El Paladar Bakery Restaurant
5570 19 Ct SW Unit 1, Naples, FL 34116 · Permanent Food Service · License 2103194
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 Aug 10 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 1 basic-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 visitAug 10, 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 priority2
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 front hot counter, observed cooked pumpkin (101°F - Cold Holding); cooked salmom (112°F - Hot Holding); sausage croquet (110°F - Hot Holding). Operator stated foods were prepared and moved to hot holding front counter less than an hour prior to inspection. Discussed time as a public health control with operator.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
In the walk in cooler, observe a tray of raw chicken stored over unwashed vegetables. Operator began to rearrange for proper storage.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed raw beef and utensils on top or hand sink. Operator removed all items away from hand sink.
Fixed on the spot
Basic1
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw beef being thawed on hand sink. Discussed with operator best thawing methods, cold running water or under refrigeration. Operator moved raw beef to utility sink with cold running water.
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.