BAR TULIA MERCATO
9118 STRADA PL #8150, NAPLES 34108
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 3 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).