Pewter Mug
Last inspected: Jan 13, 2026
82
Score
Public records show 10 inspections at Pewter Mug stretching back to 2022. On Jan 13, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to four violations per visit.
When inspectors have written things up, “accumulation of black/green mold-like substance” has been the most frequent reason, cited four times.
That falls roughly in the middle of the pack for Naples restaurants. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
4 minor violations.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
82
Sep 17, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
78
May 8, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Ice observed in the handwashing sink at the server aisle, indicating use as a dump sink.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment in poor repair. Severely torn gasket on the walk-in cooler door.
14-11-5
Basic - Hole in or other damage to wall. FRP wallboard has separated at the corner by the handwashing sink in the dish area. This should be repaired to be smooth and easily cleanable and to not allow moisture to enter the wall space.
36-24-5
Basic - Ice buildup under the fans in walk-in freezer.
14-69-4
Basic - Silverware/utensils stored upright with the food-contact surface up in the caddy. Educated Operator to have dishwashing staff place in the caddy food contact surface down for the second pass through the dish machine.
24-18-4
70
Feb 18, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Plumbing Maintained; Sewage Disposal
FL-51
67
Apr 23, 2024
Routine - Food
No violations found.
100
Apr 16, 2024
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored on top of dishmachine and by clean plates at cook line across from fryers. Operator removed chemicals. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink at beverage station. Operator fixed. **Corrected On-Site** **Warning**
31B-05-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed 150F less than 160F on plate surface. **Warning**
22-56-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Basic - Accumulation of dead insects in control devices near back kitchen exit. **Warning**
35A-06-4
Basic - Accumulation of gray/slime-like substance in the interior of the ice machine/bin. Educated operator on cleaning ice machine daily. **Repeat Violation** **Warning**
22-20-5
Basic - Floor area in dishwash area covered with standing water. **Warning**
36-22-4
Basic - Food storage container/container lid cracked or broken on flour bin. **Warning**
14-38-4
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at end of cook line. **Warning**
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Flour/sugar/salt bins. **Warning**
02D-01-5
Basic - Interior roof of microwave oven has accumulation of food debris. **Warning**
22-08-4
41
Jul 27, 2023
Routine - Food
No violations found.
100
Jul 25, 2023
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed clam chowder (60F - Cooling); clam chowder (43F - Cooling); cooked ribs (50F - Cooling) from yesterday. **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed clam chowder (60F - Cooling); clam chowder (43F - Cooling); cooked ribs (50F - Cooling) made yesterday. Operator discarded product. **Corrected On-Site** **Warning**
03D-02-5
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 chlorine sanitizer testing at 10ppm. Operator called technician and set up manual sanitizer. Technician arrived before end of inspection and fixed machine now testing at 100ppm. **Corrected On-Site** **Warning**
22-41-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with a black/green mold-like substance. **Warning**
22-20-5
Basic - Dishes dried with a towel/cloth. Observed dishwasher towel drying dishes. Operator corrected dishwasher on proper drying and dishes were rewashed. **Corrected On-Site** **Warning**
24-17-4
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 scoop touching flour and sugar. **Warning**
10-01-5
55
Feb 1, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over fish on cook line. Operator moved for proper storage. **Corrected On-Site**
08A-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 not secured in bar area.
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. Observed reduced oxygen packaged mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and still in packaging. Operator removed from packaging. **Corrected On-Site**
06-09-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth not stored in sanitizer solution.
21-12-4
74
Sep 2, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over unwashed cucumber in walk in cooler. Operator moved for proper storage. **Corrected On-Site**
08A-04-5
High Priority - Toxic substance/chemical improperly stored. Observed spray cleaners stored on shelf with and above plates. Operator moved for proper storage. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in bar area blocked with sanitizer bucket. Operator moved bucket to allow access. **Corrected On-Site**
31A-09-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sinks in back prep area next to dish machine, bar area, mens restroom and women's restroom only reaching 87F. Repeat 4/20/2022 **Repeat Violation**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with a black/green mold-like substance.
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag personal bag stored on shelf with equipment and employee keys on shelf above cook line. Operator moved items for proper storage. **Corrected On-Site**
40-06-5
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 touching rice and flour. Operator removed scoops for cleaning. Repeat 4/20/2022. **Corrected On-Site** **Repeat Violation**
10-01-5
52
Frequently Asked Questions
When was Pewter Mug last inspected?
The most recent health inspection at Pewter Mug on file is from Jan 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Pewter Mug?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited four times, more than any other issue at Pewter Mug.
How does Pewter Mug compare to other restaurants in Naples?
Pewter Mug most recently scored 82 out of 100, which is about the same as the Naples average of 81.
Has Pewter Mug's inspection record improved over time?
Yes. Recent inspections at Pewter Mug have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Pewter Mug 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 Pewter Mug inspected?
Based on the inspection history on file, Pewter Mug is inspected around three times per year on average.
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