Caffe Milano
800 5 Ave S, Naples, FL 34102 · Permanent Food Service · License 2103133
What drove the grade
Live, small flying insects found;
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection4 high priority (2 fixed by the Nov 2 follow-up, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic-20
- Safety score80
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 visitNov 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at prep area.
More time given
- First visitOct 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 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 due to food not being in a wholesome, sound condition.
Time/temperature control for safety food cold held at greater than 41°F. In reach in cooler near cook line; raw shrimp (56°F - Cold Holding); raw octopus (57°F - Cold Holding); raw calamari (56°F - Cold Holding).per operator all items stored in reach in cooler overnight. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler near cook line; raw shrimp (56°F - Cold Holding); raw octopus (57°F - Cold Holding); raw calamari (56°F - Cold Holding).per operator all items stored in reach in cooler overnight. See stop sale. In reach in cooler; cooked risotto (48°F - Cold Holding); cooked lobster (53°F - Cold Holding); cooked pasta (51°F - Cold Holding); cooked tomatoes (49°F - Cold Holding). Per operator all items stored in reach in cooler for two hours. Operator placed all items in ice.
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 reach in cooler near cook line; raw shrimp stored over cooked pasta. Operator removed raw shrimp to bottom shelf.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found;
5 at bar counter; 4 on wall at bar; 8 on decoration shelves in dinning area
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwashing sink blocked with cooler near cook line.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled near dishmachine.
Operator labeled the spray bottle.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: Ice buckets stored on floor between uses near ice machine.
Operator removed ice buckets for sanitation.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at prep area.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee bag stored with bag of risotto at dry storage. Operator removed the bag.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.