Fujiyama Vesuvios at Gulfcoast Inn
2555 N 9 St, Naples, FL 34103 · Permanent Food Service · License 2100073
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection1 high priority (fixed on the spot), 1 basic-4
- Safety score96
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 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the main kitchen observed cooked rice (53°F - Cold Holding). Operator stated rice has been out for 10 minutes from cold holding. Operator placed cooked rice into cold holding again. in the reach in cooler at Harold's place observed coleslaw (54°F - Cold Holding); cut tomatoes (52°F - Cold Holding). Operator removed the a mount of foods to be stored below the fill line.
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
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.