La Sierra Mexican Restaurant and Bar
5555 Golden Gate Pkwy Unit 121, Naples, FL 34116 · Permanent Food Service · License 2103202
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 16 routine inspection4 high priority (3 fixed by the Jul 24 follow-up, 1 fixed on the spot), 3 intermediate, 2 basic-23
- Safety score77
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 24, 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
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair in the back bar area.
More time given
- First visitJul 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Raw animal food stored in same container as ready-to-eat food. In the reach in cooler across from cook top, observed ready to eat slices of cheese in the same container with raw pork chorizo.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the reach in cooler across from cook top, cooked pork (58°F - Cold Holding). Operator stated food is moved from walk in cooler about an hour prior to inspection. Operator reduced the amount of food to the fill line.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
In the reach in cooler across from cook top, observed ready to eat slices of cheese in the same container with raw pork chorizo.
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)
Intermediate3
Code 01, Approved source; food safe and unadulterated: oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed food handler wash hands at three compartment sink. Discussed with operator hand washing should be done only at hand sinks.
Code 31, Handwash sinks and supplies: Handwash sink located at the cook line and front server prep area used for purposes other than handwashing.
Hand sink are used as dump sinks and ware washing.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor in the walk in cooler, observed buckets of raw pork and beef stored on the floor.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair in the back bar 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.