Cedar Hammock Pool Bar
8660 Cedar Hammock Blvd, Naples, FL 34112 · Permanent Food Service · License 2103835
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection2 high priority (no follow-up needed), 2 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 visitOct 22, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. In the glass door cooler in front of the cook line cut melon (45°F - Cold Holding); coleslaw (47°F - Cold Holding). Per date marking and the operator items have been in the reach in cooler for three days. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the glass door cooler in front of the cook line cut melon (45°F - Cold Holding); coleslaw (47°F - Cold Holding). Per date marking and the operator items have been in the reach in cooler for three days. See stop sale.
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
There is a buildup of grease on the hood filters.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
There are wet nested hotel pans on the clean utensils storage rack in the back of the kitchen.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.