Overlook Bar and Grill
Last inspected: Feb 4, 2026
78
Score
Overlook Bar and Grill has been inspected 13 times since 2022. The most recent report on file is from Feb 4, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
The pattern that stands out is “in-use knife/knives stored in cracks between pieces”, which has been cited two times.
Restaurants in Naples average 81, so Overlook Bar and Grill trails the local norm. Taken together, the history is a positive one.
13
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
78
Sep 5, 2025
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
86
May 2, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. An employee dumped a container of water into the hand washing sink next to the walk in cooler. The bartender rinsed a blender in the hand washing sink at the bar. **Warning** - From follow-up inspection 2025-05-02: **Time Extended**
31A-11-4
90
Apr 23, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
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. Dishwasher (Temperature 151F), operator will sanitize in the triple sink. **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. An employee dumped a container of water into the hand washing sink next to the walk in cooler. The bartender rinsed a blender in the hand washing sink at the bar. **Warning**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the over/under cooler cooked pasta has no date marking. Per operator it was cooked three days prior. **Warning**
02C-02-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. There are knives stored between a make table and a end cap. Operator took the knives to the dishwasher. **Corrected On-Site** **Warning**
10-17-4
Basic - Open dumpster lid. **Warning**
33-16-4
64
Feb 5, 2025
Routine - Food
No violations found.
100
Dec 6, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2024-12-06: **Time Extended**
53A-07-6
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-12-06: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some 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 2024-12-06: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a black mold like substance on the ceiling of the ice machine. **Warning** - From follow-up inspection 2024-12-06: **Time Extended**
22-20-5
70
Dec 5, 2024
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On the shelf in front of the cook line there is 1 number 5 can of tuna with a dented rim that is not separated from the un-damaged cans. See stop sale. **Warning**
01B-01-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. There is no proof of parasite destruction fir the salmon used in the poke bowl on the menu. The salmon must be fully cooked for service. **Warning**
01D-01-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
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 bottom of the make table cooler in front of the grill there are 8 six ounce portions of fully thawed reduced oxygen packaged tuna that is marked remove from packaging prior to thawing. See stop sale. **Warning**
01B-13-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a black mold like substance on the ceiling of the ice machine. **Warning**
22-20-5
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 bottom of the make table cooler in front of the grill there are 8 six ounce portions of fully thawed reduced oxygen packaged tuna that is marked remove from packaging prior to thawing. See stop sale. **Warning**
06-09-1
Basic - Damaged/spoiled/recalled food not properly segregated. On the shelf in front of the cook line there is 1 number 5 can of tuna with a dented rim that is not separated from the un-damaged cans. See stop sale. **Warning**
08B-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 75F standing water on the cook line. **Warning**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. There is shrimp and chicken thawing in standing water in the prep sink. Operator turned on the cold water on the chicken and moved the shrimp to refrigeration. **Corrected On-Site** **Warning**
06-01-5
32
Feb 7, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is buildup of grease on ghe hood filters. **Warning** - From follow-up inspection 2024-02-07: **Time Extended**
23-03-4
95
Jan 25, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 156F), operator set up the triple sink, quaternary 200ppm. **Warning**
22-49-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table beef au jus (127F - Hot Holding) less than four hours, Operator moved the au jus to the stove. **Corrective Action Taken** **Warning**
03B-01-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the side and back walls. **Warning**
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is buildup of grease on ghe hood filters. **Warning**
23-03-4
67
Sep 7, 2023
Routine - Food
No violations found.
100
Aug 25, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
74
Feb 22, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler in front of the flat top cooler. Operator iced the coleslaw. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. There is a container of soapy water on top of a bin of flour. Operator removed the soapy water. **Corrected On-Site**
41-10-4
High Priority - Dented/rusted cans present. See stop sale. On a shelf in front of the cook's line there is one 6 pound 20 ounce can of cheddar cheese sauce with a dented rim.
01B-01-4
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. Inspector provided the operator with a written procedure for the cleaning of vomiting and diarrhea. **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. Inspector provided the operator with the employee reporting agreement. **Corrective Action Taken**
11-26-1
Basic - Damaged/spoiled/recalled food not properly segregated. On a shelf in front of the cook's line there is one 6 pound 20 ounce can of cheddar cheese sauce with a dented rim. See stop sale.
08B-20-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. There are knives stored between a make table cooler and the steam table. Operator removed the knives. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. There is a bin of flour, removed from the original packaging with no labeling.
02D-01-5
43
Sep 23, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - Cutting board has cut marks and is no longer cleanable. There is a cutting board with a hole through the middle. Operator discarded the cutting board. **Corrected On-Site**
14-09-4
95
Frequently Asked Questions
When was Overlook Bar and Grill last inspected?
The most recent health inspection at Overlook Bar and Grill on file is from Feb 4, 2026. The public record contains 13 inspections in total.
What is the most common violation at Overlook Bar and Grill?
Across the inspection record, “in-use knife/knives stored in cracks between pieces” has been cited two times, more than any other issue at Overlook Bar and Grill.
How does Overlook Bar and Grill compare to other restaurants in Naples?
Overlook Bar and Grill most recently scored 78 out of 100, which is lower than the Naples average of 81.
Has Overlook Bar and Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Overlook Bar and Grill have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Overlook Bar and Grill 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 Overlook Bar and Grill inspected?
Based on the inspection history on file, Overlook Bar and Grill is inspected around four times per year on average.
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