Garibaldi Bakery and Restaurant
Last inspected: Mar 2, 2026
67
Score
Garibaldi Bakery and Restaurant appears in inspection records 13 times, starting in 2022. The latest inspection on file is from Mar 2, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has not been favorable: recent inspections average around five violations each, up from closer to two violations before.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
Restaurants in Naples average 81, so Garibaldi Bakery and Restaurant trails the local norm. The inspection history reads as standard for a restaurant of this size.
13
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 the glass door reach in cooler there are 4 6 ounce portions of commercially reduced oxygen packaged salmon that are marked remove from packaging and thaw under refrigeration. See stop sale.
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There used to be a black buildup of food debris on the can opener blade. Operator moved the can opener ti the dish washing area. **Corrective Action Taken**
22-02-4
Basic - Food stored on floor. There is a large pot of mole cooling on the floor in front of the walk in cooler. Operator moved the pot to a counter top.
08B-38-4
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 the glass door reach in cooler there are 4 6 ounce portions of commercially reduced oxygen packaged salmon that are marked remove from packaging and thaw under refrigeration. See stop sale.
06-09-1
Basic - Bowl or other container with no handle used to dispense food. There is a plastic container with no handle inside a pan of cooked rice in the glass door reach in cooler. Operator discarded the plastic container. **Corrected On-Site**
14-01-5
67
Sep 8, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the glass door cooler cooked pork skins are stored under raw beef. Operator moved items to proper storage. **Corrected On-Site**
08A-05-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. An employee washed their hands in a prep sink. Educated employee on proper hand washing procedures. **Corrective Action Taken**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. There is a step ladder blocking the hand washing sink on the cook line. Operator moved the step ladder. **Corrected On-Site**
31A-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 103F standing water on the flat top grill. Operator increased the temperature under the container of utensils, water temperature 137F.**Corrected On-Site** **Corrected On-Site**
10-07-4
Basic - Equipment in poor repair. The door gaskets on the single and double door make table coolers are damaged.
14-11-5
64
Apr 7, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler under the grill, Beef (47F - Cold Holding); Poultry (44F - Cold Holding); ground bedf (48F - Cold Holding). Per operator items have been in the drawer cooler less than 4 hours. Operator moved items to the reach in cooler. **Corrective Action Taken**
03A-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. The men's room door is not self closing.
32-04-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. The handle of the scoop in the sason is buried in the spice. Operator removed thevscoop. **Corrected On-Site**
10-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. There are unsecured carbon dioxide tanks in the bar/service area. Operator secured the carbon dioxide tanks. **Corrected On-Site**
51-11-4
74
Feb 8, 2025
Routine - Food
No violations found.
100
Feb 7, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. There is one live roach walking on packs of paper wrapped tortillas. The tortillas are made in house, stacked and wrapped in paper. The paper wrapping is not sealed, access to the inside of the wrapping is possible. There are no signs of roach excrement on the packages of tortillas . See stop sale. There is two live roaches on the floor and one live roach inside an empty pan on the floor, all in the back area in front if the walk in cooler. **Warning** - From follow-up inspection 2025-02-07: Observed one live roach in the floor in front of the bread ovens and one live roach on the floor in the access room behind the bread ovens. **Admin Complaint**
35A-05-4
86
Feb 6, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Roach activity present as evidenced by live roaches found. There is one live roach walking on packs of wrapped tortillas. See stop sale. **Warning**
01B-13-4
High Priority - Roach activity present as evidenced by live roaches found. There is one live roach walking on packs of paper wrapped tortillas. The tortillas are made in house, stacked and wrapped in paper. The paper wrapping is not sealed, access to the inside of the wrapping is possible. There are no signs of roach excrement on the packages of tortillas . See stop sale. There is two live roaches on the floor and one live roach inside an empty pan on the floor, all in the back area in front if the walk in cooler. **Warning**
35A-05-4
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. Dishwasher (Chlorine 0ppm).. Operator changed the sanitizer solution, retest chlorine sanitizer 100ppm. **Corrected On-Site** **Repeat Violation** **Warning**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. There us a step ladder in front of and dirty pans inside the hand washing sink on the cook line. Operator cleared the sink. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Basic - Accumulation of debris on exterior of warewashing machine. There is a buildup of food debris on top of the dishwasher. **Warning**
16-21-4
55
Aug 1, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
52
Dec 6, 2023
Routine - Food
No violations found.
