Tipsy Corner
8855 Immokalee Rd Ste 16-18, Naples, FL 34120 · Permanent Food Service · License 2103423
What drove the grade
Dishmachine chlorine sanitizer 00ppm, not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection1 high priority (fixed by the Aug 20 follow-up), 1 intermediate (fixed on the spot), 4 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 20, 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 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer 00ppm, not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator prepared triple sink for sanitation; quaternary 200ppm.
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Operator has four hours time marked on chopped tomatoes, butter and cheese at prep area without written procedures. Provided operator the time as public health control form.
Fixed on the spot
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour container not labeled at prep area. Operator labeled flour container.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Rice container stored on floor at dry storage.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 25, Single-service items: Single-service food containers not stored inverted or protected from contamination at prep area.
Operator stored inverted.
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
- 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.