Rib City

9191 N Tamiami Trl, Naples, FL 34108 · Permanent Food Service · License 2101533

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Sep 25, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 25 follow-up · 7 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 complaint inspection
3 high priority (fixed by the Sep 25 follow-up), 3 intermediate, 2 basic
-20
Extension granted on Jul 23, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score78

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Jul212026

Complaint inspection

8 violations found · Inspector came back 2 times

2nd follow-up visitSep 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
1st follow-up visitJul 23, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Operator unable to provide proof of any food safety manager's certification.
  More time given
Official report, on the Florida DBPR website
First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 3 High priority
- 3 Intermediate
- 2 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. In a bus tub next to the grill cooked pork ribs (75°F - Cold Holding). Time/temperature control for safety food cold held at greater than 41°F. In the under counter cooler by the grill hotdogs (59°F - Cold Holding); cooked sausage (59°F - Cold Holding); cooked beef (59°F - Cold Holding); ground beef (47°F - Cold Holding); American cheese (60°F - Cold Holding). See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In a bus tub next to the grill cooked pork ribs (75°F - Cold Holding). In the under counter cooler by the grill hotdogs (59°F - Cold Holding); cooked sausage (59°F - Cold Holding); cooked beef (59°F - Cold Holding); ground beef (47°F - Cold Holding); American cheese (60°F - Cold Holding). See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In the under counter reach in cooler by the grill raw ground beef is stored above cooked pork ribs. Both items on stop sale for temperature abuse.
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.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Operator unable to provide proof of any certified food safety managers.
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide proof of required training for any employees.
Basic2
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  There is an accumulation of food debris on top of the dishwasher.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  There is a black mold like substance on the ice chute in the ice machine.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.