Cove Inn Coffee Shoppee

900 S Broad Ave, Naples, FL 34102 · Permanent Food Service · License 2100416

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Nov 4, 2026 (3 days ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 7 other violations

How the score was calculated

Starting score100
Violations at the Nov 4 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 5 basic
-14
Safety score86

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Nov42026

Routine inspection

8 violations found

First visitNov 4, 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.
8 violations found:
- 3 High priority
- 5 Basic
What the inspector cited
High priority3
- 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. At dry storage; raw shell eggs (70°F- ambient). Per operator raw shell eggs stored in dry storage over night. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At dry storage; raw shell eggs (70°F- ambient). Per operator raw shell eggs stored in dry storage over night. See stop sale.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  On steamer; cooked oatmeal (126°F - Hot Holding). Per operator cooked oatmeal stored on steamer for 2 hours. Operator increased steamer temperature.
  Fixed on the spot
Basic5
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Raw shell eggs stored on floor at dry storage.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Utensils stored in standing water at 80°F.
  Ice scoop handle in contact with ice.
  Operator removed ice scoop.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation at cook line.
- Code 25, Single-service items: Single-service food containers improperly stored on floor at dry storage.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.