Foxboro Sports Tavern
Last inspected: Apr 20, 2026
70
Score
Inspectors have visited Foxboro Sports Tavern 14 times, with records going back to 2022. On Apr 20, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited six times.
Restaurants in Naples average 81, so Foxboro Sports Tavern trails the local norm. The inspection history reads as standard for a restaurant of this size.
14
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Apr 20, 2026
Complaint Full
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. The hand washing sink by the dish station has been used as a dump sink as evidenced by ice cubes in the basin. The hand washing sinks at the bar are used ad dump sinks as evidenced by the strainers inside both hand washing sinks.
31A-11-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. The paper towel dispenser at the dish washing station is jammed. Operator cleared the paper towel dispenser. **Corrected On-Site**
31B-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the ceiling and interior walls of the ice machine.
22-20-5
Basic - Floor soiled/has accumulation of debris. There is a heavy buildup of grease on the floor under and behind the deep fryers.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. There is a set of tongs on an oven door handle.
10-20-4
70
Nov 19, 2025
Routine - Food
No violations found.
100
Nov 17, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler across from the deep fryer chicken wings (46F - Cold Holding); Fish (45F - Cold Holding); shrimp (45F - Cold Holding). Operator iced the out of temperature items for rapid cooling. **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink by the dishwasher. Operator refilled the paper towels. **Corrected On-Site** **Warning**
31B-02-4
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. There are multiple employees that have no proof that they read and signed the employee health reporting agreement. **Warning**
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of dried food debris on the slicer. **Warning**
22-02-4
Basic - In-use tongs stored on equipment door handle between uses. There are tongs on oven door handles. **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters. **Warning**
23-03-4
58
Jul 1, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the single door make table cooler in the service area, fresh tomato salsa (49F - Cold Holding); sour cream (49F - Cold Holding). **Repeat Violation**
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 single door make table cooler in the service area, fresh tomato salsa (49F - Cold Holding); sour cream (49F - Cold Holding). Per operator the sour cream and tomato salsa have been in the make table for 72 hours. See stop sale.
01B-02-5
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Low temperature dishwasher at 100F.
16-53-4
Basic - Carbon dioxide/helium tanks not adequately secured. There are unsecured carbon dioxide canisters by the walk in cooler door.
51-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a black mold like substance on the ceiling around the ice chute inside the ice machine.
22-20-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are two containers on the frill filled with 110F water holding utensils. **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
23-03-4
55
Oct 16, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. There are three unsecured carbon dioxide tanks by the walk-in cooler door. **Warning** - From follow-up inspection 2024-08-20: **Time Extended** - From follow-up inspection 2024-10-16: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 104F standing water on the grill. **Warning** - From follow-up inspection 2024-08-20: Utensils held in 108F water. **Time Extended** - From follow-up inspection 2024-10-16: Utensils in 122F water. Operator moved the containers over direct heat. **Time Extended** **Corrective Action Taken**
10-07-4
90
Oct 4, 2024
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. There is a employee drink on a prep table in the back kitchen. **Warning** - From follow-up inspection 2024-10-04: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. There is standing water in the bottom of the teach in cooler in front of the deep fryers. **Warning** - From follow-up inspection 2024-10-04: **Time Extended**
29-49-6
90
Oct 2, 2024
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler under the grill ground beef (45F - Cold Holding); Poultry (46F - Cold Holding); cooked ribs (48F - Cold Holding). Per operator items in drawer cooler less than four hours. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. There is a can of stainless steel cleaner stored with dry herbs. Operator moved the stainless steel cleaner. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. An employee rinsed utensils in the hand washing sink by the dish pit. **Warning**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. There is a employee drink on a prep table in the back kitchen. **Warning**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are scoopers in 72F standing water in the salad station. Operator removed the scoopers from the water. **Corrected On-Site** **Warning**
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. There is a open employee drink on a shelf in the walk-in cooler. Operator discarded the employee drink. **Warning**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. There is standing water in the bottom of the teach in cooler in front of the deep fryers. **Warning**
29-49-6
55
Aug 20, 2024
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler in the salad/sandwich station, meatloaf (46F - Cold Holding); cooked baked potato (48F - Cold Holding); tuna salad (46F - Cold Holding). **Warning** - From follow-up inspection 2024-08-20: Cooked meat loaf 49F cold holding, cut tomatoes 50F cold holding, hard boiled eggs 47F cold holding. In the salad station make table cooler. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : 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** - From follow-up inspection 2024-08-20: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2024-08-20: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2024-08-20: **Time Extended**
53A-07-6
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine in the dish washer or quaternary in the triple sink. **Warning** - From follow-up inspection 2024-08-20: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. There are three unsecured carbon dioxide tanks by the walk-in cooler door. **Warning** - From follow-up inspection 2024-08-20: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 104F standing water on the grill. **Warning** - From follow-up inspection 2024-08-20: Utensils held in 108F water. **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign in the men's bathroom. **Warning** - From follow-up inspection 2024-08-20: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters. **Warning** - From follow-up inspection 2024-08-20: **Time Extended**
23-03-4
47
Aug 15, 2024
Routine - Food
4 critical violations. 5 major violations. 6 minor violations.
