Verona Grill
Last inspected: Apr 24, 2026
33
Score
Verona Grill has been inspected eight times since 2022. The latest inspection on file is from Apr 24, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
That's lower than the typical Naples restaurant, which scores around 81. This restaurant has more on its record than most do.
8
Inspections
4
Critical latest
3
Major latest
4
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. There are 12 rodent droppings on top of the dish washer, approximately 30 rodent droppings and urine stains under shelving in chemical storage, there are 2 rodent droppings on the lid of a container of panko bread crumbs and a package of almond flour with chew marks in dry storage. **Warning**
35A-04-4
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). Operator replaced the empty sanitizer container, chlorine sanitizer 100ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler tomato sauce (67F - Cooling). Per the operator the tomato sauce was prepared the previous day. See stop sale. **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler tomato sauce (67F - Cooling). Per the operator the tomato sauce was prepared the previous day. See stop sale. **Warning**
03D-02-5
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 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 - Spray bottle containing toxic substance not labeled. There are unlabeled chemical spray bottles in the dishwashing area. **Warning**
41-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 97F standing water. Operator added heat under the water container. **Corrective Action Taken** **Warning**
10-07-4
Basic - Accumulation of debris on exterior of warewashing machine. There is a heavy buildup of food deon top of the dishwasher. **Warning**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. There is a handle less cup inside a container of fish and chips batter and in a container of panko bread crumbs in the storage area. **Warning**
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. There are multiple knives in between pieces of equipment on the cook line. Operator removed the knives. **Corrected On-Site** **Warning**
10-17-4
33
Jan 12, 2026
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside the make table cooler in front of the pizza oven mozzarella (45F - Cold Holding); cooked spinach (47F - Cold Holding). Operator reduced the temperature of the cooler. **Corrective Action Taken**
03A-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee put on a hat. **Corrected On-Site**
13-03-4
82
Jan 21, 2025
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - Standing water in bottom of reach-in-cooler. There is standing wain the make table cooler in front of the pizza oven.
29-49-6
Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand washing sink in the service station at the bar.
31B-04-4
90
Apr 11, 2024
Complaint Full
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.In the reach in cooler on the cook line tomato sauce (44F - Cold Holding). Operator moved the tomato sauce to another cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. There used to be a undated clam tag.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. There are multiple bottles of wine in the hand washing sink at the bar. Operator removed the bottles of wine. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. There are two unlabeled chemical spray bottles in the servers area near the rest rooms.
41-17-4
Basic - Food stored on floor. There are cases of French fries on the floor in the walk-in freezer.
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like son the right side interior wall of the ice machine.
22-20-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
55
Feb 29, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler on the cook line, Poultry (46F - Cold Holding). Operator iced the chicken. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the single door upright cooler on the cook line cooked shrimp that was prepared greater than 24 ours prior per the operator is not date marked. Operator date marked the cooked shrimp. **Corrected On-Site**
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. There is a unsecured carbon dioxide tank at the bar.
51-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
23-03-4
70
Sep 6, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
70
Feb 1, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. On the shelf in dry storage there are three cans of Italian peeled tomatoes with dented rims and sides not segregated from the undamaged cans.
01B-01-4
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. Inspector provided the operator with a written procedure for the cleaning of vomiting and diarrhea. **Corrective Action Taken**
11-27-4
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. Inspector provided the operator with the employee reporting agreement. **Corrective Action Taken**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.in the bottom of the make table in the center of the cook's line tomato sauce and bolognaise sauce do not have date marking. Per operator both sauces were prepared more than 24 hours ago.
02C-02-5
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. In the drawer cooler on the cooks line swordfish is thawed in reduced oxygen packaging that state the fish is to be removed from the packaging and thawed under refrigeration.
06-09-1
Basic - Damaged/spoiled/recalled food not properly segregated. On the shelf in dry storage there are three cans of Italian peeled tomatoes with dented rims and sides not segregated from the undamaged cans. See stop-sale.
08B-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grese on the hood filters.
23-03-4
55
Sep 15, 2022
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. Dishwasher (Chlorine 0ppm). Operator set up the triple sink to sanitize. Quaternary sanitizer 200ppm. **Corrective Action Taken**
22-41-4
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. An employee sprinkled alt onto cooked french fries with bare hands. Inspector educated the employee who washed hands, put on gloves and recooked and seasoned the french fries. **Corrected On-Site**
09-01-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. There is no running water at the hand washing sink, at the bar and at the service station.
27-19-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee put on a hairnet. **Corrected On-Site**
13-03-4
Basic - Bowl or other container with no handle used to dispense food. There is a foam cup in a container of corn meal. Operator discarded the foam cup. **Corrected On-Site**
14-01-5
61
Frequently Asked Questions
When was Verona Grill last inspected?
The most recent health inspection at Verona Grill on file is from Apr 24, 2026. The public record contains eight inspections in total.
What is the most common violation at Verona Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Verona Grill.
How does Verona Grill compare to other restaurants in Naples?
Verona Grill most recently scored 33 out of 100, which is lower than the Naples average of 81.
Has Verona Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Verona Grill have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Verona Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Verona Grill inspected?
Based on the inspection history on file, Verona Grill is inspected around two times per year on average.
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