THE FRENCH
365 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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All Inspection Reports
Inspection on 5/7/2025
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. To go cup used as scoop in whole wheat flour; operator removed Corrected On-Site Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle, operator removed and sent to be washed and sanitized Corrected On-Site Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient temperature thermometer in reach in cooler at pantry station Warning
- 29-08-4:Basic - Plumbing system in disrepair. Cold water faucet at hand sink next to soda dispenser is broken 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. Dishwasher (Chlorine 00ppm) This is a repeat violation from previous inspection dated 03-11-2025 Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at pantry station: roasted garlic in oil (57 F - Cold Holding) that per operator was prepared yesterday. It cannot be determined how ling food was above 41 F Warning
- 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 and the time removed from temperature. Per operator ham and cheese Croque not time stamped, per operator prepared two hours ago. Operatpr time stamped food This is a repeat violation from previous inspection dated 03-11-2025 Corrected On-Site Repeat Violation Warning
Food safety inspection conducted on 5/7/2025 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 3/19/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed numerous grooved cutting boards in the establishment. Warning - From follow-up inspection 2025-03-19: **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple employees with no hair restraints working with food on the cook line. Warning - From follow-up inspection 2025-03-19: **Time Extended**
Food safety inspection conducted on 3/19/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 3/11/2025
High Priority
3
Intermediate
2
Basic
6
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/bin. Observed black build up on the inside of the ice machine. Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed numerous grooved cutting boards in the establishment. Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed numerous employee personal items stored above dry storage goods and the back prep area. Warning
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple cooks wearing watches. Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple employees with no hair restraints working with food on the cook line. Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple in use knives stored between equipment in the establishment. Operator removed them. Corrected On-Site 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 their dish machine at 0ppm chlorine. Operator called for service and I advised them to set up their triple sink. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked meats and soups in the cook line cooler and walk in cooler. Warning
- 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 and the time removed from temperature control cannot be determined. See stop sale. Observed their 4hr butter on the cook line not time marked. Operator stead it had been out for approximately 30 minutes. Operator marked it accordingly. Corrected On-Site Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed their can opener with debris build up. Repeat Violation Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at three of their hand wash sinks. Warning
Food safety inspection conducted on 3/11/2025 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).
Inspection on 7/24/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Some of the oyster and mussel tags are not marked with the last date served. - From follow-up inspection 2024-07-24: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of dried food debris on the can opener blade. Operator moved the can opener to the dish pit. **Corrective Action Taken** - From follow-up inspection 2024-07-24: **Time Extended**
Food safety inspection conducted on 7/24/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 5/21/2024
High Priority
1
Intermediate
4
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. There are tongs on a oven door handle. Operator removed the tongs. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.in the drawer cooler in front of the range at the entrance to the cook line duck (44F - Cold Holding). Operator iced the duck. **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Some of the oyster and mussel tags are not marked with the last date served.
- 03G-41-1:Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Operator is curing foie gras.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of dried food debris on the can opener blade. Operator moved the can opener to the dish pit. **Corrective Action Taken**
- 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. Operator is performing reduced oxygen packaging.
Food safety inspection conducted on 5/21/2024 revealed 6 total violations (1 high priority, 4 intermediate, 1 basic).
Inspection on 7/10/2023
High Priority
0
Intermediate
1
Basic
7
Total
8
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 near the coffee station. Repeat Violation
- 24-14-4:Basic - Clean utensils stored between equipment and wall behind the hand washing sink next to the chef's office. Chef removed the two knives. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting on shelves near and above the ware washing station.
- 14-11-5:Basic - Equipment in poor repair on the reach in cooler next to the ice machine.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning on the shelf near the ware washing station.
- 14-12-4:Basic - Utensils in poor condition above the three compartment sink near the chefs office.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses on the reach in cooler across from the cook line. Chef placed the wet wiping cloth in the sanitizer container. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times next to the three compartment sink. Chef remote pan from inside the hand washing sink. Corrected On-Site Repeat Violation
Food safety inspection conducted on 7/10/2023 revealed 8 total violations (0 high priority, 1 intermediate, 7 basic).