NAPOLI ITALIAN PIZZERIA
3928 S SEMORAN BLVD, Orlando FL 32822 · 202-666-8667
Last inspected Jul 24, 2026 · 9 visits since November 2023
JUL 24
APR 25
SEP 25
JAN 26
JUL 26
— STEADY
5 inspections within 30 points of each other. Whatever this kitchen does, it does consistently.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cuttin vegetables with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2015037693 | Jul 20, 2015 | Sep 25, 2015 | $400 |
| 4--2015011487 | Feb 10, 2015 | Mar 27, 2015 | $160 |
Inspection history
9 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
What the inspector wrote — 11 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb over desserts in reach in freezer by ice machine Operator switched
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went and bought some during inspection
Bowl or other container with no handle used to dispense food. Soufflé cup in salt, parsley and pepper
Show the remaining 7 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen
Cutting board has cut marks and is no longer cleanable. Prep area where employee chopping lettuce
Floor tiles missing and/or in disrepair. Back prep area and by walk in cooler
Food stored on floor. Cases of tomato sauce on floor in storage area Operator put on shelf
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle cup in salt, crushed red pepper, garlic
Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside microwave over make table
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Outside microwave over make table Bottom of reach in freezer
Feb 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board prep area
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/
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna bottom of make table
Carbon dioxide/helium tanks not adequately secured. By ice machine
Floor tiles missing and/or in disrepair. Back prep area and by walk in cooler
Jan 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority7 Intermediate2 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw beef over cases of heavy whipping cream walk in cooler. Operator switched
Stop Sale issued due to food not being in a wholesome, sound condition. Chocolate cheesecake in display case date marked 1-5.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board prep area
Handwash sink not accessible for employee use at all times. Brush and sponge in sink front counter. By walk in cooler blocked by trash can Operator removed
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/
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.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna bottom of make table
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings bottom make table Cooked wings walk in cooler Shredded mozzarella in walk in cooler Operator date marked
Carbon dioxide/helium tanks not adequately secured. By ice machine
Floor tiles missing and/or in disrepair. Back prep area and by walk in cooler
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate2 Basic
Show 12 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Oppm Operator added bleach recheck 100ppm
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee stocking make table touched prepped lettuce with bare hands. Operator discarded lettuce
Nonfood-grade bags used in direct contact with food. Empanadas in freezer in grocery bag Operator switched
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 and the time removed from temperature control cannot be determined. Pizzas in display case. All within an hour Operator time marked
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tubs of shredded cheese in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Operator washed and sanitized
Handwash sink not accessible for employee use at all times. By walk in cooler blocked by trash can Operator removed
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken and lasagna pulled from freezer and put in make table not date marked
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta in walk in cooler
Spray bottle containing toxic substance not labeled. 2 bottles on top of grease trap in kitchen
Floor tiles missing and/or in disrepair. By walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chocolate cake date marked 3-14-25 Cheesecake date marked 3-29-25 Tiramisu date 3-24-25
Stop Sale issued due to food not being in a wholesome, sound condition. Food held more than 7 days Chocolate cake date marked 3-14-25 Cheesecake date marked 3-29-25 Tiramisu date 3-24-25
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. White milk in reach in cooler opened 3-4 Operator date marked
Handwash sink not accessible for employee use at all times. Hand wash sink by walk in cooler
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lasagna Prepared eggplants Operator date marked
Bowl or other container with no handle used to dispense food. Soufflé cup in sugar and dried parsley Operator removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on counter above pizza make table Operator removed
Floor tiles missing and/or in disrepair. By walk in cooler
Food stored on floor. Cases of soda in server area
In-use tongs stored on equipment door handle between uses. 2 pairs of tongs hanging on oven Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood
Standing water in bottom of reach-in-cooler. By freezer Operator cleaned out
Jul 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate11 Basic
Show 15 findings ▾
Handwash sink not accessible for employee use at all times. By walk in cooler
Handwash sink used for purposes other than handwashing. Employee used sink to fill up sanitizer bucket with water
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. All purpose cleaner
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee on cutting board in prep area
Employee personal food not properly identified and segregated from food to be served to the public. Yogurt in cake display case
Equipment in poor repair. Gasket on freezer in storage area
Floor tiles missing and/or in disrepair. By walk in cooler
Food stored on floor. Cases of soda in server area
Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer next to make table in kitchen
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar and salt
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave over make table
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed heads of lettuce over prepped pizza dough
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate9 Basic
Show 16 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cuttin vegetables with bare hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken wings in walk in cooler 47F from last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken wings in walk in cooler 47F from last night.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
Handwash sink not accessible for employee use at all times. Front counter blocked by trash can.
No soap provided at handwash sink. Server area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna and cooked pasta in reach in cooler across from grill.
Bowl or other container with no handle used to dispense food. Plastic Soufflé cup in all seasonings.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on dish racks not inverted.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Coffeee cup on top of pizza makeline. Cell phone on cutting board in back.
Floor tiles missing and/or in disrepair. By handwash sink by walk in cooler.
Food stored on floor. Pan of cooked chicken wings in walk in cooler on floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents.
Unwashed fruits/vegetables stored with ready-to-eat food. Heads of lettuce over prepped pizza dough.
Nov 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on small make line. Can opener soiled.
Bowl or other container with no handle used to dispense food. All spices a soufflé cup used.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Equipment in poor repair. Gasket on walk in cooler torn and falling off.
Floor tiles missing and/or in disrepair. By hand wash sink by walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. By front display case.
Light not functioning. 2 lights over hood.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents.
Nov 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority3 Intermediate12 Basic
Show 18 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings 68F for 2.5 hours per operator. Put in freezer to rapid chill. Second temperature 36F. meatballs (60F - Cold Holding); grilled chicken (65F - Cold Holding); lasagna (58F - Cold Holding); egg plant (58F - Cold Holding); breaded chicken breast (58F - Cold Holding); shredded mozzarella (60F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara 125F Meatballs 115F Operator put on stove to bring to temp.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on small make line. Can opener soiled.
Handwash sink used for purposes other than handwashing. Wiping clothes stored on hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta in reach in cooler. Lasagna Grilled chicken
Bowl or other container with no handle used to dispense food. All spices a soufflé cup used.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Equipment in poor repair. Gasket on walk in cooler torn and falling off.
Floor tiles missing and/or in disrepair. By hand wash sink by walk in cooler.
Food stored on floor. Oil by hand wash sink by walk in cooler. Case of eggs in walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. By front display case.
Light not functioning. 2 lights over hood.
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler where product not at temperature.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents.
Water leaking from pipe and/or faucet/handle. Hand sink by 3 compartment sink, faucet does not turn off all the way.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Grill cook.
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.