MOLTO
368 5 AVE S, Naples FL 34102 · 239-261-5853
Last inspected Apr 30, 2026 · 12 visits since October 2023
MAY 24
MAR 25
MAY 25
AUG 25
APR 26
▲ GETTING WORSE
5 inspections trending down, 15 points off where it started.
Roach activity present as evidenced by live roaches found. Observed four live roaches on top of dish machine behind chemical pumps and tubes.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,920
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2026039402 | Apr 28, 2026 | Jul 7, 2026 | $600 |
| 7--2025071156 | Sep 12, 2025 | Oct 23, 2025 | $800 |
| 7--2025046953 | May 15, 2025 | Jul 14, 2025 | $200 |
| 7--2023009350 | Jan 27, 2023 | Mar 2, 2023 | $800 |
| 7--2022032593 | May 18, 2022 | Jul 20, 2022 | $200 |
| 7--2017047970 | Aug 21, 2017 | Nov 2, 2017 | $320 |
Inspection history
12 visits, newest first
Apr 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over cheese in outside walk in cooler.
Apr 28, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 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. Observed dishmachine testing at 0ppm. Operator called technician.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over cheese in outside walk in cooler.
Roach activity present as evidenced by live roaches found. Observed four live roaches on top of dish machine behind chemical pumps and tubes.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack over clean dishes in dish area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoops in water only reaching 73F. Operator removed scoops from water.
Apr 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 12, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 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. Observed dish machine testing above 400ppm. Operator set up triple sink to wash and sanitize dishes properly until machine is fixed.
Raw animal food stored over or with unwashed produce. Observed raw chicken over unwashed fruit. Operator moved for proper storage.
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 ROP fish frozen onsite and vacuum sealed in 10K bags with no HACCP plan or process waiver. Educated operator on need of HACCP plan and/or process waiver and provided operator information.
Aug 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 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. Observed dish machine testing above 400ppm. Operator set up triple sink to wash and sanitize dishes properly until machine is fixed.
Raw animal food stored over or with unwashed produce. Observed raw chicken over unwashed fruit. Operator moved for proper storage.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink near prep table and in bar area. Operator provided paper towels.
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 ROP fish frozen onsite and vacuum sealed in 10K bags with no HACCP plan or process waiver. Educated operator on need of HACCP plan and/or process waiver and provided operator information.
May 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable at cook line.
May 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Dishmachine chlorine sanitizer 00ppm, not at proper minimum strength. Operator discontinued to use of dishmachine for sanitizing and set up triple sink for sanitization until dishmachine is repaired and sanitizing properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near pizza station; blue cheese (54F - Cold Holding); chopped tomatoes (49F - Cold Holding); cooked peppers (48F - Cold Holding); mozzarella cheese (48F - Cold Holding); ricotta cheese (47F - Cold Holding) Per operator all items stored in reach-in cooler for 3 hours. Operator placed all items in ice.
Cutting board has cut marks and is no longer cleanable at cook line.
May 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer 00ppm, not at proper minimum strength. Operator discontinued to use of dishmachine for sanitizing and set up triple sink for sanitization until dishmachine is repaired and sanitizing properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near pizza station; blue cheese (54F - Cold Holding); chopped tomatoes (49F - Cold Holding); cooked peppers (48F - Cold Holding); mozzarella cheese (48F - Cold Holding); ricotta cheese (47F - Cold Holding) Per operator all items stored in reach-in cooler for 3 hours. Operator placed all items in ice.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Operator cleaned can opener at time of inspection.
Accumulation of green mold-like substance in the interior of the ice machine.
Cutting board has cut marks and is no longer cleanable at cook line.
Ice bucket stored on floor between uses. Operator removed ice bucket for sanitation.
Mar 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed both walk in coolers with rusted shelves.
Mar 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 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. Observed the dishwasher machine at 0ppm chlorine. Operator tried to fix it but was unable and called for service.
Raw animal food stored over or with unwashed produce. Observed multiple raw meats stored over unwashed vegetables in the outside walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish and shrimp stored over chopped vegetables in the cook line and walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the counter of the cook line: Mozzarella (60F - Cold Holding). Operator stated it was out for approximately 1hr due to customer complaints. Informed the operator on proper storage and they placed it in the reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed debris build up on the can opener and its holder.
Handwash sink used for purposes other than handwashing. Observed the bar sink and cook line sink used to fill bottles. Instructed the employees on proper use.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees with watches on while preparing foods.
Time/temperature control for safety food thawed in an improper manner. Observed them thawing cheese, shrimp, and squid at room temperature. Operator placed them into a reach in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed both walk in coolers with rusted shelves.
May 9, 2024Inspection 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 ▾
Raw animal food stored over or with unwashed produce. In the walk-in cooler raw veal is stored over oranges and peppers. Operator moved the veal to proper storage.
Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of dried food debris on the can opener blade.
No paper towels or mechanical hand drying device provided at handwash sink. There are no paper at the hand washing sink in front of the cook line.
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 the employee reporting agreement, employees began reading and signing the agreement.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like son the interior walls of the ice machine.
Employee with no hair restraint while engaging in food preparation. The employee in the pizza station has no hair restraint.
Equipment in poor repair. The gasket on the upright cooler on the cook line is heavily damaged.
Ice scoop handle in contact with ice. At the bar, the handle of the ice scoop is in direct contact with the ice. Operator moved the ice scoop to proper storage.
No handwashing sign provided at a hand sink used by food employees. There is no handwashing sign at the handwashing sink next to the pasta cooker.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
Oct 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles reach in coolers at the pizza station and the line.
Cove molding at floor/wall juncture broken/missing near the ice maker.
Hole in or other damage to wall near the ice maker.
Ice scoop handle in contact with ice at the bar. Operator placed the handle above the ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in cooler gaskets at the pizza make station and on the cook line at the kitchen.
Silverware/utensils stored upright with the food-contact surface up on the shelf above the reach in coolers.
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.