Molto
Last inspected: Sep 12, 2025
67
Score
Molto has been inspected 11 times since 2023. The newest entry in the record is dated Sep 12, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have held steady across recent visits, averaging around three violations each.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged three times.
That's lower than the typical Naples restaurant, which scores around 81. On the whole, the file is mixed but not concerning.
11
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Sep 12, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine testing above 400ppm. Operator set up triple sink to wash and sanitize dishes properly until machine is fixed. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-09-12: Observed dishwasher testing at 0ppm. Operator called technician and set manual sanitizer. **Admin Complaint**
22-41-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over unwashed fruit. Operator moved for proper storage. **Corrected On-Site** **Warning** - From follow-up inspection 2025-09-12: Observed raw chicken over unwashed vegetables, operator moved chicken. **Admin Complaint**
08A-04-5
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP fish frozen onsite and vacuum sealed in 10K bags with no HACCP plan or process waiver. Educated operator on need of HACCP plan and/or process waiver and provided operator information. **Warning** - From follow-up inspection 2025-09-12: Time extended 60 days, to October 26th. **Time Extended**
03G-50-1
67
Aug 26, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over unwashed fruit. Operator moved for proper storage. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine testing above 400ppm. Operator set up triple sink to wash and sanitize dishes properly until machine is fixed. **Corrective Action Taken** **Warning**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink near prep table and in bar area. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP fish frozen onsite and vacuum sealed in 10K bags with no HACCP plan or process waiver. Educated operator on need of HACCP plan and/or process waiver and provided operator information. **Warning**
03G-50-1
61
May 16, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at cook line. **Warning** - From follow-up inspection 2025-05-15: **Time Extended** - From follow-up inspection 2025-05-16: **Time Extended**
14-09-4
95
May 15, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer 00ppm, not at proper minimum strength. Operator discontinued to use of dishmachine for sanitizing and set up triple sink for sanitization until dishmachine is repaired and sanitizing properly. **Warning** - From follow-up inspection 2025-05-15: Dishmachine chlorine sanitizer 00ppm **Time Extended**
22-41-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near pizza station; blue cheese (54F - Cold Holding); chopped tomatoes (49F - Cold Holding); cooked peppers (48F - Cold Holding); mozzarella cheese (48F - Cold Holding); ricotta cheese (47F - Cold Holding) Per operator all items stored in reach-in cooler for 3 hours. Operator placed all items in ice. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-05-15: In reach-in cooler near pizza station; blue cheese (49F - Cold Holding); chopped tomatoes (48 - cold holding); cooked peppers (47- Cold Holding); cooked chicken (58F - Cold Holding); ricotta cheese (46 - Cold Holding). Per operator all items stored in reach-in cooler for two hours. Operator placed all items in ice. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at cook line. **Warning** - From follow-up inspection 2025-05-15: **Time Extended**
14-09-4
70
May 14, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Dishmachine chlorine sanitizer 00ppm, not at proper minimum strength. Operator discontinued to use of dishmachine for sanitizing and set up triple sink for sanitization until dishmachine is repaired and sanitizing properly. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near pizza station; blue cheese (54F - Cold Holding); chopped tomatoes (49F - Cold Holding); cooked peppers (48F - Cold Holding); mozzarella cheese (48F - Cold Holding); ricotta cheese (47F - Cold Holding) Per operator all items stored in reach-in cooler for 3 hours. Operator placed all items in ice. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Operator cleaned can opener at time of inspection. **Corrected On-Site** **Warning**
22-02-4
Basic - Accumulation of green mold-like substance in the interior of the ice machine. **Warning**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable at cook line. **Warning**
14-09-4
Basic - Ice bucket stored on floor between uses. Operator removed ice bucket for sanitation. **Corrective Action Taken** **Warning**
10-14-5
58
Mar 19, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed both walk in coolers with rusted shelves. **Warning** - From follow-up inspection 2025-03-19: **Time Extended**
14-17-4
95
Mar 11, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishwasher machine at 0ppm chlorine. Operator tried to fix it but was unable and called for service. **Warning**
22-41-4
High Priority - Raw animal food stored over or with unwashed produce. Observed multiple raw meats stored over unwashed vegetables in the outside walk in cooler. **Warning**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish and shrimp stored over chopped vegetables in the cook line and walk in cooler. **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the counter of the cook line: Mozzarella (60F - Cold Holding). Operator stated it was out for approximately 1hr due to customer complaints. Informed the operator on proper storage and they placed it in the reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed the bar sink and cook line sink used to fill bottles. Instructed the employees on proper use. **Warning**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed debris build up on the can opener and its holder. **Repeat Violation** **Warning**
22-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees with watches on while preparing foods. **Warning**
13-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed them thawing cheese, shrimp, and squid at room temperature. Operator placed them into a reach in cooler. **Corrected On-Site** **Warning**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed both walk in coolers with rusted shelves. **Warning**
14-17-4
39
May 9, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. In the walk-in cooler raw veal is stored over oranges and peppers. Operator moved the veal to proper storage. **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of dried food debris on the can opener blade.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper at the hand washing sink in front of the cook line.
31B-02-4
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 the employee reporting agreement, employees began reading and signing the agreement. **Corrective Action Taken**
11-26-1
Basic - Ice scoop handle in contact with ice. At the bar, the handle of the ice scoop is in direct contact with the ice. Operator moved the ice scoop to proper storage. **Corrected On-Site**
10-08-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like son the interior walls of the ice machine. **Repeat Violation**
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. The employee in the pizza station has no hair restraint.
13-03-4
Basic - Equipment in poor repair. The gasket on the upright cooler on the cook line is heavily damaged.
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. There is no handwashing sign at the handwashing sink next to the pasta cooker.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
23-03-4
47
Oct 30, 2023
Routine - Food
7 minor violations.
View 7 violations
Basic - Buildup of food debris/soil residue on equipment door handles reach in coolers at the pizza station and the line.
23-24-4
Basic - Cove molding at floor/wall juncture broken/missing near the ice maker.
36-03-4
Basic - Hole in or other damage to wall near the ice maker.
36-24-5
Basic - Ice scoop handle in contact with ice at the bar. Operator placed the handle above the ice.
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in cooler gaskets at the pizza make station and on the cook line at the kitchen.
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up on the shelf above the reach in coolers.
24-18-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
70
Jun 12, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
45
Jan 24, 2023
Routine - Food
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
22
Frequently Asked Questions
When was Molto last inspected?
The most recent health inspection at Molto on file is from Sep 12, 2025. The public record contains 11 inspections in total.
What is the most common violation at Molto?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Molto.
How does Molto compare to other restaurants in Naples?
Molto most recently scored 67 out of 100, which is lower than the Naples average of 81.
Has Molto's inspection record improved over time?
Results have been roughly steady. Inspections at Molto have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Molto means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Molto inspected?
Based on the inspection history on file, Molto is inspected around four times per year on average.
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