T-Michaels
4050 Gulf Shore Blvd N, Naples, FL 34103 · Permanent Food Service · License 2101648
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 1 basic-18
- Safety score82
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 1, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On the steam table observed cream based sauce (89°F - Hot Holding); beef sauce (92°F - Hot Holding). Operator stated foods were prepared an hour prior to inspection and then placed on steam table. Operator began to to reheat foods.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In the walk in cooler observed raw calamari stored above ready to eat sauces. Operator rearranged for proper storage.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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. Bar Dishwasher (Chlorine 0ppm). Operator will be using main dishwasher in kitchen.
Intermediate3
Code 01, Approved source; food safe and unadulterated: Observed multiple Oyster tags not marked with last date served.
oysters tag removed from original container prior to container being emptied.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand sink at bar used as dump sink. Discussed hand sink is only for handwashing washing to prevent/reduce cross contamination. Operator removed strainer from hand sink.
Fixed on the spot
Basic1
Code 06, Food properly thawed: Observed 8 packs of raw white fish in commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use.
Packs of fish are not fully thawed. Operator removed from reduced oxygen package.
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.
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.