The Roast & Rush Society
8970 Fontana Del Sol Way Ste 6, Naples, FL 34109 · Permanent Food Service · License 2103986
Only a licensing inspection is on record. Grades start with the first routine inspection.
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Inspection history
1 inspection · 2 visitsLicensing inspection
- Follow-up visitAug 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 visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat 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. On food prep area below panini press, observed butter (73°F - Cold Holding). Butter has been out of cold holding overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On food prep area below panini press, observed butter (73°F - Cold Holding). Butter has been out of cold holding overnight.
Code 50, Current license displayed: Establishment operating without a license from the Division of Hotels and Restaurants.
Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days.
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed dairy milk and oat milk not date marked, operator stated products were opened two days prior to inspection.
Code 22, Food-contact surfaces clean and sanitized: No sanitizer of any kind available for warewashing.
Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator provided chlorine sanitizer at time of inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink located at the front counter used for purposes other than handwashing.
Hand washing sink is being used as a dump sink and ware washing. Discussed with operator hand sinks are to be used for only hand washing to prevent reduce cross contamination. Operator removed all dish ware items away from hand sink.
Fixed on the spot
No handwash sink for employees in the food prep area in the back.
No food prep is to be done until hand sink is installed. According to plan review approved plans, operator agreed to install hand sink. Hand sink is not installed.
No paper towels or mechanical hand drying device provided at handwash sink located in the drink prep area in the front.
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed drinks stored on floor in the walk in cooler. Containers of Coffee beans stored on floor in dining room area. Discussed with operator food must be stored at least 6 inches off the floor.
Code 14, Food-contact surfaces designed and maintained: Uncleanable knife block in use to store knives.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at the drink prep area in the front.
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.
- Stop sale
- An order that the food can’t be sold or served.