Low Brow
3148 Tamiami Trail E, Naples, FL 34112 · Permanent Food Service · License 2103210
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection2 high priority, 1 intermediate, 4 basic-19
- Extension granted on Sep 16Counts in full until a follow-up finds the problems fixed-3
- Safety score78
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 visitSep 16, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Operator unable to provide proof that employees have completed the required food safety training.
More time given
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
The bins of flour in the prep area are dated marked, but not identified.
More time given
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
There is a black mold like substance on the interior walls and ceiling of the ice machine.
More time given
- First visitSep 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. In the make table cooler between the pizza oven and the grill, cooked chicken (58°F - Cold Holding); tomato sauce (53°F - Cold Holding); ground beef (55°F - Cold Holding); cut lettuce (55°F - Cold Holding); raw bacon (57°F - Cold Holding); pimento cheese (62°F - Cold Holding). See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the make table cooler between the pizza oven and the grill, cooked chicken (58°F - Cold Holding); tomato sauce (53°F - Cold Holding); ground beef (55°F - Cold Holding); cut lettuce (55°F - Cold Holding); raw bacon (57°F - Cold Holding); pimento cheese (62°F - Cold Holding). See stop sale.
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide proof of employee training.
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
There are multiple unlabeled buckets of flour in the prep kitchen.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
There is a black mold like substance on the interior walls, ceiling and inside the ice chute in the ice machine.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
The hot water faucet at the hand washing sink is inoperable, water temperature 90°F
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
There are two unsecured carbon dioxide tanks by the walk in beer cooler and one by the bag in box storage.
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.