Molcajetes Mexican Restaurant
12275 Collier Blvd Unit 6, Naples, FL 34116 · Permanent Food Service · License 2103414
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. raw shrimp (46°F - Cold Holding); raw beef (51°F - Cold Holding).
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 5 intermediate (3 fixed on the spot, 1 repeat), 4 basic (2 repeats)-25
- Safety score75
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 15, 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.
11 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. raw shrimp (46°F - Cold Holding); raw beef (51°F - Cold Holding).
Foods further in the cooler were at or below 41°F. Cooler begins to open and close around 9:30am. Discussed with operator to make sure the door remains closed. Operator began to add ice to foods.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In the cook line observed cooked peppers (94°F - Hot Holding)@11:30. Operator stated foods were cooked at 9am. Discussed time temperature control. Operator decided to cool foods and place in cold holding.
Intermediate5
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.
Observed ready to eat cooked beef in the far cooler near wall without a date marked. Operator stated foods were prepared two days prior to inspection.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink only the one located in the kitchen area.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed aprons and equipment inside hand washing sink located at the corner of bar. Operator removed items away from hand sink.
Fixed on the spot
No soap provided at handwash sink located at corner of bar.
Operator provided hand soap.
Fixed on the spotRepeat violation
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at the hand sink located in the corner of the bar.
Operator provided paper towels.
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: Observed Ice scoop handle in contact with ice at the bar.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Repeat violation
Covered waste receptacle not provided in women's bathroom.
Code 36, Floors, walls, ceilings and ventilation: Observed Hole in or other damage to wall located at entrance of kitchen.
Repeat violation
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.