Green Apron
771 Airport Rd N Ste 3, Naples, FL 34104 · Permanent Food Service · License 2103512
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 Nov 2 complaint inspection3 high priority (2 fixed by the Nov 5 follow-up, 1 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot), 5 basic-23
- Administrative complaint on Nov 2, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 5 visitsLatest inspection
Complaint inspection
- Follow-up visitNov 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Observed some labeled correctly.
More time given
- First visitNov 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on cook line raw chicken (45°F - Cold Holding); cooked potatoes (62°F - Cold Holding) operator stated product had been in use and was just placed in cooler less than an hour ago. Operator moved for quick cooling.. Repeat 8/6/2026.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed melted butter (90°F - Hot Holding); cooked potatoes (107°F - Hot Holding) on cook line hot holding. Operator stated they only hold product for less than four hours on cook line. Provided operator Time as a public health control paperwork.
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. Observed dish machine testing at 0ppm. Operator set up manual sanitizer in three comp sink that is testing at 100ppm.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed buttermilk more than 24 hours with no date marking. Operator stated milk was opened Friday 10/30. Operator discarded milk voluntarily.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand wash sink used to dump water dump water down. Operator removed items from sink and instructed employees on proper use of hand wash sink.
No soap provided at handwash sink.
Observed no soap at hand wash sink at cook line. Operator provided soap.
Fixed on the spot
Basic5
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Observed bags of popcorn on front counter for customer self service not labeled with date and address of location as required.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed handle of scoop in starch touching product. Operator removed scoop for cleaning.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee opened bottle of water in Walk-in cooler #1. Operator removed drink from cooler.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed deli cup with no handle in bag of feta cheese. Operator removed cup.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed single wet service to go containers not stored inverted.
Earlier inspections 1
C70Routine inspection6 violations, 4 high priority · 2 follow-up visits Fixed at follow-up
- 2nd 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 - 1st follow-up visitAug 7, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed sliced turkey 51°F cold holding, cheddar cheese 53°F cold holding, raw chicken 55°F cold holding in cook line cooler.
Administrative complaint
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
Code 53, Manager certification and employee training: Required employee training expired for all employees.
More time given
- First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed cut tomatoes (46°F - Cold Holding); sliced cheddar (47°F); sliced American (46°F - Cold Holding); sliced Swiss (48°F - Cold Holding); pico (46°F - Cold Holding); sliced ham (47°F - Cold Holding); sliced turkey (46°F - Cold Holding); coleslaw (46°F - Cold Holding); raw chicken (48°F - Cold Holding); cooked potatoes (52°F Cold Holding); cooked chicken (52°F - Cold Holding); shredded cheese (47°F - Cold Holding) in flip top cook line cooler.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed cooked balsamic chicken pulled from date marked 7/29/2026. Per operator date marked was date pulled from freezer. Operator discarded chicken.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cut tomatoes (46°F Cold Holding); sliced cheddar (47°F); sliced American (46°F - Cold Holding); sliced Swiss (48°F - Cold Holding); pico (46°F - Cold Holding); sliced ham (47°F - Cold Holding); sliced turkey (46°F - Cold Holding); coleslaw (46°F - Cold Holding); raw chicken (48°F - Cold Holding); cooked potatoes (52°F - Cold Holding); cooked chicken (52°F - Cold Holding); shredded cheese (47°F - Cold Holding) in cook line flip top cooler.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed sterno stored on shelf above food. Operator moved for proper storage.
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no test strips available for dish machine.
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All employee training aside from Katie Brennan expired on 8/1/2026.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.