The Olive Garden Restaurant #1195
1565 5 Ave S, Naples, FL 34102 · Permanent Food Service · License 2101527
What drove the grade
Employee washed hands with cold water.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection1 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 3 basic-11
- Safety score89
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 30, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee washed hands with cold water.
Employees washed their hands in cold water at the hand washing sink at the entrance to the kitchen from the dining room. Water temperature did not exceed 81°F.
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
The hand washing sink at the entrance to the kitchen from the dining room did not exceed 81°F after multiple minutes of running just the hot water faucet.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
There are multiple cleaning brushes inside the hand washing sink at the bar. Operated removed the brushes.
Fixed on the spot
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
There are multiple unlabeled bins of flour that have been removed from their original containers.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
The right hand door on the beer keg cooler at the bar falls off when opened.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
There is a wet wiping towel on a work station on the cook line not stored in sanitizer solution. Operator moved the wet towel to the laundry bin.
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.