Riverwalk
1200 5 Ave S Bldg 3, Naples, FL 34102 · Permanent Food Service · License 2100636
What drove the grade
Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection3 high priority (fixed on the spot), 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 · 2 visitsRoutine inspection
- Follow-up visitAug 7, 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 - First visitJul 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking
temperature. Observed raw chicken over raw fish on cook line. Operator moved for proper storage Priority: High Priority
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Observed: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine testing at 0ppm. Operated set up correct three comp sink to sanitize. Priority: High Priority
Fixed on the spot
Code 41, Chemicals and toxic substances: Observed: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Observed sanitizer in three comp sink testing above 500ppm. Operator adjusted to 200ppm for proper strength. Priority: High Priority
Fixed on the spot
Basic1
Code 10, In-use utensils properly stored: Observed: In-use utensil stored in standing water less than 135°F.
Observed utensils in water reaching only 106°F. Operator turned heat on to warm water to proper temperature. Priority: Basic
Fixed on the spot
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.