TAVERN ON THE BAY

Name: TAVERN ON THE BAY
Address: 489 BAYFRONT PL, NAPLES, FL, 34102, US
Rating: 82.1

489 BAYFRONT PL, NAPLES, FL 34102

License #2102668

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TAVERN ON THE BAY in NAPLES currently holds an InspectFL Health Score of 82.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 20, 2026. Across those visits, inspectors documented 14 total violations — 6 critical, 4 major, 4 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 20, 2026 shows 5 observation rows: 2 critical, 2 major, and 1 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.

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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
[35B-02-4] Insect control device installed over food preparation area. Observed a bug zapper stored over their drink machine. Reviewed with the operator.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for their chlorine dish machine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed their kitchen the left side bar hand sink used as a dump sink
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored above cooked shrimp in the walk in cooler. Operator moved the tuna.
[08A-11-5] Raw animal food stored over canned/bottled drinks. Observed a container of raw fish stored on top of the kegs in the walk in cooler. Operator moved the fish.

Disposition: Inspection Completed - No Further Action
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touch raw burger food then only replace gloves with no hand wash before touching ready to eat burger buns. Educated employ proper hand washing and glove use. Employee washed hands before continuing.
[31B-03-4] No soap provided at handwash sink. Observed no soap and hand wash sink on cook line and at sink at expo station. Operator provided soap.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with a black/green mold-like substance.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cream soup (120F - Hot Holding) per operator placed to hot hold an hour ago. Operator reheated product to 165F and placed to hot hold.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 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 salmon and white fish in walk in cooler not cut or removed from packaging stating that it needs to be removed.
[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 salmon and white fish in walk in cooler not cut or removed from packaging stating that it needs to be removed.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed deli cups in multiple spices and rice. Operator removed cups from items.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice on cook line not date marked. Per operator made 7/6, operator provided date.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line shrimp (45F - Cold Holding); white fish (47F - Cold Holding). Per operator less than an hour in cook line cooler. Operator discarded fish and placed shrimp on ice to cool.

Community reaction

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Community pulse