Bistro la Baguette
3560 Tamiami Trail E, Naples, FL 34112 · Permanent Food Service · License 2103539
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-8
- Safety score92
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 visitSep 17, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In the soup warmer, sweet pea and bacon soup (130°F - Hot Holding). Operator moved the soup to the range to reheat. Soup reheated to 184°F within 10 minutes.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
There is an unlabeled chemical spray bottle in the dishwashing area. Operator labeled the chemical spray bottle.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
On the cook line utensils are in 107°F standing water. Operator moved the container of utensils to the hot flat top grill to bring up to temperature.
Fixed on the spot
Ice scoop handle in contact with ice.
Inside the ice machine, the ice scoop is in contact with the ice. Operator moved the ice scoop to proper storage .
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
There is a buildup of ice inside the chest freezer by the dishwasher.
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.