Cafe Normandie
Last inspected: Mar 11, 2026
64
Score
Cafe Normandie has been inspected nine times since 2023. The most recent visit was on Mar 11, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly three violations earlier in the record.
“Bathroom located inside establishment not completely enclosed” accounts for the largest share of issues, appearing three times across the record.
By comparison, the average Naples facility scores 81, putting Cafe Normandie on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler; raw shell eggs stored over cooked rice. Operator removed raw shell eggs to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical spray bottle stored with clean plates. Operator removed the spray bottle. **Corrected On-Site**
41-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Uncleanable knife block in use to store knives at prep area. Operator removed the knives for sanitation. **Corrective Action Taken**
14-55-4
64
Nov 14, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm). Operator switched sanitizer container Dishwasher (Chlorine 100ppm. **Corrected On-Site**
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the prep area observed raw smoked salmon stored over cooked chicken.
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. The handwashing sink next to the three compartment sink is being used to hold dishes.
31A-11-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is engaging in reduced oxygen packaging without an approved HACCP plan or process waiver. Establishment needs approval prior to engaging in reduced oxygen packaging of foods. Operator began removing reduced oxygen packed food from bags. Provided operator with DBPR ROP frequently asked questions. **Corrective Action Taken**
03G-50-1
Basic - Observers cook with no hair restraint while engaging in food preparation.
13-03-4
58
Apr 1, 2025
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over raw scallops. Operator placed raw chicken in bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Spray hose at dish sink lower than flood rim of mop sink.
29-37-4
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 written procedures. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Operator used hand wash sink to rinse knife. Educated operator on hand wash sink only. **Repeat Violation**
31A-11-4
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 completed form. **Corrected On-Site**
11-26-1
Intermediate - Spray bottle near dishwash area containing toxic substance not labeled.
41-17-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. Front service hand wash sink and hand wash sink in restroom nearest back exit.
31B-04-4
45
Nov 13, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
74
Feb 7, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 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. Dishwasher (Chlorine 0ppm) Operator changed sanitizer bucket Secondary test; Dishwasher (Chlorine 50ppm) **Corrected On-Site**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license **Corrected On-Site**
50-17-3
Intermediate - Spray bottle containing toxic substance not labeled. Near triple sink area
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.9-7-23 Restroom doors not self closing **Repeat Violation**
32-04-4
64
Sep 20, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens and women's restrooms **Warning** - From follow-up inspection 2023-09-20: **Time Extended**
32-04-4
95
Sep 7, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
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
Warewashing Facilities Maintained and Used
FL-24
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
47
Jun 23, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
61
Feb 10, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lamb (54F - Cold Holding). Operator removed and placed in freezer. **Corrective Action Taken**
03A-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. Observed no forms emailed and printed out form. **Corrective Action Taken**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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. Observed no forms emailed and printed out. **Corrective Action Taken**
11-26-1
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 reach in cooler next to stove.
06-09-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at 120F near stove in kitchen line.
10-07-4
52
Frequently Asked Questions
When was Cafe Normandie last inspected?
The most recent health inspection at Cafe Normandie on file is from Mar 11, 2026. The public record contains nine inspections in total.
What is the most common violation at Cafe Normandie?
Across the inspection record, “bathroom located inside establishment not completely enclosed” has been cited three times, more than any other issue at Cafe Normandie.
How does Cafe Normandie compare to other restaurants in Naples?
Cafe Normandie most recently scored 64 out of 100, which is lower than the Naples average of 81.
Has Cafe Normandie's inspection record improved over time?
No. Recent inspections at Cafe Normandie have averaged around six violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cafe Normandie 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 Cafe Normandie inspected?
Based on the inspection history on file, Cafe Normandie is inspected around three times per year on average.
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