Blueberry's
3350 Tamiami Trail N, Naples, FL 34103 · Permanent Food Service · License 2103130
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 Jul 13 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (fixed on the spot), 1 basic-11
- Safety score89
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 visitJul 13, 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the walk in cooler, observed raw white fish (47°F - Cold Holding); raw pork (47°F - Cold Holding); sliced roast beef (46°F - Cold Holding); cooked potato (46°F - Cold Holding). Operator stated they checked walk in cooler temperatures at 7am and food was at or below 41°F. Operator began to add ice to all time-temperature control for safety foods and opened the walk in freezer to help cool foods. Refrigeration technician is currently fixing walk in cooler.
Fixed on the spot
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 potatoes on the cook line without a time marking, operator stated cooked potatoes were removed from walk in cooler at 8:40am. Observed egg whites with no time marking on cook line, egg whites have been out of refrigeration for an hour.
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink located at the food prep area.
Operator provided hand towels.
Fixed on the spot
No soap provided at handwash sink located at the prep area.
Operator provided hand soap.
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Stored food not covered.
In the walk in cooler observed a tray of raw pork without a protective cover. Operator provided protection.
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.