LA PESCHERIA

Name: LA PESCHERIA
Address: 474-476 5 AVE SOUTH, NAPLES, FL, 34102, US
Rating: 78.1

474-476 5 AVE SOUTH, NAPLES, FL 34102

License #2103146

🌮 Mexican/Latin ℹ️

78.1 Grade C / 100

Mixed Health Record

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Latest inspection

May 1, 2026 · 9 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LA PESCHERIA in NAPLES currently holds an InspectFL Health Score of 78.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 1, 2026. Across those visits, inspectors documented 39 total violations — 11 critical, 8 major, 20 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 27, 2025

The latest inspection on May 1, 2026 shows 9 observation rows: 2 critical, 1 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

LA PESCHERIA has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored with customer food in the back reach in cooler. Reviewed with the operator.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed their floor under the cook line with grease and debris buildup.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensils in standing 70F water. Had an employee empty the water.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed their left side bottom oven with grease and debris buildup.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed their hand signs missing from two of their sinks.
[46-04-4] Exit door locked. For reporting purposes only. Observed their marked exit door in the front locked.
[12A-19-4] Employee washed hands with cold water. Observed an employee wash their hands with cold water. I had them rewash their hands with hot water.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw seafood stored above unprepared vegetables in the reach in cooler. An employee switched them.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed them using their hand sinks as dish storage and to rinse utensils. Reviewed proper procedure with the employees.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[14-01-5] Bowl with no handle used to dispense salt. Operator removed the bowl.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[08B-38-4] Food stored on floor. Onion bag stored on the floor at kitchen entrance.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar container not labeled at cook-line. Operator labeled sugar container.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach-in cooler at kitchen entrance; cooked lamb (60F - Cooling) Per operator lamb cooked and stored in reach-in cooler at overnight. See stop sale.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near by cook line; raw salmon (49F - Cold Holding); raw white fish (51F - Cold Holding); cooked tomatoes (48F - Cold Holding); butter (56F - Cold Holding); raw shrimp (47F - Cold Holding); cooked calamari (47F - Cold Holding); cooked crab meat (48F - Cold Holding); cooked risotto (52F - Cold Holding); cooked zucchini (51F - Cold Holding); cooked ground beef (53F - Cold Holding); cooked pasta (51F - Cold Holding); cooked lamb (49F - Cold Holding); cooked potatoes (51F - Cold Holding); cooked spinach (50F - Cold Holding). Per operator all items prepared and stored in reach-in cooler overnight. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach-in cooler at kitchen entrance; cooked lamb (60F - Cooling) Per operator lamb cooked and stored in reach-in cooler at overnight. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near by cook line; raw salmon (49F - Cold Holding); raw white fish (51F - Cold Holding); cooked tomatoes (48F - Cold Holding); butter (56F - Cold Holding); raw shrimp (47F - Cold Holding); cooked calamari (47F - Cold Holding); cooked crab meat (48F - Cold Holding); cooked risotto (52F - Cold Holding); cooked zucchini (51F - Cold Holding); cooked ground beef (53F - Cold Holding); cooked pasta (51F - Cold Holding); cooked lamb (49F - Cold Holding); cooked potatoes (51F - Cold Holding); cooked spinach (50F - Cold Holding). Per operator all items prepared and stored in reach-in cooler overnight. See stop sale.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment has 4 employees without certified food service manager on duty.
[41-17-4] Spray bottle containing toxic substance not labeled at prep area. Operator labeled spray bottle.