Tonys NY Pizza

7335 Radio Rd Unit 107, Naples, FL 34104 · Permanent Food Service · License 2103786

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 20 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 16 routine inspection
3 high priority (fixed by the Oct 20 follow-up), 1 intermediate, 8 basic (2 repeats)
-22
Safety score78

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct162026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitOct 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 4 Basic
What was still cited
Intermediate1
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Unable spray bottle present
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  More time given
Official report, on the Florida DBPR website
First visitOct 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 3 High priority
- 1 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. In the walk in cooler lasagna (47°F - Cold Holding); cooked chicken (49°F - Cold Holding); cut tomatoes (50°F - Cold Holding); cooked meatball (56°F - Cold Holding). Per operator food been in the walk in cooler greater than four hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In the walk in cooler lasagna (47°F - Cold Holding); cooked chicken (49°F - Cold Holding); cut tomatoes (50°F - Cold Holding); cooked meatball (56°F - Cold Holding). Per operator food been in the walk in cooler greater than four hours. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw chicken over shredded mozzarella cheese in walk in cooler. Operator moved item to proper storage.
Intermediate1
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Chemical spray bottle in chemical storage shelf by the mop sink not labeled by common name.
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Four boxes of shredder mozzarella cheese stored on floor in walk in cooler. Operator moved cheese to proper storage.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In multiple dry spices there are handless cups inside.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  The white chest freezer by the dough mixer has build up of ice inside.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  The customer self service station ice machine has a mold like substance in the ice chute.
- Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched.
  The single service forks and knives next by the customers self drink station stored with the food contact surface up.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Handwashing sink by the triple sink does not have handwashing sign.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee cell phone on the prep table. Educated employee on proper storage. Employee removed cell phone from prep table.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Carbon dioxide tank not fully secured by the mop sink.
Official report, on the Florida DBPR website

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.