MING DYNASTY RESTAURANT

Name: MING DYNASTY RESTAURANT
Address: 12555 COLLIER BLVD #8, NAPLES, FL, 34116, US
Rating: 96

12555 COLLIER BLVD #8, NAPLES, FL 34116

License #2102016

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

96 Grade A / 100

Excellent Health Score

How is this score calculated? →

Quick take

MING DYNASTY RESTAURANT in NAPLES currently holds an InspectFL Health Score of 96 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 29, 2026. Across those visits, inspectors documented 10 total violations — 6 critical, 2 major, 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, observed cooked chicken and cooked pork. Operator stated cooked chicken and cooked pork was made three days prior to inspection. Discussed with operator date marking for ready to eat foods.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler, across from the cook line observed cooked pork (48F - Cold Holding). Operator stated cooked pork was cooked the day prior and has been in the reach in cooler over night.
[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 reach in cooler, across from the cook line observed cooked pork (48F - Cold Holding). Operator stated cooked pork was cooked the day prior and has been in the reach in cooler over night.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On the cook line, observed raw shelled eggs (67F - Cold Holding). Operator stated eggs were taken out two hours prior to the beginning of inspection. Operator time marked eggs.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. By the storage area, observed cooked breaded chicken (107F - Cooling) @3:30pm Operator stated cooked chicken was finished cooking at 1:00pm. Advised operator to place cooked breaded chicken in cold holding unit. Operator placed cooked breaded chicken in the freezer. Provided operator with cooling handout.
[12A-05-4] Observed Employee eating then engaged in food preparation, handled clean equipment and utensils. Discussed with operator employee must wash hands after eating if employee is going to engage in food preparation. Employee washed hands and used new clean equipment.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse