Napoli on the Bay II
4270 Tamiami Trail East Ste 12, Naples, FL 34112 · Permanent Food Service · License 2103488
What drove the grade
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
How the score was calculated
- Starting score100
- Violations at the Jul 9 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 visitJul 9, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
There is no chlorine test kit for sanitizer in the triple sink and sanitizer bucket.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
There is a buildup of dried food debris underneath the slicer blade.
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
There is an employee with no hair restraint preparing food in the pizza station.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
There is a handleless plastic cup inside a container of sugar in the back kitchen.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
There is a wet mop not stored so that it can dry, the mop head is inside the mop sink.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
There is an unsecured carbon dioxide tank next to the drink fountain.
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.