Uss Nemo

3745 Tamiami Trl N, Naples, FL 34103 · Permanent Food Service · License 2102449

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Jul 24, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 7 other violations

How the score was calculated

Starting score100
Violations at the Jul 24 routine inspection
4 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 2 basic
-19
Safety score81

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

Inspection history

1 inspection · 1 visit

Jul242026

Routine inspection

8 violations found

First visitJul 24, 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.
8 violations found:
- 4 High priority
- 2 Intermediate
- 2 Basic
What the inspector cited
High priority4
- 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. In the reach in cooler at the fryer station, observed raw calamari (56°F - Cold Holding); cooked grouper (57°F - Cold Holding); cooked chicken (59°F - Cold Holding). Operator stated foods are kept in cooler overnight.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  In the reach in cooler across from cook top next to hand sink, observed 4 packs of fully thawed grouper in Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In the reach in cooler at the fryer station, observed raw calamari (56°F - Cold Holding); cooked grouper (57°F - Cold Holding); cooked chicken (59°F - Cold Holding). Operator stated foods are kept in cooler overnight.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  On the steam table on cook line, observed butter based sauce (122°F - Hot Holding); beef juice based sauce (129°F - Hot Holding). Sauces were prepared and then moved to steam table at 10:45am. Operator stated foods cannot be kept too hot or sauce will break. Discussed time as a public health control with operator. Operator stated foods will be tossed after 4h lunch service.
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink located on cook line not accessible for employee use at all times.
  Observed trash bin and working table blocking hand sink. Discussed with operator hand wash sink must be accessible at all times. Operator removed objects away from hand sink.
  Fixed on the spot
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. At times of inspection, observed a total of 8 food handlers working and no certified food manager present.
Basic2
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit located in the reach in cooler at fryer station.
- Code 06, Food properly thawed: In the reach in cooler across from cook top, observed 4 packs of fully thawed grouper in Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.