The French
Last inspected: Mar 9, 2026
61
Score
Inspectors have visited The French nine times, with records going back to 2023. The most recent report on file is from Mar 9, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to four violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up two times.
That's lower than the typical Naples restaurant, which scores around 81. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 9, 2026
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
61
May 7, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at pantry station: roasted garlic in oil (57 F - Cold Holding) that per operator was prepared yesterday. It cannot be determined how ling food was above 41 F **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature. Per operator ham and cheese Croque not time stamped, per operator prepared two hours ago. Operatpr time stamped food This is a repeat violation from previous inspection dated 03-11-2025 **Corrected On-Site** **Repeat Violation** **Warning**
03F-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. Dishwasher (Chlorine 00ppm) This is a repeat violation from previous inspection dated 03-11-2025 **Repeat Violation** **Admin Complaint**
22-41-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle, operator removed and sent to be washed and sanitized **Corrected On-Site** **Warning**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient temperature thermometer in reach in cooler at pantry station **Warning**
05-09-4
Basic - Plumbing system in disrepair. Cold water faucet at hand sink next to soda dispenser is broken **Warning**
29-08-4
Basic - Bowl or other container with no handle used to dispense food. To go cup used as scoop in whole wheat flour; operator removed **Corrected On-Site** **Warning**
14-01-5
52
Mar 19, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed numerous grooved cutting boards in the establishment. **Warning** - From follow-up inspection 2025-03-19: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple employees with no hair restraints working with food on the cook line. **Warning** - From follow-up inspection 2025-03-19: **Time Extended**
13-03-4
90
Mar 11, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 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. Observed their dish machine at 0ppm chlorine. Operator called for service and I advised them to set up their triple sink. **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked meats and soups in the cook line cooler and walk in cooler. **Warning**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed their 4hr butter on the cook line not time marked. Operator stead it had been out for approximately 30 minutes. Operator marked it accordingly. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed their can opener with debris build up. **Repeat Violation** **Warning**
22-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at three of their hand wash sinks. **Warning**
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed numerous grooved cutting boards in the establishment. **Warning**
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black build up on the inside of the ice machine. **Warning**
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 numerous employee personal items stored above dry storage goods and the back prep area. **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple cooks wearing watches. **Warning**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple employees with no hair restraints working with food on the cook line. **Warning**
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple in use knives stored between equipment in the establishment. Operator removed them. **Corrected On-Site** **Warning**
10-17-4
39
Jul 24, 2024
Routine - Food
2 major violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
82
May 21, 2024
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.in the drawer cooler in front of the range at the entrance to the cook line duck (44F - Cold Holding). Operator iced the duck. **Corrective Action Taken**
03A-02-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is performing reduced oxygen packaging.
03G-50-1
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some of the oyster and mussel tags are not marked with the last date served.
01C-03-4
Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Operator is curing foie gras.
03G-41-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of dried food debris on the can opener blade. Operator moved the can opener to the dish pit. **Corrective Action Taken**
22-02-4
Basic - In-use tongs stored on equipment door handle between uses. There are tongs on a oven door handle. Operator removed the tongs. **Corrected On-Site**
10-20-4
55
Jul 10, 2023
Complaint Full
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times next to the three compartment sink. Chef remote pan from inside the hand washing sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin near the coffee station. **Repeat Violation**
22-20-5
Basic - Clean utensils stored between equipment and wall behind the hand washing sink next to the chef's office. Chef removed the two knives. **Corrected On-Site**
24-14-4
Basic - Equipment and utensils not properly air-dried - wet nesting on shelves near and above the ware washing station.
24-08-4
Basic - Equipment in poor repair on the reach in cooler next to the ice machine.
14-11-5
Basic - Old labels stuck to food containers after cleaning on the shelf near the ware washing station.
16-46-4
Basic - Utensils in poor condition above the three compartment sink near the chefs office.
14-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses on the reach in cooler across from the cook line. Chef placed the wet wiping cloth in the sanitizer container. **Corrected On-Site**
21-12-4
64
May 4, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
67
Jan 24, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
45
Frequently Asked Questions
When was The French last inspected?
The most recent health inspection at The French on file is from Mar 9, 2026. The public record contains nine inspections in total.
What is the most common violation at The French?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at The French.
How does The French compare to other restaurants in Naples?
The French most recently scored 61 out of 100, which is lower than the Naples average of 81.
Has The French's inspection record improved over time?
Yes. Recent inspections at The French have averaged around four violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The French 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 The French inspected?
Based on the inspection history on file, The French is inspected around three times per year on average.
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