Simit Fresh Mediterranean
Last inspected: Oct 16, 2025
74
Score
Simit Fresh Mediterranean has been inspected eight times since 2022. The most recent report on file is from Oct 16, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
“Raw animal food stored over/not properly separated” comes up most often, recorded three times in the inspection record.
Compared to other Naples restaurants (averaging 81), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Oct 16, 2025
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
Certified Food Manager Identification
FL-02
74
Apr 15, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line roasted vegetables (54 F - Cold Holding), per operator veggies had been out for 30 minutes. Operator returned to reach in cooler to cool. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat butter in reach in cooler. Operator moved food to proper storage. This is a repeat violation from previous inspection dated 11-18-2024 **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Yosuhan certified on 02-26-2022 and expired on 02-25-2025
53B-14-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Roasted egg plant, per operator made more than 24 hours prior not date marked.
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf with food, operator removed phone. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food without hair restraints. Employees put in hair nets **Corrected On-Site**
13-03-4
55
Nov 18, 2024
Routine - Food
No violations found.
100
Nov 12, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
58
Mar 11, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over beet hummus in walk in cooler. Operator moved for proper storage. **Corrected On-Site**
08A-05-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine only reaching 139F after running three times. Operator called technician and set up three compartment sink to sanitize properly.. Before end of inspection dish machine reached 161F. **Corrected On-Site**
22-49-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel not dispensing at hand wash sink next to ice machine. Operator changed batteries and dispenser is now working. **Corrected On-Site**
31B-05-4
67
Jul 24, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Wet wiping cloth not stored in sanitizing solution between uses on the prep table.
21-12-4
Basic - Equipment and utensils not properly air-dried - wet nesting on the rack next to the ware washing station.
24-08-4
90
May 9, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed team member washing hands at the ware washing station. Explained that hand washing needs to be done at the hand washing station. **Corrective Action Taken**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times due to rack being stored in front of with bread on top.
31A-09-4
Basic - Working containers of food removed from original container not identified by common name through the dry storage area.
02D-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scooper in standing water next to the steam table 78°F(Hot Holding).
10-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. **Repeat Violation**
10-01-5
Basic - In-use tongs stored on equipment door handle between uses on the cook line.
10-20-4
67
Jul 18, 2022
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cream in the walk in cooler.
08A-05-6
High Priority - Employee washed hands with no soap. Observed a counter person wash hands without soap. Educated on the importance of washing hands with soap.
12A-20-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed the dish washer came on duty and failed to wash hands first.
12A-16-4
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/ observed no certified food manager on duty and there are two counter people and two cooks on duty. The certified food manager arrived before the end of the inspection. **Corrected On-Site**
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. Observed sauce made the day before not date marked. The operator date marked the sauce. **Corrected On-Site**
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed a cook with no hair restraint while preparing food. Cook donned a hair net. **Corrected On-Site**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from the oven door handles.
10-20-4
47
Frequently Asked Questions
When was Simit Fresh Mediterranean last inspected?
The most recent health inspection at Simit Fresh Mediterranean on file is from Oct 16, 2025. The public record contains eight inspections in total.
What is the most common violation at Simit Fresh Mediterranean?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Simit Fresh Mediterranean.
How does Simit Fresh Mediterranean compare to other restaurants in Naples?
Simit Fresh Mediterranean most recently scored 74 out of 100, which is lower than the Naples average of 81.
Has Simit Fresh Mediterranean's inspection record improved over time?
Results have been roughly steady. Inspections at Simit Fresh Mediterranean have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Simit Fresh Mediterranean 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 Simit Fresh Mediterranean inspected?
Based on the inspection history on file, Simit Fresh Mediterranean is inspected around two times per year on average.
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