Napule Restaurant
Last inspected: Apr 22, 2026
100
Score
Across the available record, Napule Restaurant has 13 inspections on file, the first dated 2023. Napule Restaurant was last inspected on Apr 22, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to two violations per visit.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded five times.
Compared to the broader Sarasota restaurant scene, where the average is 81, this is a stronger showing. The file should reassure diners considering a visit.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 22, 2026
Complaint Full
No violations found.
100
Oct 23, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Observed a spray sanitizer stored near wrapped single-service plastic utensils behind the front counter near the gelato cart. The operator properly stored the spray bottle. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored over cooked clams in the walk in cooler. The operator properly stored the raw calamari. **Corrected On-Site**
08A-05-6
Intermediate - Mussel tags not marked with last date served.
01C-03-4
Basic - Buildup of food debris/soil residue on microwave door handles. The operator cleaned the door handles. **Corrected On-Site**
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair above the hands sink near the entrance to the kitchen.
36-32-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
58
May 29, 2025
Routine - Food
No violations found.
100
May 27, 2025
Routine - Food
7 critical violations. 1 minor violation.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fresh garlic in oil (83F - Cold Holding) behind the front counter. The operator stated the garlic and oil mixture had been held for over 4 hours. The operator discarded the mixture. **Corrected On-Site** **Warning**
01B-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw sausage stored over unwashed mushrooms in the walk in cooler The operator properly stored the raw sausage. **Corrected On-Site**
08A-04-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed marinara sauce (58F - Cooling) held over night in the walk in cooler. The operator discarded the marinara sauce. **Corrected On-Site** **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed marinara sauce (58F - Cooling) held over night in the walk in cooler. The operator discarded the marinara sauce. **Corrected On-Site** **Warning**
03D-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut watermelon (64F - Cooling) behind the bar. An employee stated the watermelon was cut over 4 hours prior to inspection. The employee discarded the watermelon. **Corrected On-Site** **Warning**
03D-06-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Observed cut watermelon (64F - Cooling) behind the bar. An employee stated the watermelon was cut over 4 hours prior to inspection. The employee discarded the watermelon. **Corrected On-Site** **Warning**
01B-38-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw calamari (51F - Cold Holding); cut tomatoes (52F - Cold Holding); cooked potatoes (50F - Cold Holding); sliced cheese (52F - Cold Holding); marinara sauce (50F - Cold Holding); butter (51F - Cold Holding); raw clams (48F - Cold Holding) in the reach in cooler at the entrance to the cook line. The operator stated the potentially hazardous foods had been held for approximately 2 hours. The above foods were transferred to a working cold holding unit. Observed fresh garlic in oil (83F - Cold Holding) behind the front counter. The operator stated the garlic and oil mixture had been held for over 4 hours. The operator discarded the mixture. **Corrective Action Taken** **Warning**
03A-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a scoop stored in 83F standing water at the gelato station. The scoop was properly stored. **Corrected On-Site**
10-07-4
33
Jan 23, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the operating license expired 12/1/2024. - From follow-up inspection 2025-01-23: **Time Extended**
50-17-3
Basic - - From initial inspection : Basic - Plastic food containers not properly air-dried - wet nesting in the dish area. - From follow-up inspection 2025-01-23: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean food containers stored on a rack that is rusted and pitted in the dish area. - From follow-up inspection 2025-01-23: **Time Extended**
24-06-4
78
Jan 22, 2025
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored over cook asparagus in the reach in cooler at the entrance to the cook line. Observed raw sausage stored over containers of heavy whipping cream in the middle reach in cooler on the cook line. The operator proctored the raw animal foods. **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the operating license expired 12/1/2024.
50-17-3
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean food containers stored on a rack that is rusted and pitted in the dish area.
24-06-4
Basic - Dead roaches on premises. Observed 5 dead roaches in the upstairs storage area. The operator disposed of the dead roaches. **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage on a food preparation surface at the pizza station. The operator properly stored the beverage. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Ice bucket stored on floor between uses at the bar. The bartender properly stored the ice bucket. **Corrected On-Site**
10-14-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for flour not stored above the food. The operator properly stored the scoop. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Open dumpster lid.
33-16-4
Basic - Plastic food containers not properly air-dried - wet nesting in the dish area.
