New Level Bar and Grill
4963 Golden Gate Pky, Naples, FL 34116 · Permanent Food Service · License 2101809
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 Jul 31 routine inspection4 high priority (no follow-up needed), 3 intermediate (fixed on the spot), 3 basic-21
- Safety score79
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 visitJul 31, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. In the walk in cooler, cooked chicken legs (55°F - Cooling); cooked beef (53°F - Cooling). Operator stated foods were cooked the night prior to inspection.
Stop Sale issued due to food not being in a wholesome, sound condition.
In the walk in cooler, observed 6 packs of fully thawed salmon in Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Next to cook line, observed cooked pepper sauce (66°F - Cold Holding). Operator it was removed at 11am from reach in cooler. Discussed time as a public health control with operator and provided form. Operator stated foods will be discarded 3pm.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
In the walk in cooler, cooked chicken legs (55°F - Cooling); cooked beef (53°F - Cooling). Operator stated foods were cooked the night prior to inspection.
Intermediate3
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Provided operator with health reporting agreement. Employees began to sign form.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink located in the main kitchen across from cook top.
Operator provided paper towels.
Fixed on the spot
No soap provided at handwash sink located in the kitchen across from cook top.
Operator provided soap.
Fixed on the spot
Basic3
Code 06, Food properly thawed: In the walk in cooler, observed 6 packs of fully thawed salmon in Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair at the entrance of walk in cooler and inside the walk in cooler.
Floor area(s) covered with standing water.
Near the entrance of walk in cooler.
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.