Pastrami Dan's
586 N 9 St, Naples, FL 34102 · Permanent Food Service · License 2101331
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 Oct 30 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 2 basic-9
- Safety score91
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 30, 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.
5 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 reach in cooler; sour cream (51°F - Cold Holding). Per operator sour cream stored on reach in cooler for one hour. Operator removed sour cream to inside of reach in cooler.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink used to store food containers near triple sink. Operator removed food containers.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled near prep area.
Operator labeled the spray bottle.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
In walk in cooler; pickles bucket stored on floor.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Pipe in disrepair under mop sink.
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.