Jimmyp's Burgers and More 2
7273 Vanderbilt Beach Rd #23, Naples, FL 34119 · Permanent Food Service · License 2103678
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection3 high priority (2 fixed by the Sep 29 follow-up, 1 fixed on the spot), 3 intermediate, 4 basic-22
- Safety score78
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 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
More time given
- First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 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 due to food not being in a wholesome, sound condition.
Sous vide reduced oxygen packaged food not cooked to required minimum internal temperature. There are 18 8 ounce portions of ground beef in reduced oxygen packages being sous vide cooked to 115.9°F. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In the steam table mashed potatoes (129°F - Hot Holding). Operator moved the mashed potatoes to a pan for rapid heating.
Fixed on the spot
Sous vide reduced oxygen packaged food not cooked to required minimum internal temperature.
There are 18 8 ounce portions of ground beef in reduced oxygen packages being sous vide cooked to 115.9°F. See stop sale.
Intermediate3
Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
The establishment is receiving reduced oxygen packaged raw beef from another establishment of the same ownership. There is no HACCP plan for the ownership of the establishment. The establishment is receiving reduced oxygen packaged fully cooked pork ribs and beef short ribs without a HACCP plan and process waiver, the reduced oxygen packaged pork ribs are available for customer purchase.
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
All SafeStaff certificates are photo copies.
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 training for Leidymar Cabrera is expired.
Basic4
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
There is a cup with no handle inside a container of flour
Equipment in poor repair.
The door gasket of the walk in cooler is torn.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
There is a buildup of food debris on top of the dishwasher.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
There is a buildup of grease on the hood filters.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.