Napoli on the Bay
13020 Livingston Rd Unit 6, Naples, FL 34105 · Permanent Food Service · License 2103048
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. t the steam table observed tomato sauce (118°F - Hot Holding); cooked meatballs (112°F - Hot Holding).
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 basic-7
- Safety score93
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 visitJul 30, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. t the steam table observed tomato sauce (118°F - Hot Holding); cooked meatballs (112°F - Hot Holding).
Operator stated foods are reheated on burner then moved to steam table. Foods have been on steam table for about an hour. Operator turned up heat.
Fixed on the spot
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.
Observed cheese, pepperoni, and ham calzone on time control without a time mark. Operator stated foods were removed from oven 40 minutes prior to inspection.
Basic1
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues and mold like substance.
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.