Hoots Restaurant
Last inspected: Jan 14, 2026
100
Score
Going back to 2022, Hoots Restaurant has 12 inspections in the public record. The most recent visit was on Jan 14, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have turned up more issues than earlier ones, averaging around four violations lately compared to roughly one violation before.
“Wet wiping cloth not stored” comes up most often, recorded three times in the inspection record.
Compared to the broader Naples restaurant scene, where the average is 81, this is a stronger showing. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
No violations found.
100
Dec 22, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On a shelf in the expeditor's station there are 4 29 ounce cans of black beans that have severely dented rims and sides. See stop sale.
01B-01-4
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 bottom of the make table cooler there are three 8 ounce portions of grouper that are fully thawed while still inside the commercial reduced oxygen packaging that is labeled "remove from packaging and thaw under refrigeration." See stop sale.
01B-13-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. There is a hose bibb under the hand washing sink in the kitchen without a vacuum breaker. There is a hose attached to the faucet. **Repeat Violation**
29-34-4
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 bottom of the make table cooler there are three 8 ounce portions of grouper that are fully thawed while still inside the commercial reduced oxygen packaging that is labeled "remove from packaging and thaw under refrigeration." See stop sale.
06-09-1
Basic - Damaged/spoiled/recalled food not properly segregated. On a shelf in the expeditor's station there are 4 29 ounce cans of black beans that have severely dented rims and sides. See stop sale.
08B-20-4
58
Jul 24, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. An employee handled their cellphone then handled a squirt bottle of oil without changing gloves and washing their hands. Educated employee on proper hand washing. **Corrective Action Taken**
12A-13-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. There is a hose bibb under the hand washing sink in the kitchen with no back flow protection, there is a hose attached to the hose bibb.
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. There is a hose draped over the fixture and stored inside the hand washing sink in the kitchen.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. An employee filled a squeeze bottle in the hand washing sink in the kitchen. Educated employee on uses of hand washing sinks. **Corrective Action Taken**
31A-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. There is a wet wiping towel on a make table cutting board next to the slicer.
21-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. There is a heavy buildup of dust on the wall inside the walk in cooler above the door.
36-27-5
Basic - Unclean building components, attachments or fixtures. There is a buildup of dust on the fan housing and fan covers in the walk in cooler.
36-50-4
52
Apr 24, 2025
Routine - Food
No violations found.
100
Jan 24, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the two door make table cooler in the saad station, cut lettuce (48F - Cold Holding). The lettuce was cut and placed on top of pans in the top of the make table less than four hours, operator moved the lettuce into a lower storage area. **Corrective Action Taken**
03A-02-5
Basic - Floor soiled/has accumulation of debris. There is a buildup if food debris on the floor in the salad station.
36-73-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. There us a wet wiping towel on the cutting board of the single door make table in the sandwich station.
21-12-4
78
Jul 30, 2024
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
May 15, 2024
Food-Licensing Inspection
No violations found.
100
Jan 25, 2024
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the two door make table in the front of the kitchen, cut melon (49F - Cold Holding); chicken salad (51F - Cold Holding); coleslaw (49F - Cold Holding). In the single door make table in the front kitchen, cut tomatoes (48F - Cold Holding); macaroni and cheese (60F - Cold Holding). Operator iced all items except macaroni and cheese which was discarded. **Warning**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the single door make table in the front kitchen a bowl of macaroni and cheese id date marked 1/10 and has a mold like substance. See stop sale **Warning**
02C-01-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Food with mold-like growth. See stop sale. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the single door make table cooler in the front kitchen there is a pan of commercially processed roasted peppers with no date marking that has a mold like substance. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the single door make table in the front kitchen a bowl of macaroni and cheese id date marked 1/10 and has a mold like substance. **Warning**
01B-07-4
High Priority - Toxic substance/chemical improperly stored. There are two 1 gallon cans of paint stored on top of the ice machine behind the restaurant. **Warning**
41-10-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the single door make table cooler in the front kitchen there is a pan of commercially processed roasted peppers with no date marking that has a mold like substance. See stop sale. **Warning**
02C-03-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There us a bluetooth speaker on the food contact surface of the slicer. **Warning**
40-06-5
41
Sep 15, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. The hand sink in the kitchen is blocked by a large box. Operator moved the box from in front of the hand sink. **Corrected On-Site**
31A-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. There is a wet wiping towel on the make table cutter board next to the slicer.
21-12-4
Basic - Equipment in poor repair. The right hand door gasket on the two door make table cooler is hanging off on the back top corner.
14-11-5
Basic - Single-service articles improperly stored. There are multiple sleeves of single service soup cups on the floor between the hand sink and the utility sink in the kitchen.
25-05-4
78
Jul 25, 2023
Routine - Food
No violations found.
100
Mar 7, 2023
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.in a pan next to the steam table cooked sausage links (124F - Hot Holding). Operator moved the sausage into the steam table. **Corrective Action Taken**
03B-01-6
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 set up the chlorine sanitizer in the triple sink at 50ppm and contacted a technician to repair the dishwasher. **Corrective Action Taken**
22-41-4
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.inspector provided the operator with a written procedure for the cleaning of vomiting and diarrhea events. **Corrective Action Taken**
11-27-4
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 in both English and Spanish. **Corrective Action Taken**
11-26-1
Basic - Food stored on floor. There is a bag of onions stored on the floor between the double door upright freezer and the door to the back kitchen. Operator moved the onions to a shelf. **Corrected On-Site**
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. Inspector provided the operator with a choking poster. **Corrective Action Taken**
51-13-4
55
Aug 19, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the single door make table on the cook's line hard boiled eggs (45F - Cold Holding). Hard boiled eggs had been in cooler less than four hours per operator, operator iced the eggs. **Corrective Action Taken**
03A-02-5
Basic - Working containers of food removed from original container not identified by common name. Next to the stand mixer there is a container of flour unlabeled.
02D-01-5
Basic - Standing water in bottom of reach-in-cooler. There is standing water in the bottom of the two door make table on the cook's line.
29-49-6
78
Frequently Asked Questions
When was Hoots Restaurant last inspected?
The most recent health inspection at Hoots Restaurant on file is from Jan 14, 2026. The public record contains 12 inspections in total.
What is the most common violation at Hoots Restaurant?
Across the inspection record, “wet wiping cloth not stored” has been cited three times, more than any other issue at Hoots Restaurant.
How does Hoots Restaurant compare to other restaurants in Naples?
Hoots Restaurant most recently scored 100 out of 100, which is higher than the Naples average of 81.
Has Hoots Restaurant's inspection record improved over time?
No. Recent inspections at Hoots Restaurant have averaged around four violations per visit, up from roughly one earlier in the record.
What does a low risk rating mean?
A low risk rating at Hoots Restaurant 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 Hoots Restaurant inspected?
Based on the inspection history on file, Hoots Restaurant is inspected around four times per year on average.
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