Ejs Meridian Cafe
3375 Pine Ridge Rd Ste 106, Naples, FL 34109 · Permanent Food Service · License 2103399
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse. house-made frosting contains butter (70°F - Cold Holding).
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection5 high priority (2 no follow-up needed, 3 fixed on the spot), 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 visitJul 23, 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 priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse. house-made frosting contains butter (70°F - Cold Holding).
Dated 7/14. Establishment is making frosting in house with a butter blend.
Stop Sale issued due to food not being in a wholesome, sound condition.
In the reach in cooler across from cook line, Observed 6 packs of fully thawed raw salmon in Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At the server prep, observed housemade salsa (63°F - Cold Holding); sour cream (57°F - Cold Holding). Operator stated foods have been out of cold holding an hour prior to inspection. Discussed time control with operator and provided form. Operator decided to go on time control and time marked foods. house-made frosting contains butter (70°F - Cold Holding). Dated 7/14. Establishment is making frosting in house with a butter blend.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On the steam table, observed beans (130°F - Hot Holding); chicken dumplings (118°F - Hot Holding); chili soup (119°F - Hot Holding). Operator stated foods were reheated on the cooktop and then placed on the steam table less than an hour ago prior to inspection. Operator stirred foods and turned up heat.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Observed Employee began handling clean equipment or utensils, without first washing hands.
Discussed with employee food handler must wash hands before beginning work. Employee placed equipment in dirty dishes and washed hands properly .
Fixed on the spot
Basic1
Code 06, Food properly thawed: In the reach in cooler across from cook line, Observed 6 packs of fully thawed raw salmon in Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
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.