Moorings Cty Clb Rest
Last inspected: Mar 16, 2026
100
Score
Across the available record, Moorings Cty Clb Rest has seven inspections on file, the first dated 2023. The most recent visit was on Mar 16, 2026. A low risk tier reflects an inspection that turned up minimal issues.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
When inspectors have written things up, “operator is doing a special process” has been the most frequent reason, cited three times.
Moorings Cty Clb Rest's latest score of 100 sits above the Naples average of 81. The full picture is one of consistent compliance.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
No violations found.
100
Jan 14, 2026
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. In the walk in freezer observed Time-temperature control for safety foods in reduced oxygen environments. The foods include cooked salmon, cooked ribs dated 11/1/26, and raw chicken dated 10/31/26. Discussed with operator reduced oxygen packaging processes and regulations. **Warning**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler near the spice rack, observed a container of raw shrimp placed above ready to eat sauces. Operator rearranged for proper storage. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 12/1/25. **Warning**
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. In the dish machine area, observed two sanitizer buckets stacked inside the handwashing sink. Operator removed sanitizer buckets out of the handwashing sink. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. In the walk in freezer observed Time-temperature control for safety foods in reduced oxygen environments. The foods include cooked salmon, cooked ribs dated 11/1/26, and raw chicken dated 10/31/26. Discussed with operator reduced oxygen packaging processes and regulations. **Warning**
03G-50-1
Basic - No handwashing sign provided at a hand sink used by food employees. In the dish machine area, a handwashing sink sign is missing. **Warning**
31B-04-4
50
Jan 14, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 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. On bar menu, observed smoked salmon offered with no secondary symbol indicating consumer advisory applies. Operator began removing menus. Per operator menus will be reprinted properly. **Corrective Action Taken**
02B-04-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Lunch and bar menu offer hamburgers and steaks cooked to order, with no consumer advisory. Printed advisory signage and Operator hung sign. **Corrected On-Site**
02B-02-5
Basic - Hole in or other damage to wall. In dry storage room, observed wall above missing ceiling tile with large holes.
36-24-5
Basic - Ceiling tile missing. In dry storage room, observed two ceiling tiles missing.
36-36-4
74
Aug 2, 2024
Routine - Food
No violations found.
100
Jun 8, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
78
Apr 20, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-04-20: Time extended 60 days from original inspection. **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator cooking tenderloin steak, cooling then placing under reduced oxygen packaging then freezing with no HACCP plan - From follow-up inspection 2023-04-20: **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-04-20: Test strips ordered **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink across from cooks line in kitchen. - From follow-up inspection 2023-04-20: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Rust and build up on ceiling vent above dry storage food shelf in chef's office. - From follow-up inspection 2023-04-20: **Time Extended**
36-34-5
67
Apr 10, 2023
Routine - Food
2 critical violations. 7 major violations. 6 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach in cooler at entrance to cooks line was steak tenderloin (53 F - Cold Holding); hot dogs (53 F - Cold Holding); sliced cheese (52 F - Cold Holding). Per operator all food it,es hand in unit overnight.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach in cooler at entrance to cooks line was steak tenderloin (53 F - Cold Holding); hot dogs (53 F - Cold Holding); sliced cheese (52 F - Cold Holding). Per operator all food it,es hand in unit overnight.
01B-02-5
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator cooking tenderloin steak, cooling then placing under reduced oxygen packaging then freezing with no HACCP plan
03G-50-1
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags with no date marking the last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink across from cooks line used as dump sink, by presence of ice in sink.
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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.
53B-01-5
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. Provided operator with employee reporting agreement DBPR Form HR 5030-103 **Corrective Action Taken**
11-26-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. No date marking on time/temperature controlled for safety food (steak) once removed from frozen state.
02C-04-5
Basic - Stored food not covered. Observed cakes in walk in freezer not covered or protected.
08B-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink across from cooks line in kitchen.
31B-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Build up of food inside microwave at end of cooks line.
22-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Rust and build up on ceiling vent above dry storage food shelf in chef's office.
36-34-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above walk in cooler by exit door.
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on dish machine. Operator removed drink **Corrected On-Site**
12B-07-4
27
Frequently Asked Questions
When was Moorings Cty Clb Rest last inspected?
The most recent health inspection at Moorings Cty Clb Rest on file is from Mar 16, 2026. The public record contains seven inspections in total.
What is the most common violation at Moorings Cty Clb Rest?
Across the inspection record, “operator is doing a special process” has been cited three times, more than any other issue at Moorings Cty Clb Rest.
How does Moorings Cty Clb Rest compare to other restaurants in Naples?
Moorings Cty Clb Rest most recently scored 100 out of 100, which is higher than the Naples average of 81.
Has Moorings Cty Clb Rest's inspection record improved over time?
Results have been roughly steady. Inspections at Moorings Cty Clb Rest have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Moorings Cty Clb Rest 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 Moorings Cty Clb Rest inspected?
Based on the inspection history on file, Moorings Cty Clb Rest is inspected around two times per year on average.
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