100
Dec 4, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a rice cooker, chicken tamales (115F - Hot Holding). Operator states that the tamales were too hot so they turned the rice cooker off and have just turned it back on. In the left side of the steam table at the front counter, mushroom quesadillas (112F - Hot Holding). Inspector provided the operator with time as a public health control. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk-in cooler, cooked chicken (47F - Cold Holding); cooked beef (47F - Cold Holding); chicken tamales (46F - Cold Holding). Operator iced out of temperature items and called a technician for repair. **Warning**
03A-02-5
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. The employee food safety training for Priscilla has expired. **Warning**
53B-14-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some of the oyster tags are not marked with the last date sold. **Warning**
01C-03-4
Basic - Standing water in bottom of reach-in-cooler. There is standing water in the two door make table cooler. **Warning**
29-49-6
58
Jul 10, 2023
Routine - Food
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk-in cooler, raw beef (50F - Cold Holding); cooked chicken (46F - Cold Holding); cooked beef (46F - Cold Holding). Operator moved all time temperature control for safety items to the reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk-in cooler, pinto beans (67F - Cooling). Per the operator the pinto beans were cooked the previous day. See stop sale.
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler raw beef is stored over ready to eat cheese. Operator moved the beef to the reach in cooler. **Corrective Action Taken**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk-in cooler, pinto beans (67F - Cooling). Per the operator the pinto beans were cooked the previous day.
01B-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags are marked with the date received. Inspector explained the proper maintenance of shellstock tags. **Corrective Action Taken**
01C-03-4
Intermediate - No cleaning agent provided in wash compartment of sink.
16-06-4
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. The employees have not signed the employee reporting agreement. **Repeat Violation**
11-26-1
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.
53B-14-5
Basic - Equipment and utensils not rinsed between washing and sanitizing.
16-16-4
35
Feb 1, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the glass door reach in cooler, Poultry (44F - Cold Holding); Beef (45F - Cold Holding). Items have been in the cooler less than 4 hours. Operator iced the out of temperature items. **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. Inspector provided the operator with a written procedure for the cleaning of vomiting and diarrhea. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of debris on the can opener blade.
22-02-4
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. Inspector provided the operator with the employee reporting agreement. **Corrective Action Taken**
11-26-1
Basic - No Heimlich maneuver/choking sign posted. Inspector provided the operator with a choking poster. **Corrective Action Taken**
51-13-4
61
Aug 9, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Some of the oyster tags are not marked with the last date served. **Warning** - From follow-up inspection 2022-08-09: **Time Extended**
01C-03-4
90
Aug 5, 2022
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the heat table at the front counter, Beef (117F - Hot Holding); Poultry (111F - Hot Holding); rice (124F - Hot Holding). Operator removed the items from the front counter, they had been there for less than four hours. Inspector provided the operator with time as a public health control. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk-in cooler, Poultry (45F - Cold Holding); Beef (47F - Cold Holding); cream cheese (46F - Cold Holding). Operator iced time/temperature control for safety foods and called a technician. **Corrective Action Taken** **Warning**
03A-02-5
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 replaced the container of sanitizer. Chlorine sanitizer 50ppm. **Corrected On-Site** **Warning**
22-41-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some of the oyster tags are not marked with the last date served. **Warning**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink by the triple sink is blocked by a step stool. Operator moved the step stool. **Corrected On-Site** **Warning**
31A-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. There is a knife stored between two make table coolers across from the triple sink. Operator removed the knife. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use ladle stored on equipment door handle between uses. There is a ladle hanging from the oven door handle. Operator removed the ladle. **Corrected On-Site** **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of dust on the fan covers in the walk-in cooler. **Warning**
23-03-4
45
Frequently Asked Questions
When was Garibaldi Bakery and Restaurant last inspected?
The most recent health inspection at Garibaldi Bakery and Restaurant on file is from Mar 2, 2026. The public record contains 13 inspections in total.
What is the most common violation at Garibaldi Bakery and Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Garibaldi Bakery and Restaurant.
How does Garibaldi Bakery and Restaurant compare to other restaurants in Naples?
Garibaldi Bakery and Restaurant most recently scored 67 out of 100, which is lower than the Naples average of 81.
Has Garibaldi Bakery and Restaurant's inspection record improved over time?
No. Recent inspections at Garibaldi Bakery and Restaurant 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 Garibaldi Bakery and Restaurant 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 Garibaldi Bakery and Restaurant inspected?
Based on the inspection history on file, Garibaldi Bakery and Restaurant is inspected around four times per year on average.
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