NAPULE RESTAURANT
7129 TAMIAMI TRL, Sarasota FL 34231 · 341-451-0200
Last inspected Apr 22, 2026 · 11 visits since August 2023
SEP 24
JAN 25
MAY 25
OCT 25
APR 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. Observed the operating license expired 12/1/2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024061144 | Sep 3, 2024 | Nov 14, 2024 | $1,600 |
| 7--2024017549 | Feb 12, 2024 | Apr 29, 2024 | $800 |
| 7--2023042593 | Jun 2, 2023 | Aug 21, 2023 | $200 |
Inspection history
11 visits, newest first
Apr 22, 2026Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored over cooked clams in the walk in cooler. The operator properly stored the raw calamari.
Toxic substance/chemical improperly stored. Observed a spray sanitizer stored near wrapped single-service plastic utensils behind the front counter near the gelato cart. The operator properly stored the spray bottle.
Mussel tags not marked with last date served.
Accumulation of lime scale on the inside of the dishmachine.
Buildup of food debris/soil residue on microwave door handles. The operator cleaned the door handles.
Ceiling/ceiling tile shows damage or is in disrepair above the hands sink near the entrance to the kitchen.
May 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 7 high priority.
7 High priority0 Intermediate1 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed marinara sauce (58F - Cooling) held over night in the walk in cooler. The operator discarded the marinara sauce.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed marinara sauce (58F - Cooling) held over night in the walk in cooler. The operator discarded the marinara sauce.
Raw animal food stored over or with unwashed produce. Observed raw sausage stored over unwashed mushrooms in the walk in cooler The operator properly stored the raw sausage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fresh garlic in oil (83F - Cold Holding) behind the front counter. The operator stated the garlic and oil mixture had been held for over 4 hours. The operator discarded the mixture.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw calamari (51F - Cold Holding); cut tomatoes (52F - Cold Holding); cooked potatoes (50F - Cold Holding); sliced cheese (52F - Cold Holding); marinara sauce (50F - Cold Holding); butter (51F - Cold Holding); raw clams (48F - Cold Holding) in the reach in cooler at the entrance to the cook line. The operator stated the potentially hazardous foods had been held for approximately 2 hours. The above foods were transferred to a working cold holding unit. Observed fresh garlic in oil (83F - Cold Holding) behind the front counter. The operator stated the garlic and oil mixture had been held for over 4 hours. The operator discarded the mixture.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Observed cut watermelon (64F - Cooling) behind the bar. An employee stated the watermelon was cut over 4 hours prior to inspection. The employee discarded the watermelon.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut watermelon (64F - Cooling) behind the bar. An employee stated the watermelon was cut over 4 hours prior to inspection. The employee discarded the watermelon.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a scoop stored in 83F standing water at the gelato station. The scoop was properly stored.
Exit door locked. For reporting purposes only. Observed the side exit at the bottom of the stairwell locked. The operator unlocked the door.
Jan 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed the operating license expired 12/1/2024.
Clean utensils or equipment stored in dirty drawer or rack. Observed clean food containers stored on a rack that is rusted and pitted in the dish area.
Plastic food containers not properly air-dried - wet nesting in the dish area.
Jan 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed the operating license expired 12/1/2024.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored over cook asparagus in the reach in cooler at the entrance to the cook line. Observed raw sausage stored over containers of heavy whipping cream in the middle reach in cooler on the cook line. The operator proctored the raw animal foods.
Clean utensils or equipment stored in dirty drawer or rack. Observed clean food containers stored on a rack that is rusted and pitted in the dish area.
Dead roaches on premises. Observed 5 dead roaches in the upstairs storage area. The operator disposed of the dead roaches.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage on a food preparation surface at the pizza station. The operator properly stored the beverage.
Ice bucket stored on floor between uses at the bar. The bartender properly stored the ice bucket.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for flour not stored above the food. The operator properly stored the scoop.
Open dumpster lid.
Plastic food containers not properly air-dried - wet nesting in the dish area.
Sep 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Current Hotel and Restaurant license not displayed. Observed the seating license displayed expired 12/2023.
Equipment in poor repair. Observed a missing handle for the roll top door of the reach in cooler at the pizza station.
