Nunzio's Taste of Italy
3375 Pine Ridge Rd #104, Naples, FL 34109 · Permanent Food Service · License 2103384
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 9 complaint inspection5 high priority (2 no follow-up needed, 3 fixed on the spot), 2 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In the walk in cooler, observed cooked lasagna (51°F - Cooling). Operator stated food was prepared the day prior.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On the counter, observed cooked chicken (74°F - Hot Holding); cheese roll (76°F - Hot Holding). Operator stated foods were cooked at 10:30am. Discussed time as a public health control with operator. Operator began to fill out time as a public health control form and time marked food.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In the walk in cooler, observed cooked lasagna (51°F - Cooling). Operator stated food was prepared the day prior.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In the reach in cooler across from fryers, observed a bowl of raw chicken placed above ready to eat vegetables. Operator removed raw chicken and places in walk in cooler. In the walk in cooler observed raw veal packages placed above ready to eat cooked meatballs. Operator rearranged for proper storage.
Fixed on the spot
Displayed food not properly protected from contamination.
On the bar/counter observed trays of pizza pinwheels displayed without protection close to customer seating. Operator places foods behind the counter.
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils in 107°F water. Operator dumped water and turned up heat.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Operator began to clean ice machine at time of inspection.
Fixed on the spot
Reporting only1
Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
For reporting purposes only. Observed a 15lb propane tank being used inside of building. Establishment is using Portable Propane Gas Burner inside of building without hood system. Operator turned off burner and removed propane tank outside at time of inspection.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.