Island Gypsy Cafe and Marina Bar
292 Capri Blvd, Naples, FL 34113 · Permanent Food Service · License 2102846
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 Jul 27 routine inspection3 high priority (2 fixed by the Jul 29 follow-up, 1 fixed on the spot), 1 intermediate-12
- Safety score88
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 visitJul 29, 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
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
- First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 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 make table cooler in the fry station Fish (57°F - Cold Holding); shrimp (59°F - Cold Holding); scallops (60°F - Cold Holding); chicken wings (55°F - Cold Holding); calamari (58°F - Cold Holding).
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the top of the make table cooler in the salad station cut watermelon (46°F - Cold Holding). Operator iced the watermelon. In the bottom of the make table cooler in front of the range, Fish (48°F - Cold Holding), operator iced the fish. In the make table cooler in the fry station Fish (57°F - Cold Holding); shrimp (59°F - Cold Holding); scallops (60°F - Cold Holding); chicken wings (55°F - Cold Holding); calamari (58°F - Cold Holding).
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In the drawer cooler under the grill raw ground beef is stored with raw whole muscle beef. Operator moved items to proper storage.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employee trainings expired for Kyla O, Josh B, Michael B, Jimmy S, Chris B, Chris G.
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.