Uss Nemo
Last inspected: Mar 11, 2026
58
Score
Going back to 2022, Uss Nemo has 11 inspections in the public record. The newest entry in the record is dated Mar 11, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to five violations per visit.
Across the inspection history, “handwash sink not accessible for employee use” is the issue that surfaces most often, recorded four times.
Restaurants in Naples average 81, so Uss Nemo trails the local norm. On the whole, the file is mixed but not concerning.
11
Inspections
3
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler; butter (57F - Cold Holding) Per operator butter stored in reach in cooler for two hours. Operator removed butter to walk in cooler. **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. On steam table; cooked quinoa (116F - Hot Holding) Per operator cooked quinoa stored on steamer for one hour. Operator started reheating cooked quinoa. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical spray bottle stored with clean plates at front counter. Operator removed the spray bottle. **Corrected On-Site**
41-10-4
Basic - Food stored on floor. Oil container stored on floor at dry storage.
08B-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling vents soiled with mold like substance in kitchen.
36-34-5
58
Aug 8, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler near server window, raw chicken was stored above raw beef. Operator moved and stored properly. **Corrected On-Site**
08A-20-5
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 (Chlorine 10ppm). Operator changed chlorine container with an end reading of Dishwasher (Chlorine 100pm) **Corrected On-Site**
22-49-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees on site signed a copy of the employee health agreement. **Corrective Action Taken**
11-26-1
Basic - Dumpster rusted out on bottom. Dumpster bottom damaged with holes. No plug in dumpster.
33-12-4
64
Apr 17, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At front line, observed raw chicken being stored over raw beef. Operator rearranged products. **Corrected On-Site**
08A-20-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher cleaning dirty dishes and then begin to unload clean dishes from dish machine. Educated dishwasher about Hand washing sink between dirty and clean loads of dishes
12A-13-4
Intermediate - Handwash sink not accessible for employee use at all times. At dishwasher area, Hand washing sink is blocked by buckets
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. At front entrance, observed chemical spray bottle improperly labeled, "menu cleaner".
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. On front line, observed tongs on equipment door handle. Operator moved tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen, observed utensils in standing water 85F degrees. Operator removed utensils, and had employee replace them with no water being used. **Corrected On-Site**
10-07-4
55
Nov 21, 2024
Complaint Full
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Utility cart blocking Hand washing sink on front line 5-9-24 **Repeat Violation** **Warning** - From follow-up inspection 2024-11-21: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : 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. Menu offers; Salmon and Tuna Sushi Tacos are served with raw fish, per operator with no reminder such as an asterisk to alert the consumer advisory applies. Lunch Menu offers Salmon poke, and Bento box containing rare seared tuna with no reminder such as an asterisk to alert the consumer advisory applies. **Warning** - From follow-up inspection 2024-11-21: Lunch menu offers sushi and salmon tacos with no secondary designation to inform consumer advisory applies **Admin Complaint**
02B-04-5
82
Sep 17, 2024
Complaint Full
4 major violations. 1 minor violation.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Utility cart blocking Hand washing sink on front line 5-9-24 **Repeat Violation** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. In dishwasher area observed bucket of cleaning supplies inside Hand washing sink . Operator removed items 5-9-24**Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
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. Menu offers; Salmon and Tuna Sushi Tacos are served with raw fish, per operator with no reminder such as an asterisk to alert the consumer advisory applies. Lunch Menu offers Salmon poke, and Bento box containing rare seared tuna with no reminder such as an asterisk to alert the consumer advisory applies. **Warning**
02B-04-5
Intermediate - Spray bottle containing toxic substance not labeled. In dishwasher area, observed one unlabeled bottle 5-9-24 **Repeat Violation** **Warning**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Behind Bar **Warning**
51-11-4
64
Feb 16, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has accumulated debris. Operator moved can opener to dishwasher area. **Corrective Action Taken**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in fish cutting station has deep groove marks
14-09-4
86
Sep 6, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
74
May 11, 2023
Complaint Full
No violations found.
