20/2025
Inspection #: Visit ID: 10887000
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 08B-12-5:Basic - Stored rice bag not covered at dry storage. Operator covered rice. Corrected On-Site
- 13-03-4:Basic - Two employees with no hair restraint while engaging in food preparation near cook line.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw calamari stored over cilantro sauce. Operator moved raw calamari bottom shelf. 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 reach-in cooler at cook line; raw chicken stored over raw fish. Operator moved raw chicken to bottom shelf. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on steamer; cooked fish soup (131F - Hot Holding); cooked clam chowder soup (132F - Hot Holding). Per operator all items stored on steamer for 30 minutes. Operator started reheating all items. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer wipes stored over reach-in cooler at cook line. Operator moved sanitizer wipes to proper storage. Corrected On-Site
Inspection Date: 4/18/2025
Inspection #: Visit ID: 8736117
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on containers on the storage shelf.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee put plate garnish on plate with bare hands, educated the employee regarding proper glove use Corrected On-Site
Inspection Date: 4/18/2025
Inspection #: Visit ID: 10778540
- N/A:No Violations Were Observed
Inspection Date: 2/12/2025
Inspection #: Visit ID: 10764796
- 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. Observed tuna thawed in packaging labeled to remove before thawing. 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. Observed dishwasher machine testing at 0ppm. Operator replaced sanitizer and attempted to prime machine not-drawing sanitizer. Operator called technician and set up manual sanitizer.. Technician came and fixed dishwasher before end of inspection, now testing at 100 ppm. Corrected On-Site Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed tuna thawed in packaging labeled to remove before thawing. Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna, ceviche and poached eggs not marked with consumer advisory on lunch menu indicating a raw item. 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 approved by the Division of Hotels and Restaurants. Observed vacuum sealed frozen shrimp. Location does not have HACCP plan. Warning
Inspection Date: 4/9/2024
Inspection #: Visit ID: 8580588
- 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 cell phone in prep area and behind the bar. Corrected on site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook prepping food no hair restraint.
- 10-08-5:Basic - Ice scoop handle in contact with ice. At the bar. Corrected on site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in Reach-in-cooler in server station and container of oatmeal in Walk-in-cooler, all corrected on site
- 25-05-4:Basic - Single-service articles improperly stored. Single Use items stored in restroom. Corrected on site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw mussels over Ready to eat octopus in Walk-in-cooler. 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 reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked onions (67F - Reheating in warming unit on cool like for over two hours per operator. See stop sale.
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked onions (67F - Reheating in warming unit on cool like for over two hours per operator. See stop sale.
Inspection Date: 11/1/2023
Inspection #: Visit ID: 8357074
- N/A:No Violations Were Observed