The Merchant Room

801 Gulf Shore Blvd N, Naples, FL 34102 · Permanent Food Service · License 2103949

Official report

out of 100

Grade A

Safety score 93 of 100

Latest visit: Nov 5, 2026 (2 days ago)

What drove the grade

Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.High priority · fixed on the spot · 2 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 complaint inspection
1 high priority (fixed on the spot), 2 intermediate (fixed on the spot)
-7
Safety score93

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

Inspection history

2 inspections · 3 visits

Latest inspection

Sep232026

Complaint inspection

3 violations found

First visitSep 23, 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.
3 violations found:
- 1 High priority
- 2 Intermediate
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  In the walk in freezer on the speed rack Observed raw ground beef stored above raw fish not in commercial package. Operator fixed storage appropriately.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
  Raw animal foods must be fully cooked prior to service. Provided operator with raw oyster consumer advisory. Operator printed raw oyster consumer advisory and posted in dining room area.
  Fixed on the spot
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Operator unable to provide proof of employee health reporting agreement. Provided operator with DBPR employee health reporting agreement in Spanish, english, and creole. Employees began signing form.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Aug262026A90Routine inspection4 violations, 2 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitNov 5, 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 visitAug 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
- 2 High priority
- 1 Intermediate
- 1 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Observed no time mark on multiple items for breakfast service. Operator able to provide time mark.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw beef over cooked vegetables. Operator moved for proper storage.
  Fixed on the spot
Intermediate1
- Code 03, Food out of temperature: Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed location conducting vacuum sealing more than 48 hours with no HACCP plan.
Basic1
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed utensils stored in 80°F water. Operator moved for proper storage.
  Fixed on the spot
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.