Warren Naples
111 10 St S Ste 104 & 106, Naples, FL 34102 · Permanent Food Service · License 2103809
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 30 complaint inspection1 high priority (no follow-up needed), 4 intermediate (2 fixed on the spot)-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At the bar observed cheese stuffed olives (57°F - Cold Holding). Operator discarded before determining a stop sale. Discussed time control plan with operator.
Intermediate4
Code 01, Approved source; food safe and unadulterated: Observed oyster tags not marked with last date served.
Code 02, Labeling, date marking and consumer advisory: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
Observed Caesar salad dish served with "cured yolks" made in house. Establishment is receiving raw shelled eggs and curing them in salt. Operator began to mark item with asterisk indicating the consumer advisory posted on menu.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink located at entrance of bar used for purposes other than handwashing.
Observed hand wash used as dump sink. Discussed with operator hand sinks are only for hand washing to prevent reduce cross contamination. Operator removed strainer and trash from sink.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink located at entrance of bar.
Operator provided paper towels.
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.