BAR TULIA MERCATO
9118 STRADA PL #8150, NAPLES 34108
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 8 health inspection reports
All Inspection Reports
Inspection on 4/21/2025
High Priority
1
Intermediate
3
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table at the entrance to the kitchen. The operator discarded the beverage. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. The operator removed the tongs. Corrected On-Site Repeat Violation
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed a cheese grater handle in contact with cut romaine in a reach in cooler on the cook line. The operator properly stored the cheese grater. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. The operator removed the labels. Corrected On-Site
- 03G-54-1:Basic - Raw pork chops packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging in the reach in freezer.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing in standing water in the three compartment sink. The operator turned on cold running water for proper thawing. Corrected On-Site
- 03F-02-5: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. Observed butter held at time as public health control at the server station with no time marking. The operator placed a time mark on the butter. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed debris inside the handwashing sink on the cook line. The operator removed the debris. Corrected On-Site Repeat Violation
- 03G-50-1: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. Observed cooked lamb packaged using reduced oxygen packaging and held for more than 48 hours in the reach in freezer. Repeat Violation
- 01C-03-4:Intermediate - Oyster tags not marked with last date served.
Food safety inspection conducted on 4/21/2025 revealed 10 total violations (1 high priority, 3 intermediate, 6 basic).
Inspection on 2/11/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/11/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/10/2024
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Dirty utensils(knives) found dirty with food debris, stored with clean utensils in storage drawer. Operator removed. Warning
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Bartender drinking from coffee mug, not enclosed, behind bar. Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Found on cook line. Operator removed for cleaning. Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, multiple in use utensils stored in container of water, less than 135F. Operator removed and placed in dish washing area. Corrected On-Site Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Located behind bar, basin has accumulation of debris and has strainer stored in basin. Warning
- 03G-50-1: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. Reduced oxygen packaged chicken for sous vide found in walk in cooler. No plan. Advised operator to stop further process and work towards an approved plan. Warning
Food safety inspection conducted on 12/10/2024 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 4/19/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/19/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/18/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 29-18-4:Basic - Drain cover(s) missing in dry storage. Warning
- 31B-04-4:Basic - No handwashing signs provided at a hand sinks used by food employees. Hand wash sink at side beverage/wait station and dishwash area. Warning
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Observed no parasite destruction for for raw snapper used for ceviche. Fish must be fully cooked or discarded. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw salmon 53F cold hold less than 4 hours. Operator double panned fish with ice bath. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. Corrected On-Site Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
Food safety inspection conducted on 4/18/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 12/20/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/20/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/16/2023
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with a black/green mold-like substance. Warning - From follow-up inspection 2023-11-16: Observed ice machine still dirty. **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : 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. Observed vacuum sealing being conducted with no HACCP plan in place. Discussed with operator when HACCP plan is needed and options available to not need HACCP plan. Warning - From follow-up inspection 2023-11-16: Observed vacuum sealing being conducted with no HACCP plan. Discussed needs of HACCP plan with operator and provided with templates. Admin Complaint
Food safety inspection conducted on 11/16/2023 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 9/11/2023
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with a black/green mold-like substance. Warning
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed no parasite destruction for raw salmon on menu. Assisted operator on obtaining correct letter from supplier for farm raised salmon. Operator provided letter of farm raised pellet fed salmon. Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked product on cook line drawer and raw eggs and meat over ready to eat items. Operator moved items for proper storage. Corrected On-Site Warning
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed cocktails made with raw egg white on beverage menus and smoked salmon on brunch menu not marked with consumer advisory. Discussed with operator need of consumer advisory for hidden raw items. Warning
- 03G-50-1: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. Observed vacuum sealing being conducted with no HACCP plan in place. Discussed with operator when HACCP plan is needed and options available to not need HACCP plan. Warning
Food safety inspection conducted on 9/11/2023 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).