DirtyFLRestaurant Inspection Data

TONYS NY PIZZA

TONYS NY PIZZA maintains a 3.1/5 food safety rating based on 9 health department inspections in NAPLES. Recent inspections show improving food safety practices.

Last inspection: 4 weeks ago · 9 reports on file

145 S BARFIELD DR

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 9 health inspection reports

All Inspection Reports

2/12/2026· 4w ago

Visit ID: 13629050

Met Inspection Standards

1 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. There is an employee with no hair restraints preparing food in the pizza area.

12/5/2025· 3mo ago

Visit ID: 13473192

Met Inspection Standards

1 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. There is a handleless styrofoam cup inside a container of salt in the kitchen.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. There is an employee eating in a food preparation area in the back kitchen. There is a bowl of cut tomatoes and a container of yogurt and spoons on a cutting board.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. There is an unlabeled chemical spray bottle at the front counter.

7/25/2025· 7mo ago

Visit ID: 10938110

Met Inspection Standards

2 high, 2 int, 3 basic

  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. In the can rack there are 3 number 10 cans of Sunday sauce and 2 number 10 cans of sliced green olives with dented rims. See stop sale.
  • 32-17-4:Basic - Self-closing device on bathroom door disconnected/broken. The self closing mechanism on the bathroom door is broken.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. There is a wet wiping towel on top of a container of salt in the back kitchen.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. In the can rack there are 3 number 10 cans of Sunday sauce and 2 number 10 cans of sliced green olives with dented rims. See stop sale.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. An employee exited the kitchen through the back door, reentered the kitchen and handled cut mushrooms without removing gloves and washing hands.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Food manager cerfor Carmen Hansen and Peeter Hansen are expired.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. The hand washing sink in the back kitchen is being used for other purposes as evidenced by the metal scrubby inside of it.

12/13/2024· 1y 2mo ago

Visit ID: 8830800

Met Inspection Standards

1 int, 4 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. The automatic closure on the unisex bathroom door is insufficient to fully close the door.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. There are ceiling tiles in the back kitchen that are not smooth and non-absorbent mixed in with the correct ceiling tiles. Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. There is a employee with no hair restraint handling food in the pizza area and in the kitchen.
  • 08B-38-4:Basic - Food stored on floor. In the walk in cooler there is onions, chicken and shredded mozzarella stored on the floor. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There used to be dried food debris under and around the slicer blade.

7/16/2024· 1y 7mo ago

Visit ID: 8780859

Met Inspection Standards

4 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. There is a unsecured carbon dioxide tank next to the bag in box soda storage rack.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Some of the ceiling tiles in 5he back kitchen are not smooth, non absorbent and easily cleanable.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. There are damaged ceiling tiles in the back kitchen,.
  • 08B-38-4:Basic - Food stored on floor. There are onions stored on the floor in the walk in cooler.

11/27/2023· 2y 3mo ago

Visit ID: 8455684

Met Inspection Standards

1 high, 3 int, 3 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. There are multiple employees handling food with no hair restraint.
  • 36-24-5:Basic - Hole in or other damage to wall. There is a large part of the wall missing between the walk-in cooler and the triple sink.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. There is standing water inside the two door upright reach in cooler by the pizza oven.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the counter in the pizza station, pizza sauce (49F - Cold Holding).
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is dried food buildup on the back on the back of the slicer blade.
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. There is lasagna that is date marked 11/20 in the teach in cooler. Operator states that the lasagna was pulled from the freezer the previous day. Date frozen and date removed from freezer are not marked.
  • 02C-02-5: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 reach in cooler that is not marked with the date prepared. Per operator the lasagna is ore than 24 hours old.

9/27/2023· 2y 5mo ago

Visit ID: 8461792

Met Inspection Standards

1 int

  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the make table in the back kitchen there is lasagna with no date marking that was prepared two days ago per the operator. Repeat Violation - From follow-up inspection 2023-08-02: **Time Extended** - From follow-up inspection 2023-09-27: **Time Extended**

8/2/2023· 2y 7mo ago

Visit ID: 8455338

Follow-up Inspection Required

3 int

  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no test kit for chlorine sanitizer for the dishwasher or triple sink. - From follow-up inspection 2023-08-02: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-08-02: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the make table in the back kitchen there is lasagna with no date marking that was prepared two days ago per the operator. Repeat Violation - From follow-up inspection 2023-08-02: **Time Extended**

7/26/2023· 2y 7mo ago

Visit ID: 8379835

Follow-up Inspection Required

2 high, 3 int, 1 basic

  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. On the can rack, not segregated from the undamaged cans there is a severely dented can of tomato sauce. See stop sale.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On the can rack, not segregated from the undamaged cans there is a severely dented can of tomato sauce.
  • 22-41-4: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 filled the triple sink, chlorine sanitizer 50ppm. **Corrective Action Taken** Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no test kit for chlorine sanitizer for the dishwasher or triple sink.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 02C-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 make table in the back kitchen there is lasagna with no date marking that was prepared two days ago per the operator. Repeat Violation