Blackbird Modern Asian
1500 Fifth Ave S Bldg A2 Unit 112, Naples, FL 34102 · Permanent Food Service · License 2103913
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 Sep 28 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot)-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 28, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On top of the reach in cooler on cook line observed cooked beef (73°F - Cold Holding); cooked greens (71°F - Cold Holding). Operator stated foods have been out for 40 minutes. Discussed time control. Operator added foods to time control plan.
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.
Observed cooked vegetable springs rolls and crispy rice without time mark. Operator stated foods have been out since 4pm. Operator time marked foods
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed equipment in front of hand wash sink at the far corner of cook line. Operator removed items to allow access to hand sink.
Fixed on the spot
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.