LA PESCHERIA
474 5th Avenue South
Naples, Florida, 34102
Old Naples
Collier County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 6 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 4/22/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2025-04-22: **Time Extended**
Food safety inspection conducted on 4/22/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 4/21/2025
High Priority
4
Intermediate
2
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Warning
- 14-01-5:Basic - Bowl with no handle used to dispense salt. Operator removed the bowl. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
- 08B-38-4:Basic - Food stored on floor. Onion bag stored on the floor at kitchen entrance. Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled at cook-line. Operator labeled sugar container. Corrected On-Site Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach-in cooler at kitchen entrance; cooked lamb (60F - Cooling) Per operator lamb cooked and stored in reach-in cooler at overnight. See stop sale. Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near by cook line; raw salmon (49F - Cold Holding); raw white fish (51F - Cold Holding); cooked tomatoes (48F - Cold Holding); butter (56F - Cold Holding); raw shrimp (47F - Cold Holding); cooked calamari (47F - Cold Holding); cooked crab meat (48F - Cold Holding); cooked risotto (52F - Cold Holding); cooked zucchini (51F - Cold Holding); cooked ground beef (53F - Cold Holding); cooked pasta (51F - Cold Holding); cooked lamb (49F - Cold Holding); cooked potatoes (51F - Cold Holding); cooked spinach (50F - Cold Holding). Per operator all items prepared and stored in reach-in cooler overnight. See stop sale. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach-in cooler at kitchen entrance; cooked lamb (60F - Cooling) Per operator lamb cooked and stored in reach-in cooler at overnight. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near by cook line; raw salmon (49F - Cold Holding); raw white fish (51F - Cold Holding); cooked tomatoes (48F - Cold Holding); butter (56F - Cold Holding); raw shrimp (47F - Cold Holding); cooked calamari (47F - Cold Holding); cooked crab meat (48F - Cold Holding); cooked risotto (52F - Cold Holding); cooked zucchini (51F - Cold Holding); cooked ground beef (53F - Cold Holding); cooked pasta (51F - Cold Holding); cooked lamb (49F - Cold Holding); cooked potatoes (51F - Cold Holding); cooked spinach (50F - Cold Holding). Per operator all items prepared and stored in reach-in cooler overnight. See stop sale. Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment has 4 employees without certified food service manager on duty. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at prep area. Operator labeled spray bottle. Corrected On-Site Warning
Food safety inspection conducted on 4/21/2025 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).
Inspection on 3/27/2025
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 3/27/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/17/2024
High Priority
2
Intermediate
3
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tinsels in standing water only reaching 70F. Repeat 12/06/2023. Repeat Violation Warning
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels used as liners and on top of food. Operator in process of removing paper towels for proper storage. **Corrective Action Taken** Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw over tuna over lettuce and raw fish over tomatoes and sauce. Operator moved for proper storage. Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed mussel and clam tags not marked with date last sold. Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employee training expired February 2023. Warning
- 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. Observed no proof of employee reporting agreement. Warning
Food safety inspection conducted on 12/17/2024 revealed 6 total violations (2 high priority, 3 intermediate, 1 basic).
Inspection on 12/6/2023
High Priority
1
Intermediate
0
Basic
6
Total
7
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.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit on the line near the cook top.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in cooler through out the kitchen.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses on the prep table.
- 21-01-4:Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside the reach in cooler near the prep table.
Food safety inspection conducted on 12/6/2023 revealed 7 total violations (1 high priority, 0 intermediate, 6 basic).
Inspection on 7/11/2023
High Priority
1
Intermediate
3
Basic
6
Total
10
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. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 14-11-5:Basic - Equipment in poor repair. Observed torn gasket on reach in cooler near the rear door and reach in cooler for the salad station. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator removed the tongs from the oven handle. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit water 78° (Hot Holding) on the wire shelf next to the ice maker.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses on the table near the ware washing station.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked noodles in the reach in cooler near the ice maker.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator. **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. Emailed firm to operator. **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 on container of cooked noodles in the reach in cooler next to the ice maker.
Food safety inspection conducted on 7/11/2023 revealed 10 total violations (1 high priority, 3 intermediate, 6 basic).