Aufieri-Martinez Steak House
2355 Vanderbilt Beach Rd Ste 200, Naples, FL 34109 · Permanent Food Service · License 2103037
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 21 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On the cook line in the back area observed cooked sausage (62°F - Cold Holding); cut tomatoes (52°F - Cold Holding); cooked potatoes (50°F - Cold Holding); sliced provolone cheese (51°F - Cold Holding)@3:40. Operator stated foods were removed from cold holding at 3:15. Operator placed foods in cold holding unit, reach in cooler. Dicussed time as a public health control with operator.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In the stand alone cooler on front counter cook line, observed raw beef placed above ready to eat cooked sausage. Operator properly stored all foods.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In the walk in cooler, observed a package of raw ground sausage in the same container as packaged whole muscle beef. Operator rearranged for proper storage.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand sink on the front counter cook line blocked by large grill equipment. Operator removed items from hand sink allowing access.
Fixed on the spot
Basic2
Code 06, Food properly thawed: In the reach in cooler next to cook top in the back observed 3 portions of raw salmon Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use the raw salmon was still semi frozen.
Discussed proper way to thaw vacuum packed fish and to follow manufacturer instructions. Operator removed fish from package.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed wrapped beef and boxes of food stored on the floor inside the freezer.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.