Casa Cotzelli
12712 Tamiami Trl E, Naples, FL 34113 · Permanent Food Service · License 2103979
What drove the grade
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection2 intermediate, 4 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. No proof of training for employees.
Basic4
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
There are multiple sets of tongs on oven door handles on the cook line. Operator removed the tongs.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
There us an open can of Sprite on a shelf with canned goods in the back prep area.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
There is an accumulation of food debris on top of the dishwasher.
Code 21, Wiping cloths and linens: Clean linens stored on floor.
There are clean linens stored on the floor in the storage shed.
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.