24-08-4
52
Sep 5, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Observed the seating license displayed expired 12/2023. - From follow-up inspection 2024-09-05: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed a missing handle for the roll top door of the reach in cooler at the pizza station. - From follow-up inspection 2024-09-05: **Time Extended**
14-11-5
90
Sep 3, 2024
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the quaternary sanitizer for the three compartment sink at 500ppm. The operator diluted the solution to 200ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-18-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (51F - Cold Holding); sliced cheese (52F - Cold Holding); raw calamari (56F - Cold Holding); cut tomatoes (52F - Cold Holding); butter (52F - Cold Holding); cooked eggplant (60F - Cold Holding) in the reach in cooler on the expo line near the entrance to the cook line. The operator stated the above potentially hazardous foods had been held for more than 4 hours. The operator discarded the above foods. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked potatoes (51F - Cold Holding); sliced cheese (52F - Cold Holding); raw calamari (56F - Cold Holding); cut tomatoes (52F - Cold Holding); butter (52F - Cold Holding); cooked eggplant (60F - Cold Holding) in the reach in cooler on the expo line near the entrance to the cook line. The operator stated the above potentially hazardous foods had been held for more than 4 hours. The operator discarded the above foods. **Corrected On-Site**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed marinara sauce (55F - Cooling); bolognese sauce (61F - Cooling) in the walk in cooler. The above sauces were prepared the day prior. The operator discarded the sauces. **Corrected On-Site**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed marinara sauce (55F - Cooling); bolognese sauce (61F - Cooling) in the walk in cooler. The above sauces were prepared the day prior. The operator discarded the sauces. **Corrected On-Site** **Warning**
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lentil soup in the reach in cooler prepared for more than 24 hours with date mark.
02C-02-5
Basic - Covered waste receptacle not provided in the employee unisex bathroom.
32-12-5
Basic - Current Hotel and Restaurant license not displayed. Observed the seating license displayed expired 12/2023.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on a shelf near clean dishware on the server side of the expo line. The operator properly stored the beverages. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Observed a missing handle for the roll top door of the reach in cooler at the pizza station.
14-11-5
Basic - Ice scoop handle in contact with ice in the outside ice machine. The operator properly stored the ice scoop. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for semolina not stored above the food product. The operator properly stored the scoop handle. **Corrected On-Site** **Repeat Violation**
10-01-5
29
Feb 12, 2024
Routine - Food
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed plastic non-food grade bags used to stored bread in the walk on cooler. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat sauce in the reach in cooler at the entrance to the cook line. Observed raw cod fish stored over cooked shrimp in the walk in cooler. The operator properly stored the raw food products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw pork in the walk on cooler. The operator pro stored the raw foods. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw calamari (47F - Cold Holding) in the reach in cooler on the cook line. The operator stated the raw calamari had been in the cooler for approximately 3 hours. The operator placed ice on the calamari. **Corrective Action Taken**
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the quaternary solution in the three compartment sink at 500ppm. The operator diluted the solution to 200ppm. **Corrected On-Site**
41-18-4
Intermediate - Handwash sink not accessible for employee use at all times in the dish area. The operator cleared access to the hand sink. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris inside the hand sink near the entrance to the cook line.
31A-11-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap near the entrance to the cook line.
31B-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils throughout the kitchen. The operator discarded the beverages. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Clean linens stored on floor in the upstairs storage area.
21-17-4
Basic - Stored food not covered. Observed a container of salt not covered on the expo line. The operator covered the salt. **Corrected On-Site**
08B-12-5
Basic - Open dumpster lid.
33-16-4
Basic - Observed discarded equipment and wood scraps stored in garbage enclosure.
33-30-4
Basic - No handwashing sign provided at a hand sink used by food employees in the dish area. **Repeat Violation**
31B-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed the scoop for gelato at the front counter stored in 73F standing water. The operator removed the scoop from the water. **Corrected On-Site**
10-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed multiple scoop handles not stored above foods throughout the kitchen. **Repeat Violation**
10-01-5
Basic - Ice scoop handle in contact with ice in the outside ice machine. **Repeat Violation**
10-08-5
22
Oct 19, 2023
Routine - Food
3 critical violations. 6 major violations. 7 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lamb stored over ready to eat leafy greens in the reach in cooler on the cook line. The operator properly stored the raw lamb. **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with pastry shells in the dry storage area. The operator properly stored the pastry shells. **Corrected On-Site**
14-31-5
High Priority - Toxic substance/chemical improperly stored. Observed a can of WD-40 stored on a shelf above plastic freezer bags near the walk in cooler. The operator properly stored the WD-40. **Corrected On-Site**
41-10-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Observed the probe thermometer read under 200F in boiling water.
05-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a metal strainer in the handwashing sink in the dish area. The operator removed the strainer from the sink. **Corrected On-Site**
31A-11-4
Intermediate - Mussel tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for the solution in the three compartment sink.
16-37-1
Intermediate - No soap provided at handwash sink at the front counter. The operator provided the handwashing sink with soap. **Corrected On-Site**
31B-03-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. The operator lacked the knowledge to calibrate a probe thermometer. Educated the operator on proper calibration procedures. **Corrective Action Taken**
53A-14-4
Basic - Buildup of food debris/soil residue on microwave door handles on the cook line.
