COLLIER COUNTY, FL. A waterfront Marco Island restaurant was cited for six high-severity violations in a single inspection last week, including obtaining food from unapproved or unknown sources, a failure that inspectors flag as one of the most dangerous gaps in any food service operation.
Snook Inn at 1215 Bald Eagle Drive led all Collier County facilities for the week of July 7 through July 13, 2026, with six high-severity findings. No person in charge was present or performing duties during the inspection. Employees were not reporting illness symptoms. Inspectors also documented improper hand and arm washing technique, food contact surfaces that were not properly cleaned or sanitized, and no consumer advisory posted for raw or undercooked foods.
That is a facility where, in a single visit, inspectors found failures at every critical control point: sourcing, management, hygiene, and surface sanitation.
The Violations
Nunzio's Taste of Italy at 3375 Pine Ridge Road drew five high-severity violations. Inspectors found no person in charge present, employees not reporting illness symptoms, improper handwashing technique, food from unapproved or unknown sources, and no consumer advisory for raw or undercooked foods. The combination of sourcing and management failures at a single Italian restaurant mirrors the pattern at Snook Inn, though the two facilities are miles apart.
Komoon Thai Sushi and Ceviche at 1575 Pine Ridge Road was cited for four high-severity violations: no person in charge, employees not reporting illness symptoms, inadequate handwashing, and food contact surfaces not properly cleaned or sanitized. A sushi operation with handwashing and surface sanitation failures is a particular concern because much of that food is served raw.
Napoli on the Bay II at 4270 Tamiami Trail East drew four high-severity violations and one intermediate. Inspectors cited the restaurant for failing to follow parasite destruction procedures, failing to cook food to required minimum temperatures, improperly cleaned food contact surfaces, and no consumer advisory for raw or undercooked items. A facility that is both undercooking food and skipping parasite destruction procedures is compounding risk on the same plate.
Red Rooster of Marco LLC at 1821 San Marco Road on Marco Island was cited for four high-severity violations and two intermediate ones. Inspectors found food in poor condition, mislabeled or adulterated; inadequate shell stock identification records; improperly cleaned food contact surfaces; and no consumer advisory for raw or undercooked foods. Multi-use utensils were not properly cleaned, and wiping cloths were used improperly. The shell stock traceability violation is especially notable for a Marco Island location where shellfish is a menu staple.
Alice Sweetwater's Bar N Grill at 1996 South Airport Road received three high-severity violations: no person in charge, improper handwashing technique, and improperly cleaned food contact surfaces. Inspectors also noted inadequate or improperly maintained toilet facilities as an intermediate violation.
Swan River Seafoods at 3741 Tamiami Trail North was cited for three high-severity violations, including no adequate handwashing facilities on the premises. A seafood operation without functioning handwashing infrastructure is a structural failure, not a procedural one. Inspectors also found no person in charge and employees not reporting illness symptoms.
Habaneros Catering at 3307 Tamiami Trail had three high-severity violations: no written employee health policy, improper handwashing technique, and no consumer advisory for raw or undercooked foods. A catering operation without an employee health policy sends workers with no formal framework for reporting illness into kitchens and events throughout the county.
Three additional facilities rounded out the week's worst performers. Brick Coffee and Bar at 531 Fifth Avenue South was cited for employees not reporting illness symptoms, improperly cleaned food contact surfaces, and no consumer advisory. Bayside Seafood Grill and Bar at 4270 Gulfshore Boulevard North drew two high-severity violations for employees not reporting illness symptoms and improper handwashing technique. Tokyo Thai Sushi at 3743 Tamiami Trail East was cited for the same two violations.
What These Violations Mean
The most pervasive finding this week was employees not reporting illness symptoms, cited at Snook Inn, Nunzio's, Komoon Thai, Swan River Seafoods, Brick Coffee and Bar, Bayside Seafood Grill, and Tokyo Thai Sushi. Norovirus, the leading cause of foodborne illness in the United States, spreads through a single gram of stool from an infected food worker, an amount invisible to the eye. When facilities have no mechanism for keeping symptomatic employees out of food preparation, a single sick worker can trigger an outbreak affecting dozens of customers.
Food from unapproved or unknown sources, cited at both Snook Inn and Nunzio's, removes the traceability that health agencies depend on when an outbreak occurs. If a customer gets sick from a product that entered a restaurant outside the regulated supply chain, investigators cannot trace it back, cannot issue a recall, and cannot stop others from being exposed. It is a violation that compromises every investigation that might follow.
The parasite destruction failure at Napoli on the Bay II carries a specific risk that most diners do not consider. Fish served raw or undercooked, including many sushi and ceviche preparations, must be frozen to specific temperatures for specific durations to kill parasites like Anisakis. Skipping that step and then also skipping the consumer advisory means customers do not know the food was not treated and cannot make an informed choice about the risk.
Shell stock traceability violations at Red Rooster of Marco represent a separate category of shellfish-specific danger. Oysters, clams, and mussels are filter feeders that concentrate bacteria and viruses from their growing waters. Regulators require shell stock tags precisely so that, if someone develops illness from a bad harvest lot, the source can be identified and pulled. Without those records, a contaminated batch is untraceable.
The Longer Record
Across the 42 inspections conducted at 40 facilities in Collier County this week, 12 facilities accumulated two or more high-severity violations. That is 30 percent of all facilities inspected, a concentration of serious findings in a single seven-day window.
The county's worst performer this week, Snook Inn, reached six high-severity violations in a single visit. When a facility produces that volume of critical findings simultaneously, it signals that the problems are systemic rather than isolated. Missing management, missing handwashing compliance, missing sourcing controls, and missing surface sanitation do not happen by accident in combination.
Nunzio's Taste of Italy and Snook Inn shared an identical pair of the most serious violation categories: food from unapproved sources and no person in charge. Two facilities in the same county inspection cycle, in different cities, committing the same sourcing and oversight failures in the same week is a pattern worth noting.
Habaneros Catering's lack of any written employee health policy is the kind of foundational gap that precedes the other violations on this list. A facility without a formal policy has no documented standard against which to measure whether a worker should be excluded from food preparation. That gap at a catering operation extends the potential exposure beyond a single dining room.
Napoli on the Bay II remains the only facility this week where inspectors documented a food not cooked to required minimum temperature alongside a parasite destruction failure, two violations that address the same basic risk from different angles.
