Fujiyama Vesuvios at Gulfcoast Inn
Last inspected: Feb 25, 2026
50
Score
The health department has logged seven inspections at Fujiyama Vesuvios at Gulfcoast Inn, the earliest from 2023. Fujiyama Vesuvios at Gulfcoast Inn was last inspected on Feb 25, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly six violations before.
The most common issue across all inspections has been “handwash sink used for purposes other than handwashing”, showing up four times.
The city-wide average sits at 81, which Fujiyama Vesuvios at Gulfcoast Inn's 50 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
3
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler at main kitchen, observed raw chicken placed over containers of ready to eat pickles. Operator rearranged for proper storage. **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/1/25 **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the small kitchen Harold's place, observed meat loaf (64F - Cold Holding). Operator stated foods had been out for 30 minutes. Operator placed food back into cold holding unit. **Corrective Action Taken**
03A-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with food employee health reporting agreement form. Employees began signing form. **Corrective Action Taken**
11-26-1
Intermediate - Handwash sink used for purposes other than handwashing. In the handwashing sink at Harold's place kitchen observed dish sponges at the handwashing sink. In the bar of Harold's place, observed handwashing sink used as a dump sink. Operator removed all things from handwashing sink. **Corrected On-Site**
31A-11-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom used by employees in the main kitchen does is not self closing.
32-04-4
50
May 14, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker hose bibb outdoors.
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Outside Bar has dump strainer in Hand washing sink
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle in mens restroom This is a repeat violation from 1-17-24 **Repeat Violation**
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. In main kitchen, observed tongs on oven door handle. Operator removed tongs and placed on stove. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At outside grill, observed scoop in standing water 80F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside grill Hood filters have accumulated grease and debris
23-03-4
Basic - Stored food not covered. Iced tea at outside grill area not covered This is a repeat violation from 4-3-25 **Repeat Violation**
08B-12-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed Ice scoop at bar on bar mat, operator moved ice scoop to proper location. **Corrective Action Taken**
10-12-5
Basic - Ceiling vent soiled with accumulated food debris, grease, dust, or mold-like substance in dishwasher area.
36-34-5
52
Apr 3, 2025
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Harold's place kitchen observed sliced ham (58F - Cold Holding); tuna salad (59F - Cold Holding); sliced turkey (59F - Cold Holding) Per operator, products have been cold holding since 8:00 a.m. Operator discarded products
03A-02-5
High Priority - 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 degrees Fahrenheit. At Harold's place kitchen observed sliced ham (58F - Cold Holding); tuna salad (59F - Cold Holding); sliced turkey (59F - Cold Holding) Per operator, products have been cold holding since 8:00 a.m. Operator discarded products
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In main kitchen observed, accumulated mold like substance in several areas of ice machine. Operator discarded ice and hung a sign stating "Do not use ice from this machine"
01B-13-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1 2023. Operator renewed license during inspection. December 1st. 2025. **Corrected On-Site**
50-17-3
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Tony Amico 12-14-2017 Serv Safe Florida Restaurant Association. Expired.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has accumulated debris. Operator removed can opener and put in dishwasher area. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. At outside bar, observed Hand washing sink with a dump drain inside.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In main kitchen observed, accumulated mold like substance in several areas of ice machine. Operator discarded ice and hung a sign stating "Do not use ice from this machine"
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In storage area observed working bins of flour and rice with handles touching products. Operator moved handle above product. **Corrected On-Site**
14-01-5
Basic - Stored food not covered. Observed brewed tea with no cover near outside bar.
08B-12-5
35
Jan 17, 2024
Complaint Full
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At outside kitchen, observed scoop in water 70F
10-05-5
Intermediate - Spray bottle containing toxic substance not labeled. At outside bar, observed three unlabeled spray bottles
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In main kitchen area
22-20-5
Basic - At outside kitchen, observed dusty wall vents vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outdoor ceiling fans at bar area have accumulated dust and debris
23-03-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Very dim in several walk in coolers, unable to observe date marking without a flashlight.
38-04-4
52
Oct 10, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - Buildup of food debris/soil residue on equipment door gaskets, at pizza prep area. Operator had an employee clean and sanitize the gaskets **Corrected On-Site**
23-24-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At front line grouper thawed in reduced oxygen packaging
06-09-1
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door face on pizza prep reach in cooler are soiled Operator had employee clean area **Corrected On-Site**
23-03-4
82
Jun 23, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
64
Mar 15, 2023
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler raw chicken stored above raw beef steaks Discussed with operator placement of items according to temperature
08A-20-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose bibb near ice machine at harolds place
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. At Harolds place bar, hand sink being used as a strainer for straws etc. Discussed with operator importance of designated hand sinks
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in refrigerator near back door of kitchen has accumulated debris and grease On front line of kitchen refrigerator doors have accumulated debris
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In back area of kitchen near back door
22-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Near liquor room. And at ice machine near harolds place
22-20-5
Basic - Hole in or other damage to wall. Near employees restroom
36-24-5
Basic - Grease on the ground and/or pad around grease receptacle. Outside back door
33-20-4
Basic - Floor soiled/has accumulation of debris. Floor in kitchen and server area heavily soiled with accumulated debris and grease.
36-73-4
Basic - Covered waste receptacle not provided in women's bathroom. In employees restroom
32-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In back area of kitchen, and prep areas.
36-27-5
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Very dim lighting in walk-in coolers
38-04-4
Basic - Objectionable odors in kitchen, near dishwasher and prep areas.
36-64-5
41
Frequently Asked Questions
When was Fujiyama Vesuvios at Gulfcoast Inn last inspected?
The most recent health inspection at Fujiyama Vesuvios at Gulfcoast Inn on file is from Feb 25, 2026. The public record contains seven inspections in total.
What is the most common violation at Fujiyama Vesuvios at Gulfcoast Inn?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Fujiyama Vesuvios at Gulfcoast Inn.
How does Fujiyama Vesuvios at Gulfcoast Inn compare to other restaurants in Naples?
Fujiyama Vesuvios at Gulfcoast Inn most recently scored 50 out of 100, which is lower than the Naples average of 81.
Has Fujiyama Vesuvios at Gulfcoast Inn's inspection record improved over time?
No. Recent inspections at Fujiyama Vesuvios at Gulfcoast Inn have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Fujiyama Vesuvios at Gulfcoast Inn means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Fujiyama Vesuvios at Gulfcoast Inn inspected?
Based on the inspection history on file, Fujiyama Vesuvios at Gulfcoast Inn is inspected around two times per year on average.
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