DirtyFLRestaurant Inspection Data

TRULLI PIZZA AND PASTA

TRULLI PIZZA AND PASTA located in NAPLES has undergone 5 health department inspections, achieving a 3.1/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 3 weeks ago · 5 reports on file

7700 TRAIL BLVD, STE 107-108

Overall Food Safety Rating

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

All Inspection Reports

2/18/2026· 3w ago

Visit ID: 13554387

Follow-up Inspection Required

1 high, 3 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed beverage from work area. Corrected On-Site Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed two utensils in standing water in preparation area. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 eight packages of Reduced Oxygen Packaged smoked salmon. Educated operator about using this process with fish. Operator removed smoked salmon from area to discard. 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. Hidden raw/undercooked ingredient with no reminder such as an asterisk to alert the consumer advisory applies. Menu offers beef carpaccio with no reminder like an asterisk. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. 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 eight packages of Reduced Oxygen Packaged smoked salmon. Educated operator about using this process with fish. Operator removed smoked salmon from area to discard. Warning

10/20/2025· 4mo ago

Visit ID: 10897088

Met Inspection Standards

1 high, 2 int

  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee stopped, washed hands and put on gloves Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 11-26-1: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. Provided form for operator to make copies and have employees read, sign and date.

7/30/2025· 7mo ago

Visit ID: 10840633

Met Inspection Standards

1 int

  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2025-07-30: **Time Extended**

5/15/2025· 10mo ago

Visit ID: 8764567

Follow-up Inspection Required

5 int, 1 basic

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spray bottle of water not labeled. Warning
  • 03G-43-2:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed establishment using reduced oxygen packaging with cooked sauces and cook chicken. Warning
  • 53A-07-6:Intermediate - No certified food manager for establishment. 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
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 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.org) 866-372-7233. 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 establishment using reduced oxygen packaging with cooked sauces and cooked chicken. Warning

5/23/2024· 1y 9mo ago

Visit ID: 8641831

Met Inspection Standards

1 basic

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Semolina flour.