NAPLES, FL. The waterfront restaurant most visitors to Marco Island know by name, Snook Inn on Bald Eagle Drive, was cited for six high-severity violations during the week of July 9, including food sourced from unapproved or unknown suppliers and employees not reporting illness symptoms, according to state inspection records.
That finding placed Snook Inn at the top of a list of 12 restaurants across Naples, Marco Island, and Bonita Springs that drew high-severity citations during the same seven-day stretch.
The Week's Worst Findings
Snook Inn's six violations included a person in charge not present or not performing duties, improper hand and arm washing technique, food contact surfaces not properly cleaned or sanitized, and no consumer advisory posted for raw or undercooked foods. The food-from-unapproved-sources citation is among the most serious any inspector can write.
Nunzio's Taste of Italy on Pine Ridge Road drew five high-severity citations, matching Snook Inn on three of the same categories: no person in charge, employees not reporting illness symptoms, and food from unapproved or unknown sources. Inspectors also cited improper handwashing technique and no consumer advisory for raw or undercooked items.
Komoon Thai Sushi and Ceviche on Pine Ridge Road accumulated four high-severity violations, including inadequate handwashing, employees not reporting illness symptoms, no person in charge, and food contact surfaces not properly cleaned or sanitized.
Napoli on the Bay II on Tamiami Trail East was cited for four high-severity violations, including failing to follow parasite destruction procedures for fish, food not cooked to required minimum temperatures, food contact surfaces not properly cleaned, and no consumer advisory for raw or undercooked foods. Inspectors also noted equipment in poor repair.
Red Rooster of Marco LLC on San Marco Road drew four high-severity citations and two intermediate violations. The high-severity list included food in poor condition or adulterated, inadequate shell stock identification records, food contact surfaces not properly cleaned, and no consumer advisory for raw or undercooked foods. Inspectors additionally cited multi-use utensils not properly cleaned and improper use of wiping cloths.
19th Hole Glades C C on Teryl Road had no written employee health policy, employees not reporting illness symptoms, and no consumer advisory for raw or undercooked items, along with improperly cleaned multi-use utensils and inadequate toilet facilities.
Brick Coffee and Bar on 5th Avenue South, one of the more tourist-trafficked corridors in Naples, was cited for employees not reporting illness symptoms, food contact surfaces not properly cleaned, and no consumer advisory for raw or undercooked foods.
Swan River Seafoods on Tamiami Trail North had no person in charge, employees not reporting illness symptoms, and inadequate handwashing facilities, meaning the physical infrastructure for hand hygiene was itself insufficient. Inspectors also noted multi-use utensils not properly cleaned.
#1 Wok Naples on Thomasson Drive was cited for no written employee health policy, inadequate shell stock identification records, and food contact surfaces not properly cleaned or sanitized, along with inadequate ventilation and lighting.
Szechuan Chinese Restaurant on Tamiami Trail East drew a single high-severity citation: toxic chemicals improperly stored or labeled near food.
Two hotel food operations also appeared in this week's records. La Quinta Inn and Suites on Trails Edge Boulevard in Bonita Springs was cited for no person in charge and employees not reporting illness symptoms. HIE Tollgate Blvd LLC on Tollgate Boulevard in Naples drew citations for food in poor condition and inadequate shell stock identification records.
What These Violations Mean
The food-from-unapproved-sources citations at Snook Inn and Nunzio's Taste of Italy are not paperwork problems. When a restaurant sources food outside USDA- or FDA-inspected supply chains, there is no traceability if a customer gets sick. Investigators cannot identify the origin, the handling conditions, or what other customers may have received the same product. For visitors who eat at a restaurant once and then leave the area, that traceability gap is especially consequential.
The parasite destruction failure at Napoli on the Bay II is equally direct. Certain fish served raw or undercooked, including many common sushi and ceviche preparations, must be frozen to specific temperatures for specific periods to kill parasites such as Anisakis. If that step is skipped, parasites can survive into the finished dish. Napoli on the Bay II was also cited for food not cooked to required minimum temperatures, a separate pathway for pathogen survival.
The cluster of illness-reporting failures across this week's inspections is notable. Employees at Komoon Thai Sushi and Ceviche, Snook Inn, Nunzio's Taste of Italy, 19th Hole Glades C C, Brick Coffee and Bar, Swan River Seafoods, and La Quinta Inn and Suites were all cited in the same category: employees not reporting symptoms of illness. Norovirus, the leading cause of foodborne illness outbreaks in restaurants, spreads through exactly this pathway. A single ill food worker can contaminate dozens of meals before symptoms are recognized or reported.
The missing consumer advisories at Snook Inn, Nunzio's Taste of Italy, Red Rooster of Marco, Napoli on the Bay II, 19th Hole Glades C C, and Brick Coffee and Bar leave customers without the information they need to make informed choices about raw or undercooked items. Elderly diners, pregnant women, and people with compromised immune systems face elevated risk from undercooked seafood and proteins. A posted advisory is a legal requirement precisely because these customers cannot identify the risk from a menu description alone.
The Longer Record
The inspection data does not include prior inspection counts for these facilities, so a direct comparison of cumulative history is not available from this week's records. What the current week's data does show is a pattern of compounding failures at the same addresses. Snook Inn's six high-severity violations did not arise from a single oversight; they reflect simultaneous breakdowns in management presence, employee illness reporting, handwashing technique, surface sanitation, food sourcing, and consumer disclosure.
The same compounding pattern appears at Nunzio's Taste of Italy, where five of the same categories overlapped with Snook Inn's violations. When a person in charge is absent and employees are not required to report illness, the conditions for a handwashing failure or a food sourcing shortcut become significantly more likely. Each violation on that list reinforces the others.
Red Rooster of Marco's inadequate shell stock identification records sit alongside food in poor condition and unsanitized food contact surfaces. Shellfish traceability records exist specifically so that when a customer reports illness after eating oysters or clams, inspectors can identify the harvest location and pull product from other restaurants receiving the same batch. Without those records, that investigation cannot happen.
Swan River Seafoods was cited not just for employees failing to report illness, but for inadequate handwashing facilities, meaning the physical infrastructure for proper hand hygiene was not in place. That distinction matters: a facility can train employees to wash their hands, but if the facilities themselves are inadequate, training cannot close the gap.
