Osteria Tulia & Bar Tulia
Last inspected: Aug 26, 2025
100
Score
Osteria Tulia & Bar Tulia has been inspected 11 times since 2022. The newest entry in the record is dated Aug 26, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about four violations before that.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
Compared to the broader Naples restaurant scene, where the average is 81, this is a stronger showing. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Aug 26, 2025
Routine - Food
No violations found.
100
Aug 15, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 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 dish machine testing at 0ppm. Operator called technician and set up manual sanitizer in triple sink. **Warning**
22-41-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed oysters from box with no tag. Operator unable to provide tag. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed meatballs (108F - Reheating-2 hours) in hot holding unit on cook line. Per operator had been reheating for two hours. Operator placed on stove to reheat to 165F. **Warning**
03E-02-5
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed oysters removed from box with no tag. Operator unable to provide tag. **Warning**
01C-01-4
58
Jun 26, 2025
Routine - Food
No violations found.
100
Apr 28, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cooks line lamb ragu (58 F - Cold Holding). Per operator, food has been in cooler for less than 2 hours. Food was iced down to rapidly chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance inside soda nozzles behind both bars. **Warning**
22-02-4
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. Operatpr is doing cook chill without an approved HACCP plan **Warning**
03G-50-1
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In front line coolers. **Warning**
05-09-4
Basic - Soiled dry wiping cloth in use. On cooks line - pantry station **Warning**
21-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep kitchen, operator discarded all drinks. **Corrected On-Site** **Warning**
12B-07-4
61
Dec 18, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle in multiple spices, sugars and flours. Operator removed containers. **Corrected On-Site** **Warning** - From follow-up inspection 2024-12-18: Observed still container with no handle in flour. **Time Extended**
14-01-5
95
Dec 17, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
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. Observed dishwasher machine testing at 0ppm. Operator called technician for service. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinara sauce (47F - Cold Holding); raw chicken (46F - Cold Holding); cheese (47F - Cold Holding); cooked rice (46F - Cold Holding) flip top cook line cooler. **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink in bar area. Operator supplied paper towel. **Corrected On-Site** **Warning**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle in multiple spices, sugars and flours. Operator removed containers. **Corrected On-Site** **Warning**
14-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signs at hand wash sink in bar areas. **Warning**
31B-04-4
61
May 15, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Dishwasher handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Dishwasher went from dirty to clean no Hand Washing. discussed proper handwashing and glove usage with operator. Employee properly rewashed their hands.
12A-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over vegetables in Walk-in-cooler. Corrected on site
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked eggplant (58F - Cold Holding) in server area for approximately two hours per operator. Discussed icing the item better or using Time as a public health control. Provided operator Time as a public health control form.
03A-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags and cellphones in kitchen. Corrected on site
40-06-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over three comp sink
38-07-4
Basic - Single-service articles improperly stored. Straws at bar within customer reach. Corrected on site
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Vin of flour no label. Corrected on site
02D-01-5
52
Oct 25, 2023
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Handwash sink used for purposes other than handwashing. The hand washing sink on the cook line had ice dumped inside. Had operator to clean and wash the interior of the hand washing sink. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the servers station. Operator placed paper towels at the hand washing sink. **Corrected On-Site**
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 on container of cooked rice. Operator placed the date mark on the rice 10/23/23. **Corrected On-Site**
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles on the reach in coolers handle. Operator cleaned the reach in cooler gaskets. **Corrective Action Taken**
23-24-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed the dish machine 000ppm chlorine. Operator set up three compartment sink chlorine 50ppm to wash, rinse and sanitize. **Corrective Action Taken**
16-55-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees near the walk in cooler. Operator replaced the hand washing sign. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in coolers gaskets. Operator cleaned the reach in coolers gaskets. **Corrected On-Site**
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up on top of the rash in cooler. Operator removed and then washed and sanitized. **Corrected On-Site**
24-18-4
55
May 26, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2023-05-26: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. In reach in cooler in front of grill line. - From follow-up inspection 2023-05-26: **Time Extended**
05-04-4
90
Apr 10, 2023
Routine - Food
3 critical violations. 6 major violations. 6 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (56F - Cold Holding); sauté onions (55F - Cold Holding); bacon (55F - Cold Holding); sauté mushrooms (56F - Cold Holding) for 2 hours per operator in front of grill in kitchen front line.Educated operator on time as a public health control. And emailed forms. Operator placed more ice in unit. **Corrective Action Taken**
03A-02-5
High Priority - Raw beef animal food stored over not properly separated from cheese in container in walk in cooler in pastries kitchen.
08A-05-6
High Priority - Reduced oxygen packaged soup food label lacking use by date.
03G-07-5
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.
11-27-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dish machine in bar area.
16-62-1
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.
11-26-1
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory for oysters. Emailed form and operator printed form. **Corrected On-Site**
02A-01-4
Intermediate - Utensils in Hand wash sink in patries kitchen used for purposes other than handwashing. Employee removed utensils. **Corrected On-Site**
31A-11-4
Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. In reach in cooler in front of grill line.
05-04-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Cold holding equipment reach in cooler in front of grill in kitchen line.not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
14-74-7
Basic - Employee with no hair restraint while engaging in food preparation in front line kitchen.
13-03-4
Basic - Equipment and utensils stacked not properly air-dried - wet nesting. Operator removed and rearranged to dry. **Corrected On-Site**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses in stove by back prep area. Operator removed tongs **Corrected On-Site**
10-20-4
26
Jul 21, 2022
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dish washer handle dirty dishes and failed to wash hands before handling clean dishes.
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato sauce (75F - Cold Holding); Raw sausage (74F - Cold Holding) in the grill reach in cooler. This is a repeat violation from 09/03/21. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw sausage (74F - Cold Holding) in the grill reach in cooler. This is a repeat violation from 09/03/21. **Repeat Violation** **Admin Complaint**
01B-02-5
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/ Observed Rafael Areval certified food manager card has expired on 01/26/2022.
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand wash sink blocked by to go food containers.
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several employees with watch's on while preparing food.
13-07-4
Basic - Floors not maintained smooth and durable. Observed the floor is not smooth and cleanable in the back kitchen area.
36-11-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from the oven door handle.
10-20-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on the pans after washing.
16-46-4
39
Frequently Asked Questions
When was Osteria Tulia & Bar Tulia last inspected?
The most recent health inspection at Osteria Tulia & Bar Tulia on file is from Aug 26, 2025. The public record contains 11 inspections in total.
What is the most common violation at Osteria Tulia & Bar Tulia?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Osteria Tulia & Bar Tulia.
How does Osteria Tulia & Bar Tulia compare to other restaurants in Naples?
Osteria Tulia & Bar Tulia most recently scored 100 out of 100, which is higher than the Naples average of 81.
Has Osteria Tulia & Bar Tulia's inspection record improved over time?
Yes. Recent inspections at Osteria Tulia & Bar Tulia have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Osteria Tulia & Bar Tulia 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 Osteria Tulia & Bar Tulia inspected?
Based on the inspection history on file, Osteria Tulia & Bar Tulia is inspected around four times per year on average.
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