DirtyFLRestaurant Inspection Data

SKILLETS

SKILLETS maintains a 2.3/5 food safety rating based on 5 health department inspections in NAPLES. Recent inspections indicate some food safety concerns.

Corporate Center Way
Florida, 33414
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 9/3/2025

Inspection #: Visit ID: 10941936

  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. Number 5 can of starkist tuna with a sharp dent in the middle of the can.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple containers stacked on top of each other. Not fully dried.
  • 10-20-4:Basic - In-use tongs stored on equipment handle between uses. In back kitchen tongs are hanging off rolling rack where contact could happen. Operator discarded. Corrected On-Site
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold-like substance around soda fountain nozzles.
  • 33-16-4:Basic - Open dumpster lid. Spoke with operator to ensure employees close dumpster lid after filling. **Corrective Action Taken**
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Plastic cups in drink station stored with food contact surface exposed.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. Number 5 can of starkist tuna with a sharp dent in the middle of the can.
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets were <400ppm. Operator discarded and replaced with quaternary sanitzer, 100ppm. Corrected On-Site

Inspection Date: 11/5/2024

Inspection #: Visit ID: 8820742

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Operator coached employee and spread out pans to dry. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in the server area blocked by a broom and dust pan. Operator moved broom and dustpan away from sink.. Corrected On-Site

Inspection Date: 7/2/2024

Inspection #: Visit ID: 8787208

  • 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. Supply tube at the sanitizer bucket was not all the way in the solution. Adjusted tube position and primed machine. Machine registered proper ppm after priming. Dishwasher (Chlorine 0ppm); Dishwasher (Chlorine 50ppm) Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cook stated batters in dispensing guns were in service for 45 minutes. No time marking observed. Explained the need for time marking to the cook.

Inspection Date: 2/22/2024

Inspection #: Visit ID: 8505141

  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on hose side of "Y" fitting at mop sink.
  • 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. Provided handout DBPR HR 5030-204 to Operator to post. Corrected On-Site

Inspection Date: 9/20/2023

Inspection #: Visit ID: 8386073

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. There is a plastic cup with no handle inside a container of baking powder on the shelf over the prep table in the back kitchen.
  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. here are six shell eggs with broken shells in the walk-in cooler and on the cook line. See stop sale. On the shelf in dry storage there is a can of beef broth with a dented rim not segregated from the undamaged cans. See Stop Sale.
  • 10-20-4:Basic - In-use ladle/strainer stored on equipment door handle between uses. There is a strainer hanging from a oven door handle.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. On the shelf in dry storage there is a can of beef broth with a dented rim not segregated from the undamaged cans.
  • 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). Dishwasher was primed, chlorine sanitizer 50ppm.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. The dishwasher loaded dirty dishes into the dish machine then handled clean dishes without changing gloves and washing hands. Inspector spoke to the operator to explain to the person washing dishes. **Corrective Action Taken**
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. There is food in direct contact with no food grade plastic containers throughout the kitchen. Repeat Violation
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. There are six shell eggs with broken shells in the walk-in cooler and on the cook line.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. There is a bottle of bleach on the drying rack next to clean utensils by the dish machine. Operator moved the chlorine to proper storage. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. An employee filled and drained a water pitcher in the hand wash sink at the end of the cook line.