NAPOLI ON THE BAY

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment is open operating and serving the public. Admin Complaint

Intermediate - 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 expired for Arnano.

Basic - Cardboard used to line food-contact shelves. There is cardboard lining shelves in dry storage, in the upright reach in cooler and in the walk in cooler.

Basic - Cardboard used to line nonfood-contact shelves. There is cardboard lining the shelving above the cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is an employee cellphone on the cutting board of the make table next to the triple sink. Operator removed the cellphone. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. The shelving in the walk in cooler is rusted and pitted.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - 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. In a bowl sitting on top of the steam table there are several pieces of cooked chicken (77F - Cold Holding). See stop sake.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In a bowl sitting on top of the steam table there are several pieces of cooked chicken (77F - Cold Holding). See stop sake.

Basic - Bowl or other container with no handle used to dispense food. There is a one cup plastic to go container inside a container of cut lettuce in the two door make table cooler.

Basic - Cardboard used to line food-contact shelves. There is cardboard lining the middle shelf in the upright reach in cooler and in dry storage.

Basic - Cardboard used to line nonfood-contact shelves. There is cardboard lining the shelving above the triple sink and make table.

High Priority - Toxic substance/chemical improperly stored. There is a spray bottle of windex on top of a make table by the front counter. Operator removed the spray bottle. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine over 200ppm). Operator diluted the sanitizer, chlorine sanitizer 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black buildup on the can opener blade.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no chemical test kit for chlorine sanitizer used in the triple sink.

Intermediate - 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 operator with employee reporting agreements, employees read and signed the agreements. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance inside the ice machine.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. There is a bin of single service spoons with the food contact surface up.

Basic - Working containers of food removed from original container not identified by common name. There are unlabeled containers of what looks like salt and flour in the back kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler raw shell eggs are stored over sliced olives. Operator moved items to proper storage order. Corrected On-Site

Intermediate - 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 operator with the employee reporting agreement, employees on site read and signed the agreements provided. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Inside the two door make table cooler there is a plastic ramekin inside a container of blue cheese. Operator removed the plastic ramekin. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black buildup on the can opener blade.

Basic - Employee beverage container in ice machine/ice bin. There is an employee drink stored inside of the ice machine that is used for customer drinks. The employee drink was removed from the ice. Corrected On-Site

Basic - Ice scoop handle in contact with ice. The handle of the ice scoop is in the ice in the ice machine. Operator removed the ice scoop. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. The fan cover in the walk in cooler is heavily rusted and covered in dust.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - 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. Inspector provided the operator with a written procedure for the cleaning of vomiting and diarrhea. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no chemical test kit for chlorine sanitizer in the triple sink.

Basic - Cardboard used to line nonfood-contact shelves. There is cardboard lining a shelf under clean utensils in the prep area.

Basic - No Heimlich maneuver/choking sign posted. Inspector provided the operator with a copy of a choking poster. Corrective Action Taken

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm), operator added chlorine sanitizer, chlorine sanitizer 50ppm. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. In the can storage area there is one can of ground tomatoes with a dented rim, one can of pineapple tidbits with a large, sharp dent in the side.

Intermediate - 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.

Intermediate - Spray bottle containing toxic substance not labeled. There is an unlabeled chemical spray bottle in the dish washing area.

Basic - Damaged/spoiled/recalled food not properly segregated. In the can storage area there is one can of ground tomatoes with a dented rim, one can of pineapple tidbits with a large, sharp dent in the side. See stop sale.

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed a pan in the hand wash sink by the stream table. Operator removed the pan. Corrected On-Site Warning - From follow-up inspection 2022-04-18: Time Extended

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed no certified food manager on duty and there are five employees preparing food. Warning - From follow-up inspection 2022-04-18: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the salad make table, cut lettuce (47F - Cold Holding); ham (48F - Cold Holding). Operator iced the out of temperature items. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is old food debris under the slicer blade.

Basic - Bowl or other container with no handle used to dispense food. There is a plastic ramekin in a container of dried pepper flakes in the back kitchen. This is a repeat violation from 10/4/2021. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. In the back kitchen there is cardboard lining the shelves under and over the prep tables, under the deep fryer on the cooks line, on the shelves in the dry storage area.

Basic - Employee with no hair restraint while engaging in food preparation. There is an employee with no hair restraint preparing food.

Basic - Stored food not covered. In the double door reach in cooler, cooked chicken breasts are uncovered.

Basic - - From initial inspection : Basic - Food stored on floor. Observed cases of mozzarella cheese stored on the floor in the walk-in cooler. Warning - From follow-up inspection 2021-10-05: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed one pepperoni pizza being held at room temperature with no time marking.

High Priority - 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 one pepperoni pizza being held at room temperature with no time marking.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink next to three compartment sink blocked by a garbage can. Operator moved the garbage can. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a cook fill a container with water in the hand washing sink.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed that some employees hired more than 60 days with no proof of training.

Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled chemical spray bottle on a rack by the three compartment sink.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed washed and sanitized forks and knives not stored inverted in the dish washing area.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hair restraint.