Goldies Restaurant
5400 Taylor Rd Ste 105, Naples, FL 34109 · Permanent Food Service · License 2102202
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 7 complaint inspection3 high priority (fixed by the Oct 8 follow-up), 2 intermediate (fixed on the spot)-13
- Safety score87
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Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitOct 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 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 on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. In the reach in cooler across from cook top, chicken salad (49°F - Cold Holding); cut tomatoes (52°F - Cold Holding); feta cheese (50°F - Cold Holding). Operator stated foods were moved to reach in cooler around 6:30am.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the reach in cooler across from cook top, chicken salad (49°F - Cold Holding); cut tomatoes (52°F - Cold Holding); feta cheese (50°F - Cold Holding). Operator stated foods were moved to reach in cooler around 6:30am.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink located next to dish machine area not accessible for employee use at all times.
Observed a mop container blocking hand sink. Operator removed mop container.
Fixed on the spot
Both Hand wash sink in kitchen used for purposes other than handwashing.
Observed cleaning products inside hand sinks. Operator removed items.
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.
- Stop sale
- An order that the food can’t be sold or served.