Napoli on the Bay Pizzeria Vii
881 103 Ave N Ste 7, Naples, FL 34108 · Permanent Food Service · License 2103719
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection3 high priority (fixed on the spot), 3 intermediate, 2 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Liquid dish detergent is stored above flour on the shelf across from the triple sink. Operator moved items to proper storage.
More time givenFixed on the spot
Basic1
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
There is an unlabeled container of flour on the shelf across from the triple sink. Operator labeled the container of flour.
More time givenFixed on the spot
- First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In the steam table in the back kitchen tomato sauce (106°F - Hot Holding). Operator increased the heat of the steam table.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator added chlorine. Chlorine sanitizer 100ppm.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Dish detergent and grill cleaner are stored above flour and clean to go containers. Operator moved chemicals to proper storage.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
There is dried food debris on the slicer snd around the slicer blade.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
There is a pit inside the hand washing sink in the kitchen. Operated removed the pot.
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. Operator unable to provide proof of training for any employees.
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
There is an unlabeled container of flour by the triple sink.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
There is no hand washing sign at the hand washing sink in the kitchen or at the hand washing sink in the unisex bathroom used by employees. Provided operator with hand washing signs.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.