Ej's Bayfront Cafe'
469 Bayfront Pl, Naples, FL 34102 · Permanent Food Service · License 2102630
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate-9
- Safety score91
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 visitSep 28, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On the cook line observed cut tomatoes (46°F - Cold Holding); raw pooled eggs (47°F - Cold Holding). Operator stated foods have been out of cold holding for 20 minutes. Discussed time as a public health control with operator and provided form.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In the reach in cooler across from cook top observed a container of raw chorizo stored on top of ready to eat fries. Operator placed raw chorizo below ready to eat fries.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Observed copies of training certificates and then information filled out on copies, Florida restaurant and lodging.
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.