La Pescheria
Last inspected: Aug 15, 2025
58
Score
La Pescheria appears in inspection records nine times, starting in 2022. The most recent visit was on Aug 15, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
Across the inspection history, “accumulation of black/green mold-like substance” is the issue that surfaces most often, recorded four times.
By comparison, the average Naples facility scores 81, putting La Pescheria on the weaker side. On the whole, the file is mixed but not concerning.
9
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Aug 15, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over ready to eat cooked spinach. Educated employee and employee moved for proper storage. **Corrected On-Site**
08A-05-6
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. Observed bar dish washer testing at 0ppm. Operator changed sanitizer, primed machine, now testing at 100ppm. **Corrected On-Site**
22-41-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed roasted tomatoes, made yesterday per employee not date marked, employee provided date. Observed mashed potatoes not date marked, employee unable to provide date. Employee voluntarily discarded mashed potatoes. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple spray bottles not labeled. Operator provided label.
41-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored in tall reach in cooler not identified. Educated employee on proper storage and employee moved for proper storage. **Corrected On-Site**
08B-49-4
58
Apr 22, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2025-04-22: **Time Extended**
14-09-4
95
Apr 21, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near by cook line; raw salmon (49F - Cold Holding); raw white fish (51F - Cold Holding); cooked tomatoes (48F - Cold Holding); butter (56F - Cold Holding); raw shrimp (47F - Cold Holding); cooked calamari (47F - Cold Holding); cooked crab meat (48F - Cold Holding); cooked risotto (52F - Cold Holding); cooked zucchini (51F - Cold Holding); cooked ground beef (53F - Cold Holding); cooked pasta (51F - Cold Holding); cooked lamb (49F - Cold Holding); cooked potatoes (51F - Cold Holding); cooked spinach (50F - Cold Holding). Per operator all items prepared and stored in reach-in cooler overnight. See stop sale. **Warning**
01B-13-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach-in cooler at kitchen entrance; cooked lamb (60F - Cooling) Per operator lamb cooked and stored in reach-in cooler at overnight. See stop sale. **Warning**
03D-02-5
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 reach-in cooler at kitchen entrance; cooked lamb (60F - Cooling) Per operator lamb cooked and stored in reach-in cooler at overnight. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near by cook line; raw salmon (49F - Cold Holding); raw white fish (51F - Cold Holding); cooked tomatoes (48F - Cold Holding); butter (56F - Cold Holding); raw shrimp (47F - Cold Holding); cooked calamari (47F - Cold Holding); cooked crab meat (48F - Cold Holding); cooked risotto (52F - Cold Holding); cooked zucchini (51F - Cold Holding); cooked ground beef (53F - Cold Holding); cooked pasta (51F - Cold Holding); cooked lamb (49F - Cold Holding); cooked potatoes (51F - Cold Holding); cooked spinach (50F - Cold Holding). Per operator all items prepared and stored in reach-in cooler overnight. See stop sale. **Warning**
03A-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment has 4 employees without certified food service manager on duty. **Warning**
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled at prep area. Operator labeled spray bottle. **Corrected On-Site** **Warning**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled at cook-line. Operator labeled sugar container. **Corrected On-Site** **Warning**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
22-20-5
Basic - Bowl with no handle used to dispense salt. Operator removed the bowl. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Food stored on floor. Onion bag stored on the floor at kitchen entrance. **Warning**
08B-38-4
35
Mar 27, 2025
Routine - Food
No violations found.
100
Dec 17, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw over tuna over lettuce and raw fish over tomatoes and sauce. Operator moved for proper storage. **Warning**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels used as liners and on top of food. Operator in process of removing paper towels for proper storage. **Corrective Action Taken** **Warning**
14-86-1
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. Observed no proof of employee reporting agreement. **Warning**
11-26-1
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed mussel and clam tags not marked with date last sold. **Warning**
01C-03-4
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. Observed all employee training expired February 2023. **Warning**
53B-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tinsels in standing water only reaching 70F. Repeat 12/06/2023. **Repeat Violation** **Warning**
10-07-4
52
Dec 6, 2023
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside the reach in cooler near the prep table.
08A-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses on the prep table.
21-12-4
Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. **Repeat Violation**
21-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit on the line near the cook top.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in cooler through out the kitchen.
23-03-4
64
Jul 11, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked noodles in the reach in cooler near the ice maker.
08A-05-6
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. Emailed to operator. **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. Emailed firm to operator. **Corrective Action Taken**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked on container of cooked noodles in the reach in cooler next to the ice maker.
02C-02-5
Basic - Equipment in poor repair. Observed torn gasket on reach in cooler near the rear door and reach in cooler for the salad station. **Repeat Violation**
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit water 78° (Hot Holding) on the wire shelf next to the ice maker.
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses on the table near the ware washing station.
21-12-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed the tongs from the oven handle. **Corrected On-Site**
10-20-4
47
Dec 20, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance on the ice chute in the ice machine.
22-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam and mussel tags are not marked with the last date served.
01C-03-4
Basic - Working containers of food removed from original container not identified by common name. On shelves by the ice machine there are unlabeled containers of flour and salt that have been removed from their original container.
02D-01-5
Basic - Equipment in poor repair. There are torn gaskets on all three doors of the three door upright reach in cooler in the entry hall to the kitchen.
14-11-5
74
Sep 7, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tartar not marked with consumer advisory. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink next to freezer and hand wash sink in employee restroom. Operator supplied paper towel. **Corrected On-Site** **Warning**
31B-02-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator set up containers as three compartment sink to wash, rinse and sanitize properly. **Warning**
16-55-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoops touching bread crumbs and flour. Operator removed for cleaning. **Corrected On-Site** **Warning**
10-01-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Operator moved tongs for proper storage.. Repeat 5/26/2022 **Corrected On-Site** **Warning**
10-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed large ice machine with a /green mold-like substance. Repeat 2/3/2022, 5/26/2022. **Repeat Violation** **Warning**
22-20-5
67
Frequently Asked Questions
When was La Pescheria last inspected?
The most recent health inspection at La Pescheria on file is from Aug 15, 2025. The public record contains nine inspections in total.
What is the most common violation at La Pescheria?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited four times, more than any other issue at La Pescheria.
How does La Pescheria compare to other restaurants in Naples?
La Pescheria most recently scored 58 out of 100, which is lower than the Naples average of 81.
Has La Pescheria's inspection record improved over time?
Results have been roughly steady. Inspections at La Pescheria have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at La Pescheria 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 La Pescheria inspected?
Based on the inspection history on file, La Pescheria is inspected around three times per year on average.
Nearby Restaurants