COLLIER COUNTY, FL. A billiards hall on Tamiami Trail was storing toxic chemicals improperly near food and serving product inspectors flagged as adulterated, one of five high-severity violations documented at the Naples venue during the week of May 6, 2026.
State inspectors conducted 33 inspections across 30 facilities in Collier County that week. Twelve of those facilities drew two or more high-severity violations, a category reserved for conditions most directly linked to foodborne illness and outbreak risk.
The Worst of the Week
China Wok on Golden Gate Parkway drew the most high-severity violations of any facility inspected that week, six in total and none of them minor. Inspectors cited the restaurant for having no employee health policy, for employees failing to report illness symptoms, for improper handwashing technique, for inadequate shellfish identification records, for no consumer advisory for raw or undercooked foods, and for no demonstrated allergen awareness.
That combination, no illness policy, no symptom reporting, and flawed handwashing, represents three of the most direct routes for a sick employee to transmit illness to customers.
Champion Billiards at 2624 Tamiami Trail East was cited for five high-severity violations. Inspectors documented improper handwashing technique, food in poor condition or adulterated, food contact surfaces not properly cleaned or sanitized, no consumer advisory for raw or undercooked foods, and toxic chemicals improperly stored or labeled near food.
The chemical storage violation is among the most acute hazards on the list. Improperly stored or unlabeled chemicals near food can cause poisoning through direct contamination or through a worker mistaking a chemical container for a food-safe product.
Emilio Sanchez Academy on Airport Pulling Road drew five high-severity violations and one intermediate. The person in charge was not present or not performing duties. Employees were not reporting illness symptoms. Food was not cooked to required minimum temperatures. There was no consumer advisory for raw or undercooked foods. And no allergen awareness was demonstrated. Multi-use utensils were also cited as improperly cleaned.
Barbatella on Third Street South was cited for four high-severity violations and two intermediate ones. Inspectors documented employees failing to report illness symptoms, improper handwashing technique, parasite destruction procedures not followed for fish or other applicable proteins, and food not cooked to required minimum temperature. Multi-use utensils were not properly cleaned, and single-use items were being reused.
Davide Italian Cafe and Deli on Bald Eagle Drive on Marco Island drew four high-severity violations: improper handwashing, food contact surfaces not cleaned or sanitized, food not cooked to required minimum temperature, and no consumer advisory for raw or undercooked foods.
Keewaydins on Fifth Avenue South was cited for three high-severity violations, including employees not reporting illness symptoms, improper handwashing technique, and inadequate shellfish identification records.
Goldies Restaurant on Taylor Road drew three high-severity violations and one intermediate: no employee health policy, employees not reporting illness symptoms, improper handwashing technique, and multi-use utensils not properly cleaned.
Nacho Mama's on South Collier Boulevard on Marco Island was cited for food from an unapproved or unknown source and for food contact surfaces not properly cleaned or sanitized.
Bleu Provence Cove on South Eighth Street drew three high-severity violations: no employee health policy, food from an unapproved source, and food contact surfaces not cleaned or sanitized.
Santi's New York Pizza on Radio Road was cited for employees not reporting illness symptoms, inadequate shellfish identification records, and parasite destruction procedures not followed.
Blue Sky Restaurant on Premier Way drew three high-severity violations: no employee health policy, employees not reporting illness symptoms, and improper handwashing technique.
T-Michaels on Gulf Shore Boulevard North was cited for two high-severity violations, the person in charge not present or not performing duties and improper handwashing technique, along with three intermediate violations: multi-use utensils not properly cleaned, single-use items improperly reused, and inadequate ventilation and lighting.
What These Violations Mean
The single most common pattern across this week's Collier County inspections was the combination of no employee health policy and employees not reporting illness symptoms. Those two violations appeared together at China Wok, Emilio Sanchez Academy, Goldies Restaurant, Blue Sky Restaurant, and Bleu Provence Cove. Without a written health policy, workers have no formal instruction on when to stay home. Without symptom reporting, a worker with Norovirus, Hepatitis A, or Salmonella can move through a kitchen shift and transmit illness to dozens of customers before anyone intervenes. These are not paperwork failures. They are the documented preconditions for multi-victim outbreaks.
Improper handwashing technique appeared at seven facilities this week: China Wok, Champion Billiards, Barbatella, Davide Italian Cafe, Keewaydins, Goldies, Blue Sky, and T-Michaels. The distinction between "no handwashing" and "improper technique" matters here. An employee who attempts to wash hands but uses incorrect technique, skipping soap, not scrubbing long enough, or rinsing too quickly, can leave enough pathogen load on their hands to contaminate food or surfaces on contact.
Food not cooked to required minimum temperature was cited at Emilio Sanchez Academy, Barbatella, and Davide Italian Cafe. Salmonella in poultry survives below 165 degrees Fahrenheit. Ground beef harboring E. coli O157:H7 requires 155 degrees. Undercooking is not a presentation issue. It is one of the most direct and documented causes of foodborne illness hospitalizations.
Shellfish traceability violations at China Wok, Keewaydins, and Santi's New York Pizza carry a specific consequence. Oysters, clams, and mussels are frequently consumed raw or lightly cooked, and without proper identification tags and harvest records, there is no way to trace a contaminated batch back to its source if customers fall ill. That traceability gap is what turns a single sick diner into an unsolvable investigation.
The Longer Record
The inspection history for several of this week's worst performers adds context that a single visit cannot provide. T-Michaels on Gulf Shore Boulevard carries the longest documented record in this dataset, with the SEA2101648 identifier suggesting an inspection history that predates most other facilities cited this week. Two high-severity violations and three intermediate citations at a location with that depth of record points to conditions that have persisted across multiple inspection cycles.
China Wok's six high-severity violations, with no intermediate violations at all, indicates that inspectors found no minor or procedural issues worth noting separately. Every documented problem was in the highest-risk category. That profile, all critical, no minor, is unusual and suggests the facility's compliance gaps are concentrated in the areas of greatest public health consequence.
Emilio Sanchez Academy, a sports training facility with a food service component, drew five high-severity violations including the absence of a person in charge performing duties. CDC data cited in the inspection record indicates establishments without active managerial control accumulate three times as many critical violations as those with it. The other four high-severity violations at the academy, illness reporting failures, undercooking, no consumer advisory, no allergen awareness, are consistent with what inspectors typically find when no one is actively overseeing food safety protocols during service.
Barbatella's citation for parasite destruction procedures not followed is notable for a restaurant at a Third Street South address in Naples, a location that implies a menu likely featuring raw or undercooked fish preparations. Whether those preparations involve sushi, crudo, ceviche, or tartare, the absence of documented parasite destruction protocols means customers consuming those dishes have no documented assurance that parasites including Anisakis were eliminated before the food reached the table.