View 15 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the walk-in cooler beef gravy marked 8 days prior to inspection. See stop sale. **Warning**
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler in the salad/sandwich station, meatloaf (46F - Cold Holding); cooked baked potato (48F - Cold Holding); tuna salad (46F - Cold Holding). **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the white reach in cooler in the back kitchen raw chicken is stored over raw pork belly. Operator moved pork to proper storage. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the walk-in cooler beef gravy marked 8 days prior to inspection. **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black buildup on the can opener blade. **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine in the dish washer or quaternary in the triple sink. **Warning**
16-37-1
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
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a black mold like substance on the ceiling of the ice machine. **Warning**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. There are three unsecured carbon dioxide tanks by the walk-in cooler door. **Warning**
51-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 104F standing water on the grill. **Warning**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign in the men's bathroom. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters. **Warning**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish is thawing on a pan, on a rack, at room temperature in the back kitchen. **Warning**
06-01-5
25
Dec 8, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
58
Jul 17, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. Inspector provided the operator with a template for reduced oxygen packaging HACCP. **Repeat Violation** **Warning** - From follow-up inspection 2023-07-17: **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are two pans holding utensils in 76F and 77F water on the make table in front of the convection ovens. Operator drained the water. **Corrected On-Site** **Warning** - From follow-up inspection 2023-07-17: Utensils in 105F water on the flat top grill. **Time Extended**
10-07-4
86
Jul 13, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On the can rack, not segregated from undamaged cabs there is one can of tomato sauce and two cans of marinara sauce with severely dented rims. **Warning**
01B-01-4
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. Operator set up triple sink, quaternary sanitizer 200ppm. Operator changed the chlorine, 50ppm.**Corrective Action Taken** **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler in front of the deep fryer, shrimp (186F - Cooking); Fish (45F - Cold Holding); Poultry (49F - Cold Holding). Operator iced out of temperature items. In the drawer cooler in front of the convection oven, chicken salad (46F - Cold Holding). **Corrective Action Taken** **Corrective Action Taken** **Warning**
03A-02-5
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. Inspector provided the operator with a template for reduced oxygen packaging HACCP. **Repeat Violation** **Warning**
03G-50-1
Basic - Damaged/spoiled/recalled food not properly segregated. Damaged/spoiled/recalled food not properly segregated. On the can rack, not segregated from undamaged cabs there is one can of tomato sauce and two cans of marinara sauce with severely dented rims. See stop sale. **Warning**
08B-20-4
Basic - Employee with no hair restraint while engaging in food preparation. There is an employee with no hair restraint preparing food. Employee put in a hair net. **Corrected On-Site** **Warning**
13-03-4
Basic - Food stored on floor. There is a case of French fries stored on the floor in the walk-in freezer. **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are two pans holding utensils in 76F and 77F water on the make table in front of the convection ovens. Operator drained the water. **Corrected On-Site** **Warning**
10-07-4
47
Jan 19, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
52
Jul 19, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. At the triple sink there is a spray hose hanging below the flood rim of the sink. **Warning** - From follow-up inspection 2022-07-19: **Time Extended**
29-37-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some of the employee food safety training has expired. **Warning** - From follow-up inspection 2022-07-19: **Time Extended**
53B-14-5
78
Frequently Asked Questions
When was Foxboro Sports Tavern last inspected?
The most recent health inspection at Foxboro Sports Tavern on file is from Apr 20, 2026. The public record contains 14 inspections in total.
What is the most common violation at Foxboro Sports Tavern?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Foxboro Sports Tavern.
How does Foxboro Sports Tavern compare to other restaurants in Naples?
Foxboro Sports Tavern most recently scored 70 out of 100, which is lower than the Naples average of 81.
Has Foxboro Sports Tavern's inspection record improved over time?
Results have been roughly steady. Inspections at Foxboro Sports Tavern have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Foxboro Sports Tavern 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 Foxboro Sports Tavern inspected?
Based on the inspection history on file, Foxboro Sports Tavern is inspected around four times per year on average.
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