Ole Village Center
Last inspected: Feb 4, 2026
50
Score
The health department has logged eight inspections at Ole Village Center, the earliest from 2022. On Feb 4, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has not been favorable: recent inspections average around eight violations each, up from closer to three violations before.
“Carbon dioxide/helium tanks not adequately secured” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Naples restaurant, which scores around 81. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
2
Critical latest
2
Major latest
4
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On a rolling rack in the walk in cooler raw chicken is stored above whole muscle beef. Operator moved items to proper storage. **Corrected On-Site** **Admin Complaint**
08A-20-5
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 walk in cooler there is one 6 ounce portion of snapper and one 8 ounce portion of tuna fully thawed while still in the commercial reduced oxygen packaging marked to remove from packaging and thaw under refrigeration. **Repeat Violation** **Admin Complaint**
01B-13-4
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/ There are 7 employees handling food with no food manager on premises. **Repeat Violation** **Admin Complaint**
53A-05-6
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. Employees began reading and signing the employee health reporting agreements. **Corrective Action Taken** **Admin Complaint**
11-26-1
Basic - In-use knife/knives stored in cracks between pieces of equipment. There are knives stored between the make table cooler and the steam table. Educated operator on proper storage of utensils. Knives were removed from between the cooler and steam table. **Corrected On-Site** **Admin Complaint**
10-17-4
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 walk in cooler there is one 6 ounce portion of snapper and one 8 ounce portion of tuna fully thawed while still in the commercial reduced oxygen packaging marked to remove from packaging and thaw under refrigeration. See stop sale. **Repeat Violation** **Admin Complaint**
06-09-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance along the edge of the ice chute in the ice machine. **Admin Complaint**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. There is an unsecured carbon dioxide tank in the bar area by the ice cream counter. **Repeat Violation** **Admin Complaint**
51-11-4
50
Sep 10, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
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 walk in cooler there are two commercially processed 8 ounce portions of salmon still inside the reduced oxygen packaging while fully thawed. See stop sale.
01B-13-4
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/ Certified food manager Emily Kunts is not present with 4 employees handling food.
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the two door make table cooler on the cook line tomato sauce that was prepared 5 days prior, per operator, has no date marking. Operator date marked the tomato sauce. **Corrected On-Site**
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink in the dish washing area gas a sanitizer bucket inside of it and a stack of glass racks in front if it. Operator cleared the hand washing sink. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food.there is a unhandled container inside a bin of flour in dry storage. Operator removed the handle less container. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. There are unsecured carbon dioxide tanks at the bag in box storage behind the ice machine.
51-11-4
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 walk in cooler there are two commercially processed 8 ounce portions of salmon still inside the reduced oxygen packaging while fully thawed. See stop sale.
06-09-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a heavy buildup of ice inside the ice cream freezer.
14-69-4
52
Apr 3, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. There used to be a dented number 5 can of tuna on the can rack with undamaged cans. See stop sale.
01B-01-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide test kit for quaternary sanitizer.
16-37-1
Intermediate - Handwash sink not accessible for employee use at all times. The hand sink in the dish washing area is blocked by a glass rack, broom and dust pan operator cleared the hand wash sink. **Corrected On-Site**
31A-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. There is a large bowl of nahi portions thawing at room temperature in the back kitchen. Operator moved fish to the prep sink under cold running water. **Corrected On-Site**
06-01-5
Basic - Floor tiles missing and/or in disrepair. The flooring in the dining room is damaged with pieces missing near the pool table,
36-17-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed the knives from between the reach in freezer and the sink. **Corrected On-Site**
10-17-4
Basic - Damaged/spoiled/recalled food not properly segregated. There used to be a dented number 5 can of tuna on the can rack with undamaged cans. See stop sale.
08B-20-4
Basic - In-use tongs stored on equipment door handle between uses. There are tongs on the fryer door handle. Employee moved the tongs to proper storage. **Corrected On-Site**
10-20-4
55
Nov 8, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
86
Feb 16, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed the license during the process of the inspection. **Corrected On-Site** **Repeat Violation**
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. There is ice and pour tops in the hand washing sink at the service bar.
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the nozzle of the soda gun at the main bar.
22-02-4
70
Sep 15, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint**
50-17-3
Basic - Bowl or other container with no handle used to dispense food. There is a plastic ramekin inside a container of sugar. Operator removed the ramekin. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. There are multiple unsecured carbon dioxide tanks by the bag in box storage. Operator secured the carbon dioxide tanks. **Corrected On-Site**
51-11-4
78
Mar 15, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Basic - Accumulation of debris on exterior of warewashing machine.there is a buildup of food debris on the top of the dishwasher.
16-21-4
82
Nov 9, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - Carbon dioxide/helium tanks not adequately secured. There are trw unsecured carbon dioxide tanks at the bar. Operator secured the carbon dioxide tanks.
51-11-4
95
Frequently Asked Questions
When was Ole Village Center last inspected?
The most recent health inspection at Ole Village Center on file is from Feb 4, 2026. The public record contains eight inspections in total.
What is the most common violation at Ole Village Center?
Across the inspection record, “carbon dioxide/helium tanks not adequately secured” has been cited four times, more than any other issue at Ole Village Center.
How does Ole Village Center compare to other restaurants in Naples?
Ole Village Center most recently scored 50 out of 100, which is lower than the Naples average of 81.
Has Ole Village Center's inspection record improved over time?
No. Recent inspections at Ole Village Center have averaged around eight violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Ole Village Center means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Ole Village Center inspected?
Based on the inspection history on file, Ole Village Center is inspected around two times per year on average.
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