Tulia Italian Steak
365 5th Ave South, Naples, FL 34102 · Permanent Food Service · License 2103498
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection3 high priority (1 fixed by the Oct 16 follow-up, 2 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot, 1 repeat), 1 basic-20
- Administrative complaint on Oct 12, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitOct 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
More time given
- First visitOct 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed fresh chopped garlic in oil dated 9/12 and cooked chive mix dated 9/29.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in first cook line flip top cooler tomato sauce (45°F - Cold Holding); cream sauce (46°F - Cold Holding); tomato sauce with vegetables (46°F - Cold Holding). All items less than 2 hours operator placed items on ice. For quick cooling.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken and seafood over tomato sauce in drawers of cook line cooler. Also, observed raw egg whites over rosemary in bar cooler. Operator moved everything for proper storage.. Repeat violation from 5/14/2026.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed raw eggs whites used in drinks not marked with consumer advisory. Also, observed caviar not marked with consumer advisory. Repeat violation from 5/14/2026.
Repeat violation
Code 03, Food out of temperature: Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.
Observed chicken vacuum sealed for Sous vide under the 48 hour restriction with no time mark. Product was sealed today, 10/12, operator was able to provide time product was sealed.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand wash sink in server station. Operator provided paper towels.
Fixed on the spot
Basic1
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed wet nesting of plastic containers. Operator separated for proper drying.
Fixed on the spot
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.