Peppis Pizzeria
Last inspected: Mar 6, 2026
74
Score
Inspectors have visited Peppis Pizzeria 11 times, with records going back to 2022. The latest inspection on file is from Mar 6, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have ticked up lately, averaging around eight violations per visit versus roughly three violations earlier in the record.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up four times.
That's lower than the typical Naples restaurant, which scores around 81. The inspection history reads as standard for a restaurant of this size.
11
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored in handwashing sink. Operator removed the bucket. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled near front counter. Operator labeled the spray bottle. **Corrected On-Site**
41-17-4
Basic - Bowl with no handle used to dispense sugar. Operator removed the bowl. **Corrected On-Site**
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled at prep area.
02D-01-5
74
Aug 26, 2025
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese pizza (81F - Cold Holding); mozzarella (78F - Cold Holding) food has been out of temperature less than 4 hours per operator. **Repeat Violation** **Admin Complaint**
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. Dishwasher (Chlorine 0ppm). Operator will use 3 compartment sink until dish machine has proper chlorine strength. Triple Sink (Chlorine 100ppm) **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam and mussel tags are not marked with the last date sold. **Warning**
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. A container of frozen ham was placed behind dish machine for thawing, no evidence of liquid contamination observed. Operator placed in freezer. **Corrected On-Site** **Warning**
03D-15-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time/temperature is being used for pizzas in front counter, time is marked, but no written plan available upon inspection. A copy of time/temperature control provided to operator. **Warning**
03F-10-5
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. Needed training for: Yosman, Michela. **Warning**
53B-13-5
Basic - Food stored in a location that is exposed to splash/dust. A container of frozen ham was placed behind dish machine for thawing, no evidence of liquid contamination observed. Operator placed in freezer. **Corrected On-Site** **Warning**
08B-36-4
47
Mar 24, 2025
Routine - Food
5 critical violations. 4 major violations. 4 minor violations.
View 13 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed black plastic non-food grade bags in direct contact with pizza dough.
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (61F - Cold Holding) in the kitchen. The operator stated the butter had been held for approximately 2 hours. The operator placed the butter in a reach in freezer. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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 an employee handle soiled dishware then handle clean drinking cups without washing hands. The employee was educated on proper handwashing procedures. **Corrective Action Taken**
12A-13-4
High Priority - Employee washed hands with no soap. The employee rewashed hands. **Corrected On-Site**
12A-20-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at the handwashing sink in the kitchen. The operator provided soap for the hand sink. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed pizza held at time as public health control. Employees were unable to locate the written procedures.
03F-10-5
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.
53B-13-5
Basic - Dishware dried with a towel/cloth after removed from the dishmachine.
24-17-4
Basic - Can opener blade not kept sharp - observed metal shavings.
14-22-4
Basic - Wiping cloth quaternary sanitizing solution stored on the floor in the kitchen.
21-38-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels in the kitchen.
33-38-4
26
Sep 6, 2024
Routine - Food
No violations found.
100
Aug 29, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale. In dry storage room, observed one dented can of pizza sauce. Operator moved can away from storage. **Warning**
01B-01-4
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. Dishwasher (Chlorine 0ppm); Triple Sink (Quaternary 200ppm) **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. In kitchen, Hand washing sink blocked by a Reach in cooler. **Warning**
31A-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. In dry storage room, observed one dented can of pizza sauce. Operator moved can away from storage. **Warning**
08B-20-4
58
Jan 24, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, observed raw shell eggs, raw sausage and raw beef, being stored over salad dressings. Operator rearranged products **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has accumulated debris
22-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. At back door of restaurant.
35B-01-4
74
Aug 28, 2023
Routine - Food
No violations found.
100
Aug 22, 2023
Routine - Food
4 critical violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Raw Animal Food Properly Separated from Each Other and RTE Food
FL-47
64
May 23, 2023
Routine - Food
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
90
May 19, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in refrigerator in kitchen holding lasagna (48F - Cold Holding); ricotta (53F - Cold Holding); cooked sausage (52F - Cold Holding). Per Operator, products held overnight. Operator discarded products **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in refrigerator in kitchen holding lasagna (48F - Cold Holding); ricotta (53F - Cold Holding); cooked sausage (52F - Cold Holding). Per Operator, products held overnight. Operator discarded products **Corrective Action Taken** **Warning**
01B-02-5
High Priority - Dented/rusted cans present. See stop sale. Thirteen dented cans of pizza sauce. Operator removed from storage area to send back to supplier **Corrective Action Taken** **Warning**
01B-01-4
Intermediate - Handwash sink used for purposes other than handwashing. At front counter, hand washing sink has a sanitizer bucket inside **Warning**
31A-11-4
Intermediate - Handwash sink not accessible for employee use at all times. In kitchen hand washing sink is blocked by two refrigerators. Operator moved location of one refrigerator, the hand sink is accessible.8-18-22, 2-29-22, **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cooks station in kitchen. **Warning**
10-07-4
50
Aug 18, 2022
Routine - Food
1 critical violation. 6 major violations.
View 7 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. Dishwasher (Chlorine 0ppm). Operator primed the dishwasher, chlorine sanitizer 25ppm. **Corrected On-Site**
22-41-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the ice machine.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink in the kitchen is in a corner between a make table, a reach in cooler and a wire shelf. This is a repeat violation from 2/29/2022. **Repeat Violation**
31A-09-4
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. There is no proof of training for Jovanes Yanez.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. There is lasagna in the cook's line make table with no date marking. Per the operator the lasagna was prepared 48 hours ago. Operator date marked the lasagna. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. There is an unlabeled chemical spray bottle at the front counter.
41-17-4
47
Frequently Asked Questions
When was Peppis Pizzeria last inspected?
The most recent health inspection at Peppis Pizzeria on file is from Mar 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at Peppis Pizzeria?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Peppis Pizzeria.
How does Peppis Pizzeria compare to other restaurants in Naples?
Peppis Pizzeria most recently scored 74 out of 100, which is lower than the Naples average of 81.
Has Peppis Pizzeria's inspection record improved over time?
No. Recent inspections at Peppis Pizzeria have averaged around eight violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Peppis 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 Peppis Pizzeria inspected?
Based on the inspection history on file, Peppis Pizzeria is inspected around three times per year on average.
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