Deep Lagoon Seafood & Oyster House
8777 N Tamiami Trail, Naples, FL 34108 · Permanent Food Service · License 2103689
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 Nov 4 routine inspection3 high priority (no follow-up needed), 2 intermediate, 1 basic-16
- Safety score84
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 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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. On the cook line observed shredded cheese (59°F - Cold Holding); cut tomatoes (59°F - Cold Holding) @3:37pm. Operator stated foods are on a time control but establishment unable to provide proof of written plan. Operator stated foods have been out from cold holding since 11am.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On the cook line observed shredded cheese (59°F - Cold Holding); cut tomatoes (59°F - Cold Holding) @3:37pm. Operator stated foods are on a time control but establishment unable to provide proof of written plan. Operator stated foods have been out from cold holding since 11am.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. bar Dishwasher (Chlorine 0ppm). Operator stated dishes will be washed and sanitized through main dish machine in kitchen.
Intermediate2
Code 16, Dishwashing facilities and test kits: Expired chlorine test kit, expired 2/24.
Code 31, Handwash sinks and supplies: Observed Hand wash sink used for purposes other than handwashing at the hand sink located at bar.
Discussed with operator hand sinks are only for hand washing to help prevent reduce cross contamination.
Basic1
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler located on cook line across from oven.
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.