LUCKY DAWGS 2

Name: LUCKY DAWGS 2
Address: 12435 COLLIER BLVD UNIT 101, NAPLES, FL, 34116, US
Rating: 79.7

12435 COLLIER BLVD UNIT 101, NAPLES, FL 34116

License #2103536

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LUCKY DAWGS 2 in NAPLES currently holds an InspectFL Health Score of 79.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, DBPR recorded 21 total findings; InspectFL has imported detailed violation rows for 20 of them so far.

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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 March 3, 2026 included 5 critical violations, 2 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where available

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

What you’ll see here

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

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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
[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 the walk in cooler, cooked chicken legs (46F - Cold Holding); cooked boiled egg (47F - Cold Holding). Operator stated foods were cooked the day prior to inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, cooked chicken legs (46F - Cold Holding); cooked boiled egg (47F - Cold Holding). Operator stated foods were cooked the day prior to inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw chicken stored above ready to eat sauces. Operator rearranged for proper storage.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee ware washing and storing dishes. Discussed with operator dishes must go through three steps of wash, rinse, sanitize. Operator had employee rewash dishes.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[31A-11-4] Observed evidence of hand washing being used for other purposes, A dish sponge, dish soap, and dishes were placed in the handwashing sink. Discussed with operator handwashing sink is only to be used for handwashing to reduce and prevent cross contamination. Operator removed items from handwashing sink.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. At beginning of inspection, observed 5 employees handling food without a Certified Manager Present. CFM arrived during inspection.
[16-20-4] Faucet at three-compartment sink does not reach all compartments.

Disposition: Warning Issued
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, observed a container of raw fish stored on the shelf above ready to eat foods, peeled cooked had boiled eggs and a container of cooked chicken. Operator rearranged for proper storage.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw chicken and engage in other food preparation without a glove change. Discussed with operator when gloves need to be change and there must be a hand wash in between glove change.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler observed cooked beef and cooked chicken without a date mark, operator stated foods had been cooked and prepared 2 day prior to inspection.
[35B-03-4] Outer openings not protected with self-closing doors. The door that leads to the outside on the left side of the building is not self closing.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[08B-38-4] Food stored on floor. In the walk in cooler observed, a bag of onions, bag of potatoes stored on the floor. Beneath the three compartment sink, observed containers of cooking oil stored on floor.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired on 12/1/25
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the food prep area observed Cooked peeled hard boiled egg (62F - Cold Holding); cooked chicken (50F). Operator stated foods have been out for two hours. Discussed with operator time as a public health control. Next to the three compartment sink cooked Beef and crab (84F - Cold Holding) cooked cut cabbage (98F - Cold Holding). Operator stated foods have been taken out of the cold holding unit for three hours. Operator placed beef and crab back into the walk in cooler.
[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. Operator stated 4 employees present were hired three days prior to inspection. Employee health reporting agreement was not signed by the 4 employees. Operator had employees sign employee health reporting agreement.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In the reach in freezer observed cooked chicken without a date marked. Operator stated food was cooked 5 days ago.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse