The Claw Bar
221 9 St S, Naples, FL 34102 · Permanent Food Service · License 2102746
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection1 high priority (fixed on the spot), 3 basic-6
- Safety score94
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 visitJul 31, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shrimp over mashed potato. Operator moved for proper storage.
Fixed on the spot
Basic3
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried.
Observed wet nesting of plastic dishes. Operator moved for proper drying.
Fixed on the spot
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Observed clean plates satires next to hand wash sink exposed to splash. Operator removed plates for cleaning and adjusted storage.
Fixed on the spot
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 lunch bag over food in bar area. Operator moved for proper storage.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.