Fogg Cafe
4820 Bayshore Dr, Naples, FL 34112 · Permanent Food Service · License 2103374
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 Oct 28 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 1 basic-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the drop in cooler at the front counter deli ham (47°F - Cold Holding); cooked chicken (48°F - Cold Holding). Items are in pans on top of ice. Per operator items have been at the front counter for 2 hours. Operator added ice to the food content level in the pans.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
The smoked salmon on the breakfast menu is not identified as raw or undercooked. Operator added an asterisk to the smoked salmon on the menu.
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
In the walk in cooler by the dishwasher employee food is stored on shelves with food for customers. Operator segregated an area for employee food in the walk in cooler.
Fixed on the spot
Earlier inspections 1
A99Routine inspection1 violation No follow-up needed
- First visitJul 8, 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.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic1
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Wiping cloth sanitizer 0ppm. Operator changed out the empty container of quaternary sanitizer. Quaternary sanitizer bucket 300ppm.
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.