MR P'S PUB
400 VINEYARDS BLVD · NAPLES · Collier County · FL 34119
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed minestrone soup (47F – Cooling) in the walk in cooler date marked 4/16. The operator discarded the soup. **Corrected On-Site**
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed minestrone soup (47F – Cooling) in the walk in cooler date marked 4/16. The operator discarded the soup. **Corrected On-Site**
03G-48-2High Priority – Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed the operator did not have temperature monitoring.
03G-04-5High Priority – Raw swordfish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. The operator discarded the swordfish. **Corrected On-Site**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked penne pasta date marked 4/9. The operator discarded the pasta. **Corrected On-Site**
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked penne pasta date marked 4/9. The operator discarded the pasta. **Corrected On-Site**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Raw swordfish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. The operator discarded the swordfish. **Corrected On-Site**
Intermediate 1
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit.
Basic 6
24-27-4Basic – Clean equipment/dishware/utensils stored next to handwash sink in the prep area. The operator placed a sheet pan to protect the clean equipment. **Corrected On-Site**
06-09-1Basic – Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the tuna. **Corrected On-Site**
12B-07-4Basic – Employee beverage container on a reach in cooler cutting surface on the cook line. The operator properly stored the beverage. **Corrected On-Site**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee backpack and purse stored hanging near single-service items in the storage area. The operator properly stored the personal belongings. **Corrected On-Site**
10-20-4Basic – In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. **Corrected On-Site**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses on the cook line. The operator properly stored the wet cloth. **Corrected On-Site**
Inspector observations synchronized from DBPR on September 11, 2026 12:03 PM.
Violation category totals
3 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.