The Arlington of Naples
7900 Arlington Cir, Naples, FL 34113 · Permanent Food Service · License 2103426
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 4 basic-16
- Safety score84
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 18, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. In the downstairs walk in cooler chicken chili (52°F - Cooling). Per Date marking the chicken chilly was prepared the previous day.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the under counter cooler on the cook line, garlic butter (47°F - Cold Holding); cut tomatoes (47°F - Cold Holding). Per operator items have been in the cooler less than 4 hours. Contents of the under counter cooler moved to the reach in cooler.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
In the downstairs walk in cooler chicken chili (52°F - Cooling). Per Date marking the chicken chilly was prepared the previous day. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In the two door upright reach in cooler next to the two door upright reach in freezer raw pork sausage is stored above raw fish. Operator moved items to proper storage
Basic4
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
The handle of the scoop in the OO flour is buried in the flour.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
There is an employee with no hair restraint preparing food. Employee put on a hair net.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
There is a buildup of ice on the fan housing in the walk in freezer.
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 mold like substance on the edge of the ice chute in the ice machine. Operator cleaned the ice chute in the ice machine.
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.
- Stop sale
- An order that the food can’t be sold or served.