DirtyFLRestaurant Inspection Data

NUNZIO'S TASTE OF ITALY

NUNZIO'S TASTE OF ITALY located in NAPLES has undergone 6 health department inspections, achieving a 2.9/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 4 months ago · 6 reports on file

3375 PINE RIDGE RD #104

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 6 health inspection reports

All Inspection Reports

11/12/2025· 4mo ago

Visit ID: 10873326

Met Inspection Standards

4 high, 2 int

  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. At the bar seating area ready to eat pizzas were displayed with no protection or cover. Operator placed foods in a protected area. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw chicken was placed over ready to eat beef sauces and sausage. In the reach in cooler next to steam table raw chicken was placed over cooked chicken wings. Operator rearranged for proper storage. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked tomato sauce (54F - Cold Holding). Operator rearranged stated food was prepared the day before, provided operator with DBPR suggested proper cooling procedures.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked tomato sauce (54F - Cold Holding). Operator rearranged stated food was prepared the day before, provided operator with DBPR suggested proper cooling procedures.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. In the main kitchen area by the door entrance a couple boxes were blocking the handwashing sink. Operator removed boxes from the front of the handwashing sink. Corrected On-Site
  • 53A-05-6: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/ a total of 4 food handler employees the CFM not present at time of inspection.

4/2/2025· 11mo ago

Visit ID: 8873206

Met Inspection Standards

4 high, 2 basic

  • 08B-38-4:Basic - Food stored on floor in the walk-in cooler, walk-in freezer, oil jugs were stored under the handwashing sink and various bottled sauces were stored on the floor at the back of house oven. A pan of cooked wings was stored directly on the floor in the walk-in cooler.
  • 25-05-4:Basic - Single-service articles improperly stored. Foil pans were stored uninverted on top of the back oven next to the soda machine. Employee flipped pans for protection from contamination. Corrected On-Site
  • 09-01-4: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. Observed employee place Giardiniera on top of two salads with bare hands. No manager was present so Inspector educated employee about bare hand contact with ready-to-eat food and salads were discarded. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler, raw steaks were stored commingled with bags of parmesan cheese and containers of raw chicken were stored on top of containers of lasagna. Employees moved raw product to proper storage hierarchy. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee place Giardiniera on top of two salads with bare hands. No manager was present so Inspector educated employee about bare hand contact with ready-to-eat food and salads were discarded. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing on fitting/splitter added to mop sink faucet.
  • 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. A 20 lb. Propane tank was attached to a 2-burner camp stove. Restaurant was actively cooking two large stockpots of sauce. Employees shut down the stove and removed the propane tank to outdoor storage. Corrected On-Site

8/27/2024· 1y 6mo ago

Visit ID: 8740796

Met Inspection Standards
  • N/A:No Violations Were Observed

1/23/2024· 2y 1mo ago

Visit ID: 8589994

Met Inspection Standards
  • N/A:No Violations Were Observed

1/11/2024· 2y 2mo ago

Visit ID: 8468307

Follow-up Inspection Required

2 high, 1 basic

  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. Observed two dented cans of pineapple tidbits. In storage area, observed two dented cans of artichoke hearts. Operator moved items from storage to receive credit from vendor. **Corrective Action Taken** Warning
  • 22-39-4:High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Operator called service technician, and set up triple sink for sanitizing Triple Sink (Quaternary 200ppm) **Corrective Action Taken** Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed two dented cans of pineapple tidbits. In storage area, observed two dented cans of artichoke hearts. Operator moved items from storage to receive credit from vendor. **Corrective Action Taken** Warning

8/9/2023· 2y 7mo ago

Visit ID: 8362355

Met Inspection Standards

1 int, 5 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens and ladies room not complete self closing
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One cook without hair restraint.
  • 22-08-4:Basic - Inside kitchen, Interior of oven/microwave has accumulation of food debris. 3-30-23. Repeat Violation
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. In kitchen under oven, unsealed wood being used as a shelf.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, Microwave oven has accumulated debris.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, In kitchen storage area. 22 qt. Container is stained from tomato sauce.