Napolinos
Last inspected: Mar 12, 2026
86
Score
Inspectors have visited Napolinos 14 times, with records going back to 2022. The most recent report on file is from Mar 12, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly 10 violations earlier in the record.
The pattern that stands out is “spray bottle containing toxic substance not labeled”, which has been cited five times.
That falls roughly in the middle of the pack for Wildwood restaurants. The full picture is one of consistent compliance.
14
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 12, 2026
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit - From follow-up inspection 2026-03-09: **Time Extended** - From follow-up inspection 2026-03-12: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2026-03-09: **Time Extended** - From follow-up inspection 2026-03-12: **Time Extended**
14-17-4
86
Mar 9, 2026
Complaint Full
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
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 in front of stove area at cook line- romaine lettuce (64F - Cold Holding); heavy cream (49F - Cold Holding); scallops (51F - Cold Holding); shrimp (49F - Cold Holding); red snapper (47F - Cold Holding); grouper (49F - Cold Holding) romaine lettuce (64F - Cold Holding); heavy cream (49F - Cold Holding) operator states items were placed into cooler from walk in cooler at 10:30am. Had operator move food to freezer to rapidly chill. Recheck- heavy cream 38F, snapper 40F, grouper 41F, scallops 40F, shrimp 40F *corrected on-site* romaine lettuce 52F see stop sale **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-03-09: In reach in cooler in front of stove area at cook line- Heavy cream 48F; raw shrimp 53F; scallops 53F; snapper 56F; grouper 54F; mussels 56F see stop sale **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. romaine lettuce 52F - From follow-up inspection 2026-03-09: Heavy cream 48F; raw shrimp 53F; scallops 53F; snapper 56F; grouper 54F; mussels 56F. Operator discarded items **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket over 200ppm. Operator added water to bucket recheck 50ppm. **Corrected On-Site** - From follow-up inspection 2026-03-09: Wiping cloth bucket with chlorine sanitizer over 200ppm in cook line area. Operator added water recheck 100ppm **Admin Complaint** **Corrected On-Site**
41-27-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit - From follow-up inspection 2026-03-09: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2026-03-09: **Time Extended**
14-17-4
55
Mar 5, 2026
Complaint Full
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket over 200ppm. Operator added water to bucket recheck 50ppm. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in front of stove area at cook line- romaine lettuce (64F - Cold Holding); heavy cream (49F - Cold Holding); scallops (51F - Cold Holding); shrimp (49F - Cold Holding); red snapper (47F - Cold Holding); grouper (49F - Cold Holding) romaine lettuce (64F - Cold Holding); heavy cream (49F - Cold Holding) operator states items were placed into cooler from walk in cooler at 10:30am. Had operator move food to freezer to rapidly chill. Recheck- heavy cream 38F, snapper 40F, grouper 41F, scallops 40F, shrimp 40F *corrected on-site* romaine lettuce 52F see stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. romaine lettuce 52F
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical bottle in front counter area. Operator labeled disinfectant. **Corrected On-Site**
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack **Repeat Violation**
24-08-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. In pizza prep area
21-38-4
41
Jan 15, 2026
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Drain pipes under the 3 compartment sink were not above the floor elevation. **Warning** - From follow-up inspection 2026-01-15: **Time Extended**
29-44-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Cooler and freezer door gaskets in poor repair. Door inner panels in reaching cooler in pizza area. **Warning** - From follow-up inspection 2026-01-15: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall near soda fountains in disrepair **Warning** - From follow-up inspection 2026-01-15: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood above pizza over with excessive dust buildup. **Warning** - From follow-up inspection 2026-01-15: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dry storage are in rear of building has unsealed concrete and openings in the wall. **Warning** - From follow-up inspection 2026-01-15: **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2026-01-15: **Time Extended**
14-17-4
67
Jan 8, 2026
Routine - Food
6 critical violations. 4 major violations. 12 minor violations.
