Oar & Iron
8850 Founders Square Dr Unit 200, Naples, FL 34120 · Permanent Food Service · License 2103825
What drove the grade
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection1 high priority (no follow-up needed), 4 intermediate (3 fixed on the spot), 1 basic (1 repeat)-14
- Safety score86
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 visitOct 2, 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 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Splitter added to mop sink and no vacuum breaker present.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Gallons of milk, per operator opened more than 24 hours prior, not date marked. Operator dated milk container.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda nozzles behind bar and at service well have a build up of a mold like substance inside the nozzles. Ice tea nozzles have a build up of debris.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand wash sink in server station used as a dump sink. Discussed with operator to be used as hand sink only
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
At hand sink in server station. Observed operator correct violations in order to meet inspection standards.
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Cast iron used as a food-contact surface other than only for cooking.
Corn bread is baked in a cast iron skillet and then cooled in the same skillet and interrupting the cooking process. Discussed the need for uninterrupted cooking when using cast iron This is a repeat violation from the previous inspection dated 04-16-26
Fixed on the spotRepeat 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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.