Inspections: 3 restaurants, 1 catering business have zero violations

Dave Osborn
Naples Daily News

Our digital database of restaurant inspections is updated daily with the latest information on which Florida restaurants passed, failed and barely squeaked by. 

You can use the database to search by county or by restaurant name. You can see which restaurants were fined for their missteps and which were forced into temporary closure. Each week we share the area restaurants and other food-serving businesses that aced their inspections, while also rounding up those with the most violations. 

Interactive:Collier County restaurant inspections at your fingertips

Here's the breakdown for recent inspections in Collier County.

Perfect inspections food-service establishments licensed for seating received zero violations on their early January health and safety inspections: Captain Morgan's Seafood Grill, 102 Copeland Ave. S., Everglades City; Royal Poinciana Golf Club, 1600 Solana Road, Naples; and Old Collier Golf Club Turnaround, 790 Main House Dr., Naples. 

Restaurant news:5 new, 1 re-opening, chef moves, events, $2,100 in fine-dining for $25

Recent inspections:Dead roach found at this Collier County steakhouse

One catering business received a spotless inspection report in early January: Well Livved catering.

To file a general complaint against a Florida restaurant through the state's Department of Business & Professional Regulation, click here

Disclaimer: These records are sanitation and safety inspections reported through the Florida Department of Business & Professional Regulation, conducted by the Division of Hotels and Restaurants on public food service establishments. Each inspection report is a "snapshot" of conditions present at the time of the inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment. High-priority violations are those that could cause food poisoning or injury, such as problems with cooking, cooling and handwashing. Intermediate violations are those that could lead to risk factors that could contribute to food poisoning or injury, such as problems with personnel training. Basic violations are those that violate best practice.