TULIA ITALIAN STEAK
365 5TH AVE SOUTH, Naples FL 34102 · 239-315-4019
Last inspected Jul 22, 2026 · 11 visits since July 2023
MAY 24
MAR 25
MAY 25
MAR 26
MAY 26
— STEADY
5 inspections within 24 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.in the drawer cooler in front of the range at the entrance to the cook line duck (44F - Cold Holding). Operator iced the duck.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025044469 | May 7, 2025 | Jul 14, 2025 | $200 |
Inspection history
11 visits, newest first
Jul 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 14, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fresh eggs over cream in walk in cooler and over ready to eat salad topping on cook line. Operator moved for proper storage.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna and stake tartar not identified as raw on menu.
Food stored on floor. Observed bread box stored on floor in freezer. Operator moved for proper storage.
Apr 30, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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 no approved HACCP plan for vacuum sealing being conducted on site. Provided operator with EZ templates and guidance on obtaining a HACCP plan.
Mar 9, 2026Warning IssuedComplaint Investigation
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 dish machine testing at 0ppm. Operator set up manual sanitizer and called technician.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (55F - Cold Holding); butter (56F - Cold Holding); raw beef (53F - Cold Holding); octopus (52F - Cold Holding) on cook line at grill station. Operator discarded product.
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 no approved HACCP plan for vacuum sealing being conducted on site. Provided operator with EZ templates and guidance on obtaining a HACCP plan.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine soiled with a black/green mold-like substance.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water only reaching 85F. Operator removed utensils from water.
May 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 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 00ppm) This is a repeat violation from previous inspection dated 03-11-2025
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at pantry station: roasted garlic in oil (57 F - Cold Holding) that per operator was prepared yesterday. It cannot be determined how ling food was above 41 F
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 and the time removed from temperature. Per operator ham and cheese Croque not time stamped, per operator prepared two hours ago. Operatpr time stamped food This is a repeat violation from previous inspection dated 03-11-2025
Bowl or other container with no handle used to dispense food. To go cup used as scoop in whole wheat flour; operator removed
In-use tongs stored on equipment door handle between uses. Tongs on oven handle, operator removed and sent to be washed and sanitized
No conspicuously located ambient air temperature thermometer in holding unit. No ambient temperature thermometer in reach in cooler at pantry station
Plumbing system in disrepair. Cold water faucet at hand sink next to soda dispenser is broken
Mar 19, 2025□ 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 ▾
Cutting board has cut marks and is no longer cleanable. Observed numerous grooved cutting boards in the establishment.
Employee with no hair restraint while engaging in food preparation. Observed multiple employees with no hair restraints working with food on the cook line.
Mar 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 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 their dish machine at 0ppm chlorine. Operator called for service and I advised them to set up their triple sink.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked meats and soups in the cook line cooler and walk in cooler.
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 and the time removed from temperature control cannot be determined. See stop sale. Observed their 4hr butter on the cook line not time marked. Operator stead it had been out for approximately 30 minutes. Operator marked it accordingly.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed their can opener with debris build up.
No soap provided at handwash sink. Observed no soap at three of their hand wash sinks.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black build up on the inside of the ice machine.
Cutting board has cut marks and is no longer cleanable. Observed numerous grooved cutting boards in the establishment.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed numerous employee personal items stored above dry storage goods and the back prep area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple cooks wearing watches.
Employee with no hair restraint while engaging in food preparation. Observed multiple employees with no hair restraints working with food on the cook line.
In-use knife/knives stored in cracks between pieces of equipment. Observed multiple in use knives stored between equipment in the establishment. Operator removed them.
Jul 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Clam/mussel/oyster tags not marked with last date served. Some of the oyster and mussel tags are not marked with the last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of dried food debris on the can opener blade. Operator moved the can opener to the dish pit.
May 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.in the drawer cooler in front of the range at the entrance to the cook line duck (44F - Cold Holding). Operator iced the duck.
Clam/mussel/oyster tags not marked with last date served. Some of the oyster and mussel tags are not marked with the last date served.
Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Operator is curing foie gras.
Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of dried food debris on the can opener blade. Operator moved the can opener to the dish pit.
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. Operator is performing reduced oxygen packaging.
In-use tongs stored on equipment door handle between uses. There are tongs on a oven door handle. Operator removed the tongs.
Jul 10, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Handwash sink not accessible for employee use at all times next to the three compartment sink. Chef remote pan from inside the hand washing sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin near the coffee station.
Clean utensils stored between equipment and wall behind the hand washing sink next to the chef's office. Chef removed the two knives.
Equipment and utensils not properly air-dried - wet nesting on shelves near and above the ware washing station.
Equipment in poor repair on the reach in cooler next to the ice machine.
Old labels stuck to food containers after cleaning on the shelf near the ware washing station.
Utensils in poor condition above the three compartment sink near the chefs office.
Wet wiping cloth not stored in sanitizing solution between uses on the reach in cooler across from the cook line. Chef placed the wet wiping cloth in the sanitizer container.
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.