PALUMBO'S PIZZERIA
7711 COLLIER BLVD UNIT 107, Naples FL 34114 · 239.732.0900
Last inspected Feb 9, 2026 · 7 visits since September 2023
FEB 24
AUG 24
FEB 25
SEP 25
FEB 26
▼ IMPROVING
5 inspections trending up, 17 points better than where it started.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In the steam table, Tomato sauce (110F - Reheating). See stop sale.
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Inspection history
7 visits, newest first
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In the steam table, Tomato sauce (110F - Reheating). See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In the steam table, Tomato sauce (110F - Reheating). See stop sale.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is an earbud on the food tray of the slicer. Operator removed the earbud and sanitized the food tray of the slicer.
Food stored on floor. There are soups and cases of bread stored on the floor in the walk in freezer.
Sep 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 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. On a counter top in the salad station chopped garlic in oil (74F - Cold Holding). Spoke with operator about adding the chopped garlic in oil to their time as a public health control.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a counter top in the salad station chopped garlic in oil (74F - Cold Holding). Spoke with operator about adding the chopped garlic in oil to their time as a public health control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table tomato sauce (134F - Hot Holding. Operator increased the heat of the steam table.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. There is lasagna in the make table cooler on the cook line with no date marking. Operator states the the lasagna was pulled from the freezer yesterday.
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. Employee training for Josiah McClellan has expired
Food stored on floor. There are cases of sub rolls stored on the floor of the walk in freezer.
Feb 11, 2025Inspection 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 ▾
Bowl or other container with no handle used to dispense food. There is a plastic to go bowl inside a container of sugar in the back kitchen. Operator discarded the to go bowl.
Cardboard used to line food-contact shelves. There is cardboard being used to create a flat surface between frozen food items in the walk in freezer.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. There are multiple containers stored not inverted on the bottom shelf of a prep table by the dishwasher.
Covered waste receptacle not provided in women's bathroom. There is no covered receptacle in the women's restroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. There is a partially consumed bottle of water on top of a can of plum tomatoes on the can rack. Operator discarded the water bottle.
Equipment and utensils not properly air-dried - wet nesting. There are 22 quart food containers wet nesting on a shelf by the dishwasher.
Food stored on floor. There are numerous buckets of cooked meats and pastas stored on the floor of the walk in freezer.
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 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. Dishwasher (Chlorine 0ppm), operator changed the container of sanitizer, chlorine 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler raw breaded chicken is stored above cooked eggplant and cheeses.
Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle at the triple sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. There are employee drinks on the clean utensil drying rack at the dishwasher.
Apr 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk-in cooler, 30 gallons tomato sauce (53F - Cooling). All containers date marked 2/28, per operator tomato sauce was prepared that morning. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk-in cooler, 30 gallons tomato sauce (53F - Cooling). All containers date marked 2/28, per operator tomato sauce was prepared that morning.
Handwash sink not accessible for employee use at all times. The hand washing sink in the pizza area is filked with pans and plastic bags. Operator cleared the hand washing sink.
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. Employees have not signed employee reporting agreements. Operator began having employees sign agreements during the inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to provide completed time as a public health control procedure. Inspector instructed operator how to complete the procedure.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance along the top of the ice chute in the ice maker.
Employee with no hair restraint while engaging in food preparation. There is a employee preparing pizza with no hair restraint. Employee put on a hairnet.
Sep 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 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. An employee sprinkled fresh basil on a cooked pizza with their bare hands. Inspector educated the employee on proper food handling.
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. Inspector provided the person in charge with copies of the employee health reporting agreement. The person in charge had employees sign the health reporting agreement.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. The time as a public health control procedure is not completely filled out.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the bottom of the front counter. Make table cooler at the front counter there is lasagna with no date marking that the operator states was prepared more than 24 hours ago.
Bowl or other container with no handle used to dispense food. There are plastic ramekins with no handles in containers of garlic powder, ground black pepper and ground white pepper on a shelf next to the Pepsi reach in cooler.
Food stored on floor. There are five 5 gallon containers of tomato sauce hot holding on the floor outside the walk-in cooler.
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.