DirtyFLRestaurant Inspection Data

NAPOLINOS

NAPOLINOS maintains a 2.3/5 food safety rating based on 7 health department inspections in WILDWOOD. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

9809 US 301
Florida, 34785
Sumter County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 7 health inspection reports

All Inspection Reports

3/12/2026· 1mo ago

Visit ID: 13647517

Met Inspection Standards

1 int, 1 basic

  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2026-03-09: **Time Extended** - From follow-up inspection 2026-03-12: **Time Extended**
  • 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. Chlorine test kit - From follow-up inspection 2026-03-09: **Time Extended** - From follow-up inspection 2026-03-12: **Time Extended**

3/9/2026· 1mo ago

Visit ID: 13645453

Follow-up Inspection Required

3 high, 1 int, 1 basic

  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2026-03-09: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. romaine lettuce 52F - From follow-up inspection 2026-03-09: Heavy cream 48F; raw shrimp 53F; scallops 53F; snapper 56F; grouper 54F; mussels 56F. Operator discarded items Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in front of stove area at cook line- romaine lettuce (64F - Cold Holding); heavy cream (49F - Cold Holding); scallops (51F - Cold Holding); shrimp (49F - Cold Holding); red snapper (47F - Cold Holding); grouper (49F - Cold Holding) romaine lettuce (64F - Cold Holding); heavy cream (49F - Cold Holding) operator states items were placed into cooler from walk in cooler at 10:30am. Had operator move food to freezer to rapidly chill. Recheck- heavy cream 38F, snapper 40F, grouper 41F, scallops 40F, shrimp 40F *corrected on-site* romaine lettuce 52F see stop sale Repeat Violation Admin Complaint - From follow-up inspection 2026-03-09: In reach in cooler in front of stove area at cook line- Heavy cream 48F; raw shrimp 53F; scallops 53F; snapper 56F; grouper 54F; mussels 56F see stop sale Admin Complaint
  • 41-27-4:High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket over 200ppm. Operator added water to bucket recheck 50ppm. Corrected On-Site - From follow-up inspection 2026-03-09: Wiping cloth bucket with chlorine sanitizer over 200ppm in cook line area. Operator added water recheck 100ppm Admin Complaint Corrected On-Site
  • 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. Chlorine test kit - From follow-up inspection 2026-03-09: **Time Extended**

3/5/2026· 1mo ago

Visit ID: 13636283

Follow-up Inspection Required

3 high, 3 int, 3 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack Repeat Violation
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. In pizza prep area
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. romaine lettuce 52F
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in front of stove area at cook line- romaine lettuce (64F - Cold Holding); heavy cream (49F - Cold Holding); scallops (51F - Cold Holding); shrimp (49F - Cold Holding); red snapper (47F - Cold Holding); grouper (49F - Cold Holding) romaine lettuce (64F - Cold Holding); heavy cream (49F - Cold Holding) operator states items were placed into cooler from walk in cooler at 10:30am. Had operator move food to freezer to rapidly chill. Recheck- heavy cream 38F, snapper 40F, grouper 41F, scallops 40F, shrimp 40F *corrected on-site* romaine lettuce 52F see stop sale Repeat Violation Admin Complaint
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket over 200ppm. Operator added water to bucket recheck 50ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical bottle in front counter area. Operator labeled disinfectant. Corrected On-Site

1/15/2026· 3mo ago

Visit ID: 13610528

Met Inspection Standards

1 high, 5 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Cooler and freezer door gaskets in poor repair. Door inner panels in reaching cooler in pizza area. Warning - From follow-up inspection 2026-01-15: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall near soda fountains in disrepair Warning - From follow-up inspection 2026-01-15: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood above pizza over with excessive dust buildup. Warning - From follow-up inspection 2026-01-15: **Time Extended**
  • 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dry storage are in rear of building has unsealed concrete and openings in the wall. Warning - From follow-up inspection 2026-01-15: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2026-01-15: **Time Extended**
  • 29-44-4:High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Drain pipes under the 3 compartment sink were not above the floor elevation. Warning - From follow-up inspection 2026-01-15: **Time Extended**

1/8/2026· 3mo ago

Visit ID: 10878301

Follow-up Inspection Required

6 high, 4 int, 12 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard being used as shelf paper in kitchen. Warning
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in cook line area not inverted or protected. Warning
  • 21-05-5:Basic - Cloth used as a food-contact surface. Wiping cloth covering chicken in reaching cooler on cook line. Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish ranch were still wet when stacked. Warning
  • 14-11-5:Basic - Equipment in poor repair. Cooler and freezer door gaskets in poor repair. Door inner panels in reaching cooler in pizza area. Warning
  • 36-24-5:Basic - Hole in or other damage to wall. Wall near soda fountains in disrepair Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood above pizza over with excessive dust buildup. Warning
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Old labels on multiple containers in walk in cooler. Warning
  • 29-08-4:Basic - Plumbing system in disrepair. Hand wash sink in kitchen has leaking pipes. Warning
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dry storage are in rear of building has unsealed concrete and openings in the wall. Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning
  • 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Drain pipes under the 3 compartment sink were not above the floor elevation. Warning
  • 01B-01-4:High Priority - Dented cans present. Artichoke hearts. See stop sale. Warning
  • 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed unapproved chlorine sanitizer. Operator purchased approved sanitizer during inspection. Corrected On-Site Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice bin at drink station has mold like buildup. Salmon, snapper and Swai fillets in reduced oxygen packages fully thawed in walk-in and reach in cooler. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at end of cook line. Operator states items were moved to reach in cooler from walk in cooler at 11am. Operator moved to freezer to rapidly chill. veal (45F - Cold Holding) recheck 36F ; butter (44F - Cold Holding)recheck 40F; heavy cream recheck 47F (49F - Cold Holding); chicken stock (55F - Cold Holding) recheck 50F; cooked chicken (49F - Cold Holding) recheck 39F; bolognese sauce (45F - Cold Holding) recheck 39F In refrigerated rail at the end of the cook line overnight. No documented temperature monitoring. See stop sale. bay scallops (48F - Cold Holding); small scallops (48F - Cold Holding); clams (46F - Cold Holding); mussels (46F - Cold Holding) In salad cooler at front line. Lettuce was stocked over fill line. Operator moved lettuce to cooler. chopped lettuce recheck 43F(47F - Cold Holding) Warning
  • 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. In cookline area, pans of gravy, chicken stock and marinara Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stand mixer soiled with food debris. Meat slicer soiled with food debris. Repeat Violation Warning
  • 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand sink in kitchen against main wall had no water pressure. Operator had an employee fix the pressure issue during the inspection. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on main kitchen wall had no paper towels. Operator refilled. Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Two blue chemical spray bottles in dining room not labeled, in use. Repeat Violation Warning

6/2/2025· 10mo ago

Visit ID: 10846012

Met Inspection Standards

1 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine. Warning - From follow-up inspection 2025-06-02: **Time Extended**

5/23/2025· 10mo ago

Visit ID: 10842104

Follow-up Inspection Required

1 high, 3 int, 1 basic

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine. Warning
  • 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. 0ppm, operator set up 3 compartment sink to manually sanitize **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle in bar area Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink in cook line area Hand wash sink in dish machine area Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles hung on sink in pizza area Warning