BAR TULIA MERCATO
9118 STRADA PL #8150, Naples FL 34108 · 239.438.1031
Last inspected Jan 27, 2026 · 10 visits since September 2023
APR 24
DEC 24
APR 25
AUG 25
JAN 26
▼ IMPROVING
5 inspections trending up, 12 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw salmon 53F cold hold less than 4 hours. Operator double panned fish with ice bath.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2022034297 | May 26, 2022 | Aug 5, 2022 | $200 |
Inspection history
10 visits, newest first
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In Walk in cooler observed raw chicken being stored over raw beef. Operator rearranged products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On front line observed cooked onions (65F - Cold Holding); ham (65F - Cold Holding). Operator put items on fresh bed of ice.
Ice buildup in reach-in freezer in kitchen.
Aug 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In Walk in cooler observed Marinara sauce under raw beef. Operator rearranged products.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has accumulated debris. Operator moved can opener to dishwasher area to be cleaned and sanitized
Handwash sink used for purposes other than handwashing. Sanitizer bucket in Hand washing sink near dishwasher area and bucket in Hand washing sink on front line. Operator moved buckets.
Reuse of single-service or single-use articles. Observed single use quart containers being reused.
Apr 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed butter held at time as public health control at the server station with no time marking. The operator placed a time mark on the butter.
Handwash sink used for purposes other than handwashing. Observed debris inside the handwashing sink on the cook line. The operator removed the debris.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked lamb packaged using reduced oxygen packaging and held for more than 48 hours in the reach in freezer.
Oyster tags not marked with last date served.
Employee beverage container on a food preparation table at the entrance to the kitchen. The operator discarded the beverage.
In-use tongs stored on equipment door handle between uses. The operator removed the tongs.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed a cheese grater handle in contact with cut romaine in a reach in cooler on the cook line. The operator properly stored the cheese grater.
Old labels stuck to food containers after cleaning. The operator removed the labels.
Raw pork chops packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging in the reach in freezer.
Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing in standing water in the three compartment sink. The operator turned on cold running water for proper thawing.
Feb 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Located behind bar, basin has accumulation of debris and has strainer stored in basin.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Reduced oxygen packaged chicken for sous vide found in walk in cooler. No plan. Advised operator to stop further process and work towards an approved plan.
Clean utensils or equipment stored in dirty drawer or rack. Dirty utensils(knives) found dirty with food debris, stored with clean utensils in storage drawer. Operator removed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Bartender drinking from coffee mug, not enclosed, behind bar.
In-use tongs stored on equipment door handle between uses. Found on cook line. Operator removed for cleaning.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, multiple in use utensils stored in container of water, less than 135F. Operator removed and placed in dish washing area.
Apr 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Observed no parasite destruction for for raw snapper used for ceviche. Fish must be fully cooked or discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw salmon 53F cold hold less than 4 hours. Operator double panned fish with ice bath.
Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Drain cover(s) missing in dry storage.
No handwashing signs provided at a hand sinks used by food employees. Hand wash sink at side beverage/wait station and dishwash area.
Dec 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 16, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum sealing being conducted with no HACCP plan in place. Discussed with operator when HACCP plan is needed and options available to not need HACCP plan.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with a black/green mold-like substance.
Sep 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed no parasite destruction for raw salmon on menu. Assisted operator on obtaining correct letter from supplier for farm raised salmon. Operator provided letter of farm raised pellet fed salmon.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked product on cook line drawer and raw eggs and meat over ready to eat items. Operator moved items for proper storage.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed cocktails made with raw egg white on beverage menus and smoked salmon on brunch menu not marked with consumer advisory. Discussed with operator need of consumer advisory for hidden raw items.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum sealing being conducted with no HACCP plan in place. Discussed with operator when HACCP plan is needed and options available to not need HACCP plan.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with a black/green mold-like substance.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.