Napoli Italian Pizzeria
Last inspected: Feb 19, 2026
67
Score
Going back to 2022, Napoli Italian Pizzeria has 10 inspections in the public record. The most recent visit was on Feb 19, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have been trending down, averaging around nine violations across recent inspections versus roughly 13 violations before.
“Ready-to-eat” comes up most often, recorded five times in the inspection record.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
10
Inspections
0
Critical latest
3
Major latest
2
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna bottom of make table **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2026-02-19: **Time Extended**
02C-04-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board prep area **Warning** - From follow-up inspection 2026-02-19: **Time Extended**
22-02-4
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 2026-02-19: **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Back prep area and by walk in cooler **Repeat Violation** **Warning** - From follow-up inspection 2026-02-19: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. By ice machine **Warning** - From follow-up inspection 2026-02-19: **Time Extended**
51-11-4
67
Jan 15, 2026
Routine - Food
2 critical violations. 7 major violations. 2 minor violations.
View 11 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Chocolate cheesecake in display case date marked 1-5. **Warning**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw beef over cases of heavy whipping cream walk in cooler. Operator switched **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board prep area **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Brush and sponge in sink front counter. By walk in cooler blocked by trash can Operator removed **Corrected On-Site** **Repeat Violation** **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 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**
53B-01-5
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. **Warning**
11-26-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna bottom of make table **Corrected On-Site** **Repeat Violation** **Warning**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings bottom make table Cooked wings walk in cooler Shredded mozzarella in walk in cooler Operator date marked **Corrected On-Site** **Repeat Violation** **Warning**
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. By ice machine **Warning**
51-11-4
Basic - Floor tiles missing and/or in disrepair. Back prep area and by walk in cooler **Repeat Violation** **Warning**
36-17-5
33
Sep 29, 2025
Routine - Food
4 critical violations. 6 major violations. 2 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizzas in display case. All within an hour Operator time marked **Corrected On-Site**
03F-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Empanadas in freezer in grocery bag Operator switched **Corrected On-Site**
14-31-5
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. Employee stocking make table touched prepped lettuce with bare hands. Operator discarded lettuce
09-01-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Oppm Operator added bleach recheck 100ppm **Corrected On-Site**
22-42-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tubs of shredded cheese in walk in cooler **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Operator washed and sanitized **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. By walk in cooler blocked by trash can Operator removed **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken and lasagna pulled from freezer and put in make table not date marked
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta in walk in cooler **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles on top of grease trap in kitchen
41-17-4
Basic - Floor tiles missing and/or in disrepair. By walk in cooler **Repeat Violation**
36-17-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table
22-16-4
27
Apr 7, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food held more than 7 days Chocolate cake date marked 3-14-25 Cheesecake date marked 3-29-25 Tiramisu date 3-24-25
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chocolate cake date marked 3-14-25 Cheesecake date marked 3-29-25 Tiramisu date 3-24-25
02C-01-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. White milk in reach in cooler opened 3-4 Operator date marked **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by walk in cooler **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lasagna Prepared eggplants Operator date marked **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in sugar and dried parsley Operator removed **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on counter above pizza make table Operator removed **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Floor tiles missing and/or in disrepair. By walk in cooler **Repeat Violation**
36-17-5
Basic - Food stored on floor. Cases of soda in server area **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. 2 pairs of tongs hanging on oven Operator removed **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. By freezer Operator cleaned out **Corrected On-Site**
29-49-6
37
Jul 18, 2024
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
39
Feb 8, 2024
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 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. Employee cuttin vegetables with bare hands. **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken wings in walk in cooler 47F from last night. **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken wings in walk in cooler 47F from last night. **Repeat Violation**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Front counter blocked by trash can. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Server area.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna and cooked pasta in reach in cooler across from grill. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Heads of lettuce over prepped pizza dough. **Corrected On-Site**
08B-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Coffeee cup on top of pizza makeline. Cell phone on cutting board in back. **Corrected On-Site**
40-06-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on dish racks not inverted.
24-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout. **Repeat Violation**
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents. **Repeat Violation**
23-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar.
