895 WIGGINS PASS RD UNIT 1, NAPLES, FL 34110
ZEPPE'S TAVERN keeps a clean kitchen by state inspection standards. Only minor issues noted in the past year. The trailing-year record shows 6 violations, including 0 high-priority and 0 Emergency Orders of Closure.
Scores higher than 60% of the 1003 inspected restaurants in NAPLES on the trailing-year record.
0 high-priority violations on the trailing-year record — below the Collier County average of 1.9.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Missing or expired food manager certification, or employee food-safety training not documented.
Clean equipment and utensils stored improperly or not air-dried.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Workers handling ready-to-eat food with bare hands without an approved alternative procedure.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Clean equipment and utensils stored improperly or not air-dried.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Clean equipment and utensils stored improperly or not air-dried.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Dish machines and three-compartment sinks must be set up with the right sanitizer concentration, and the kitchen needs test kits to verify it. Sanitizer that is too weak leaves dishes looking clean but not actually safe.
On this record, the category appears in 2 of the 2 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 2103391 — you can read the original documents yourself and compare.