Ambrosi & Sons
2343 Vanderbilt Beach Rd 602, 604, Naples, FL 34109 · Permanent Food Service · License 2103508
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 28 routine inspection4 high priority (fixed by the Sep 9 follow-up), 3 intermediate-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Food manager certification expired.
Vesna O Scofield date issued: 8/17/2021
More time given
- First visitAug 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. In the small reach in cooler across from cook line observed raw ground sausage (77°F - Cold Holding); mascarpone cheese (78°F - Cold Holding); fresh goat cheese (77°F - Cold Holding); raw shelled eggs - ambient temperature (81°F - Cold Holding). Operator unable to determine how long food was out of temperature. Reach in cooler not plugged in.
Stop Sale issued due to food not being in a wholesome, sound condition.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Observed three packs of frozen veal in reduced oxygen packaging dated 7/8 in the stand alone freezer next to large ladder. In the reach in cooler opposite side of cook area observed 2 bags of cold cuts and 1 bag of cheese in reduced oxygen packaging without a date.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the small reach in cooler across from cook line observed raw ground sausage (77°F - Cold Holding); mascarpone cheese (78°F - Cold Holding); fresh goat cheese (77°F - Cold Holding); raw shelled eggs - ambient temperature (81°F - Cold Holding). Operator unable to determine how long food was out of temperature. Reach in cooler not plugged in.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 133)plate level.
Intermediate3
Code 03, Food out of temperature: Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Observed three packs of frozen veal in reduced oxygen packaging dated 7/8 in the stand alone freezer next to large ladder. In the reach in cooler opposite side of cook area observed 2 bags of cold cuts and 1 bag of cheese in reduced oxygen packaging without a date.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Vesna O Scofield date issued: 8/17/202
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.