Perkins
Last inspected: Apr 8, 2026
70
Score
The health department has logged nine inspections at Perkins, the earliest from 2022. On Apr 8, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
Looking across the full record, “raw animal foods not properly separated” is the recurring theme, flagged four times.
Restaurants in Naples average 81, so Perkins trails the local norm. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler on the speed rack, observed a tray of raw ground beef placed above raw whole muscle beef. Operator rearranged for proper storage. **Corrected On-Site**
08A-20-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat bacon and clean plate without washing hands. Discussed with operator there must be a hand wash and a glove change in between handling raw shelled eggs and ready to eat food. Observed employee take corrective action by properly washing hands and changing gloves when handling ready to eat food after cracking raw shelled eggs. **Corrective Action Taken**
12A-27-4
Basic - Covered waste receptacle not provided in bathroom used by women in the employee bathroom in the back.
32-12-6
70
Jul 29, 2025
Routine - Food
4 critical violations. 1 minor violation.
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 (Chlorine 0ppm) in main dishwashing area after running and priming. Operator adjusted machine and sanitizer, chlorine 50ppm. Provided operator with warewashing handout and discussed checking sanitizer levels as needed to ensure proper sanitation of dishware throughout the day. **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Operator not time marking when raw shell eggs are being removed from cooler to cook line. Operator stated they had been out for 10 minutes and takes only what they will use in one hour or discard. Written procedure indicates time will be written on form, operator stated form was not filled out today as indicated. Spoke with operator regarding training of employees to follow written procedures for time as a public health control.
03F-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature in stored in walk in cooler. Raw chicken stored above raw pork chop. Operator moved to correct storage. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line, right side flat top breakfast sausage (122F - Hot Holding) for 30 minutes per operator. Spoke with operator and manager regarding possible techniques to encourage proper hot holding.
03B-01-6
Basic - Time/temperature control for safety food thawed in an improper manner. Packaged raw beef in the back sink was thawing in a container filled with water, operator stated the new employee did not know the proper procedures. Coached operator that placing raw beef under cold running water would be the best practice.
06-01-5
52
Feb 17, 2025
Complaint Full
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Food Obtained from Approved Sources
FL-11
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Plumbing Maintained; Sewage Disposal
FL-51
43
Sep 18, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 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 (Chlorine 0ppm); Operator primed sanitizer. Secondary test Dishwasher (Chlorine 50ppm) **Corrected On-Site**
22-41-4
Basic - Working containers of food removed from original container not identified by common name. Near dishwasher area, observed sugar container unlabeled.
02D-01-5
Basic - Floor area(s) covered with standing water. In dishwasher area
36-22-4
Basic - Old labels stuck to food containers after cleaning. In dishwasher area observed several containers with old labels still attached in clean storage area.
16-46-4
74
Jan 16, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall in employees restroom in disrepair8-23-23 **Repeat Violation** **Warning** - From follow-up inspection 2024-01-16: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer, at fan shroud. **Warning** - From follow-up inspection 2024-01-16: **Time Extended**
14-69-4
90
Jan 4, 2024
Routine - Food
2 critical violations. 2 major violations. 3 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. In walk in cooler observed raw ground beef patties being stored over pork chops. Operator rearranged products. 8-23-23 **Corrected On-Site** **Repeat Violation** **Warning**
08A-20-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Operator called service technician, and set up triple sink for sanitizing Triple Sink 8-23-23(Quaternary 200ppm) **Corrective Action Taken** **Repeat Violation** **Warning**
22-42-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has quaternary test kit, dishwasher uses chlorine for sanitation 8-23-23 **Repeat Violation** **Warning**
16-32-5
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. **Warning**
53B-01-5
Basic - Bowl or other container with no handle used to dispense food. Croutons at front counter have a soufflé cup in use. Operator replaced with a scoop with a handle. **Corrected On-Site** **Warning**
14-01-5
Basic - Hole in or other damage to wall. Wall in employees restroom in disrepair8-23-23 **Repeat Violation** **Warning**
36-24-5
Basic - Ice buildup in walk-in freezer, at fan shroud. **Warning**
14-69-4
52
Aug 23, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
52
May 15, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, hamburger patties stored above pork chops. Discussed temperatures with operator. Operator moved hamburger patties. 8-10-21 **Repeat Violation**
08A-20-5
High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized.In back prep area Sanitizer Bucket (Quaternary 0ppm) Operator adjusted sanitizer. Second Reading Sanitizer Bucket (Quaternary 200ppm). **Corrected On-Site**
22-51-5
Basic - Plumbing system in disrepair. At kitchen entrance, hand washing sink is not secured to the wall
29-08-4
Basic - Ice buildup in walk-in freezer. On fan shroud
14-69-4
Basic - Hole in or other damage to wall. In employee restroom, wall board is in disrepair
36-24-5
64
Nov 2, 2022
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishwasher. No test strips for Ecolab sink and surface sanitize, used for sanitizer buckets.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle under syrup holding area, discussed with operator importance of labeling all chemicals
41-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile near triple sink is open and exposed
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent on front kitchen line has accumulated grease and debris Employee restroom ceiling and wall has accumulated mold like substance.
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding broken in employees break room
36-03-4
Basic - Damaged/spoiled/recalled food not properly Two dented number ten cans of beans and one dented number ten can of apple pie filling. Discussed segregating dented cans from in use products. Operator moved the cans from the storage area **Corrective Action Taken**
08B-20-4
Basic - Equipment in poor repair. Ice machine door in disrepair
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda dispenser in waitress station has a rusted grate
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Water standing in bottom of low boy reach in refrigerator near pickup window
29-49-6
Basic - Unclean building components, attachments or fixtures. Hood filters have accumulated grease and debris.
36-50-4
55
Frequently Asked Questions
When was Perkins last inspected?
The most recent health inspection at Perkins on file is from Apr 8, 2026. The public record contains nine inspections in total.
What is the most common violation at Perkins?
Across the inspection record, “raw animal foods not properly separated” has been cited four times, more than any other issue at Perkins.
How does Perkins compare to other restaurants in Naples?
Perkins most recently scored 70 out of 100, which is lower than the Naples average of 81.
Has Perkins' inspection record improved over time?
Results have been roughly steady. Inspections at Perkins have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Perkins 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 Perkins inspected?
Based on the inspection history on file, Perkins is inspected around three times per year on average.
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