Marutos Cuban Cafe
13847 Winchester Trl Unit 300, Naples, FL 34120 · Permanent Food Service · License 2103976
What drove the grade
Shell eggs in use or stored with cracks or broken shells.
How the score was calculated
- Starting score100
- Violations at the Jul 29 complaint inspection2 high priority (fixed on the spot), 3 intermediate (fixed on the spot), 4 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 29, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
Operator discarded cracked egg.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed guava & cheese pastry 130°F hot hold. Operator placed pastry in hotter area of hot hold unit.
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed soiled cups stored inside front service handwash sink. Operator removed cups.
Fixed on the spot
No soap provided at front service handwash sink.
Operator placed soap at handwash sink.
Fixed on the spot
Soap dispenser at handwash sink in back dishwash area not working/unable to dispense soap.
Operator fixed dispenser.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed boxes of frozen guava paste stored underneath shelving in walk in freezer.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Operator dumped out water.
Fixed on the spot
Ice scoop handle in contact with ice.
Operator fixed scoop.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
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.