BRUNINA'S PIZZA & PASTA

Name: BRUNINA'S PIZZA & PASTA
Address: 4330 THOMASSON DRIVE, NAPLES, FL, 34112, US
Rating: 90.4

4330 THOMASSON DRIVE, NAPLES, FL 34112

License #2102767

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

90.4 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

BRUNINA'S PIZZA & PASTA in NAPLES currently holds an InspectFL Health Score of 90.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 23, 2026. Across those visits, DBPR recorded 15 total findings; InspectFL has imported detailed violation rows for 12 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 23, 2026 included 1 critical violation, 3 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of food debris on the slicer.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. There used to be food debris on the wall by the upright cooler.
[02C-02-5] 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 cooler in front of the deep fryer manicotti that was prepared three days prior per the operator has no date marking. Operator voluntarily discarded the manicotti.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a heavy buildup of food debris on the shelving and the under counter cooler in the expeditors station.
[36-36-4] Ceiling tile missing. There are multiple ceiling tiles missing in the kitchen.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. There are multiple unsecured carbon dioxide tanks at the bag in box soda storage area.
[14-01-5] Bowl or other container with no handle used to dispense food. There is a plastic ramekin inside a container of red pepper flakes in dry storage.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. In the expeditors station there are soup spoons stored with the food contact surface up.
[31A-09-4] Handwash sink not accessible for employee use at all times. There is a ladle and a funnel inside the hand washing dink in front of the cook line. Operator cleared the hand washing sink.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table by the walk in cooler short ribs (128F - Hot Holding); tomato sauce (132F - Hot Holding). Operator moved items to the stove top to reheat. Short ribs 174F reheating, tomato sauce 180F reheating.

Community reaction

What do locals think?

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Community pulse