Napoli on the Bay Pizzeria
1911 Seward Ave Ste 1, Naples, FL 34109 · Permanent Food Service · License 2102238
What drove the grade
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 fixed on the spot)-14
- Safety score86
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 visitSep 10, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee handle dirty dish ware and cellphone right before working with cooked chicken. Discussed proper glove change and hand wash with employee. Operator stated chicken gets reheated before serving.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed lubricant oil for machinery on food prep table. Operator removed bottle and stored properly.
Fixed on the spot
Intermediate3
Code 12, Handwashing and hygienic practices: Observed Employee washed hands at three compartment sink.
Discussed proper hand wash with employee.
Code 22, Food-contact surfaces clean and sanitized: No sanitizer of any kind available for warewashing.
Operator provided chlorine at time of inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink located next to three compartment sink in pizza prep area and near back door exit.
Operator provided paper towels.
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.