Keewaydins
711 5 Ave S, Naples, FL 34102 · Permanent Food Service · License 2102445
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection1 high priority (fixed on the spot), 1 intermediate-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the pull out cooler below cook top observed raw white fish (47°F - Cold Holding); raw grouper (50°F - Cold Holding); raw shrimp (51°F - Cold Holding). Operator stated raw fish is moved from the reach in cooler across from cook top less than 30 minutes prior to inspection. Operator began moving raw fish back into reach in cooler they were previously stored in and added ice.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Observed 6 Spray bottles containing toxic substance not labeled. in the mop room area.
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.