Bistro La Baguette
Last inspected: Jan 16, 2026
78
Score
Bistro La Baguette appears in inspection records eight times, starting in 2022. The most recent visit was on Jan 16, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have held steady across recent visits, averaging around four violations each.
The most common issue across all inspections has been “working containers of food removed”, showing up two times.
Bistro La Baguette's latest score of 78 falls below the Naples average of 81. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 16, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Food in Good Condition, Safe, and Unadulterated
FL-13
78
Aug 20, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
67
Jan 3, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the front line make table cooler raw chicken is stored over raw shrimp. Operator moved items to proper storage order. **Corrected On-Site**
08A-20-5
Basic - Working containers of food removed from original container not identified by common name. There are unlabeled containers of flour and sugar. Operator labeled the containers. **Corrected On-Site**
02D-01-5
Basic - In-use tongs stored on equipment door handle between uses. There are tongs on the oven door handle. Operator removed the tongs from the oven handle. **Corrected On-Site**
10-20-4
78
Jul 26, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
61
Jan 16, 2024
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the make table cooler on the cook line raw poultry is stored over cooked beef stew. Operator moved items to proper storage order. **Corrected On-Site**
08A-05-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. An employee handled a fully cooked individual quiche with their bare hand. Inspector educated the employee on proper food handling. **Corrective Action Taken**
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance inside the ice machine.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Bowl or other container with no handle used to dispense food. There is a plastic to go container inside a bin of flour in dry storage.
14-01-5
Basic - Working containers of food removed from original container not identified by common name. There is a unlabeled container of sugar in dry storage.
02D-01-5
55
Oct 10, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Nonfood-grade bags used in direct contact with food. There are non food grade bags in contact with crapes in the make table cooler nearest the dishwasher. Operator wrapped the crapes in parchment paper. **Corrected On-Site**
14-31-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - In-use tongs stored on equipment door handle between uses. There are tongs hanging from the oven door handle. Operator removed the tongs from the oven door handle. **Corrected On-Site**
10-20-4
74
May 30, 2023
Routine - Food
1 critical violation. 5 major violations. 1 minor violation.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
50
Nov 15, 2022
Routine - Food
6 major violations. 3 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance inside the ice machine. There is a black buildup on the can opener blade.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. The hand washing sink next to the ice machine is used as a dump sink.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On the lunch menu he smoked salmon in the smoked salmon sandwich and the seafood salad is not identified. On the dinner menu the smoked salmon is not identified in the seafood salad and the smoked salmon starter.
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink next to the ice machine.
31B-02-4
Intermediate - No soap provided at handwash sink.there is no soap at the hand washing sink next to the dish machine.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. There is an unlabeled chemical spray bottle by the dishwasher.
41-17-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. There is an employee preparing food while wearing a watch and bracelet. Employee removed the watch and bracelet. **Corrected On-Site**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. There are multiple employees with no hair restraint preparing food.
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 80F water in a container on the front line. Operator emptied the water. **Corrected On-Site**
10-07-4
47
Frequently Asked Questions
When was Bistro La Baguette last inspected?
The most recent health inspection at Bistro La Baguette on file is from Jan 16, 2026. The public record contains eight inspections in total.
What is the most common violation at Bistro La Baguette?
Across the inspection record, “working containers of food removed” has been cited two times, more than any other issue at Bistro La Baguette.
How does Bistro La Baguette compare to other restaurants in Naples?
Bistro La Baguette most recently scored 78 out of 100, which is lower than the Naples average of 81.
Has Bistro La Baguette's inspection record improved over time?
Results have been roughly steady. Inspections at Bistro La Baguette have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Bistro La Baguette means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bistro La Baguette inspected?
Based on the inspection history on file, Bistro La Baguette is inspected around three times per year on average.
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