Main Kitchen (fish Ristorante)

4360 Gulf Shore Blvd N Unit 600, Naples, FL 34103 · Permanent Food Service · License 2103269

A
Grade A
Safety score 93 of 100
Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 2 other violations

How the score was calculated

  • Starting score100
  • Violations at the Oct 5 routine inspection
    1 high priority (fixed on the spot), 2 intermediate (fixed on the spot)
    -7
  • Safety score93

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

3 violations found
  1. First visitOct 5, 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.

    3 violations found:

    • 1 High priority
    • 2 Intermediate
    What the inspector cited

    High priority1

    • 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 observed a tray of raw salmon and raw tuna that is served under Consumer Advisory stored on top of ready to eat cooked crab meat and ready to eat sauced. Operator arranged for proper storage.

      Fixed on the spot

    Intermediate2

    • Code 31, Handwash sinks and supplies: Handwash sink located next to dish machine at bar used for purposes other than handwashing.

      Observed hand sink used for dumping. Discussed with operator hand sinks are to only be used for hand washing to prevent/reduce cross contamination. Operator removed strainer from hand sink.

      Fixed on the spot

      No paper towels or mechanical hand drying device provided at both hand wash sinks located at the bar.

      Operator provided paper towels.

      Fixed on the spot

    Official report, on the Florida DBPR website

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

Ready-to-eat food
Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.

Most cited

Handwash sinks and supplies2
Food protection and cross-contamination1