Naples34120
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler; homemade tomato sauce (48F - Cold Holding); cooked sausage (47F - Cold Holding). Per operator all items stored in reach in cooler for 3 hours. Operator removed all items to walk in cooler.
High priorityMORAVELA'S PIZZA →Aug 24, 2026
Dishmachine chlorine sanitizer 00 pm, not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator started setting up triple sink for sanitation.
High priorityLAKE PARK DINER →Aug 10, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line; cooked chicken (54F - Cold Holding); cooked brussels sprouts (46F - Cold Holding). Per operator all items stored in reach in cooler for 3 hours. Operator removed all items to walk in freezer.
High priorityLAKE PARK DINER →Aug 10, 2026
Vacuum breaker missing on splitter added to mop sink faucet.
High priorityTWO MEATBALLS IN THE KITCHEN →Aug 10, 2026
Dented/rusted cans present. See stop sale. 3#10 dented mandarine cans at dry storage.
High priorityTWO MEATBALLS IN THE KITCHEN →Aug 7, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler; raw chicken container stored over creams. Operator removed raw chicken to bottom shelf.
High priorityTWO MEATBALLS IN THE KITCHEN →Aug 7, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler; raw pork sausage (50F - Cold Holding); raw chicken (48F - Cold Holding); raw veal (47F - Cold Holding); cooked chicken (48F - Cold Holding); cooked potatoes (49F - Cold Holding); ham (50F - Cold Holding); blue cheese (51F - Cold Holding). Per operator all items stored in walk in cooler more than 24 hours. See stop sale.
High priorityTWO MEATBALLS IN THE KITCHEN →Aug 7, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler; raw pork sausage (50F - Cold Holding); raw chicken (48F - Cold Holding); raw veal (47F - Cold Holding); cooked chicken (48F - Cold Holding); cooked potatoes (49F - Cold Holding); ham (50F - Cold Holding); blue cheese (51F - Cold Holding). Per operator all items stored in walk in cooler more than 24 hours. See stop sale.
High priorityTWO MEATBALLS IN THE KITCHEN →Aug 7, 2026
Vacuum breaker missing on splitter added to mop sink faucet.
High priorityTWO MEATBALLS IN THE KITCHEN →Aug 7, 2026
Dishmachine chlorine sanitizer 00ppm, not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator prepared triple sink for sanitation; quaternary 200ppm.
High priorityTIPSY CORNER →Aug 7, 2026
Shell eggs in use or stored with cracks or broken shells. Operator discarded cracked egg.
High priorityMARUTOS CUBAN CAFE →Jul 29, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed guava and cheese pastry 130F hot hold. Operator placed pastry in hotter area of hot hold unit.
High priorityMARUTOS CUBAN CAFE →Jul 29, 2026