Moorings Park - Park Grill
120 Moorings Park Dr, Naples, FL 34105 · Permanent Food Service · License 2103538
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 15 routine inspection2 high priority (no follow-up needed), 2 intermediate (fixed on the spot)-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 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.
4 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 reach in cooler across from cook top observed cut tomatoes (46°F); cooked potatoes (50°F - Cold Holding); butter (57°F - Cold Holding); cooked carrots (56°F); cooked greenbeans (60°F - Cold Holding); cooked asparagus (56°F - Cold Holding) cooked broccoli (52°F - Cold Holding)@2:47pm. Operator stated all foods were prepared at 11am.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the reach in cooler across from cook top observed cut tomatoes (46°F); cooked potatoes (50°F - Cold Holding); butter (57°F - Cold Holding); cooked carrots (56°F); cooked greenbeans (60°F - Cold Holding); cooked asparagus (56°F - Cold Holding) cooked broccoli (52°F - Cold Holding)@2:47pm. Operator stated all foods were prepared at 11am.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Seasonal menu has beef carpaccio dish not indicated that it is served raw. Operator began to fix and print new menus.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at both hand wash sinks located next to pizza oven.
Operator provided paper towels.
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.
- Stop sale
- An order that the food can’t be sold or served.