THE PATIO CAFE RESTAURANT

Name: THE PATIO CAFE RESTAURANT
Address: 10711 N TAMIAMI TRL, NAPLES, FL, 34108, US
Rating: 45.2

10711 N TAMIAMI TRL, NAPLES, FL 34108

License #2103226

☕ Café/Breakfast ℹ️

45.2 Grade F / 100

Failing Health Score

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Latest inspection

February 11, 2026 · 10 findings · 3 critical

Routine - Food

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Minor

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Quick take

THE PATIO CAFE RESTAURANT in NAPLES currently holds an InspectFL Health Score of 45.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on February 11, 2026. Across those visits, inspectors documented 78 total violations — 13 critical, 27 major, 38 minor.

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The latest inspection on February 11, 2026 shows 10 observation rows: 3 critical, 2 major, and 5 minor.

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Inspector notes

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THE PATIO CAFE RESTAURANT 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: Met Inspection Standards
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed on front line. Operator moved tongs to a utensil container.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on cooks line in standing water 126F. Operator turned up heat. This is a repeat violation from 8-20-26
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No sign observed ar Hand washing sink on cooks front line. This is a repeat violation from 8-20-25
[33-16-4] Open dumpster lid. Observed open dumpster lid. Operator closed lid.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed in produce cooler, very dimly lit. This is a repeat violation from 8-20-25
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee go outside and return to food prep with no hand wash. Employee washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In Walk in cooler observed Raw shell eggs being stored over sauerkraut. Operator moved eggs.
[29-42-4] Vacuum breaker missing at utility sink faucet or on fitting/splitter added to utility sink faucet. Operator replaced vacuum breaker.
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menu contains poached eggs with no secondary designation like an asterisk. Operator began marking menus with a marker.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed unlabeled chemical spray bottles at dishwasher area and outside. This is a repeat violation from 8-20-25

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense mashed potatoes. Operator removed cup.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook. Educated operator on importance of wearing hair restraints when working with food.
[36-73-4] Floor soiled/has accumulation of debris underneath shelving near air handler for ac unit.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[33-16-4] Open dumpster lid. Educated operator on importance of keeping lids closed. Operator closed lids.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[14-31-5] Nonfood-grade bags used in direct contact with oatmeal.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed onions in walk in cooler. Educated operator on proper separation of raw foods. Operator fixed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg wash 53F cold hold, Swiss cheese 48F cold hold less than 4 hours. Operator put egg wash in deeper pan and lids put on top of cheese.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at bar. Operator placed paper towels at bar.
[31B-03-4] No soap provided at handwash sink at bar. Operator placed soap at hand wash sink.
[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 precooked sauces, stuffing, and meats not date marked in walk cooler. Educated operator on the importance of date marking foods. Operator date marked foods before leaving inspection.
[41-17-4] Spray bottles containing toxic substance not labeled in dishwash area. Educated operator on importance of labeling. Operator labeled bottles.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the interior of the ice machine. Operator cleaned the ice machine wall.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. The right hand door of the two door reach in cooler by the oven gas exposed insulation.
[33-16-4] Open dumpster lid.
[25-06-4] Single-service articles not stored inverted or protected from contamination. There are unprotected coffee filters in the service area. Operator discarded the unprotected coffee filters.
[08A-04-5] Raw animal food stored over or with unwashed produce. In the produce walk-in cooler raw shell eggs are stored over unwashed onions. Operator moved items to proper storage order.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the top of the two door make table cooler in front of the drill, chicken salad (55F - Cold Holding); tuna salad (54F - Cold Holding); sliced roast beed (55F - Cold Holding); sliced tomatoes (56F - Cold Holding); corned beef hash (56F - Cold Holding); sour cream (56F - Cold Holding); pepper cheese (58F - Cold Holding).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the two door make table cooler at the entrance to the cook line sliced turkey (44F - Cold Holding). Operator moved the turkey to the bottom of the cooler. Corrective action taken. In the top of the two door make table cooler in front of the drill, chicken salad (55F - Cold Holding); tuna salad (54F - Cold Holding); sliced roast beed (55F - Cold Holding); sliced tomatoes (56F - Cold Holding); corned beef hash (56F - Cold Holding); sour cream (56F - Cold Holding); pepper cheese (58F - Cold Holding).
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink next to the fryer. Operator supplied paper towels.
[31B-03-4] No soap provided at handwash sink. There is no soap at the hand washing sink by the fryer. Operator supplied soap.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. There are multiple items that were prepared on site with no date marking in the walk-in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled. There are unlabeled chemical spray bottles in the dish washing area.