Kareems Lebanese Kitchen

4270 Tamiami Trail E 18-19, Naples, FL 34112 · Permanent Food Service · License 2103453

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Sep 25, 2026 (6 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 6 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
1 high priority (fixed on the spot), 5 intermediate (2 fixed on the spot), 1 basic
-17
Complaint after follow-up on Sep 25
Counts in full until a follow-up finds the problems fixed
-20
Safety score63

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul222026

Routine inspection

7 violations found · Inspector came back once

Follow-up visitSep 25, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
- 3 Intermediate
What was still cited
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.
  Operator is actively performing reduced oxygen packaging of raw animal proteins and cooked vegetables without a HACCP plan.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  There is no test kit for chlorine sanitizer in the dishwasher.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Official report, on the Florida DBPR website
First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 1 High priority
- 5 Intermediate
- 1 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In the bottom of the make table cooler on the left end of the cook line raw lamb is stored above cooked potatoes. Operator moved items to proper storage.
  Fixed on the spot
Intermediate5
- 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.
  Operator is conducting reduced oxygen packaging of cooked vegetables and raw meats.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  There is no chlorine chemical test kit for chlorine sanitizer in the dishwasher.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  There are no paper towels at the hand washing sink on the cook line. Operator provided paper towels.
  Fixed on the spot
  No soap provided at handwash sink.
  There is no soap at the hand washing sink on the cook line. Operator provided soap.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  There is an unlabeled chemical spray bottle in the dishwashing area.
Basic1
- Code 12, Handwashing and hygienic practices: Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination.
  An employee is eating on the cook line.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.