Bar Tulia Mercato
9118 Strada Pl #8150, Naples, FL 34108 · Permanent Food Service · License 2103686
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection4 high priority (2 fixed by the Oct 15 follow-up, 2 fixed on the spot), 2 intermediate, 1 basic-19
- Complaint after follow-up on Oct 7, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitOct 7, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed meat sauce 54°F cold holding, shredded beef 50°F cold holding, cooked ribs 55°F cold holding, cooked pasta 52°F.
Administrative complaint
Intermediate1
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Observed some tags date marked and others not. Educated operator on proper date marking
More time given
- First visitSep 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed fish thawed and vacuum sealed in marinade. Operator discarded fish.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed tomato sauce (47°F - Cold Holding); meat sauce (49°F - Cold Holding) on cook line in flip top closest to wall. Operator put ice on product to cool quickly.
Fixed on the spot
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
See stop sale. Observed fish thawed and vacuum sealed in marinade. Operator discarded fish.
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dish machine only reaching 153°F. Operator called technician.
Fixed on the spot
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Observed tags not marked with date last sold.
Code 03, Food out of temperature: Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed vacuum packaged frozen fish and raw beef more than 48 hours with no HACCP plan for location. Educated operator on proper need of HACCP plan, operator informed will most likely not vacuum seal any longer.
Basic1
Code 10, In-use utensils properly stored: In-use ladle stored on equipment handle between uses.
Observed ladle stored on handle of pasta strainer hanging outside of unit exposing ladle to contamination. Operator moved for proper storage.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.