NAPOLI ON THE BAY
13020 LIVINGSTON RD UNIT 6, Naples FL 34105 · 239-325-9927
Last inspected Jul 30, 2026 · 8 visits since August 2023
AUG 24
MAR 25
JUL 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,080
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025057118 | Jul 17, 2025 | Nov 19, 2025 | $200 |
| 7--2025035135 | Mar 31, 2025 | Aug 20, 2025 | $200 |
| 7--2019030032 | Apr 29, 2019 | Jul 12, 2019 | $680 |
Inspection history
8 visits, newest first
Jul 30, 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
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 cheese, pepperoni, and ham calzone on time control without a time mark. Operator stated foods were removed from oven 40 minutes prior to inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. t the steam table observed tomato sauce (118F - Hot Holding); cooked meatballs (112F - Hot Holding). Operator stated foods are reheated on burner then moved to steam table. Foods have been on steam table for about an hour. Operator turned up heat.
Reach-in cooler interior/shelves have accumulation of soil residues and mold like substance.
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front pizza counter observed, cheese pizza (78F - Hot Holding); pepperoni pizza (77F - Hot Holding). Operator stated foods came from the oven 20 minutes prior to inspection. Discussed with operator time as a public health control. Operator has copy of form.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the steam table observed, tomato sauce (131F - Hot Holding). Operator turned heat higher.
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. At the reach in freezer, observed containers of cooked pasta cooked done onsite per operator. Operator stated pasta was cooked and frozen day of on Thursday 3/26/26.
Cardboard used to line food-contact shelves in the walk in cooler. Two shelves are lined with cardboard material.
Walk in cooler shelves have accumulation of soil residues and mold like substance.
Jul 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Food with mold-like growth. See stop sale. In the single door make table cooler 1/2 pound of provolone cheese with a mold like substance. In the walk in cooler 3/4 pound of provolone cheese with a mold like substance, 3/4 pound mozzarell with a mold like substance. See stop sale.
Operating with an expired Division of Hotels and Restaurants license.
Food-contact surface soiled with food debris, mold-like substance or slime. There is dried food debris on the slicer.
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 provided chlorine sanitizer during the process of the inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. There is ore portioned lasagna in the make table cooler with no date marking. Per operator the lasagna was prepared, frozen and removed from the freezer three days ago.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handlers training for Sergio and Julio are expired.
Cardboard used to line food-contact shelves. There is cardboard lining multiple shelves in the walk in cooler.
Current Hotel and Restaurant license not displayed. There is no license displayed on premises.
In-use knife/knives stored in cracks between pieces of equipment. There is a knife stored between two make tables in the kitchen. Operator removed the knife.
No handwashing sign provided at a hand sink used by food employees in the kitchen and next to the triple sink or in the restroom used by employees.
Jul 9, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024.
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.
Floors not maintained smooth and durable throughout the back of the house.
No handwashing sign provided at a hand sink used by food employees. No sign at handwashing sink by the compartment sink. No sign at handwashing sink in the restroom, which is used by food handlers.
Rear exterior door has a gap at the threshold that opens to the outside.
Mar 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority6 Intermediate7 Basic
Show 16 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza slices held at room temperature at the front counter. Owner, via telephone, stated he has a Time as a Public Health Control procedure but does not know where it is in the restaurant. pizza slices (80F - Cold Holding)
Toxic substance/chemical improperly stored. Aerosol can of Carbon-off toxic cleaner was stored adjacent to single use items stored on the clean dish shelving. Employees moved chemical away from packaging.
Food-contact surface soiled with food debris, mold-like substance or slime. Black and pink mold-like substance observed at the soda tower ice chute.
Handwash sink used for purposes other than handwashing. Handwashing sink by the compartment sink contained two stainless steel scrubbies.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Owner stated by telephone he does not know where these records are kept.
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. Owner stated by telephone he does not know where these records are kept.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal opened water bottle was stored with clean dishes on the clean drainboard at the compartment sink.
Employee personal food not properly identified and segregated from food to be served to the public. Personal container of beans and rice stored in the walk-in cooler commingled with food for sale to the public.
Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Back of house has black ceilings and limited lighting. Needed flashlight to see prep surfaces.
Floors not maintained smooth and durable throughout the back of the house.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Dipper wells contain scoops and heat switch not on. Water temperature was 76F.
No handwashing sign provided at a hand sink used by food employees. No sign at handwashing sink by the compartment sink. No sign at handwashing sink in the restroom, which is used by food handlers.
Rear exterior door has a gap at the threshold that opens to the outside.
Aug 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
Floors not constructed to be easily cleanable.
Floors not maintained smooth and durable. Kitchen floors are not smooth and easily cleanable
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream utensils in standing water at front counter. Operator changed utensils and added new water, and turned on heat switch.
Feb 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Cardboard used on shelves in kitchen and walk in cooler not replaced when heavily soiled.
Equipment and utensils not properly air-dried - wet nesting. At triple sink area
Wall soiled with accumulated grease, food debris, and/or dust. In prep areas of kitchen
Aug 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.In kitchen meatballs In tomato sauce (120F - Hot Holding) Per operator, meatballs were heated within two hours, operator turned up temperature on bain marie
Carbon dioxide/helium tanks not adequately secured.At front counter
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.