NAPOLI ON THE BAY PIZZERIA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon and eggs stored over ready to eat products in the walk in cooler. Operator moved the raw foods. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored next to soda boxes and seasoning. Operator removed it. Corrected On-Site Warning

Intermediate - 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. Observed no proof of approved employee training for the three employees working the restaurant. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed 4hr time marked pizza without a filled out plan. Had the operator fill out the plan. Corrected On-Site Repeat Violation Warning

Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard used to line multiple shelves in the back area. Reviewed proper materials with the operator. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed zero signs posted for their hand sinks. Repeat Violation Warning

Basic - Single-service articles not stored inverted or protected from contamination. Observed multiple to-go containers not inverted. Operator inverted them. Corrected On-Site Warning

High Priority - Establishment is open, operating and serving to public with an expired Division of Hotels and Restaurants license on 12/01/24. Operator renewed the license at time of inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has 4 hours time marking on slice pizza at front counter without written procedures. Provided operator Time as a Public Health Control Form. Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In reach in freezer near dry storage cooked frozen lasagna has no date marking.

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

Basic - Food stored on floor. Pizza sauce container stored on floor in walk-in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees near triple sink.

Basic - Single-service articles improperly stored. Wrapped pizza boxes stored on floor near dry storage.

Basic - Single-service plates not stored inverted or protected from contamination at dry storage. Operator stored inverted. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled at prep area. Operator labeled flour container. Corrected On-Site

High Priority - Container of medicine improperly stored. Bottle of Dayquil on cooks line shelf. Operator moved medicine to proper storage. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.current license expired on 12-01-2024 This is a repeat violation from previous inspection dated 02%20-2025 Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of convection oven prepared chicken (81:F - Hot Holding), operator discarded. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna prepared more than 24 hours prior not date marked. This is a repeat violation from previous inspection dated 02-20-2025 Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured CO2 tank at front counter.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on shelf with clean dishes. Operator discarded. This is a repeat violation from previous inspection dated 02-20-2025 Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food (Lays dip) stored in walk in cooler not labeled or separated from food served to the public. This is a repeat violation from previous inspection dated 02-20-2025 Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. In public restroom

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Unapproved sanitizer being used. Operator obtained chlorine sanitizer that is for food contact surfaces. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12-01-2024. Admin Complaint

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/. Four cooks working with food and no certified food manager present

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front hand 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 DBPR Form HR 5030-103 and 5030-203 Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza held on time and no form present. Provided operator with Time As Control form Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna and grilled chicken, per operator prepared more than 24 hours prior, not date marked.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler tres leches cake for employee consumption not labeled and segregated. Operator separated and labeled food. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf above prep table.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing signs in either public restroom.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Partial bottle of water in walk in cooler. Operator removed drink and discarded. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed sanitizer set at three compartment sink testing at 10ppm. Instructed operator on proper amount of sanitizer and operator drew new water with proper sanitizer level. Operator rewashing and sanitizing dishes. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 12/1/2023. Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back packs stored above food in side storage area where reach in freezers are.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed dish washer wash, rinse and sanitizer dishes then rinse same dishes again. Instructed operator on proper use of three compartment sink, operator sanitized dishes again. Three compartment sink now being used properly. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in reach in freezer by cook line.

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers under table not inverted for proper storage. Operator inverted for proper storage. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit at the make station and the reach in coolers and walk in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees in the bathrooms that employees use. Emailed hand washing signs to the operator. Corrective Action Taken