How many inspections has Jimmy P's Butcher Shop and Deli in Naples had?

Jimmy P's Butcher Shop and Deli in Naples has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Jimmy P's Butcher Shop and Deli in Naples find?

Jimmy P's Butcher Shop and Deli in Naples was most recently inspected by FDACS on June 11, 2025 (Focused Inspection).

Has Jimmy P's Butcher Shop and Deli in Naples had any stop-sale or stop-use orders?

No, Jimmy P's Butcher Shop and Deli in Naples has no stop-sale or stop-use orders on record with Florida FDACS.

Jimmy P's Butcher Shop and Deli in Naples

Name: Jimmy P's Butcher Shop and Deli in Naples Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

1833 Tamiami Trl N, Naples, FL 34102

Collier County · Meat Market Retail · FDACS
Owner: Jimmy P's Butcher Shop and Deli INC
FDACS Estab #: 274588

Overview

Jimmy P's Butcher Shop and Deli in Naples, FL has 2 FDACS food safety inspections on record with 10 violations.

2FDACS Insp.

10Violations

Last inspected FDACS: June 11, 2025

Jimmy P's Butcher Shop and Deli in Naples: FDACS Inspection History (2)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2025 — 2 inspections

Jun 11, 2025 — Focused Inspection· Focused Inspection

Inspector: CARL HOLZWORTH, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Water Bill Attached 06/11/2025, to the front page,

No violations or enforcement actions recorded for this inspection.

Jun 10, 2025 — Met Sanitation Inspection Requirements· 10 violations· Met Requirements

Inspector: CARL HOLZWORTH, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Request #5132891 Firm #274588 Jimmy P’s were addressed with the person in charge during this inspection, 06/10/2025, Asked for the water bill when he gets it from the landlord,

Risk-Based Violations

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PPRepeat

Delicatessen: The Sausage found internal temperature of 111 degrees F. : COS: the Sausage was reheated to 165 degrees F.,Delicatessen: Chicken drumettes found internal temperature of 101 degrees F. to 106 degrees F. COS: the Chicken drumettes were reheated to 165 degrees F., Repeat COS x Y x x

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Meat Department; Employees not washing hands when entering the processing areas, COS: the manager addressed the hand washing,

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Meat Department; No soap at the hand sink; COS: soap provided by the person in charge,

Good Retail Practice Violations

3-307.11 Food not protected from contamination that may result from a factor or source not specified in Subparts 3-301 - 3-306 in the Food Code. 3-307.11

Meat Department; The employees are processing sausage in one of the 3-compartment sinks while another employee was washing utensils, COS; The employees were instructed to finish the sausage then cleaned the sink before resuming wash, rinse and sanitize the utensils,

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Meat / Delicatessen; The employees are not wearing a hair net or a hat or a visor while working with food; COS; Employees all donned hats or hair nets,

4-801.11 Clean linens not free from food residue or other soiling matter. 4-801.11

Food Service; The oven mitts are not clean,

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Meat Department; The 3-compartment sink sprayer is not clean,

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Meat Department; The 3-comaprtment sink faucet leaks,

5-203.14 Plumbing system not installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air gap or installation of an approved backflow prevention device. 5-203.14 Pf

Outside; No back-flow device on the back faucet,

6-501.18 Plumbing fixtures including but not limited to handwashing sinks, toilets and urinals not cleaned as often as necessary to keep them clean. 6-501.18

Meat Department; The hand sink is not clean,

Jimmy P's Butcher Shop and Deli in Naples: Frequently Asked Questions

When was Jimmy P's Butcher Shop and Deli in Naples last inspected?: Jimmy P's Butcher Shop and Deli in Naples was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on June 11, 2025. Inspection type: Focused Inspection.
How many inspections has Jimmy P's Butcher Shop and Deli in Naples had?: Jimmy P's Butcher Shop and Deli in Naples has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Jimmy P's Butcher Shop and Deli in Naples find?: Jimmy P's Butcher Shop and Deli in Naples was most recently inspected by FDACS on June 11, 2025 (Focused Inspection).
Has Jimmy P's Butcher Shop and Deli in Naples had any stop-sale or stop-use orders?: No, Jimmy P's Butcher Shop and Deli in Naples has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Jimmy P's Butcher Shop and Deli in Naples?: The most frequently cited FDACS violations at Jimmy P's Butcher Shop and Deli in Naples are: 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P; 6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P.