The Warehouse Cuisine and Cocktails
Last inspected: Dec 5, 2025
90
Score
The Warehouse Cuisine and Cocktails appears in inspection records nine times, starting in 2022. On Dec 5, 2025, 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 six violations to closer to two violations per visit.
Across the inspection history, “mussels tags not marked with last date served” is the issue that surfaces most often, recorded three times.
The city-wide average for Naples sits at 81, putting The Warehouse Cuisine and Cocktails on the better side of that line. The record reflects steady performance over time.
9
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Dec 5, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2025-12-05: **Time Extended**
16-62-1
90
Dec 2, 2025
Complaint Full
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
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
58
Jul 23, 2025
Food-Licensing Inspection
No violations found.
100
Nov 5, 2024
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Container of medicine improperly stored. Bottle of ibuprofen was stored on a shelf above a prep surface. Operator removed medication. **Corrected On-Site**
41-07-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 143F)
22-49-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cases of ground beef were stored directly above salmon and grouper on open shelving in the walk-in cooler. Operator moved to proper storage hierarchy. **Corrected On-Site**
08A-20-5
Intermediate - Mussels tags not marked with last date served.
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the bar.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled located at a side cubby and at the bar.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior and on the exterior of the ice machine/bin.
22-20-5
Basic - Equipment in poor repair. Heavy ice build-up on shelves and floor of the walk-in freezer. **Repeat Violation**
14-11-5
Basic - Ice buckets stored on floor between uses. Operator sent to the dish room for cleaning and sanitizing. **Corrected On-Site**
10-14-5
Basic - No handwashing sign provided at a hand sink used by food employees at the bar.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Ribs, chicken and shrimp were thawing submerged in standing water. Operator turned on faucet for running water. **Corrected On-Site**
06-01-5
37
Jul 23, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
74
Feb 22, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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. Ran machine twice. Final rinse temperature 137. Operator checked breakers and called for service. Operator stated they will use three compartment sink until repairs are made. Dishwasher (Temperature 137F) **Warning**
22-56-4
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Ice bucket was stored directly on the floor **Warning**
10-04-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
82
Aug 16, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
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
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
58
Mar 1, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher 125F after running three times. Operator set up manual sanitation in three compartment sink, quaternary 200ppm. **Corrective Action Taken**
22-57-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. This is a repeat violation from 11/30/2022. **Repeat Violation**
01C-03-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Also no quaternary test kit available.
16-62-1
Basic - Food stored on floor. In walk-in freezer , boxes of meat stored on floor.
08B-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vents in kitchen. This is a repeat violation from 11/30/2022. **Repeat Violation**
36-34-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors in kitchen employee bathroom.
32-04-4
61
Nov 30, 2022
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Approximately 30 tags not labeled with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with accumulation of food debris in prep area. Operator moved to dishwashing area for cleaning and sanitation. **Corrected On-Site**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled in bar area. Operator labeled the bottle. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin near bar area in kitchen.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting in dishwashing area. Operator began separating plastic containers for air drying. **Corrective Action Taken**
24-08-4
Basic - Single-service articles improperly stored. Coffee filters stored uncovered in drink service station.
25-05-4
61
Frequently Asked Questions
When was The Warehouse Cuisine and Cocktails last inspected?
The most recent health inspection at The Warehouse Cuisine and Cocktails on file is from Dec 5, 2025. The public record contains nine inspections in total.
What is the most common violation at The Warehouse Cuisine and Cocktails?
Across the inspection record, “mussels tags not marked with last date served” has been cited three times, more than any other issue at The Warehouse Cuisine and Cocktails.
How does The Warehouse Cuisine and Cocktails compare to other restaurants in Naples?
The Warehouse Cuisine and Cocktails most recently scored 90 out of 100, which is higher than the Naples average of 81.
Has The Warehouse Cuisine and Cocktails' inspection record improved over time?
Yes. Recent inspections at The Warehouse Cuisine and Cocktails have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at The Warehouse Cuisine and Cocktails 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 Warehouse Cuisine and Cocktails inspected?
Based on the inspection history on file, The Warehouse Cuisine and Cocktails is inspected around three times per year on average.
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