Bacon and Leggs
Last inspected: Apr 6, 2026
67
Score
Inspectors have visited Bacon and Leggs 11 times, with records going back to 2022. The latest inspection on file is from Apr 6, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
“Time/temperature control for safety food identified” comes up most often, recorded two times in the inspection record.
That's lower than the typical Naples restaurant, which scores around 81. The record is unremarkable in either direction.
11
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter and cooked egg pastry do not have a time mark at the front counter. Egg Quiche and egg pastry in the kitchen do not have a time mark. Operator stated foods were taken out of cold holding unit at 8:30am. Operator time marked foods. **Corrective Action Taken**
03F-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler next to the cook line, observed raw chicken placed over raw shrimp. And raw egg placed above washed mushrooms. Operator rearranged for proper storage.
08A-20-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. In the menu, observed multiple dishes with raw smoked salmon, sunny side up, and poached eggs. Dishes are served with raw foods and do not contain the asterisk indicating the consumer advisory. Operator began to mark menu items. **Corrective Action Taken**
02B-01-5
67
Sep 8, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is engaging in time as a public health control. quiche (52F - cold Holding) has been out for an hour; pooled eggs (48F - Cold Holding) has been out for about 30 minutes per time marking label. Operator filled out time as a public health control form. **Corrected On-Site**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. In bar area there were a couple of unlabeled spray bottles of sanitizer per operator. Operator labeled spray bottles. **Corrected On-Site**
41-17-4
82
Apr 4, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed employee drinks to the office. **Corrected On-Site**
12B-07-4
90
Dec 17, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over or with unwashed produce. In Walk in cooler, observed raw chicken breast being stored over unwashed apples. Operator moved unwashed apples above chicken breast.This is a Repeat Violation from 4-28-23, and 9-7-23 **Corrected On-Site** **Admin Complaint**
08A-04-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have heavy accumulation of grease laden debris and carbon. **Warning**
23-03-4
82
Mar 27, 2024
Routine - Food
No violations found.
100
Jan 24, 2024
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
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. Provided Operator with Employee Illness Agreement Hand out. Employees began filing out forms. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Handwash sink used for purposes other than handwashing. At front counter, Hand washing sink being used as a dump sink for coffee cups **Warning**
31A-11-4
Intermediate - 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/ Three servers and three cooks, per operator, Chef has a Certification, but not with him today. **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, operator provided towels **Corrected On-Site** **Warning**
31B-02-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In kitchen, observed packages of salmon, thawed and not opened. Educated operator about reduced oxygen packaging procedures. **Warning**
06-09-1
Basic - Employee with ineffective hair restraint while engaging in food preparation. Server has long hair that needs to be restrained. **Warning**
13-02-4
Basic - Accumulation of debris inside warewashing machine. Accumulated scale inside dishwasher **Warning**
16-03-4
58
Nov 13, 2023
Routine - Food
No violations found.
100
Sep 7, 2023
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
33
Apr 28, 2023
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 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. 4-7-22 **Repeat Violation**
22-41-4
High Priority - Food placed in soiled container/equipment. Unwashed tomatoes stored in a shell egg box, Operator moved tomatoes to a food grade container. **Corrective Action Taken**
08B-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken being stored above vanilla filling and cooked bacon. Operator moved chicken. No stop sale required as items were protected from direct cross contamination.
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. In kitchen reach in, eggs ambient (51F - Cold Holding) Per operator, eggs and quiche are used within the hour, at front counter house quiche (80F - Cold Holding) discussed using time as a public health control and provided the forms
03F-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with handout for cleanup of vomit and diarrhea
11-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. In kitchen reach in, eggs ambient (51F - Cold Holding) Per operator, eggs and quiche are used within the hour, discussed using time as a public health control and provided the forms, house quiche (80F - Cold Holding)
03F-10-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses stored with standing mixer in kitchen.
40-06-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
39
Mar 8, 2023
Routine - Food
No violations found.
100
Sep 14, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food grade container storing corned beef in prep area of kitchen. Per discussion operator changed container **Corrected On-Site** **Warning**
14-15-4
Intermediate - 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/ 4-8-2022 **Repeat Violation** **Warning**
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. In front counter **Corrected On-Site** **Warning**
41-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers not inverted over triple sink in storage **Warning**
24-05-4
67
Frequently Asked Questions
When was Bacon and Leggs last inspected?
The most recent health inspection at Bacon and Leggs on file is from Apr 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at Bacon and Leggs?
Across the inspection record, “time/temperature control for safety food identified” has been cited two times, more than any other issue at Bacon and Leggs.
How does Bacon and Leggs compare to other restaurants in Naples?
Bacon and Leggs most recently scored 67 out of 100, which is lower than the Naples average of 81.
Has Bacon and Leggs' inspection record improved over time?
Results have been roughly steady. Inspections at Bacon and Leggs have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Bacon and Leggs 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 Bacon and Leggs inspected?
Based on the inspection history on file, Bacon and Leggs is inspected around three times per year on average.
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