View 22 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. In cookline area, pans of gravy, chicken stock and marinara **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at end of cook line. Operator states items were moved to reach in cooler from walk in cooler at 11am. Operator moved to freezer to rapidly chill. veal (45F - Cold Holding) recheck 36F ; butter (44F - Cold Holding)recheck 40F; heavy cream recheck 47F (49F - Cold Holding); chicken stock (55F - Cold Holding) recheck 50F; cooked chicken (49F - Cold Holding) recheck 39F; bolognese sauce (45F - Cold Holding) recheck 39F In refrigerated rail at the end of the cook line overnight. No documented temperature monitoring. See stop sale. bay scallops (48F - Cold Holding); small scallops (48F - Cold Holding); clams (46F - Cold Holding); mussels (46F - Cold Holding) In salad cooler at front line. Lettuce was stocked over fill line. Operator moved lettuce to cooler. chopped lettuce recheck 43F(47F - Cold Holding) **Warning**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice bin at drink station has mold like buildup. Salmon, snapper and Swai fillets in reduced oxygen packages fully thawed in walk-in and reach in cooler. See stop sale. **Warning**
01B-13-4
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed unapproved chlorine sanitizer. Operator purchased approved sanitizer during inspection. **Corrected On-Site** **Admin Complaint**
22-48-5
High Priority - Dented cans present. Artichoke hearts. See stop sale. **Warning**
01B-01-4
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Drain pipes under the 3 compartment sink were not above the floor elevation. **Warning**
29-44-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stand mixer soiled with food debris. Meat slicer soiled with food debris. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand sink in kitchen against main wall had no water pressure. Operator had an employee fix the pressure issue during the inspection. **Corrected On-Site** **Warning**
27-19-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on main kitchen wall had no paper towels. Operator refilled. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Two blue chemical spray bottles in dining room not labeled, in use. **Repeat Violation** **Warning**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard being used as shelf paper in kitchen. **Warning**
14-45-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in cook line area not inverted or protected. **Warning**
24-05-4
Basic - Cloth used as a food-contact surface. Wiping cloth covering chicken in reaching cooler on cook line. **Warning**
21-05-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish ranch were still wet when stacked. **Warning**
24-08-4
Basic - Equipment in poor repair. Cooler and freezer door gaskets in poor repair. Door inner panels in reaching cooler in pizza area. **Warning**
14-11-5
Basic - Hole in or other damage to wall. Wall near soda fountains in disrepair **Warning**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood above pizza over with excessive dust buildup. **Warning**
23-03-4
Basic - Old food stuck to clean dishware/utensils. Old labels on multiple containers in walk in cooler. **Warning**
16-48-4
Basic - Plumbing system in disrepair. Hand wash sink in kitchen has leaking pipes. **Warning**
29-08-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dry storage are in rear of building has unsealed concrete and openings in the wall. **Warning**
36-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
15
Jun 2, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine. **Warning** - From follow-up inspection 2025-06-02: **Time Extended**
22-20-5
95
May 23, 2025
Complaint Full
1 critical violation. 3 major violations. 1 minor violation.
View 5 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. 0ppm, operator set up 3 compartment sink to manually sanitize **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle in bar area **Warning**
22-02-4
Intermediate - No soap provided at handwash sink. Hand wash sink in cook line area Hand wash sink in dish machine area **Warning**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles hung on sink in pizza area **Warning**
41-17-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine. **Warning**
22-20-5
61
Dec 17, 2024
Routine - Food
3 critical violations. 4 major violations. 16 minor violations.
View 23 violations
High Priority - Toxic substance/chemical improperly stored. Degreaser bottle stored in the middle facing the dry good rack. Employee removed spray bottle **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken broth (77F - Cold Holding)on cook line for more than four hours; Fresh garlic in oil (80F - Cold Holding) in pizza area for more than four hours
03A-02-5
High Priority - Spray hose at dish sink lower than flood rim of sink. Both Spray hoses are lower than the rim of the sink
29-37-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by ice machine blocked with trash can **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink. No soap at two of the hand wash sink in kitchen
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( degreaser).
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( grated cheese ).
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured behind establishment
51-11-4
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. Commercially processed reduced oxygen packaged fish (salmons, grouper and snapper ) labeled indicating product to remain frozen until time of use not open or removed from package.
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in women's bathroom stalls
32-12-5
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on walk-in-freezer door
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on middle rack of clean ware rack
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee jackets stored on dry goods rack in kitchen
40-06-5
Basic - Floor area(s) covered with standing water. Standing water at entrance to walk-in-freezer in walk-in-cooler
36-22-4
Basic - Floor tiles missing and/or in disrepair. Floor tile missing at entrance of walk-in-freezer
36-17-5
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle stored directly on soil on mound behind establishment
33-23-4
Basic - Ice bucket not stored inverted or in a protected manner between uses. Ice bucket used to transport ice not stored inverted or in a protected manner by ice machine.
10-14-5
Basic - Ice scoop handle in contact with ice. Ice scoop handle touching ice at server station
10-08-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Frame of walk-in-cooler not covered by metal frame and insulation exposed. Walk-in-freezer door separating and insulation exposed.
14-36-5
Basic - Unnecessary items/unused equipment on the premises. Non functioning Reach in cooler on cook line
33-31-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( lettuce and spinach ) stored over ready-to-eat food (cooked pasta ) in walk in cooler
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in mop bucket.