100
May 10, 2023
Complaint Full
3 critical violations. 2 major violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator offers Sea Bass ceviche made with fresh sea bass, and raw salmon poke, and sushi. There is no evidence of parasite destruction **Warning** - From follow-up inspection 2023-05-10: Operator has not yet obtained parasite destruction records for Salmon poke, Salmon Sushi. Ceviches are now made with shrimp and sea bass cooked to 145f **Admin Complaint**
01D-01-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Near fryers, Calamari held overnight calamari (48F - Cold Holding). Operator discarded Calamari. In walk-in cooler, held for two days, per operator.lobster stock (47F - Cold Holding) Held overnight per operator, lobster cream sauce (70F - Cold Holding); butter (75F - Cold Holding); sour cream (72F - Cold Holding); cooked beef (72F - Cold Holding) **Warning** - From follow-up inspection 2023-05-10: Walk in cooler marina sauce 41f, raw beef 37f, coleslaw 38f all cold holding. Reach in refrigerator near salad station, cut tomatoes 37f, homemade salsa 40f, both cold holding. At front line, reach in refrigerator, raw fish 40f, raw shrimp 38f both cold holding. Reach in refrigerator near fryer holding shrimp from last night per operator 47f. Operator discarded shrimp **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Near fryers, Calamari held overnight calamari (48F - Cold Holding). Operator discarded Calamari. In walk-in cooler, held for two days, per operator.lobster stock (47F - Cold Holding) Per operator, held overnight lobster cream sauce (70F - Cold Holding); butter (75F - Cold Holding); sour cream (72F - Cold Holding); cooked beef (72F - Cold Holding) lobster cream sauce (70F - Cold Holding); butter (75F - Cold Holding); sour cream (72F - Cold Holding); cooked beef (72F - Cold Holding) **Warning** - From follow-up inspection 2023-05-10: Reach in refrigerator near fryer holding shrimp from last night per operator 47f. Operator discarded shrimp **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. In dishwasher area, hand washing sink is storing cleaning scrubbies 12-12-2022 **Repeat Violation** **Warning** - From follow-up inspection 2023-05-10: Hand sink at dishwasher area is storing cleaning scrubbies this visit **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with handout for reporting agreements **Warning** - From follow-up inspection 2023-05-10: **Time Extended**
11-26-1
52
May 9, 2023
Complaint Full
5 critical violations. 5 major violations. 2 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Near fryers, Calamari held overnight calamari (48F - Cold Holding). Operator discarded Calamari. In walk-in cooler, held for two days, per operator.lobster stock (47F - Cold Holding) Per operator, held overnight lobster cream sauce (70F - Cold Holding); butter (75F - Cold Holding); sour cream (72F - Cold Holding); cooked beef (72F - Cold Holding) lobster cream sauce (70F - Cold Holding); butter (75F - Cold Holding); sour cream (72F - Cold Holding); cooked beef (72F - Cold Holding) **Warning**
01B-02-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator offers Sea Bass ceviche made with fresh sea bass, and raw salmon poke, and sushi. There is no evidence of parasite destruction **Warning**
01D-01-5
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 0ppm); operator changed sanitizer bucket, secondary test.Dishwasher (Chlorine 40ppm) 12-12-22 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. saffron beurre blanc (105F - Hot Holding); mango beurre blanc (109F - Hot Holding. Per operator, sauces have been out for one hour. Operator is not using time as a public health control, but I am providing the paperwork, and helping them get started **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Near fryers, Calamari held overnight calamari (48F - Cold Holding). Operator discarded Calamari. In walk-in cooler, held for two days, per operator.lobster stock (47F - Cold Holding) Held overnight per operator, lobster cream sauce (70F - Cold Holding); butter (75F - Cold Holding); sour cream (72F - Cold Holding); cooked beef (72F - Cold Holding) **Warning**
03A-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with handout for reporting agreements **Warning**
11-26-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. I provided operator with handout for cleanup of vomit and diarrhea **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade near office has accumulated debris **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. At front line of kitchen **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. In dishwasher area, hand washing sink is storing cleaning scrubbies 12-12-2022 **Repeat Violation** **Warning**
31A-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In dishwasher area **Warning**
36-27-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front line, timbales and scoops in standing water at 90F. Operator moved utensils to the water bath. 12-12-22 **Corrective Action Taken** **Repeat Violation** **Warning**
10-07-4
26
Dec 12, 2022
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Chlorine sanitizer in bucket not at proper minimum strength, 0 ppm Per operator discussion operator adjusted chlorine to 50 ppm
22-39-4
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. Operator called technician and told employees to sanitize in triple sink 4-22-22 **Corrective Action Taken** **Repeat Violation**
22-41-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling bread with no protective barrier. Per operator discussion operator discarded product.
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable cutter mounted to wall near fryer area has accumulated debris and grease Can opener near office has accumulated grease and debris
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. In dishwasher area hand sink holding dish soap
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in Cooler fan covers have accumulated debris
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop at front kitchen line in 100 degree water. Utensils in 85 degree water in salad prep area. Per operator discussion operator, removed utensils.
10-07-4
Basic - Hole in or other damage to wall. Near fryer area hole in wall behind hand washing sink
36-24-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees preparing food with no hair restraint
13-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Near fryer area heavy accumulated grease Ceilings in back of kitchen have accumulated dust and debris
36-34-5
41
Frequently Asked Questions
When was Uss Nemo last inspected?
The most recent health inspection at Uss Nemo on file is from Mar 11, 2026. The public record contains 11 inspections in total.
What is the most common violation at Uss Nemo?
Across the inspection record, “handwash sink not accessible for employee use” has been cited four times, more than any other issue at Uss Nemo.
How does Uss Nemo compare to other restaurants in Naples?
Uss Nemo most recently scored 58 out of 100, which is lower than the Naples average of 81.
Has Uss Nemo's inspection record improved over time?
No. Recent inspections at Uss Nemo have averaged around five violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Uss Nemo 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 Uss Nemo inspected?
Based on the inspection history on file, Uss Nemo is inspected around three times per year on average.
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