Mr Bigfish
754 Neapolitan Way Ste 1, Naples, FL 34103 · Permanent Food Service · License 2101509
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 7 routine inspection1 high priority (no follow-up needed), 5 intermediate-18
- Safety score82
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 7, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On the cook line next to fryers, observed raw shrimp (47°F - Cold Holding); raw white fish (49°F - Cold Holding). Operator closed reach in lid to allow foods to cool. Operator stated foods were moved from walk in cooled to reach in less than an hour to inspection. At the bar observed cheese olives (64°F - Cold Holding). Operator stated cheese olives were removed from cold holding less than an hour prior to inspection. Discussed time as a public health control with operator.
Intermediate5
Code 01, Approved source; food safe and unadulterated: Some Clam/mussel/oyster tags not marked with last date served.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed ice equipment blocking hand sink at the bar.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed more than 4 food handlers at time of inspection, no certified ood manager present.
Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Wences, Deni, veli, amy, besnik,danielle, Susan.
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.