Hunan Restaurant
5555 Golden Gate Pkwy #103, Naples, FL 34116 · Permanent Food Service · License 2101752
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 Aug 28 routine inspection2 high priority (fixed on the spot), 3 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 · 2 visitsRoutine inspection
- Follow-up visitOct 30, 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 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
More time given
- First visitAug 28, 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On the cook line observed cooked chicken wings (61°F - Cold Holding). Operator stated chicken was removed from cold holding at 10:30am. Operator placed chicken wings back into reach in cooler.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Observed Employee handled soiled equipment and raw chicken and then handled clean equipment without washing hands.
Discussed proper hand wash with employee. Employee washed hands and rewashed dishes.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Employee preparing food in customer section of dining area.
Observed two employee preparing food in dinning room area.
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
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.