10-01-5
Basic - Food stored on floor. Pan of cooked chicken wings in walk in cooler on floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Floor tiles missing and/or in disrepair. By handwash sink by walk in cooler. **Repeat Violation**
36-17-5
Basic - Bowl or other container with no handle used to dispense food. Plastic Soufflé cup in all seasonings. **Corrected On-Site** **Repeat Violation**
14-01-5
27
Nov 27, 2023
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on small make line. Can opener soiled. - From follow-up inspection 2023-11-27: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. All spices a soufflé cup used. - From follow-up inspection 2023-11-27: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen. **Repeat Violation** - From follow-up inspection 2023-11-27: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. - From follow-up inspection 2023-11-27: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on walk in cooler torn and falling off. - From follow-up inspection 2023-11-27: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. By hand wash sink by walk in cooler. - From follow-up inspection 2023-11-27: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. By front display case. - From follow-up inspection 2023-11-27: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Light not functioning. 2 lights over hood. - From follow-up inspection 2023-11-27: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents. - From follow-up inspection 2023-11-27: **Time Extended**
23-03-4
61
Nov 20, 2023
Routine - Food
3 critical violations. 3 major violations. 12 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara 125F Meatballs 115F Operator put on stove to bring to temp.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings 68F for 2.5 hours per operator. Put in freezer to rapid chill. Second temperature 36F. meatballs (60F - Cold Holding); grilled chicken (65F - Cold Holding); lasagna (58F - Cold Holding); egg plant (58F - Cold Holding); breaded chicken breast (58F - Cold Holding); shredded mozzarella (60F - Cold Holding) **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on small make line. Can opener soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Wiping clothes stored on hand wash sink.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta in reach in cooler. Lasagna Grilled chicken **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
36-34-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen. **Repeat Violation**
36-37-5
Basic - Bowl or other container with no handle used to dispense food. All spices a soufflé cup used.
14-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler where product not at temperature.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents.
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Hand sink by 3 compartment sink, faucet does not turn off all the way.
29-11-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Grill cook.
21-09-4
Basic - Light not functioning. 2 lights over hood.
36-62-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. By front display case.
22-08-4
Basic - Food stored on floor. Oil by hand wash sink by walk in cooler. Case of eggs in walk in cooler.
08B-38-4
Basic - Floor tiles missing and/or in disrepair. By hand wash sink by walk in cooler.
36-17-5
Basic - Equipment in poor repair. Gasket on walk in cooler torn and falling off.
14-11-5
26
May 25, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
39
Aug 5, 2022
Food-Licensing Inspection
3 critical violations. 1 major violation. 11 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ham (47-45F - Cold Holding less then 4 hours. Advised operator to keep reach in cooler lid closed to keep temperature **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked chicken from 8 days ago in walk-in cooler
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked chicken from 8 days ago in walk-in cooler **Corrected On-Site**
02C-01-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk from two days
02C-03-5
Basic - Water leaking from pipe and/or faucet/handle. - employee hand sink dripping water near 3 comp sink
29-11-4
Basic - Working containers of food removed from original container not identified by common name. -flour bin not labeled
02D-01-5
Basic - Can opener blade not kept sharp - observed metal shavings.
14-22-4
Basic - Ceiling tile missing. -ceiling in the back area missing a panel
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents in disrepair
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. Near prep area
36-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
08B-49-4
Basic - Equipment in poor repair. -gasket on reach in cooler on cook line
14-11-5
Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. -paper towels in employee bathroom. -operator removed paper towels from employee bathroom **Corrected On-Site**
25-18-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall above pizza boxes and near back area
36-27-5
Basic - Waste line passing through ice machine or ice bin. - observed waste line draining into employee sink
29-15-4
33
Frequently Asked Questions
When was Napoli Italian Pizzeria last inspected?
The most recent health inspection at Napoli Italian Pizzeria on file is from Feb 19, 2026. The public record contains 10 inspections in total.
What is the most common violation at Napoli Italian Pizzeria?
Across the inspection record, “ready-to-eat” has been cited five times, more than any other issue at Napoli Italian Pizzeria.
How does Napoli Italian Pizzeria compare to other restaurants in Orlando?
Napoli Italian Pizzeria most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has Napoli Italian Pizzeria's inspection record improved over time?
Yes. Recent inspections at Napoli Italian Pizzeria have averaged around nine violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Napoli Italian Pizzeria 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 Napoli Italian Pizzeria inspected?
Based on the inspection history on file, Napoli Italian Pizzeria is inspected around three times per year on average.
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