Floridian Club (The)
Last inspected: Apr 10, 2026
61
Score
Public records show 10 inspections at Floridian Club (The) stretching back to 2022. The most recent report on file is from Apr 10, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The trend has not been favorable: recent inspections average around five violations each, up from closer to two violations before.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded five times.
Compared to other Naples restaurants (averaging 81), there's room to close the gap. The record is unremarkable in either direction.
10
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Apr 10, 2026
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walkin cooler observed, raw pork being stored over cooked beef. Operator rearranged products **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front line observed cooked chicken (122F - Hot Holding); cooked beef (122F - Hot Holding). Per operator foods being held for one hour. Operator turned up heat on food warmer. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has accumulated debris.
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
61
Oct 21, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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. Provided form for operator, operator will have employees read, date and sign forms. **Corrective Action Taken**
11-26-1
Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing with no running water. Operator ran water on shrimp **Corrected On-Site**
06-01-5
78
Feb 11, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish held over cooked chicken wings on cook line. Operator moved all raw fish to proper location. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef held over raw fish on cook line. Operator adjusted proteins to appropriate order. **Corrected On-Site**
08A-20-5
Basic - Ceiling tile missing. Located in kitchen, missing ceiling tile with exposed insulation.
36-36-4
Basic - Employee eating in a food preparation or other restricted area. Employee on cook line drinking from mug while preparing food. Advised operator to utilize designated area for drinking and storing drinks.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple cell phones located throughout kitchen over food and equipment. Lack of designated area for employee personal items.
40-06-5
Basic - Food stored on floor. Cases of fish stored on floor of walk-in freezer.
08B-38-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avacados cut and prepared without washing. Advised operator to wash prior to preparation.
08B-39-4
58
Aug 30, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shellfish eggs over cooked ready to eat sausage in walk in cooler.
08A-05-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employs drink located on prep table in server station.
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee no hair restraint in kitchen.
13-03-4
78
Jan 11, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed turkey pot pie base (46F - Cooling, 8 hours). Operator reheated product to 165F and cooled properly. **Corrective Action Taken**
03D-02-5
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. Observed bare hand contact with lettuce and cut tomatoes as employee was prepping. Discarded product, washed hands, put gloves on and prepped new. **Corrected On-Site**
09-01-4
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. Observed commercially vacuum sealed fish stating to remove before thawing, thawing and not opened. Operator opened packaging.. Repeat 3/14/2023, 8/21/2023. **Corrected On-Site** **Repeat Violation**
06-09-1
70
Aug 23, 2023
Routine - Food
No violations found.
100
Aug 21, 2023
Routine - Food
5 critical violations. 4 major violations. 3 minor violations.
View 12 violations
High Priority - Container of medicine improperly stored. Observed medicine stored in walk in cooler on and above shelving with customer food. No segregated from food properly. **Warning**
41-07-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed no parasite destruction for under cooked fish used for fish sandwich. Instructed chef that all fish must be fully cooked or not used until parasite is obtained. **Warning**
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over cheese and cooked potato/onion mix. Operator moved for proper storage.. Repeat 3/14/2023. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw tuna (56F - Cold Holding); cut tomatoes (52F - Cold Holding); roasted peppers (54F - Cold Holding); feta cheese (56F - Cold Holding); seared tuna (54F - Cold Holding) in cooler on cook line. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (56F - Cold Holding); cut tomatoes (52F - Cold Holding); roasted peppers (54F - Cold Holding); feta cheese (56F - Cold Holding); seared tuna (54F - Cold Holding) in first reach in cooler on cook line. Operator discarded product. **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu items containing raw or under cooked tuna not marked with consumer advisory. Operator correctly marked menus before end of inspection. **Corrected On-Site** **Warning**
02B-01-5
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sinks. Operator provided soap. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed no tag for oysters in walk in cooler. **Warning**
01C-01-4
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. Observed reduced oxygen packaging being conducted for cooked chicken with no HACCP plan. Provided operator with HACCP instructions.. Repeat 3/14/2023 **Repeat Violation** **Warning**
03G-50-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with a black/green mold-like substance. **Warning**
22-20-5
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. Observed commercially packaged white fish and tuna with label indicating to remove from packaging before thawing, thawed and still in packaging. Operator removed from packaging. Repeat 3/14/2023. **Corrected On-Site** **Repeat Violation** **Warning**
06-09-1
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of first reach in cooler on cook line. **Warning**
29-49-6
27
Mar 14, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish and beef over cooked product on cook line, also observed raw fish over cooked corned beef. Operator moved items for proper storage. **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle containing sanitizer not labeled with common name. Operator supplied label for spray bottle. **Corrected On-Site**
41-17-4
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. Observed no written plan for clean up of vomit or diarrhea. Provided operator with written plan. **Corrected On-Site**
11-27-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Observed establishment began vacuum sealing cooked product and making sous vide foods. Educated operator on need of HAACP plan and provided operator with information regarding plan and variance.
03G-50-1
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. Observed commercial packaged grouper thawed and still in packaging that states to remove from packaging. Operator removed fish from packaging. **Corrected On-Site**
06-09-1
61
Dec 5, 2022
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed beef chili (80F - Cooling 4 hours). Operator reheating to 165F and cooling again. **Corrective Action Taken**
03D-01-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish over cooked potatoes and raw eggs over ready to eat ham and whipped cream in walk in cooler. Operator moved for proper storage. **Corrected On-Site**
08A-02-6
Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not secured.
51-11-4
Basic - Food stored on floor. Observed boxes f food stored on floor in walk in freezer.
08B-38-4
67
Jul 12, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Floridian Club (The) last inspected?
The most recent health inspection at Floridian Club (The) on file is from Apr 10, 2026. The public record contains 10 inspections in total.
What is the most common violation at Floridian Club (The)?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Floridian Club (The).
How does Floridian Club (The) compare to other restaurants in Naples?
Floridian Club (The) most recently scored 61 out of 100, which is lower than the Naples average of 81.
Has Floridian Club (The)'s inspection record improved over time?
No. Recent inspections at Floridian Club (The) have averaged around five violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Floridian Club (The) 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 Floridian Club (The) inspected?
Based on the inspection history on file, Floridian Club (The) is inspected around three times per year on average.
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