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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
THE SYREN OYSTER & COCKTAIL BAR in NAPLES currently holds an InspectFL Health Score of 77.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 22 total violations — 7 critical, 7 major, 8 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on May 19, 2026 shows 6 observation rows: 3 critical, 1 major, and 2 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •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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What do locals think?
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Would you eat here?
THE SYREN OYSTER & COCKTAIL BAR has some meaningful issues on record. Would you still eat here?
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 History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives in between equipment on the line. Operator removed them.
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed a missing sign at the mens restroom.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ready to eat grilled cheeses. Operator moved the beef.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the bar: Cheese olives (70F - Cold Holding) Operator stated they had been out for approximately 2hrs. Operator placed them in a reach in cooler.
- [41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed their triple sink at 500ppm quaternary. Operator emptied the sink to be remade.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed the right side kitchen sink used to fill containers. Operator reviewed the proper use with the employees.
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