L'OLIVO RISTORANTE
651 5 AVE S, Naples FL 34102
Last inspected Apr 3, 2025 · 9 visits since October 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
OCT 23
MAY 24
SEP 24
APR 25
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Objectionable odors in bathroom or other areas of the establishment. Strong sewage like smell near reach in cooler storage areas
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $5,880
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024064198 | Sep 16, 2024 | Mar 18, 2025 | $600 |
| 7--2024034865 | May 14, 2024 | Jul 24, 2024 | $800 |
| 7--2023017682 | Feb 28, 2023 | Apr 27, 2023 | $400 |
| 7--2018031087 | May 14, 2018 | Dec 14, 2018 | $3,600 |
| 7--2017012751 | Feb 28, 2017 | Jun 2, 2017 | $480 |
Inspection history
9 visits, newest first
Apr 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate7 Basic
What the inspector wrote — 10 findingsThe state's own report →
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. Observed no signed documentation of employee reporting agreement. emailed form
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle in the bar.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing at sink at the bar with no hot water.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance on ice scoop in outside ice machine.
Show the remaining 6 findings ▾
Bathroom facility in disrepair. Observed toilet seat missing, in the attached bar side.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed restroom doors in bar side not self closing.
Current Hotel and Restaurant license not displayed. Observed license current, but current license is not displayed.
Equipment in poor repair. Observed gasket torn on stand up double door refrigerator in room in hallway, in the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of grease on hood filters on the cookline.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with grease on the cookline.
Sep 16, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Triple Sink (Chlorine 50ppm); Dishwasher (Chlorine 0ppm) Operator called service technician and will use Three compartment sink for sanitizing
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In Reach in cooler in storage area, observed raw ground beef being stored over raw fish. 05-13-2024
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. 5-13-2024
Exterior door has a gap at the threshold that opens to the outside. 5-13-24
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris. 5-13-24
Ripped/worn tin foil used as shelf cover. Several areas in kitchen have torn foil shelving covers 5-13-24Repeat ViolationWarning**
Wall soiled with accumulated grease, food debris, and/or dust. Several kitchen walls have accumulated grease and debris 5-13-24
Sep 11, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Triple Sink (Chlorine 50ppm); Dishwasher (Chlorine 0ppm) Operator called service technician and will use Three compartment sink for sanitizing
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In Reach in cooler in storage area, observed raw ground beef being stored over raw fish. 05-13-2024
Evidence of feeding stray/wild animals - food/water bowls provided outside. Observed several dog feeding bowls on top of the dishwasher.
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. 5-13-2024
Exterior door has a gap at the threshold that opens to the outside. 5-13-24
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris. 5-13-24
Ripped/worn tin foil used as shelf cover. Several areas in kitchen have torn foil shelving covers 5-13-24Repeat ViolationWarning**
Wall soiled with accumulated grease, food debris, and/or dust. Several kitchen walls have accumulated grease and debris 5-13-24
Sep 3, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Triple Sink (Chlorine 50ppm); Dishwasher (Chlorine 0ppm) Operator called service technician and will use Three compartment sink for sanitizing
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In Reach in cooler in storage area, observed raw ground beef being stored over raw fish. 05-13-2024
Evidence of feeding stray/wild animals - food/water bowls provided outside. Observed several dog feeding bowls on top of the dishwasher.
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. 5-13-2024
Exterior door has a gap at the threshold that opens to the outside. 5-13-24
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris. 5-13-24
Ripped/worn tin foil used as shelf cover. Several areas in kitchen have torn foil shelving covers 5-13-24Repeat ViolationWarning**
Wall soiled with accumulated grease, food debris, and/or dust. Several kitchen walls have accumulated grease and debris 5-13-24
Jul 26, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. In reach in freezer Observed raw salmon in reduced oxygen packaging.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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 raw meatball mixture in reach in freezer in reduced oxygen packaging
Exterior door has a gap at the threshold that opens to the outside. On front line of kitchen exit
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris
Ripped/worn tin foil used as shelf cover.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Several areas of kitchen walls are not smooth and durable.
