BRUNO'S ITALIAN HOUSE & PIZZERIA
4910 TAMIAMI TRAIL N UNIT 124, Naples FL 34103 · 239-427-2100
Last inspected Aug 24, 2026 · 6 visits since March 2024
JUL 24
JAN 25
AUG 25
APR 26
AUG 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.In reach in cooler, observed cooked peppers (50F - Cold Holding). Per operator, peppers were prepared and stored last evening.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the stand alone freezer observed chicken wings made on site without a date mark. Operator stated chicken wings were made 3 days prior to inspection.
Apr 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Clam/mussel tags not marked with last date served. Operator is keeping shellfish tags but not marking them with the last day sold. Discussed with operator on the importance of date marking shellfish tags with the last day sold.
Handwash sink used for purposes other than handwashing. Observed an employee use the handwashing sink at the front counter as a dump sink. Discussed with operator the handwashing sink is only for handwashing to prevent/reduce cross contamination.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Only one certified food manager employed at establishment. Certified food manager arrived at time of inspection.
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. Raw calamari stored over ready to eat pasta sauce. Operator rearranged for periods storage.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. At time of inspection certified food service manager was not present. 1 server 1 front counter and 3 cooks handling food. Certified food manager arrived.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has time-temperature control for safety foods in front counter, they have been out for 2 hours time marked but no written plan. Operator filled out form at time of inspection.
In-use tongs stored on equipment door handle between uses. Operator removed tongs from door handle. In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives.
Jan 29, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.In reach in cooler, observed cooked peppers (50F - Cold Holding). Per operator, peppers were prepared and stored last evening.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.In reach in cooler, observed cooked peppers (50F - Cold Holding). Per operator, peppers were prepared and stored last evening. Operator discarded peppers.
Clam/mussel/oyster tags not marked with last date served. Discussed requirements for proper shell stock receiving, storage and documentation.
Spray bottle containing toxic substance not labeled. Observed at Hand washing sink near front window. Operator labeled container
Jul 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
Clam/mussel/oyster tags not marked with last date served. Educated operator about shellfish tag maintenance
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with accumulated debris on blade. Operator moved can opener to dishwasher area to be cleaned and sanitized
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with sheets. Employees read, signed and dated forms before inspection was completed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is time tracking pizza by the slice with no written plan. Provided operator with handout.
Carbon dioxide/helium tanks not adequately secured. Operator secured tank.
Mar 7, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.