Shea's Lansdowne Street LLC
6340 Naples Blvd Units 1, 2 & 3, Naples, FL 34109 · Permanent Food Service · License 2103776
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 Aug 7 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 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 visitAug 7, 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On the cook line, raw white fish (52°F - Cold Holding). Operator stated fish was removed from cold holding for about 15 minutes. Operator placed fish in reach in cooler and added an ice bag.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Dishwasher (Chlorine 0ppm). Operator fixed dish machine at time of inspection. End result Dishwasher (Chlorine 100ppm). At the inside bar observed Bar Dishwasher (Chlorine 0ppm), end result Bar Dishwasher (Chlorine 100ppm).
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand sink on the cook line blocked by trash bin and box of food. Operator removed items away from hand sink.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
In the walk in cooler observed boxes of eggs stored on the floor.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee cellphone on slicer. Operator removed cellphone. Discussed with operator slicer will need to properly washed, rinsed, sanitized before use.
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.