Ming Dynasty Restaurant
12555 Collier Blvd #8, Naples, FL 34116 · Permanent Food Service · License 2102016
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 1 basic-10
- Safety score90
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 visitAug 17, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On the cook line reach in cooler, cooked pork (49°F - Cold Holding); cooked vegetables (48°F - Cold Holding); cooked chicken (49°F - Cold Holding); raw beef (48°F - Cold Holding); raw chicken (48°F - Cold Holding). Operator stated foods are moved at 11am from walk in cooler. Operator reduced amount of food in containers and closed lid.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Observed raw shelled eggs on cook line without a time marking, operator stated it was removed from walk in cooler 30 minutes prior to inspection. Operator time marked eggs.
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked pork in the walk in cooler not date marked, operator stated it was cooked on Saturday.
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
In the walk in cooler, observed a container of raw chicken stored on floor. Operator removed from floor.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.