OSTERIA TULIA & BAR TULIA
466 5 AVE S, Naples FL 34102 · 239-213-2073
Last inspected Apr 30, 2026 · 10 visits since October 2023
MAY 24
DEC 24
APR 25
AUG 25
APR 26
— STEADY
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinara sauce (47F - Cold Holding); raw chicken (46F - Cold Holding); cheese (47F - Cold Holding); cooked rice (46F - Cold Holding) flip top cook line cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2022043802 | Jul 21, 2022 | Nov 7, 2022 | $400 |
| 7--2016012091 | Feb 24, 2016 | Mar 30, 2016 | $200 |
Inspection history
10 visits, newest first
Apr 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some expired food handler training. All expired trainings expired 4/13/2026 or 4/25/2026.
Apr 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 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 dish machine testing at 0ppm. Operator set up manual sanitizer testing at Quaternary sanatizer 200ppm. Operator called technician.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (48F - Cold Holding); butter (52F - Cold Holding); fresh fish (45F - Cold Holding) on hot cook line tops. Operator stated less than 4 hours and placed ice on products for quick cooling.
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 vacuum sealing of raw meats being conducted with no HACCP plan.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some expired food handler training. All expired trainings expired 4/13/2026 or 4/25/2026.
In-use tongs stored on equipment door handle between uses. Observed tongs hanging on handle of grill. Educated operator on proper storage and operator removed.
Aug 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 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 at 0ppm. Operator called technician and set up manual sanitizer in triple sink.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed oysters from box with no tag. Operator unable to provide tag.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed meatballs (108F - Reheating-2 hours) in hot holding unit on cook line. Per operator had been reheating for two hours. Operator placed on stove to reheat to 165F.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed oysters removed from box with no tag. Operator unable to provide tag.
Jun 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cooks line lamb ragu (58 F - Cold Holding). Per operator, food has been in cooler for less than 2 hours. Food was iced down to rapidly chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance inside soda nozzles behind both bars.
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. Operatpr is doing cook chill without an approved HACCP plan
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep kitchen, operator discarded all drinks.
No conspicuously located ambient air temperature thermometer in holding unit. In front line coolers.
Soiled dry wiping cloth in use. On cooks line - pantry station
Dec 18, 2024□ 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 ▾
Bowl or other container with no handle used to dispense food. Observed container with no handle in multiple spices, sugars and flours. Operator removed containers.
Dec 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 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 dishwasher machine testing at 0ppm. Operator called technician for service.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinara sauce (47F - Cold Holding); raw chicken (46F - Cold Holding); cheese (47F - Cold Holding); cooked rice (46F - Cold Holding) flip top cook line cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink in bar area. Operator supplied paper towel.
Bowl or other container with no handle used to dispense food. Observed container with no handle in multiple spices, sugars and flours. Operator removed containers.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signs at hand wash sink in bar areas.
May 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Dishwasher handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Dishwasher went from dirty to clean no Hand Washing. discussed proper handwashing and glove usage with operator. Employee properly rewashed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over vegetables in Walk-in-cooler. Corrected on site
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked eggplant (58F - Cold Holding) in server area for approximately two hours per operator. Discussed icing the item better or using Time as a public health control. Provided operator Time as a public health control form.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags and cellphones in kitchen. Corrected on site
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over three comp sink
Single-service articles improperly stored. Straws at bar within customer reach. Corrected on site
Working containers of food removed from original container not identified by common name. Vin of flour no label. Corrected on site
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Handwash sink used for purposes other than handwashing. The hand washing sink on the cook line had ice dumped inside. Had operator to clean and wash the interior of the hand washing sink.
No paper towels or mechanical hand drying device provided at handwash sink at the servers station. Operator placed paper towels at the hand washing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked on container of cooked rice. Operator placed the date mark on the rice 10/23/23.
Buildup of food debris/soil residue on equipment door handles on the reach in coolers handle. Operator cleaned the reach in cooler gaskets.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed the dish machine 000ppm chlorine. Operator set up three compartment sink chlorine 50ppm to wash, rinse and sanitize.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees near the walk in cooler. Operator replaced the hand washing sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in coolers gaskets. Operator cleaned the reach in coolers gaskets.
Silverware/utensils stored upright with the food-contact surface up on top of the rash in cooler. Operator removed and then washed and sanitized.
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.