Sep 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed marinara sauce (55F - Cooling); bolognese sauce (61F - Cooling) in the walk in cooler. The above sauces were prepared the day prior. The operator discarded the sauces.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed marinara sauce (55F - Cooling); bolognese sauce (61F - Cooling) in the walk in cooler. The above sauces were prepared the day prior. The operator discarded the sauces.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked potatoes (51F - Cold Holding); sliced cheese (52F - Cold Holding); raw calamari (56F - Cold Holding); cut tomatoes (52F - Cold Holding); butter (52F - Cold Holding); cooked eggplant (60F - Cold Holding) in the reach in cooler on the expo line near the entrance to the cook line. The operator stated the above potentially hazardous foods had been held for more than 4 hours. The operator discarded the above foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (51F - Cold Holding); sliced cheese (52F - Cold Holding); raw calamari (56F - Cold Holding); cut tomatoes (52F - Cold Holding); butter (52F - Cold Holding); cooked eggplant (60F - Cold Holding) in the reach in cooler on the expo line near the entrance to the cook line. The operator stated the above potentially hazardous foods had been held for more than 4 hours. The operator discarded the above foods.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the quaternary sanitizer for the three compartment sink at 500ppm. The operator diluted the solution to 200ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lentil soup in the reach in cooler prepared for more than 24 hours with date mark.
Covered waste receptacle not provided in the employee unisex bathroom.
Current Hotel and Restaurant license not displayed. Observed the seating license displayed expired 12/2023.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on a shelf near clean dishware on the server side of the expo line. The operator properly stored the beverages.
Equipment in poor repair. Observed a missing handle for the roll top door of the reach in cooler at the pizza station.
Ice scoop handle in contact with ice in the outside ice machine. The operator properly stored the ice scoop.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for semolina not stored above the food product. The operator properly stored the scoop handle.
Feb 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
Nonfood-grade bags used in direct contact with food. Observed plastic non-food grade bags used to stored bread in the walk on cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat sauce in the reach in cooler at the entrance to the cook line. Observed raw cod fish stored over cooked shrimp in the walk in cooler. The operator properly stored the raw food products.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw pork in the walk on cooler. The operator pro stored the raw foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw calamari (47F - Cold Holding) in the reach in cooler on the cook line. The operator stated the raw calamari had been in the cooler for approximately 3 hours. The operator placed ice on the calamari.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the quaternary solution in the three compartment sink at 500ppm. The operator diluted the solution to 200ppm.
Handwash sink not accessible for employee use at all times in the dish area. The operator cleared access to the hand sink.
Handwash sink used for purposes other than handwashing. Observed food debris inside the hand sink near the entrance to the cook line.
Soap dispenser at handwash sink not working/unable to dispense soap near the entrance to the cook line.
Clean linens stored on floor in the upstairs storage area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils throughout the kitchen. The operator discarded the beverages.
Ice scoop handle in contact with ice in the outside ice machine.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed multiple scoop handles not stored above foods throughout the kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed the scoop for gelato at the front counter stored in 73F standing water. The operator removed the scoop from the water.
No handwashing sign provided at a hand sink used by food employees in the dish area.
Observed discarded equipment and wood scraps stored in garbage enclosure.
Open dumpster lid.
Stored food not covered. Observed a container of salt not covered on the expo line. The operator covered the salt.
Oct 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate7 Basic
Show 16 findings ▾
Nonfood-grade bags used in direct contact with pastry shells in the dry storage area. The operator properly stored the pastry shells.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lamb stored over ready to eat leafy greens in the reach in cooler on the cook line. The operator properly stored the raw lamb.
Toxic substance/chemical improperly stored. Observed a can of WD-40 stored on a shelf above plastic freezer bags near the walk in cooler. The operator properly stored the WD-40.
Food thermometer(s) not calibrated according to manufacturer's specifications. Observed the probe thermometer read under 200F in boiling water.
Handwash sink used for purposes other than handwashing. Observed a metal strainer in the handwashing sink in the dish area. The operator removed the strainer from the sink.
Mussel tags not marked with last date served.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for the solution in the three compartment sink.
No soap provided at handwash sink at the front counter. The operator provided the handwashing sink with soap.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. The operator lacked the knowledge to calibrate a probe thermometer. Educated the operator on proper calibration procedures.
Buildup of food debris/soil residue on microwave door handles on the cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a shelf above a food preparation area on the cook line. The operator discarded the beverage.
Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler at the end of the bar. The operator properly stored the personal food.
Equipment in poor repair. Observed ceiling fan guard missing in the dish area.
Ice scoop handle in contact with ice behind the bar. The operator properly stored the ice scoop.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle for flour not stored above the food. The operator properly stored the scoop handle.
No handwashing sign provided at a hand sink used by food employees in the dish area.
Aug 4, 2023□ 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 ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed tags all stuffed into zip lock bag.
Clam/mussel/oyster tags not marked with last date served. Repeat 2-9-23
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna prepared onsite more then 24 hours prior as per employee statement not date marked.
Cutting board at cooks line has cut marks and is no longer cleanable. Repeat 2-9-23
Food not stored at least 6 inches off of the floor. Observed bottom shelves of racks in dry storage area not 6 inch off floor.
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.