Wood food-contact surface not properly sealed. Storage table in kitchen has unsealed wood
May 15, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate8 Basic
Show 11 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. In reach in freezer Observed raw salmon in reduced oxygen packaging.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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 raw meatball mixture in reach in freezer in reduced oxygen packaging
Carbon dioxide/helium tanks not adequately secured. At bar area and empty tank in hallway
Exterior door has a gap at the threshold that opens to the outside. On front line of kitchen exit
Floor area(s) covered with standing water. In closet near server area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris
Objectionable odors in bathroom or other areas of the establishment. Strong sewage like smell near reach in cooler storage areas
Ripped/worn tin foil used as shelf cover.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Several areas of kitchen walls are not smooth and durable.
Wood food-contact surface not properly sealed. Storage table in kitchen has unsealed wood
May 14, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler In storage area, observed raw shell eggs being stored over mozzarella cheese Operator rearranged products
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked sausage (50F - Cold Holding); raw chicken (49F - Cold Holding); raw shrimp (50F - Cold Holding); cooked pasta (52F - Cold Holding); meat sauce (52F - Cold Holding) Per operator, food has been stored since yesterday. Operator discarded items
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sausage (50F - Cold Holding); raw chicken (49F - Cold Holding); raw shrimp (50F - Cold Holding); cooked pasta (52F - Cold Holding); meat sauce (52F - Cold Holding) Per operator, food has been stored since yesterday. Operator discarded items
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. In reach in freezer Observed raw salmon in reduced oxygen packaging.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Left a copy of the agreement
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 raw meatball mixture in reach in freezer in reduced oxygen packaging
Carbon dioxide/helium tanks not adequately secured. At bar area and empty tank in hallway
Exterior door has a gap at the threshold that opens to the outside. On front line of kitchen exit
Floor area(s) covered with standing water. In closet near server area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris
Objectionable odors in bathroom or other areas of the establishment. Strong sewage like smell near reach in cooler storage areas
Ripped/worn tin foil used as shelf cover.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Several areas of kitchen walls are not smooth and durable.
Wood food-contact surface not properly sealed. Storage table in kitchen has unsealed wood
May 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority5 Intermediate12 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler In storage area, observed raw shell eggs being stored over mozzarella cheese Operator rearranged products
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked sausage (50F - Cold Holding); raw chicken (49F - Cold Holding); raw shrimp (50F - Cold Holding); cooked pasta (52F - Cold Holding); meat sauce (52F - Cold Holding) Per operator, food has been stored since yesterday. Operator discarded items
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sausage (50F - Cold Holding); raw chicken (49F - Cold Holding); raw shrimp (50F - Cold Holding); cooked pasta (52F - Cold Holding); meat sauce (52F - Cold Holding) Per operator, food has been stored since yesterday. Operator discarded items
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. In reach in freezer Observed raw salmon in reduced oxygen packaging.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the service area, triple sink and men's restroom
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Left a copy of the agreement
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 raw meatball mixture in reach in freezer in reduced oxygen packaging
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured. At bar area and empty tank in hallway
Employee with no hair restraint while engaging in food preparation.observed two employees with no hair restraint. Employees put on hair nets.
Exterior door has a gap at the threshold that opens to the outside. On front line of kitchen exit
Floor area(s) covered with standing water. In closet near server area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris
Objectionable odors in bathroom or other areas of the establishment. Strong sewage like smell near reach in cooler storage areas
Ripped/worn tin foil used as shelf cover.
Time/temperature control for safety food thawed in an improper manner. Observed eal thawing in standing water
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Several areas of kitchen walls are not smooth and durable.
Wood food-contact surface not properly sealed. Storage table in kitchen has unsealed wood
Oct 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Buildup of food debris/soil residue on equipment door handles.
Equipment and utensils not properly air-dried - wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
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.