BICE

Name: BICE
Address: 300 FIFTH AVE SOUTH, NAPLES, FL, 34102, US
Rating: 62.2

300 FIFTH AVE SOUTH, NAPLES, FL 34102

License #2102750

62.2 Grade F / 100

Failing Health Score

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Latest inspection

May 14, 2026 · 4 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BICE in NAPLES currently holds an InspectFL Health Score of 62.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 14, 2026. Across those visits, inspectors documented 44 total violations — 16 critical, 8 major, 20 minor.

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Record snapshot

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Inspections on file

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The latest inspection on May 14, 2026 shows 4 observation rows: 1 critical, 0 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed many clean dishes stored on a rusted rack. Reviewed proper procedures with the operator.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensils on the cook line in standing 70F water. Operator removed the water.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed their coffee filters not properly protected between uses. Operator placed them in a drawer.
[03A-02-5] Observed in the walk in cooler: 22lbs butter 53F Soup 20lbs 51 20 dozen Shell Eggs 52F 16 qt of heavy whipping cream 54F 30lbs beef 52F 24lbs veil 52F 60lbs chicken 52F 24lbs of mozzarella 52F 9lbs of Macarpone 52F 16 premade lasagnas 51F 5lbs Eggplant lasagnas 51F 4 gallons of milk 56F Operator stated they had a bad compressor and the food has been in the malfunctioning walk in cooler for over 3days. Operator started the process of disposing of the product.

Disposition: Warning Issued
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink near by triple sink. Operator provided paper towel.
[14-09-4] Cutting board has cut marks and is no longer cleanable at prep area and cook line.
[14-11-5] Equipment in poor repair. Reach-in cooler at cook line has no door handle.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[41-07-4] Container of medicine improperly stored. First aid kit stored over prep area. Operator removed first aid kit to proper storage.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler; cooked pasta (47 - Cooling); cooked ground beef sauce (48F - Cooling) Per operator all items prepared and stored in walk-in cooler overnight. See stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line: raw steak stored over cooked spinach. Operator removed raw steak to bottom shelf. In walk-in cooler; raw shell eggs stored over cooked crab. Operator removed cooked crab to top shelf.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near triple sink; smoke salmon (50F - Cold Holding); raw lamb (49F - Cold Holding). Per operator all items stored in reach-in cooler overnight. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler; cooked pasta (47 - Cooling); cooked ground beef sauce (48F - Cooling) Per operator all items prepared and stored in walk-in cooler overnight. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near triple sink; smoke salmon (50F - Cold Holding); raw lamb (49F - Cold Holding). Per operator all items stored in reach-in cooler overnight. See stop sale.

Disposition: Warning Issued
[21-05-5] Cloth used as a food-contact surface. Table cloths used to drain fried eggplant and covering bread in storage in server station.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on meat slicer.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple food handlers wearing bracelets.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at the bar.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from bottle, replaced the lid on bottle contacting where their mouth just touched. Then did not change gloves and wash their hands. discussed proper handwashing and glove usage with operator. Employee properly rewashed their hands.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. saltimbucca sauce (48F - Cold Holding); marinara sauce (48F - Cold Holding); ossobucco sauce (48F - Cold Holding); soup (50F - Cold Holding); bolognaise (50F - Cold Holding) in Walk-in-cooler. Operator stated all items were properly cooled and in unit over night. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. saltimbucca sauce (48F - Cold Holding); marinara sauce (48F - Cold Holding); ossobucco sauce (48F - Cold Holding); soup (50F - Cold Holding); bolognaise (50F - Cold Holding) in Walk-in-cooler. Operator stated all items were properly cooled and in unit over night. See stop sale.
[41-10-4] Toxic substance/chemical improperly stored. Chemical bottles near food bottles in server station.
[31A-09-4] Handwash sink not accessible for employee use at all times. Bar hand washing sink blocked by container.
[52-01-4] Identity of food or food product misrepresented. Some menus had the word "wild" in-front of salmon. Operator could only provide invoices with farm raised salmon. The operator removed all menus with "wild" and discarded them.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink T the bar.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Brunch menu contained undercooked items. No consumer advisory on brunch menu. Operator discarded and reprinted.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle near Dish Machine no label.