DirtyFLRestaurant Inspection Data

RITZ CARLTON-MAIN/PASTRY/GRILL

280 VANDERBILT BCH RD, NAPLES 34108

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 5/27/2025

Inspection #: 3580404

Inspection Date: 1/28/2025

Inspection #: Visit ID: 8736747

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Found in several containers of dry food ingredients. Operator removed and advised staff to perform approved practices. Corrected On-Site
  • 16-16-4:Basic - Equipment and utensils not rinsed between washing and sanitizing. Advised operator to set up 3 compartment sink in approved fashion and order, utilizing basins for wash, rinse and sanitizing. Operator acknowledged and set up sink in correct order. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Found on front line, on stove handle. Operator removed to be washed and sanitized. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle containing chemical stored above prep table. Operator removed and put in proper storage. Corrected On-Site

Inspection Date: 5/30/2024

Inspection #: Visit ID: 8522109

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Chef removed the utensils to be sanitized. Corrected On-Site
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Exhaust hood in the pastry area soiled.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked a pan off the floor the handled clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade in the cold preparation area soiled. Employee sanitized the slicer. Corrected On-Site

Inspection Date: 2/19/2024

Inspection #: Visit ID: 8572263

  • 16-16-4:Basic - - From initial inspection : Basic - Equipment and utensils not rinsed between washing and sanitizing. Smaller triple sink not set up correctly in middle of kitchen, rinse step is missing. - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-12: Time extension until next routine inspection. **Time Extended** - From follow-up inspection 2024-02-19: **Time Extended**
  • 29-45-4:High Priority - - From initial inspection : High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Larger triple sink in middle of kitchen hose hanging into sink eliminating air gap. Operator hung the hose. Corrected On-Site - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-12: Time extension until next routine inspection. **Time Extended** - From follow-up inspection 2024-02-19: **Time Extended**
  • 31A-10-4:Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Grill back of house beverage station. Also ice dumped in handwash sink near ice machine in same area. In front of this area, bar handwash sink filled with drying dishes. - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-12: Time extension until next routine inspection. **Time Extended** - From follow-up inspection 2024-02-19: **Time Extended**
  • 02C-04-5:Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked veal stock labeled 10/1/2023 in walk-in cooler per operator frozen, but time not properly date tracked during freezing per operator three days. - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-12: Time extension until next routine inspection. **Time Extended** - From follow-up inspection 2024-02-19: **Time Extended**

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8525005

  • 16-16-4:Basic - - From initial inspection : Basic - Equipment and utensils not rinsed between washing and sanitizing. Smaller triple sink not set up correctly in middle of kitchen, rinse step is missing. - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-12: Time extension until next routine inspection. **Time Extended**
  • 29-45-4:High Priority - - From initial inspection : High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Larger triple sink in middle of kitchen hose hanging into sink eliminating air gap. Operator hung the hose. Corrected On-Site - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-12: Time extension until next routine inspection. **Time Extended**
  • 31A-10-4:Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Grill back of house beverage station. Also ice dumped in handwash sink near ice machine in same area. In front of this area, bar handwash sink filled with drying dishes. - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-12: Time extension until next routine inspection. **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : 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/variance approved by the Division of Hotels and Restaurants. This license reduced-oxygen packages and cools cooked pork and other foods for its other licenses at same address under same ownership. Provided operator email contact and template for reduced-oxygen packaging storage per their request. Warning - From follow-up inspection 2023-10-12: Time extension given to allow operator time to submit for HACCP plan/variance. **Time Extended** - From follow-up inspection 2023-12-12: Operator has submitted a HAACP plan for license number 2103796, Ritz Carlton Sofra - Naples, at same location and under same ownership. Per Office of Program Quality, if establishment wishes to engage in reduced-oxygen packaging at this separate license, a second HACCP plan must be submitted. Time extension given to allow operator time to submit HACCP plan for this license. **Time Extended**
  • 02C-04-5:Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked veal stock labeled 10/1/2023 in walk-in cooler per operator frozen, but time not properly date tracked during freezing per operator three days. - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-12: Time extension until next routine inspection. **Time Extended**

Inspection Date: 10/12/2023

Inspection #: Visit ID: 8521838

  • 16-16-4:Basic - - From initial inspection : Basic - Equipment and utensils not rinsed between washing and sanitizing. Smaller triple sink not set up correctly in middle of kitchen, rinse step is missing. - From follow-up inspection 2023-10-12: **Time Extended**
  • 29-45-4:High Priority - - From initial inspection : High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Larger triple sink in middle of kitchen hose hanging into sink eliminating air gap. Operator hung the hose. Corrected On-Site - From follow-up inspection 2023-10-12: **Time Extended**
  • 31A-10-4:Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Grill back of house beverage station. Also ice dumped in handwash sink near ice machine in same area. In front of this area, bar handwash sink filled with drying dishes. - From follow-up inspection 2023-10-12: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : 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/variance approved by the Division of Hotels and Restaurants. This license reduced-oxygen packages and cools cooked pork and other foods for its other licenses at same address under same ownership. Provided operator email contact and template for reduced-oxygen packaging storage per their request. Warning - From follow-up inspection 2023-10-12: Time extension given to allow operator time to submit for HACCP plan/variance. **Time Extended**
  • 02C-04-5:Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked veal stock labeled 10/1/2023 in walk-in cooler per operator frozen, but time not properly date tracked during freezing per operator three days. - From follow-up inspection 2023-10-12: **Time Extended**

Inspection Date: 10/10/2023

Inspection #: Visit ID: 8357774

  • 16-16-4:Basic - Equipment and utensils not rinsed between washing and sanitizing. Smaller triple sink not set up correctly in middle of kitchen, rinse step is missing.
  • 29-45-4:High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Larger triple sink in middle of kitchen hose hanging into sink eliminating air gap. Operator hung the hose. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. By main dishwashing area at far right of cook line, approximately 25 small flying insects observed on wall, ceiling and boxes. Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In main walk-in cooler observed raw shell eggs over potatoes, raw vegetable cooking sauce. Operator moved raw shell eggs to proper storage.
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Grill back of house beverage station. Also ice dumped in handwash sink near ice machine in same area. In front of this area, bar handwash sink filled with drying dishes.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In main walk-in cooler, observed blended cooked tomatoes salsa ambient cooling in large, dense 16 quart plastic container.
  • 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 reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Discussed employee heath with operator, operator began filling outform at time of inspection. Repeat 6/21/2023. **Corrective Action Taken** Repeat Violation
  • 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/variance approved by the Division of Hotels and Restaurants. This license reduced-oxygen packages and cools cooked pork and other foods for its other licenses at same address under same ownership. Provided operator email contact and template for reduced-oxygen packaging storage per their request. Warning
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked veal stock labeled 10/1/2023 in walk-in cooler per operator frozen, but time not properly date tracked during freezing per operator three days.