Ankrolab Kitchen
Last inspected: Jan 15, 2026
67
Score
Inspectors have visited Ankrolab Kitchen seven times, with records going back to 2023. The most recent visit was on Jan 15, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to two violations per visit.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited two times.
Compared to other Naples restaurants (averaging 81), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
7
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
67
Aug 20, 2025
Routine - Food
1 minor violation.
View 1 violation
Hot and Cold Water Available; Adequate Pressure
FL-25
95
Apr 7, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. **Warning** - From follow-up inspection 2025-04-07: **Time Extended**
33-20-4
95
Apr 2, 2025
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. An employee dried their hands with a wiping towel. Educated the employee on proper hand washing procedures. **Warning**
12A-18-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler at the entrance to the food truck, cut lettuce (55F - Cold Holding); cut tomatoes (51F - Cold Holding); American cheese (54F - Cold Holding); feta cheese (64F - Cold Holding). See stop sale. **Warning**
03A-02-5
High Priority - 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 degrees Fahrenheit. In the make table cooler at the entrance to the food truck, cut lettuce (55F - Cold Holding); cut tomatoes (51F - Cold Holding); American cheese (54F - Cold Holding); feta cheese (64F - Cold Holding). See stop sale. **Warning**
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. The hot water is turned off at the hand wash sink. Operator turned on the hot water. **Corrected On-Site** **Warning**
27-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters. **Repeat Violation** **Warning**
23-03-4
Basic - Plumbing system in disrepair. The drain line under the hand wash sink is missing. **Warning**
29-08-4
Basic - Food stored outside. There is fryer oil stored in a shed outside the mobile food dispensing vehicle. **Repeat Violation** **Warning**
08B-42-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee put on a hat. **Corrected On-Site** **Warning**
13-03-4
Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
33-20-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice inside the chest freezer. **Warning**
14-69-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. There are three spoons submerged inside a pac of beef chili inside the make table cooler in front of the deep fryer. Operator removed the spoons. **Corrected On-Site** **Warning**
10-06-5
Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. Operator closed the service window. **Corrected On-Site** **Repeat Violation** **Warning**
35B-14-4
35
Jan 21, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. There are multiple sets of tongs on the pizza oven door handle. **Warning** - From follow-up inspection 2025-01-21: **Time Extended**
10-20-4
95
Nov 21, 2024
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table next to the grill, cooked sausage (106F - Hot Holding). **Warning**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On the floor of the two door make table cooler, raw ground beef is stored next to ready to eat roast beef. **Warning**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On shelving in the shed there are four number ten cans of black beans in severely dented cans that have not been segregated from undamaged cans. **Warning**
01B-01-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Operators have to wash their hands in the triple sink because the hand washing sink is inaccessible behind a make table cooler. **Warning**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink is not accessible, it is blocked by a make table cooler and filled with utensils. **Warning**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. There are plastic ramekins and half quart to go containers inside containers of flour and sugar. **Warning**
14-01-5
Basic - Damaged/spoiled/recalled food not properly segregated. On shelving in the shed there are four number ten cans of black beans in severely dented cans that have not been segregated from undamaged cans. See stop sale. **Warning**
08B-20-4
Basic - Food stored outside. There used to be a shed behind the mobile food dispensing vehicle that has food stored under refrigeration and dry goods on shelves. **Warning**
08B-42-4
Basic - Grease receptacle lid open, broken, or missing. The grease receptacle lid is open. **Warning**
33-29-4
Basic - In-use tongs stored on equipment door handle between uses. There are multiple sets of tongs on the pizza oven door handle. **Warning**
10-20-4
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. **Warning**
50-04-4
Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. The service window is left open at all times. **Warning**
35B-14-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hood filters are heavily soiled. **Warning**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. There are unlabeled containers of flour and sugar. **Warning**
02D-01-5
30
Oct 23, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Ankrolab Kitchen last inspected?
The most recent health inspection at Ankrolab Kitchen on file is from Jan 15, 2026. The public record contains seven inspections in total.
What is the most common violation at Ankrolab Kitchen?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited two times, more than any other issue at Ankrolab Kitchen.
How does Ankrolab Kitchen compare to other restaurants in Naples?
Ankrolab Kitchen most recently scored 67 out of 100, which is lower than the Naples average of 81.
Has Ankrolab Kitchen's inspection record improved over time?
Yes. Recent inspections at Ankrolab Kitchen have averaged around two violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Ankrolab Kitchen 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 Ankrolab Kitchen inspected?
Based on the inspection history on file, Ankrolab Kitchen is inspected around three times per year on average.
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