Ecgc the Tern
1 Eagle Creek Dr, Naples, FL 34113 · Permanent Food Service · License 2101133
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-7
- Safety score93
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 29, 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On the hotdog roller hotdogs (128°F - Hot Holding). Per operator the hotdogs have been on the roller for approximately 1 hour. Operator increased the heat of the roller.
Fixed on the spot
Intermediate1
Code 08, Food protection and cross-contamination: Whole fruit displayed for self-service not wrapped and no utensils provided.
There are unwrapped applies available for customer self service. Operator voluntarily discarded the apples.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
The gasket around the door on the coca-cola cooler is damaged.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
There is a mold like substance inside the ice chute of the self service ice machine. Operator washed and sanitized the ice chute.
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.