4 Seasons Catering & Events
Last inspected: Mar 23, 2026
58
Score
4 Seasons Catering & Events has been inspected 11 times since 2022. The latest inspection on file is from Mar 23, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly four violations before.
“No handwashing sign provided at a hand sink used” comes up most often, recorded three times in the inspection record.
4 Seasons Catering & Events' latest score of 58 falls below the Naples average of 81. On the whole, the file is mixed but not concerning.
11
Inspections
2
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High 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 walk in cooler; cooked rice (144F - Hot Holding). Per operator cooked rice prepared and stored in walk in cooler overnight. See stop sale.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler; cooked rice (144F - Hot Holding). Per operator cooked rice prepared and stored in walk in cooler overnight. See stop sale.
03D-02-5
Basic - Ceiling tile missing near dish machine.
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on prep table. Operator removed the cell phone. **Corrected On-Site**
40-06-5
Basic - Employee wearing watch other than a plain ring on their hands/arms while preparing food. Employee removed the watch. **Corrected On-Site**
13-07-4
Basic - No handwashing sign provided at a hand sink used by food employees near cook line.
31B-04-4
Basic - Single-service food containers not stored inverted or protected from contamination at prep area. Operator stored inverted. **Corrected On-Site**
25-06-4
58
Sep 29, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the beginning of inspection, in the walk in cooler. raw chicken (46F - Cold Holding); raw beef (47F - Cold Holding); cooked calamari (47F - Cold Holding); cooked beans (49F - Cold Holding); raw white fish (47F - Cold Holding). Operator stated their prep days are on Monday, and that employees may be opening and closing walk in cooler door allowing warm air in. Establishment opened 2 hours prior to start of inspection. I advised operator to move all time temperature control foods into a working cooler and place on ice. Operator moved foods into walk in freezer until technician arrives. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Solid pans were placed inside Hand washing sink in the kitchen at time of inspection . Operator removed soiled pans for easy access to handwashing sink. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. One spray bottle unlabeled at bar area, and two unlabeled spray bottles in the server prep area. Operator labeled bottles. **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense rice. **Repeat Violation**
14-01-5
67
Apr 18, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink near dishwasher has bowls inside, Hand washing sink on front line has kitchen knives inside. Operator removed items from Hand washing sinks **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed two unlabeled chemical spray bottles in kitchen. Operator labeled bottles. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl being used in working container of rice.
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. At server area, observed glasses wet nesting.
24-08-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed grab and go style desserts in dining room with no date marking or labeling. This is a repeat violation from 1-13-25 **Repeat Violation**
02D-03-4
Basic - Reuse of single-service or single-use articles. Observed single use quart containers being reused.
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed pans of fish thawing at room temperature. Per operator fish was pulled one hour prior. Educated operator about thawing under refrigeration. Operator put pans of frozen fish in Walk in cooler **Corrected On-Site**
06-01-5
64
Jan 13, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Nonfood-grade bags used in direct contact with food. In Walk in cooler observed fresh snapper being stored in grocery store t-shirt bags
14-31-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed several desserts that are offered " grab and go" with no ingredients,date of production or address and name of establishment. 3-26-24 **Repeat Violation**
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated dust and debris. 3-26-24 **Repeat Violation**
23-03-4
78
Mar 26, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
55
Dec 15, 2023
Routine - Food
No violations found.
100
Nov 8, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer observed raw chicken being stored over sweet potato fries. Operator rearranged products **Corrected On-Site**
08A-17-6
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chicken and assorted fish date marked when frozen, but not when being thawed in walk in cooler
02C-08-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Assorted desserts packaged without labeling in dining room refrigerator. Educated operator on labeling.
02D-03-4
Basic - Accumulation of debris inside warewashing machine. Where chemicals mix with water
16-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator told employee to clean and sanitize areas. **Corrective Action Taken**
22-20-5
Basic - No handwashing sign provided at a hand sink used by food employees. At front line, Operator found sign to rehang it **Corrective Action Taken**
31B-04-4
64
Oct 26, 2023
Routine - Food
No violations found.
100
May 2, 2023
Routine - Food
2 critical violations. 6 major violations. 4 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen near fryers, raw eggs stored above cooked rice. Operator moved raw eggs. In walk-in cooler, raw mussels being stored above cut onions., operator moved mussels.**Corrected On-Site** **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen near triple sink, raw chicken dripping on clean containers. I showed the employee the contamination occurring, he removed all containers and cleaned and sanitized the area. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Garbage can and limes blocking hand washing sink in kitchen near triple sink
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Near salad station, hand washing sink used for washing greens
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At salad station there is no soap or paper towels at hand washing sink
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator has no employee reporting agreements.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. server area near restrooms
41-17-4
Basic - Bowl or other container with no handle used to dispense food. In storage room, containers of rice with non handled scoop
14-01-5
Basic - Hole in or other damage to wall. Near back door, holes in walls and cove molding missing
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop utensils near steam table in 80f water. Operator removed utensils from area. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No sign in restroom
31B-04-4
33
Mar 29, 2023
Food-Licensing Inspection
No violations found.
100
Sep 6, 2022
Routine - Food
1 critical violation. 9 major violations. 2 minor violations.
View 12 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After several attempts, per discussion Operator Set up the Triple Sink and called a service technician. **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviches on menu not designated. Operator is putting an asterisk at the Ceviche Heading **Warning**
02B-01-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Jorge Rouillon 3-25-2016 **Warning**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at pickup window used for cleaning supplies **Warning**
31A-11-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the Bar and in the kitchen area near walk-in cooler **Warning**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. In the service area the hand washing sink was moved and an ice bin was removed to accommodate a two door under counter cooler. Additionally a chest freezer and single door make table were added to the service area. At the bar a ice bin was removed from next to the hand washing sink. **Warning**
51-16-7
Intermediate - No soap provided at handwash sink. At the Bar **Warning**
31B-03-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Date of Production not labeled before frozen **Warning**
02C-04-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Basic - Floor tiles missing and/or in disrepair. Tiles near office and restrooms missing **Warning**
36-17-5
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
32
Frequently Asked Questions
When was 4 Seasons Catering & Events last inspected?
The most recent health inspection at 4 Seasons Catering & Events on file is from Mar 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at 4 Seasons Catering & Events?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited three times, more than any other issue at 4 Seasons Catering & Events.
How does 4 Seasons Catering & Events compare to other restaurants in Naples?
4 Seasons Catering & Events most recently scored 58 out of 100, which is lower than the Naples average of 81.
Has 4 Seasons Catering & Events' inspection record improved over time?
No. Recent inspections at 4 Seasons Catering & Events have averaged around six violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at 4 Seasons Catering & Events means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is 4 Seasons Catering & Events inspected?
Based on the inspection history on file, 4 Seasons Catering & Events is inspected around three times per year on average.
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