Kensington Brighton Pointe
Last inspected: Apr 10, 2026
100
Score
Public records show 11 inspections at Kensington Brighton Pointe stretching back to 2022. The most recent visit was on Apr 10, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things have been moving in the right direction, with the rolling count dropping from around four violations to closer to one violation per visit.
Looking across the full record, “ready-to-eat” is the recurring theme, flagged two times.
Among Naples restaurants, the typical score is 81; Kensington Brighton Pointe is comfortably above that bar. The file should reassure diners considering a visit.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 10, 2026
Routine - Food
No violations found.
100
Jan 14, 2026
Routine - Food
No violations found.
100
Nov 10, 2025
Routine - Food
2 major violations.
View 2 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
74
May 9, 2025
Routine - Food
No violations found.
100
Mar 21, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all 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 2025-03-21: Time extended 48 days. **Time Extended**
53B-05-5
90
Mar 13, 2025
Routine - Food
6 critical violations. 1 major violation. 5 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed pomodoro sauce (49F - Cooling) in the reach in cooler at the end of the cook line. The operator stated the sauce was cooled from the steam table the night prior to inspection. The operator discarded the pomodoro sauce. **Corrected On-Site**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pomodoro sauce (49F - Cooling) in the reach in cooler at the end of the cook line. The operator stated the sauce was cooled from the steam table the night prior to inspection. The operator discarded the pomodoro sauce. **Corrected On-Site**
03D-02-5
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Observed the water supply hose for detergent and sanitizer submerged in the water at the three compartment sink.
29-44-4
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed marinara sauce date marked 3/2 in the walk in cooler. The operator discarded the marinara sauce. **Corrected On-Site**
01B-28-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed marinara sauce date marked 3/2 in the walk in cooler. The operator discarded the marinara sauce. **Corrected On-Site**
02C-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw cod and raw ground beef stored over cooked pasta in the walk in cooler. The operator properly stored the raw animal foods. **Corrected On-Site**
08A-05-6
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Bowl or other container with no handle used to dispense food. Observed metal ramekins and plastic food containers with no handles used as a scoop for multiple food items. The operator removed the ramekins and plastic containers. **Corrected On-Site**
14-01-5
Basic - Ice buckets stored on floor between uses. The operator properly stored the ice buckets. **Corrected On-Site**
10-14-5
Basic - No handwashing sign provided at a hand sink used by food employees at the server expo line.
31B-04-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels at the server expo line.
33-38-4
Basic - Tasting spoons stored upright with the food-contact surface up. The operator properly stored the spoons. **Corrected On-Site**
24-18-4
29
Dec 16, 2024
Routine - Food
No violations found.
100
Mar 19, 2024
Routine - Food
3 minor violations.
View 3 violations
Plumbing Maintained; Sewage Disposal
FL-51
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
86
Sep 26, 2023
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, observed one gallon of homemade ranch dressing, 9-7, and one gallon of homemade blue cheese dressing Operator discarded products.
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler observed raw turkey over cooked chili. Operator rearranged products **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler, observed one gallon of homemade ranch dressing, 9-7, and one gallon of homemade blue cheese dressing Operator discarded products.
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled d
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. At snack bar window, observed utility cart blocking Hand washing sink
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. In dishwasher area
41-17-4
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes not inverted behind bar. Operator inverted boxes **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. In walk in cooler observed pulled pork 9-23 reduced oxygen packaged. Operator opened bags. **Corrected On-Site**
03G-54-1
43
May 18, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Plumbing Maintained; Sewage Disposal
FL-51
Proper Hot and Cold Holding Temperatures
FL-21
74
Dec 15, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher final temp is 151.7 per discussion operator began using triple sink as a sanitizer. **Corrective Action Taken**
22-56-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood Filters have accumulated grease and debris
23-03-4
86
Frequently Asked Questions
When was Kensington Brighton Pointe last inspected?
The most recent health inspection at Kensington Brighton Pointe on file is from Apr 10, 2026. The public record contains 11 inspections in total.
What is the most common violation at Kensington Brighton Pointe?
Across the inspection record, “ready-to-eat” has been cited two times, more than any other issue at Kensington Brighton Pointe.
How does Kensington Brighton Pointe compare to other restaurants in Naples?
Kensington Brighton Pointe most recently scored 100 out of 100, which is higher than the Naples average of 81.
Has Kensington Brighton Pointe's inspection record improved over time?
Yes. Recent inspections at Kensington Brighton Pointe have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Kensington Brighton Pointe 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 Kensington Brighton Pointe inspected?
Based on the inspection history on file, Kensington Brighton Pointe is inspected around three times per year on average.
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