The Hangout by Two Guys
Last inspected: Apr 1, 2026
78
Score
The Hangout by Two Guys appears in inspection records nine times, starting in 2022. The latest inspection on file is from Apr 1, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
“Spray bottle containing toxic substance not labeled” accounts for the largest share of issues, appearing three times across the record.
That's lower than the typical Naples restaurant, which scores around 81. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toxic Substances Properly Identified, Stored, Used
FL-32
78
Jul 18, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
67
Mar 19, 2025
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
High Priority - Food with mold-like growth. See stop sale. Observed one cooked beef tenderloin with mold like substance in Walk in cooler. Operator discarded product. **Corrective Action Taken**
01B-07-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide proof of training for servers.
53B-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. In walk in freezer, observed Reduced Oxygen Packaged ready to eat meatballs. Educated operator about 2017 food code requirements pertaining to Reduced Oxygen Packaging.
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. In kitchen observed two unlabeled spray bottles. Operator labeled bottles **Corrected On-Site**
41-17-4
58
Sep 19, 2024
Routine - Food
3 major violations.
View 3 violations
Intermediate - Spray bottle containing toxic substance not labeled. At bar area, and kitchen area. Operator labeled bottles. **Corrected On-Site**
41-17-4
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. In Walk in cooler, observed raw grouper in Reduced Oxygen Packaging. Operator does not have an approved process waiver. Operator removed fish from packaging. Provided form for operator to complete.
03G-43-2
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink on front line is blocked by hotel pans. Operator moved pans. **Corrected On-Site**
31A-09-4
74
Dec 13, 2023
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade towel covering pizza dough. Operator covered with food grade towel **Corrected On-Site**
14-86-1
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ahi Tuna with no secondary designation, such as an asterisk to indicate consumer advisory applies. Operator showed me new menu that is being printed soon. **Corrective Action Taken**
02B-04-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no beard or hair restraint. Operator had employee don restraints **Corrected On-Site**
13-03-4
74
Sep 21, 2023
Routine - Food
No violations found.
100
Aug 22, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
78
Mar 29, 2023
Routine - Food
6 critical violations. 2 major violations. 4 minor violations.
View 12 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In walk-in cooler, two fillets of fresh salmon reduce oxygen packaged. After discussion about C. Botulinum and listeria and adoption of the 2017 food code, Operator discarded products. **Corrective Action Taken**
03G-04-5
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. In walk-in cooler raw sausage being stored above bacon, and beef tenderloin. After discussion about minimum cooking temperatures, operator moved sausage. **Corrected On-Site**
08A-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In walk-in cooler, two fillets of fresh salmon reduce oxygen packaged. After discussion about C. Botulinum and listeria and adoption of the 2017 food code, Operator discarded products.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ready to eat breaded chicken (49F - Cold Holding); raw breaded chicken (49F - Cold Holding) in reach in cooler overnight per operator
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter with herbs (79F - Cold Holding); sautéed onions (77F - Cold Holding) on cooks line being held for one hour, after discussion about temperature and time/temperature control foods, operator put items on ice Ready to eat breaded chicken (49F - Cold Holding); raw breaded chicken (49F - Cold Holding) in reach in cooler overnight per operator **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara sauce (125F - Hot Holding on front line for one hour per operator, after discussion about re heating and holding temperatures, operator reheated sauce to 165f for holding.
03B-01-6
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. For example, cooked chili, raw hamburgers, raw cut steaks observed reduced oxygen packaged on front line this visit
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. At bar area near dishwasher, unlabeled spray bottle.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In pizza station, employees beverages on prep table. After discussion employee moved beverages to a non food prep area **Corrected On-Site**
12B-07-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. In kitchen near dishwasher area, sanitizer bucket with 25ppm quaternary. After discussion about proper sanitizer strength, operator changed solution.
21-08-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on front line of kitchen, full beard, no beard guard.
13-04-4
Basic - Accumulation of debris on exterior of warewashing machine. On top surface, accumulated debris
16-21-4
27
Oct 20, 2022
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
58
Frequently Asked Questions
When was The Hangout by Two Guys last inspected?
The most recent health inspection at The Hangout by Two Guys on file is from Apr 1, 2026. The public record contains nine inspections in total.
What is the most common violation at The Hangout by Two Guys?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited three times, more than any other issue at The Hangout by Two Guys.
How does The Hangout by Two Guys compare to other restaurants in Naples?
The Hangout by Two Guys most recently scored 78 out of 100, which is lower than the Naples average of 81.
Has The Hangout by Two Guys' inspection record improved over time?
Results have been roughly steady. Inspections at The Hangout by Two Guys have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Hangout by Two Guys 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 The Hangout by Two Guys inspected?
Based on the inspection history on file, The Hangout by Two Guys is inspected around three times per year on average.
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