Hyatt House Naples Latitude 26
1345 5th Avenue, Naples, FL 34102 · Permanent Food Service · License 2103444
What drove the grade
Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection3 high priority (1 fixed by the Sep 8 follow-up, 2 fixed on the spot, 1 repeat), 2 basic-13
- Administrative complaint on Aug 19, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score75
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 visitSep 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 visitAug 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
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.
Observed chicken wings (60°F - Cold Holding) on cook line. Unable to determine when chicken wings were placed on cook line. Operator discarded chicken wings.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed chicken wings (60°F - Cold Holding) on cook line. Unable to determine when chicken wings were placed on cook line. Operator discarded chicken wings.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed heat strip not turning black and only reaching 143°F. Operator set up manual sanitation and called technician. Repeat violation from 4/28/2026.
Fixed on the spotRepeat violationAdministrative complaint
Basic2
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 touching sugar. Operator removed scoop.
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 opened bottle of water in beverage cooler. Operator removed bottle of water.
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.