Larry’s Lunchbox Catering
2650 Airport Road South, Naples, FL 34112 · Permanent Food Service · License 2101154
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate (fixed on the spot), 1 basic (1 repeat)-15
- Safety score85
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 10, 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: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the walk in cooler there is 2 quarts of beef chili that is date marked 9/1.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
In the walk in cooler there is 2 quarts of beef chili that is date marked 9/1. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In the walk in cooler raw ground beef is stored above ready to eat hotdogs. Operator moved items to proper storage order.
Fixed on the spot
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
There is no proof that employees have been informed of their responsibilities to report foodborne illnesses to their employer. Provided operator with an employee health reporting agreement. Employees began reading and signing the agreement.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
There is a chair in front of the hand washing sink by the triple sink. Operator moved the chair.
Fixed on the spot
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
The ceiling throughout the kitchen, ware washing and dry storage areas is not smooth, non porous, non absorbent and easily cleanable.
Repeat violation
Reporting only1
Code 47, Electrical wiring: Observed electrical wiring in disrepair.
For reporting purposes only. The wall socket for the dishwasher is damaged.
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.