Joes Diner
Last inspected: Nov 14, 2025
61
Score
The health department has logged seven inspections at Joes Diner, the earliest from 2022. The most recent visit was on Nov 14, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things are looking better lately, with recent visits averaging around four violations compared to roughly seven violations earlier on.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged two times.
By comparison, the average Naples facility scores 81, putting Joes Diner on the weaker side. The record is unremarkable in either direction.
7
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Nov 14, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored of ready to deli meats in walk in cooler. Operator moved foods to proper storage. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs (ambient) (73 F - Cold Holding) per operator eggs had been out for 30 minutes. Provided operator with Time As Public Health Control Form **Corrective Action Taken**
03A-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tongs stored on trash can on cooks line. Tongs were sent to dish to be washed and sanitized. **Corrected On-Site**
22-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dry storage room. This is a repeat violation from the previous inspection dated 04-15-2025 **Repeat Violation**
36-32-5
Basic - Soiled dry wiping cloth in use. On cooks line. This is a repeat violation from the previous inspection dated 04-15-2025. **Repeat Violation**
21-10-4
61
Apr 15, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage gravy in walk in cooler , per operator made more than 24 hours prior not date marked.
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tile in dry storage room.
36-32-5
Basic - Soiled dry wiping cloth in use. On cooks line.
21-10-4
82
Dec 18, 2024
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. Container of raw shelled eggs stored over cooked bacon, salsa and cut watermelon. Operator moved eggs to proper storage. **Corrected On-Site**
08A-05-6
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Poached eggs with no secondary designation, such as an asterisk to indicate consumer advisory applies. Educated operator about consumer advisory and operator began marking menus with asterisks. This is a repeat violation from previous inspection dated 05-11-2024 **Corrective Action Taken** **Repeat Violation**
02B-04-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available to test chlorine levels in dish machine.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles at dish machine table.
41-17-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tile being used in kitchen area.
36-37-5
61
May 9, 2024
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Poached eggs with no secondary designation, such as an asterisk to indicate consumer advisory applies. Educated operator about consumer advisory.
02B-04-5
Basic - Reuse of single-service or single-use articles. Observed foods prepared onsite being stored in single use containers, i.e. butter, cream cheese, cottage cheese containers
25-32-4
86
Aug 24, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
58
Apr 18, 2023
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
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 cook grab cheese with bare hands and green tortilla wraps. Discussed with operator and cook to use gloves when handling ready to eat foods. **Corrective Action Taken**
09-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands at the cook station. Observe cook crack raw shell eggs and then handled the plate to be served to guest. Discussed with operator and cook on the importance of washing hands after handling raw cracked egg when handling other utensils or other foods. **Corrective Action Taken**
12A-27-4
Intermediate - Spray bottle containing toxic substance not labeled on the ware ware wash station in front of the three compartment sink. Dish washer placed name on the container of bleach. **Corrected On-Site**
41-17-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Cloth used as a food-contact surface used to remove access grease from bacon. **Repeat Violation**
21-05-5
Basic - Food not stored at least 6 inches off of the floor in the walk in cooler container of cooked potatoes. Operator removed container of cooked potatoes from the walk in cooler floor.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses at the oven on the cook line. Had cook to remove the tongs from the oven handle.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Spoons stored inside dirty container at the prep station. Discussed with operator that the utensil storage container needs to be clean. **Corrective Action Taken**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed the employee beverage from above the food served to guest and placed on the bottom shelf below food served to guest. **Corrected On-Site**
12B-13-4
Basic - Wet mop not stored in a manner to allow the mop to dry in the mop sink. Operator placed wet mop head in a manner to allow to dry. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses on the front counter and the prep station.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor next to the wash station. Operator placed sanitizer bucket inside another bucket. **Corrected On-Site** **Repeat Violation**
21-38-4
43
Dec 1, 2022
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Employee washed hands with cold water.
12A-19-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
High Priority - Spray hose at mop sink lower than flood rim of sink. **Corrected On-Site**
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped tomatoes 51F cold hold, chopped ham 50F cold hold less than 4 hours in reach in cooler at cook line. Operator turned down reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Men's restroom.
27-19-4
Basic - Cloth used as a food-contact surface to remove grease from bacon.
21-05-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - Food not stored at least 6 inches off of the floor. Observed pot of potatoes stored on floor near walk in cooler. **Corrected On-Site**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Bathroom facility not clean. Men's restroom.
32-07-4
35
Frequently Asked Questions
When was Joes Diner last inspected?
The most recent health inspection at Joes Diner on file is from Nov 14, 2025. The public record contains seven inspections in total.
What is the most common violation at Joes Diner?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Joes Diner.
How does Joes Diner compare to other restaurants in Naples?
Joes Diner most recently scored 61 out of 100, which is lower than the Naples average of 81.
Has Joes Diner's inspection record improved over time?
Yes. Recent inspections at Joes Diner have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Joes Diner 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 Joes Diner inspected?
Based on the inspection history on file, Joes Diner is inspected around two times per year on average.
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