42-01-4
19
Apr 23, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in dish machine area blocked by large trash can. Operator removed trash can. **Corrected On-Site**
31A-09-4
90
Feb 20, 2024
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Pink chemical spray bottle in dining room - From follow-up inspection 2024-02-20: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-02-20: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Water leaking from pipe at hand wash sink by drink station - From follow-up inspection 2024-02-20: **Time Extended**
29-11-4
82
Aug 18, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Food Obtained from Approved Sources
FL-11
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Apr 4, 2023
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. veal filets (47F - Cold Holding); chicken filets (46F - Cold Holding); cut tomatoes (47F - Cold Holding); butter (49F - Cold Holding) heavy cream (49F - Cold Holding) ; cooked pasta (60F - Cold Holding) Operator has documented temperature monitoring. All items were below 41F before being stocked in reach in cooler at 11am. Operator moved items to freezer to rapidly chill. Recheck- veal 43F; chicken 40F; cut tomatoes 41F; could not locate butter or heavy cream. **Corrective Action Taken** **Repeat Violation**
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. Emailed form to operator **Corrective Action Taken**
11-26-1
Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of hand wash sink in dish machine area. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Ecolab DDBSA expired 7/2022
16-37-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease, dust. In cook line area
36-34-5
Basic - Interior of microwave has accumulation of grease/food debris. Microwave at front line
22-08-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cloth used as a food-contact surface. Pizza dough Loaf of bread
21-05-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at cook line in front of stoves
14-33-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open water bottle in reach in cooler at cook line
12B-13-4
Basic - Old labels stuck to food containers after cleaning. On clean dish rack
16-46-4
45
Feb 1, 2023
Complaint Full
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter of cooks line- Angel hair 47 F rechecked 44F Fettuccine 47 F rechecked 44F Spaghetti 47F rechecked 44F Cooked yesterday, put on the counter at 12:30. Operator checked temperature before displaying and all items were under 41F. Operator put into the freezer to Discussed cooling guidelines with operator the pasta quickly. 3 door reach in cooler- Butter-52F -above the rim of the cooler. Rechecked 46 Operator. Moved to freezer. Walk in cooler- Tortellini 46 F Cut tomatoes 46 F Meat sauce 47 F Alfredo sauce 47F Operator states temperatures were taken today at 11and all food was a under 41F. Operator opened the freezer door and added ice to the food. Sitting on counter in pizza station - Garlic and oil 77 F see stop sale Butter pats 60 F see stop sale **Corrective Action Taken** **Repeat Violation**
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. 10 ppm Operator primed machine and ran again- corrected to 50 ppm **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings under three compartment sink Operator swept and sanitized the area. 2 rodent droppings under microwave cart next to reach in cooler in kitchen Operator swept and sanitized the area. Operator states pest control was here on 1/22 addressing the issue. Corrective Action Taken** **Corrective Action Taken**
35A-04-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic and oil sitting on counter Butter pats sitting on counter
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by dish machine and hand-sink in server station
31B-02-4
Basic - Hole in or other damage to wall. Hole in wall by three compartment sink. Operator has added mesh to the wall to cover the hole.
36-24-5
Basic - Floor soiled/has accumulation of debris. Behind equipment
36-73-4
39
Aug 23, 2022
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Owner of the establishment Lirio C. - From follow-up inspection 2022-08-23: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit for dish machine - From follow-up inspection 2022-08-23: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Daniela I. Expired in 2020, Daniela's certificate is also a photocopy - From follow-up inspection 2022-08-23: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In walk in cooler Ceiling tiles in cook line area soiled - From follow-up inspection 2022-08-23: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Floors walls and ceiling in outdoor storage shed storing single service items - From follow-up inspection 2022-08-23: **Time Extended**
36-30-4
Basic - - From initial inspection : Basic - Water leaking from pipe. Under 3 compartment sink in cook line area - From follow-up inspection 2022-08-23: **Time Extended**
29-11-4
64
Frequently Asked Questions
When was Napolinos last inspected?
The most recent health inspection at Napolinos on file is from Mar 12, 2026. The public record contains 14 inspections in total.
What is the most common violation at Napolinos?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited five times, more than any other issue at Napolinos.
How does Napolinos compare to other restaurants in Wildwood?
Napolinos most recently scored 86 out of 100, which is about the same as the Wildwood average of 86.
Has Napolinos' inspection record improved over time?
Yes. Recent inspections at Napolinos have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Napolinos means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Napolinos inspected?
Based on the inspection history on file, Napolinos is inspected around four times per year on average.
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