The Cafe

821 5 Ave S, Naples, FL 34102 · Permanent Food Service · License 2102757

Official report

out of 100

Grade B

Safety score 88 of 100

Latest visit: Oct 7, 2026 (4 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 7 follow-up · 5 other violations

How the score was calculated

Starting score100
Violations at the Oct 2 routine inspection
3 high priority (2 fixed by the Oct 7 follow-up, 1 fixed on the spot), 3 basic
-12
Safety score88

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct22026

Routine inspection

6 violations found · Inspector came back once

Follow-up visitOct 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 visitOct 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
- 3 High priority
- 3 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. In the naked table cooler across from dishwasher, deli ham (53°F - Cold Holding); smoked salmon (49°F - Cold Holding); cut tomatoes (54°F - Cold Holding); raw turkey bacon (47°F - Cold Holding); cooked chorizo (62°F - Cold Holding); feta cheese (60°F - Cold Holding); burratta cheese (57°F - Cold Holding); mozzarella (58°F - Cold Holding); deli chicken (47°F - Cold Holding); deli turkey (47°F - Cold Holding); cheddar cheese (54°F - Cold Holding); Swiss cheese (50°F - Cold Holding); Pepperjack cheese (50°F - Cold Holding); deli ham (53°F - Cold Holding); deli corned beef (53°F - Cold Holding); sauerkraut (50°F - Cold Holding); Canadian bacon (49°F - Cold Holding); cooked sausage (52°F - Cold Holding); canned crab (50°F - Cold Holding); pooled raw shell eggs (53°F - Cold Holding). See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In the naked table cooler across from dishwasher, deli ham (53°F - Cold Holding); smoked salmon (49°F - Cold Holding); cut tomatoes (54°F - Cold Holding); raw turkey bacon (47°F - Cold Holding); cooked chorizo (62°F - Cold Holding); feta cheese (60°F - Cold Holding); burratta cheese (57°F - Cold Holding); mozzarella (58°F - Cold Holding); deli chicken (47°F - Cold Holding); deli turkey (47°F - Cold Holding); cheddar cheese (54°F - Cold Holding); Swiss cheese (50°F - Cold Holding); Pepperjack cheese (50°F - Cold Holding); deli ham (53°F - Cold Holding); deli corned beef (53°F - Cold Holding); sauerkraut (50°F - Cold Holding); Canadian bacon (49°F - Cold Holding); cooked sausage (52°F - Cold Holding); canned crab (50°F - Cold Holding); pooled raw shell eggs (53°F - Cold Holding). See stop sale.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In the steam table cooked sausage (117°F - Hot Holding). Per operator the cooked sausage has been in the steam table one hour. Operator moved the sausage to the oven to reheat. cooked sausage (174°F - Reheating) 9:19.
  Fixed on the spot
Basic3
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  There is an ice scoop with the handle in contact with the ice inside the ice machine in the smoothie station. Operator moved the ice scoop to proper storage.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  There is an employee drink on a shelf above the prep table to the right side of the cook line. Operator discarded the employee drink.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  There is cardboard lining the shelves under the number 10 cans by the back door from the kitchen.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.