Naples Italian Restaurant
Last inspected: Mar 31, 2026
55
Score
Across the available record, Naples Italian Restaurant has 11 inspections on file, the first dated 2022. The latest inspection on file is from Mar 31, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
The most common issue across all inspections has been “reach-in cooler interior/shelves have accumulation”, showing up four times.
That's lower than the typical Leesburg restaurant, which scores around 76. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
1
Critical latest
1
Major latest
7
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Cook plating French fries with bare hands.
09-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Shepherds pie.
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Hat on clean plates. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. -Under cook line equipment.
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -White refrigerator across from fryer.
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler on cook line.
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
55
Oct 24, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2025-10-03: **Time Extended** - From follow-up inspection 2025-10-15: **Time Extended** - From follow-up inspection 2025-10-24: **Time Extended**
53A-05-6
90
Oct 15, 2025
Routine - Food
1 critical violation. 2 major violations.
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. -0 ppm. **Warning** - From follow-up inspection 2025-10-03: Machine was fixed, invoice provided. Not working at time of callback. **Time Extended** - From follow-up inspection 2025-10-15: 0 ppm. **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2025-10-03: **Time Extended** - From follow-up inspection 2025-10-15: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-10-03: **Time Extended** - From follow-up inspection 2025-10-15: **Time Extended**
53B-13-5
70
Oct 3, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 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. -0 ppm. **Warning** - From follow-up inspection 2025-10-03: Machine was fixed, invoice provided. Not working at time of callback. **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2025-10-03: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-10-03: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinet. -Walk in cooler fan covers. **Warning** - From follow-up inspection 2025-10-03: **Time Extended**
23-03-4
67
Sep 24, 2025
Routine - Food
4 critical violations. 5 major violations. 4 minor violations.
View 13 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Cook changed gloves and washed hands. **Corrective Action Taken** **Warning**
12A-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw sausage over onion rings. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 74f. Less than 4 hours. Advised to rapid chill. **Warning**
03A-02-5
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. -0 ppm. **Warning**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. -Sanitizer bucket in hand sink at kitchen entrance. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -By three compartment sink. **Corrected On-Site** **Warning**
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. **Warning**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Floor area(s) covered with standing water. -Under dish machine. **Warning**
36-22-4
Basic - Dead roaches on premises. -1 dead under oven. **Warning**
35A-03-4
Basic - Floor soiled/has accumulation of debris. -Under cook line equipment. **Warning**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinet. -Walk in cooler fan covers. **Warning**
23-03-4
27
Mar 26, 2025
Food-Licensing Inspection
No violations found.
100
Feb 26, 2025
Food-Licensing Inspection
1 critical violation. 1 major violation.
View 2 violations
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
78
Jan 17, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over noodles in walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 48f,Sausage 49f. Less than 4 hours. Advised to rapid chill. Operator added ice to rapid chill. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Employee using straight bleach on counter. Operator corrected. **Corrected On-Site**
41-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish machine.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles.
02C-02-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. -Over prep cooler.
35B-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Utensils in 93 degree water.
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Plastic lining on some shelves in walk in cooler.
22-16-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. -Operator corrected. Chl 50 ppm.
21-03-4
Basic - Working containers of food removed from original container not identified by common name. -Bulk container of flour.
02D-01-5
39
Nov 14, 2023
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Roach activity present as evidenced by live roaches found. -1 live on chest freezer by rear prep area. -1 live on wall by rear exit door. -Approximately 20 around chemical containers under dish machine. **Admin Complaint**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 52f, Sausage 48f. Less than 4 hours. Advised to rapid chill. Cut tomato 60f, Cut lettuce 59f, Ham 59f. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting boards.
22-02-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. -Hot water at kitchen entrance.
27-19-4
Intermediate - Handwash sink not accessible for employee use at all times. -By dish machine.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -By pizza oven.
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. -By pizza oven.
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in pizza prep cooler.
22-16-4
Basic - Water draining onto floor surface. Under dish machine.
29-03-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
41
Apr 19, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in cooler gasket torn. **Warning** - From follow-up inspection 2023-02-21: **Time Extended** - From follow-up inspection 2023-04-19: **Time Extended**
14-10-4
95
Sep 9, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Momdi Markeci. **Warning** - From follow-up inspection 2022-09-09: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2022-09-09: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of pizza oven. **Warning** - From follow-up inspection 2022-09-09: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in salad prep cooler. **Warning** - From follow-up inspection 2022-09-09: **Time Extended**
22-16-4
74
Frequently Asked Questions
When was Naples Italian Restaurant last inspected?
The most recent health inspection at Naples Italian Restaurant on file is from Mar 31, 2026. The public record contains 11 inspections in total.
What is the most common violation at Naples Italian Restaurant?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited four times, more than any other issue at Naples Italian Restaurant.
How does Naples Italian Restaurant compare to other restaurants in Leesburg?
Naples Italian Restaurant most recently scored 55 out of 100, which is lower than the Leesburg average of 76.
Has Naples Italian Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Naples Italian Restaurant have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Naples Italian Restaurant 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 Naples Italian Restaurant inspected?
Based on the inspection history on file, Naples Italian Restaurant is inspected around three times per year on average.
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