MR P'S PUB

Name: MR P'S PUB
Address: 400 VINEYARDS BLVD, NAPLES, FL, 34119, US
Rating: 66.6

400 VINEYARDS BLVD, NAPLES, FL 34119

License #2103632

🍺 Bar/Pub ℹ️

66.6 Grade F / 100

Failing Health Score

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Latest inspection

October 19, 2026 · 6 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MR P'S PUB in NAPLES currently holds an InspectFL Health Score of 66.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 32 total violations — 13 critical, 6 major, 13 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 18, 2026

The latest inspection on October 19, 2026 shows 6 observation rows: 3 critical, 1 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

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.

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

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DBPR

Community reaction

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Community pulse

Would you eat here?

MR P'S PUB has a rough inspection history. Would you risk it?

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
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of metal pans.
[08B-38-4] Food stored on floor. Observed boxes stored on floor in Walk-in freezer and oil on floor in corner.
[22-41-4] 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. Observed bar dish machine testing at 0ppm. Operator is using main dish machine until unit is fixed.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed vacuum sealed fish thawed and still sealed in packaging.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed vacuum sealed fish thawed and still sealed in packaging.
[03G-50-2] Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed raw meats and seafood vacuum sealed more than 48 hours with no HACCP plan.

Disposition: Met Inspection Standards
[24-27-4] Clean equipment/dishware/utensils stored next to handwash sink in the prep area. The operator placed a sheet pan to protect the clean equipment.
[06-09-1] Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the tuna.
[12B-07-4] Employee beverage container on a reach in cooler cutting surface on the cook line. The operator properly stored the beverage.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee backpack and purse stored hanging near single-service items in the storage area. The operator properly stored the personal belongings.
[10-20-4] In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses on the cook line. The operator properly stored the wet cloth.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed minestrone soup (47F - Cooling) in the walk in cooler date marked 4/16. The operator discarded the soup.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed minestrone soup (47F - Cooling) in the walk in cooler date marked 4/16. The operator discarded the soup.
[03G-48-2] Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed the operator did not have temperature monitoring.
[03G-04-5] Raw swordfish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. The operator discarded the swordfish.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked penne pasta date marked 4/9. The operator discarded the pasta.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked penne pasta date marked 4/9. The operator discarded the pasta.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Raw swordfish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. The operator discarded the swordfish.
[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.