LA PESCHERIA
474-476 5 AVE SOUTH · NAPLES · Collier County · FL 34102
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
11 full violation description(s) documented by the inspector during this visit.
High Priority 4
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. In reach-in cooler at kitchen entrance; cooked lamb (60F – Cooling) Per operator lamb cooked and stored in reach-in cooler at overnight. See stop sale. **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near by cook line; raw salmon (49F – Cold Holding); raw white fish (51F – Cold Holding); cooked tomatoes (48F – Cold Holding); butter (56F – Cold Holding); raw shrimp (47F – Cold Holding); cooked calamari (47F – Cold Holding); cooked crab meat (48F – Cold Holding); cooked risotto (52F – Cold Holding); cooked zucchini (51F – Cold Holding); cooked ground beef (53F – Cold Holding); cooked pasta (51F – Cold Holding); cooked lamb (49F – Cold Holding); cooked potatoes (51F – Cold Holding); cooked spinach (50F – Cold Holding). Per operator all items prepared and stored in reach-in cooler overnight. See stop sale. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach-in cooler at kitchen entrance; cooked lamb (60F – Cooling) Per operator lamb cooked and stored in reach-in cooler at overnight. See stop sale. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near by cook line; raw salmon (49F – Cold Holding); raw white fish (51F – Cold Holding); cooked tomatoes (48F – Cold Holding); butter (56F – Cold Holding); raw shrimp (47F – Cold Holding); cooked calamari (47F – Cold Holding); cooked crab meat (48F – Cold Holding); cooked risotto (52F – Cold Holding); cooked zucchini (51F – Cold Holding); cooked ground beef (53F – Cold Holding); cooked pasta (51F – Cold Holding); cooked lamb (49F – Cold Holding); cooked potatoes (51F – Cold Holding); cooked spinach (50F – Cold Holding). Per operator all items prepared and stored in reach-in cooler overnight. See stop sale. **Warning**
Intermediate 2
53A-05-6Intermediate – 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/ Establishment has 4 employees without certified food service manager on duty. **Warning**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled at prep area. Operator labeled spray bottle. **Corrected On-Site** **Warning**
Basic 5
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
14-01-5Basic – Bowl with no handle used to dispense salt. Operator removed the bowl. **Corrected On-Site**
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. **Warning**
08B-38-4Basic – Food stored on floor. Onion bag stored on the floor at kitchen entrance. **Warning**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Sugar container not labeled at cook-line. Operator labeled sugar container. **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on September 11, 2026 11:55 AM.
Violation category totals
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 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.