MAIN KITCHEN (FISH RISTORANTE)

Name: MAIN KITCHEN (FISH RISTORANTE)
Address: 4360 GULF SHORE BLVD N UNIT 600, NAPLES, FL, 34103, US
Rating: 48.5

4360 GULF SHORE BLVD N UNIT 600, NAPLES, FL 34103

License #2103269

🍕 Pizza/Italian ℹ️

48.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 5, 2026 · 3 findings · 1 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MAIN KITCHEN (FISH RISTORANTE) in NAPLES currently holds an InspectFL Health Score of 48.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 5, 2026. Across those visits, inspectors documented 55 total violations — 14 critical, 13 major, 28 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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

March 13, 2024

The latest inspection on October 5, 2026 shows 3 observation rows: 1 critical, 2 major, and 0 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

91%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

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

Community pulse

Would you eat here?

MAIN KITCHEN (FISH RISTORANTE) has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed a tray of raw salmon and raw tuna that is served under Consumer Advisory stored on top of ready to eat cooked crab meat and ready to eat sauced. Operator arranged for proper storage.
[31A-11-4] Handwash sink located next to dish machine at bar used for purposes other than handwashing. Observed hand sink used for dumping. Discussed with operator hand sinks are to only be used for hand washing to prevent/reduce cross contamination. Operator removed strainer from hand sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at both hand wash sinks located at the bar. Operator provided paper towels.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed metal ramekins with no handle used as scoops for multiple foods.
[21-05-5] Cloth used as a food-contact surface for raw salmon and raw tuna in the walk in cooler.
[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 thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the tuna.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch.
[08B-38-4] Food stored on floor. Observed boxes of fish stored on the floor in the walk in freezer.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed spoons used for tasting stored with the food contact surface up on the cook line. An employee replaced the spoons.
[14-71-4] Tape used to repair nonfood-contact surface. Observed tape used to repair the door handle on the stand up reach in cooler on the cook line.
[08A-11-5] Raw animal food stored over canned/bottled drinks. Observed raw mussels stored over bottled juice in the walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over shredded carrots in the sushi station reach in cooler. The raw salmon was properly stored.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves handle soiled dishware then handle clean dishware without changing gloves. Educated the employee on proper gloves protocol.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed the hand sink at the server expo line blocked by server trays. The trays were moved allowing access to the hand sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for sushi rice. The operator was emailed a time as public health control form.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.