NAPULE RESTAURANT
7129 South Tamiami Trail
Florida, 34231
Sarasota County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 1/23/2025
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 24-06-4:Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean food containers stored on a rack that is rusted and pitted in the dish area. - From follow-up inspection 2025-01-23: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Plastic food containers not properly air-dried - wet nesting in the dish area. - From follow-up inspection 2025-01-23: **Time Extended**
- 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the operating license expired 12/1/2024. - From follow-up inspection 2025-01-23: **Time Extended**
Food safety inspection conducted on 1/23/2025 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 1/22/2025
High Priority
2
Intermediate
0
Basic
7
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean food containers stored on a rack that is rusted and pitted in the dish area.
- 35A-03-4:Basic - Dead roaches on premises. Observed 5 dead roaches in the upstairs storage area. The operator disposed of the dead roaches. Corrected On-Site Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage on a food preparation surface at the pizza station. The operator properly stored the beverage. Corrected On-Site Repeat Violation
- 10-14-5:Basic - Ice bucket stored on floor between uses at the bar. The bartender properly stored the ice bucket. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for flour not stored above the food. The operator properly stored the scoop. Corrected On-Site Repeat Violation
- 33-16-4:Basic - Open dumpster lid.
- 24-08-4:Basic - Plastic food containers not properly air-dried - wet nesting in the dish area.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the operating license expired 12/1/2024.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored over cook asparagus in the reach in cooler at the entrance to the cook line. Observed raw sausage stored over containers of heavy whipping cream in the middle reach in cooler on the cook line. The operator proctored the raw animal foods. Corrected On-Site
Food safety inspection conducted on 1/22/2025 revealed 9 total violations (2 high priority, 0 intermediate, 7 basic).
Inspection on 9/5/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Observed the seating license displayed expired 12/2023. - From follow-up inspection 2024-09-05: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed a missing handle for the roll top door of the reach in cooler at the pizza station. - From follow-up inspection 2024-09-05: **Time Extended**
Food safety inspection conducted on 9/5/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 9/3/2024
High Priority
5
Intermediate
2
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in the employee unisex bathroom.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed the seating license displayed expired 12/2023.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on a shelf near clean dishware on the server side of the expo line. The operator properly stored the beverages. Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Observed a missing handle for the roll top door of the reach in cooler at the pizza station.
- 10-08-5:Basic - Ice scoop handle in contact with ice in the outside ice machine. The operator properly stored the ice scoop. Corrected On-Site Repeat Violation
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for semolina not stored above the food product. The operator properly stored the scoop handle. Corrected On-Site Repeat Violation
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed marinara sauce (55F - Cooling); bolognese sauce (61F - Cooling) in the walk in cooler. The above sauces were prepared the day prior. The operator discarded the sauces. Corrected On-Site Warning
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed marinara sauce (55F - Cooling); bolognese sauce (61F - Cooling) in the walk in cooler. The above sauces were prepared the day prior. The operator discarded the sauces. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked potatoes (51F - Cold Holding); sliced cheese (52F - Cold Holding); raw calamari (56F - Cold Holding); cut tomatoes (52F - Cold Holding); butter (52F - Cold Holding); cooked eggplant (60F - Cold Holding) in the reach in cooler on the expo line near the entrance to the cook line. The operator stated the above potentially hazardous foods had been held for more than 4 hours. The operator discarded the above foods. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (51F - Cold Holding); sliced cheese (52F - Cold Holding); raw calamari (56F - Cold Holding); cut tomatoes (52F - Cold Holding); butter (52F - Cold Holding); cooked eggplant (60F - Cold Holding) in the reach in cooler on the expo line near the entrance to the cook line. The operator stated the above potentially hazardous foods had been held for more than 4 hours. The operator discarded the above foods. Corrected On-Site Repeat Violation Admin Complaint
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the quaternary sanitizer for the three compartment sink at 500ppm. The operator diluted the solution to 200ppm. Corrected On-Site Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
- 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. Observed lentil soup in the reach in cooler prepared for more than 24 hours with date mark.