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a shelf above a food preparation area on the cook line. The operator discarded the beverage. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler at the end of the bar. The operator properly stored the personal food. **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair. Observed ceiling fan guard missing in the dish area.
14-11-5
Basic - Ice scoop handle in contact with ice behind the bar. The operator properly stored the ice scoop. **Corrected On-Site**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle for flour not stored above the food. The operator properly stored the scoop handle. **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees in the dish area.
31B-04-4
25
Aug 4, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed tags all stuffed into zip lock bag. **Warning** - From follow-up inspection 2023-08-04: **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat 2-9-23 **Repeat Violation** **Warning** - From follow-up inspection 2023-08-04: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna prepared onsite more then 24 hours prior as per employee statement not date marked. **Warning** - From follow-up inspection 2023-08-04: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed bottom shelves of racks in dry storage area not 6 inch off floor. **Warning** - From follow-up inspection 2023-08-04: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Cutting board at cooks line has cut marks and is no longer cleanable. Repeat 2-9-23 **Warning** - From follow-up inspection 2023-08-04: **Time Extended**
14-09-4
67
Jun 2, 2023
Routine - Food
1 critical violation. 8 major violations. 7 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle on prep table at cooks line area. Repeat 2-9-23 **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna prepared onsite more then 24 hours prior as per employee statement not date marked. **Warning**
02C-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material. **Warning**
11-07-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed tags all stuffed into zip lock bag. **Warning**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat 2-9-23 **Repeat Violation** **Warning**
01C-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email operator Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at front of kitchen with brooms and dust pans, hand wash sink at dishwasher area with bowl in it observed operator move all items to clear hand wash sinks. Repeat 2-9-23 **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed beef and lamb offered undercooked on menu not identified by consumer advisory. **Warning**
02B-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. Email operator Employee Health Agreement **Corrective Action Taken** **Warning**
11-26-1
Basic - Food not stored at least 6 inches off of the floor. Observed bottom shelves of racks in dry storage area not 6 inch off floor. **Warning**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. Repeat 2-9-23 **Repeat Violation** **Warning**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board at prep table in back kitchen area. **Warning**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at end of cooks line by pizza area soiled inside. **Warning**
22-08-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - 6th pan containers with no handle used to dispense salt and flour in bins at dry storage area. Repeat 2-9-23 **Repeat Violation** **Warning**
14-01-5
Basic - Cutting board at cooks line has cut marks and is no longer cleanable. Repeat 2-9-23 **Warning**
14-09-4
27
Feb 9, 2023
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 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 chlorine sanitizer level at 0ppm. Operator discontinued use of the dish machine and called for service. The three compartment sink will be used. **Corrective Action Taken**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over ready to eat cooked pasta in the reach in cooler on the cook line. Operator properly stored the raw fish. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of degreaser stored on shelf next to clean knives at the front line. Operator properly stored the spray bottle. **Corrected On-Site**
41-10-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed mussel tags not maintained for 90 days.
01C-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a knife in the handwashing sink in the prep area. Operator removed the knife from the handwashing sink. **Corrected On-Site**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee beverage stored on shelf above prep area on the cook line. Operator discarded the employee beverage. **Corrected On-Site**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed a blue cutting board in the cook line with cut marks and no longer cleanable. **Repeat Violation**
14-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed a metal wine bucket with no handle used as an ice scoop in the ice machine. Operator removed the wine bucket and replaced with a handled scoop. **Corrected On-Site**
14-01-5
Basic - Silverware/utensils dried with a towel/cloth. Observed employee dry a storage bin with a wiping cloth. Educated operator that all clean items must be air dried. Employee re-washed the storage bin and stored to air dry. **Corrected On-Site**
24-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle on the cook line. Operator properly stored the tongs. **Corrected On-Site**
10-20-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in freezers at front counter and behind the bar.
14-69-4
Basic - Food stored on floor. Observed multiple food items stored on the floor of the walk in and on the stairwell leading to the dry storage area. **Repeat Violation**
08B-38-4
37
Frequently Asked Questions
When was Napule Restaurant last inspected?
The most recent health inspection at Napule Restaurant on file is from Apr 22, 2026. The public record contains 13 inspections in total.
What is the most common violation at Napule Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Napule Restaurant.
How does Napule Restaurant compare to other restaurants in Sarasota?
Napule Restaurant most recently scored 100 out of 100, which is higher than the Sarasota average of 81.
Has Napule Restaurant's inspection record improved over time?
Yes. Recent inspections at Napule Restaurant have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Napule Restaurant 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 Napule Restaurant inspected?
Based on the inspection history on file, Napule Restaurant is inspected around four times per year on average.
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