SPACCA NAPOLI
12913 N DALE MABRY HWY, Tampa FL 33618 · 813-390-7686
Last inspected May 18, 2026 · 8 visits since October 2023
MAY 24
AUG 24
MAR 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided a paper copy to operator at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026004778 | Oct 31, 2025 | Feb 23, 2026 | $360 |
Inspection history
8 visits, newest first
May 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Toxic substance/chemical improperly stored.observed 3 in one oil stored on shelf in dry storage above salad dressing, observed cascade platinum dishwashing pods stored over uncovered sugar,operator moved items with other chemicals.
Food-contact surface soiled with food debris, mold-like substance or slime.observed brown cutting board in kitchen close to handwashing sink soiled either a black substance.
Handwash sink used for purposes other than handwashing.handwashing sink next to bar has a drinking glass on top, inside kitchen handwashing sink had chef knife inside sink, operator moved items out of sink.
No paper towels or mechanical hand drying device provided at handwash sink.at handwashing sink in bar area, employee placed paper towels at handwashing sink
Show the remaining 3 findings ▾
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed brown cutting board next to handwashing sink in kitchen heavily grooved.
Stored food not covered.white sugar in dry storage room stored uncovered, employee covered item.
Jan 5, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Vacuum breaker missing at mop sink faucet splitter added to mop sink faucet. Hose connects to Dish machine.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Located next to three compartment sink.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Reach in freezer added adjacent to fryer. Reach in chest freezer and ice machine added adjacent to restrooms.
No soap provided at handwash sink. Located next to three compartment sink.
Carbon dioxide/helium tanks not adequately secured. 2 CO tanks not secured. Adjacent to restrooms.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. 2 employees cooking at pizza make station and front line without hair restraints.
Unprotected ice machine in a customer/nonsecure area. Ice machine with lock not secured during time of inspection.
Oct 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority9 Intermediate5 Basic
Show 19 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee used bare hands to plate Ready to eat arugula from front line cooking Reach in cooler. Employee did not wash hands or wear gloves.
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 used bare hands to plate Ready to eat arugula from front line cooking Reach in cooler. Employee did not wash hands or wear gloves. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. 9 oz of olive oil with roasted garlic in squeeze bottle stored on front line cook area. Garlic oil mixture prepared 4 days ago on 10/28. Employee used bare hands to plate Ready to eat arugula from front line cooking Reach in cooler. Employee did not wash hands or wear gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy cream 63F at 2:26pm placed on top of front line Reach in cooler at 2:05pm. Manager discarded during time of inspection.
Vacuum breaker missing at mop sink faucet splitter added to mop sink faucet. Hose connects to Dish machine.
Handwash sink used for purposes other than handwashing. Drinking cut stored in Employee handwash sink at pizza station. Manager removed cup during time of inspection.
Manager or person in charge lacking proof of food manager certification.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Located next to three compartment sink.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Reach in freezer added adjacent to fryer. Reach in chest freezer and ice machine added adjacent to restrooms.
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 soap provided at handwash sink. Located next to three compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Diced tomato and cooked pasta not dated. Employee added date during time of inspection.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on trash can adjacent to pizza make station.
Carbon dioxide/helium tanks not adequately secured. 2 CO tanks not secured. Adjacent to restrooms.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal bottled water stored on shelf over bread baskets. Located adjacent to Walk in cooler. Manager relocated drinks to an approved location during time of inspection.
Employee with no hair restraint while engaging in food preparation. 2 employees cooking at pizza make station and front line without hair restraints.
Unprotected ice machine in a customer/nonsecure area. Ice machine with lock not secured during time of inspection.
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded chicken stored over Ready to eat butter and heavy cream on front line Reach in cooler. Raw shell eggs stored over Ready to eat cut lettuce in Walk in cooler. Operator relocated all items during time of inspection.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Located at mop sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking for cooked chicken parm on front line Reach in cooler. No create marking for cooked rice, cooked spinach, sliced tomato, diced ham in Walk in cooler.
Current Hotel and Restaurant license not displayed.
Dishmachine has no data plate/operating specifications.
Employee eating in a food preparation or other restricted area. Observed dishwasher eating next in back kitchen prep table. Discussed with operator to have employee eat and drink in the dining area. Employee relocated to dining area to eat during time of inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee bottled water in front line Reach in cooler not segregated. Operator segregated bottled water during time of inspection.
Food stored on floor. Several containers of raw pizza dough stored on floor of Walk in cooler. Operator relocated pizza dough during time of inspection. 1 container of oil on kitchen floor, front line cook area. 1 container of oil on floor adjacent to restrooms.
Unprotected ice machine and chest freezer in a customer/nonsecure area. Located adjacent to restrooms.
Working containers of food removed from original container not identified by common name. Squeeze bottles containing sauces not labeled inside Walk in cooler. Operator began adding labels during time of inspection.
Nov 8, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked minced meat and various cooked food in walk-in cooler.
Aug 20, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority8 Intermediate3 Basic
Show 15 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee moving food from floor in walk-in cooler, then returned to cook line and working with food with no hand wash.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0ppm. Recommended to use dish machine until quat dispenser recalibrated.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ham, cooked meatball and sliced salami in walk-in cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided a paper copy to operator at time of inspection.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Andrea Mondo, expired on 05/21/2024.
Handwash sink used for purposes other than handwashing. Employee dumped coffee in hand wash sink at front service area.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink. The only hand wash sink in kitchen.
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. Provided 1 paper copy to operate, employees sign and date at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked minced meat and various cooked food in walk-in cooler.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinks coffee with no lid at front counter where refilling olive oil bottles.
In-use tongs stored on equipment door handle between uses. Multiple tongs. In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped 83 F.
Unprotected ice machine in a customer/nonsecure area. Ice machine located on hallway outside of guest restrooms, no lock device observed on ice machine door lid.
May 13, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 13, 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 ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. Tested above 200-400 ppm tested at 500 ppm employee added water to sanitizer tested at 200 ppm
No handwashing sign provided at a hand sink used by food employees. Front service area.
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.