EL TROVADOR STEAKHOUSE & LOUNGE

Name: EL TROVADOR STEAKHOUSE & LOUNGE
Address: 965 4TH AVE N, NAPLES, FL, 34102, US
Rating: 74

965 4TH AVE N, NAPLES, FL 34102

License #2102936

74 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

EL TROVADOR STEAKHOUSE & LOUNGE in NAPLES currently holds an InspectFL Health Score of 74 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, inspectors documented 11 total violations — 7 critical, 1 major, 3 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 12, 2026 shows 11 observation rows: 7 critical, 1 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard lining the drys storage shelves.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground meat stored over raw seafood in the walk in cooler. Operator switched the meats.
[11-26-1] 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. Observed no signed agreements. Had the operator sign in and emailed them a copy.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee scratch their eye then handle clean dishes without washing their hands. Reviewed with the employee and had them rerun the dishes and wash their hands.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed packages of reduced oxygen packaged fish not removed from the packaging before thawing, Operator willingly disposed of them.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the counter and the bottom shelf on a reach in cooler respectively: Butter (70F - Cold Holding); Pork (55F - Cold Holding). Operator stated the butter had been out since the night before and the pork was made two days ago and placed there the night before. Operator willingly disposed of the products.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed packages of reduced oxygen packaged fish not removed form the packaging before thawing, Operator willingly disposed of them.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on the counter and the bottom shelf on a reach in cooler respectively: Butter (70F - Cold Holding); Pork (55F - Cold Holding). Operator stated the butter had been out since the night before and the pork was made two days ago and placed there the night before. Operator willingly disposed of the products.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over ready to eat lemons and sauce. Operator moved the shrimp.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stood on prep tables and inside coolers. Reviewed it with the operator.
[12A-13-4] 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 an employee handle there phone then grab tongs. Reviewed with the employee and had them wash their hands.

Community reaction

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Community pulse