Fernandez the Bull Cuban Cafe & Bar
3375 Pine Ridge Rd #101 & 102, Naples, FL 34109 · Permanent Food Service · License 2103402
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 intermediate (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 visitAug 26, 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.
7 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 due to food not being in a wholesome, sound condition.
In the walk in cooler observed 6 portions of fully thawed raw white fish in Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use not removed from reduced oxygen package. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At the steam table located on cook line observed cooked white rice (109°F - Hot Holding). Operator stated white rice is moved from warmer to steam table less than 30 min prior to inspection. Operator removed double pan the rice was in and stirred.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
In the walk in cooler observed raw beef and raw pork placed above unwashed vegetables. Operator began to rearrange for proper storage.
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
The hand sinks at the far corner of bar was blocked by a sanitizer bucket. Operator removed bucket away from hand sink.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink located at the cook line and at the two hand sinks at bar.
Operator provided paper towels.
Fixed on the spot
No soap provided at handwash sink located at the far corner of the bar.
Operator provided soap.
Fixed on the spot
Basic1
Code 06, Food properly thawed: In the walk in cooler observed 6 portions of fully thawed raw white fish in Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use not removed from reduced oxygen package.
See stop sale.
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.