REBECCAS/THREE60 Wine
2955 Bayshore Dr, Naples, FL 34112 · Permanent Food Service · License 2103779
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection1 high priority (fixed on the spot), 2 intermediate, 1 basic-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 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In the cooler behind the grill raw ground beef is stored above raw whole muscle beef. Operator moved items to proper storage order.
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: Wash solution in spray-type chemical warewasher less than 120°F.
Low temperature dishwasher does not exceed 115°F.
Code 53, Manager certification and employee training: 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. All employee training is expired.
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
The door gasket is torn on the first four reach in coolers in the charcuterie area from the hand washing sink to the opening to the area.
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.