K Rico Mexican Grill
475 Bayfront Place, Naples, FL 34102 · Permanent Food Service · License 2103582
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 Sep 24 routine inspection3 high priority (fixed by the Oct 2 follow-up), 4 intermediate (2 fixed on the spot), 3 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 visitOct 2, 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
Intermediate1
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
Basic1
Code 16, Dishwashing facilities and test kits: Accumulation of debris on drainboards or equivalent located at the dishwasher area.
Operator has begun cleaning drain boards.
More time givenFixed on the spot
- First visitSep 24, 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 on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In the cooler across from fryers observed cooked chorizo (46°F - Cooling). Operator stated foods were made the day prior.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In the cooler across from fryers observed cooked chorizo (46°F - Cooling). Operator stated foods were made the day prior.
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. Dishwasher (Chlorine 0ppm).
Intermediate4
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand sink at server area used as dump sink. Discussed with operator hand sinks are only for handwashing washing to prevent and reduce cross contamination.
No paper towels or mechanical hand drying device provided at handwash sink located at both hand wash sinks at bar.
Operator provided hand towels.
Fixed on the spot
No soap provided at handwash sink located at the entrance of bar.
Operator provided soap at bar.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice at the bar.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on drainboards or equivalent located at the dishwasher area.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees located at hand sink across from front fryers.
And no hand wash sign located at the hand wash sink at far corner of bar.
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.