Lake Park Diner
944 7 Ave N, Naples, FL 34102 · Permanent Food Service · License 2103601
What drove the grade
Operator failed to comply with a Stop Sale Notice.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 basic-12
- Safety score88
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 8, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Operator failed to comply with a Stop Sale Notice.
Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. Observed cheese sauce (81°F - Cold Holding) on cook line more than two hours. Operator stated was holding and they reheat to order. Educated operator on proper cold holding or holding product on Time as a public health control.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cheese sauce (81°F - Cold Holding) on cook line more than two hours. Operator stated was holding and they reheat to order. Educated operator on proper cold holding or holding product on Time as a public health control.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed stainless steel cleaner stored on shelf with #10 cans. Operator moved for proper storage.
Fixed on the spot
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed salt and other shakers not labeled.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed oil stored on floor. Operator moved for proper storage.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils in water only reaching 96°F. Educated operator on proper storage of in use utensils. Operator turned heat on to heat water to proper temperature.
Fixed on the spot
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.