Rickema Food Service
4000 Bayshore Dr, Naples, FL 34112 · Permanent Food Service · License 2103370
What drove the grade
Handwash sink not accessible for employee use at all times.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection2 intermediate (fixed on the spot, 1 repeat), 2 basic-7
- Safety score93
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 10, 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
Intermediate2
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.
Operator unable to provide proof that employees have been informed of their responsibility to report food borne illness exposure. Provided operator with employee health reporting form, employees began reading and signing the form.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
There is a case of toilet paper blocking access to the hand washing sink in the bar. Operator cleared access to the hand washing sink.
Fixed on the spotRepeat violation
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
There is goat meat thawing in standing water in the triple sink. Operator turned on the cold water faucet.
Fixed on the spot
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
There are 2 banks of overhead fluorescent bulbs in the kitchen that are unshielded.
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.