Food safety inspection conducted on 9/3/2024 revealed 13 total violations (5 high priority, 2 intermediate, 6 basic).
Inspection on 2/12/2024
High Priority
5
Intermediate
3
Basic
9
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-17-4:Basic - Clean linens stored on floor in the upstairs storage area.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils throughout the kitchen. The operator discarded the beverages. Corrected On-Site Repeat Violation
- 10-08-5:Basic - Ice scoop handle in contact with ice in the outside ice machine. Repeat Violation
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed multiple scoop handles not stored above foods throughout the kitchen. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed the scoop for gelato at the front counter stored in 73F standing water. The operator removed the scoop from the water. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in the dish area. Repeat Violation
- 33-30-4:Basic - Observed discarded equipment and wood scraps stored in garbage enclosure.
- 33-16-4:Basic - Open dumpster lid.
- 08B-12-5:Basic - Stored food not covered. Observed a container of salt not covered on the expo line. The operator covered the salt. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed plastic non-food grade bags used to stored bread in the walk on cooler. Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat sauce in the reach in cooler at the entrance to the cook line. Observed raw cod fish stored over cooked shrimp in the walk in cooler. The operator properly stored the raw food products. Corrected On-Site Repeat Violation Admin Complaint
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw pork in the walk on cooler. The operator pro stored the raw foods. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw calamari (47F - Cold Holding) in the reach in cooler on the cook line. The operator stated the raw calamari had been in the cooler for approximately 3 hours. The operator placed ice on the calamari. **Corrective Action Taken**
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the quaternary solution in the three compartment sink at 500ppm. The operator diluted the solution to 200ppm. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times in the dish area. The operator cleared access to the hand sink. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris inside the hand sink near the entrance to the cook line.
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap near the entrance to the cook line.
Food safety inspection conducted on 2/12/2024 revealed 17 total violations (5 high priority, 3 intermediate, 9 basic).
Inspection on 10/19/2023
High Priority
3
Intermediate
6
Basic
7
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on microwave door handles on the cook line.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a shelf above a food preparation area on the cook line. The operator discarded the beverage. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler at the end of the bar. The operator properly stored the personal food. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Observed ceiling fan guard missing in the dish area.
- 10-08-5:Basic - Ice scoop handle in contact with ice behind the bar. The operator properly stored the ice scoop. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle for flour not stored above the food. The operator properly stored the scoop handle. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in the dish area.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with pastry shells in the dry storage area. The operator properly stored the pastry shells. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lamb stored over ready to eat leafy greens in the reach in cooler on the cook line. The operator properly stored the raw lamb. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed a can of WD-40 stored on a shelf above plastic freezer bags near the walk in cooler. The operator properly stored the WD-40. Corrected On-Site
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Observed the probe thermometer read under 200F in boiling water.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a metal strainer in the handwashing sink in the dish area. The operator removed the strainer from the sink. Corrected On-Site
- 01C-03-4:Intermediate - Mussel tags not marked with last date served. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for the solution in the three compartment sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink at the front counter. The operator provided the handwashing sink with soap. Corrected On-Site
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. The operator lacked the knowledge to calibrate a probe thermometer. Educated the operator on proper calibration procedures. **Corrective Action Taken**
Food safety inspection conducted on 10/19/2023 revealed 16 total violations (3 high priority, 6 intermediate, 7 basic).
Inspection on 8/4/2023
High Priority
0
Intermediate
3
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board at cooks line has cut marks and is no longer cleanable. Repeat 2-9-23 Warning - From follow-up inspection 2023-08-04: **Time Extended**
- 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed bottom shelves of racks in dry storage area not 6 inch off floor. Warning - From follow-up inspection 2023-08-04: **Time Extended**
- 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed tags all stuffed into zip lock bag. Warning - From follow-up inspection 2023-08-04: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat 2-9-23 Repeat Violation Warning - From follow-up inspection 2023-08-04: **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. Observed lasagna prepared onsite more then 24 hours prior as per employee statement not date marked. Warning - From follow-up inspection 2023-08-04: **Time Extended**
Food safety inspection conducted on 8/4/2023 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).