DirtyFLRestaurant Inspection Data

THE OLIVE GARDEN RESTAURANT #1195

THE OLIVE GARDEN RESTAURANT #1195 located in NAPLES has undergone 5 health department inspections, achieving a 3.9/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 7 months ago · 5 reports on file

1565 5 AVE S

Overall Food Safety Rating

★★★½☆ (3.9/5)
Based on 5 health inspection reports

All Inspection Reports

8/11/2025· 7mo ago

Visit ID: 13486770

Met Inspection Standards

1 high, 1 int, 1 basic

  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor. Educated operator and operator coached employee on proper storage. Sanitizer was replaced with new buckets and stored properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mushroom sauce (52F - Cold Holding); Mac and cheese (49F - Cold Holding) on cook line back holding unit. Operator discarded sauce and placed Mac and cheese on ice. **Corrective Action Taken**
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working properly. At had wash sink across from dish machine, soap dispenser is broken and does not dispense soap properly. Soap is delayed in dispensing.

4/30/2025· 10mo ago

Visit ID: 10788596

Met Inspection Standards

2 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing pasta wearing bracelets. Operator has employee remove bracelets and wash hands throughly. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Build up of debris and grease on floor of dry storage room

2/26/2025· 1y ago

Visit ID: 8725355

Met Inspection Standards

1 high, 1 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Build up,of debris on floor behind bar. This is a repeat violation from previous inspection dated 04-10-2024 Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line shrimp (misto prep) (49 F - Cold Holding) per operator was at 40.9 F at 12:00 PM line check. Operator moved to walk in cooler to rapidly cool **Corrective Action Taken**

4/10/2024· 1y 11mo ago

Visit ID: 8519794

Met Inspection Standards

3 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. At service bar on the dining room side
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed product thawing in standing water Operator turned on water Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.

10/6/2023· 2y 5mo ago

Visit ID: 8346888

Met Inspection Standards

2 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles on the shelf on the microwave. Operator cleaned and sanitized the handle.
  • 16-48-4:Basic - Old food stuck to clean dishware under the table in front of the walk in cooler. Operator removed to get washed and sanitized. **Corrective Action Taken**