NAPOLI 1800 CUCINA AND PIZZERIA

Name: NAPOLI 1800 CUCINA AND PIZZERIA
Address: 11510 SW 147TH AVE, UNIT 1&2, MIAMI, FL, 33196, US
Rating: 47.1

11510 SW 147TH AVE, UNIT 1&2, MIAMI, FL 33196

License #2336346

🍕 Pizza/Italian ℹ️

47.1 Grade F / 100

Failing Health Score

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Latest inspection

May 22, 2026 · 10 findings · 2 critical

Routine - Food

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Quick take

NAPOLI 1800 CUCINA AND PIZZERIA in MIAMI currently holds an InspectFL Health Score of 47.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 22, 2026. Across those visits, inspectors documented 91 total violations — 13 critical, 18 major, 60 minor.

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The latest inspection on May 22, 2026 shows 10 observation rows: 2 critical, 0 major, and 8 minor.

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NAPOLI 1800 CUCINA AND PIZZERIA has a rough inspection history. Would you risk it?

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*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: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic cup inside each containers with sugar located next to cooking line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open cup on top of prep table across pizza oven.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a ticket printer, phones, stored on a storage rack above clean plates. Operator removed.
[14-11-5] Equipment in poor repair. Observed spray hose in disrepair at three compartment sink. Observed torn gasket at reach in cooler located under coffee machine.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 107 F at cooking line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled shelves inside walk in cooler. Also observed soiled gaskets at reach in coolers under coffee machine and across pizza oven.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a personal drink stored at reach in cooler located at pizza station.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall surface behind the three-compartment sink is soiled.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee failed to wash hands before putting on gloves.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed commercially packaged raw ground beef stored with commercially packed pancetta. Also observed one raw frozen packaged chicken on top of box of commercially bagged mozzarella.Operator fixed at time of inspection.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled at top part of bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of sugar under prep table at cook line.
[24-14-4] Clean utensils stored between equipment and wall. Observed large spatula stored between wall and pipe at cook line.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drink stored inside reach in cooler at cook line.
[08B-38-4] Food stored on floor. Observed cases of canned tomato stored on floor in back dish area.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach in cooler in front of cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line, pizza station, and walk in cooler.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled at cook line
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed to go containers stored not inverted on shelf at entrance to dish area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled under prep table at cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored over tray of cooked lasagna inside walk in cooler.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter with no vacuum breakers at mop sink faucet.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at prep table at cook line
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 4+ employees working without a certified food manager present.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink near cook line. Operator provided paper towels.

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean dishes not inverted at drying rack. Operator explained to employee to invert dishes.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee water bottle, bag and Tupperware on prep table and microwave.
[08B-38-4] Food stored on floor. Observed cases of wine and oil on floor of warewash area
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife between wall and prep table at ware wash area. Operator placed knife into sink for proper wash, rinse, and sanitize order.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on containers at dish area.
[25-05-4] Single-service articles improperly stored. Observed case of napkins stored on floor at kitchen entrance. Operator moved 6 inches off the ground.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall next to oven.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed soiled dish machine on exterior. Operator asked employee to clean outside.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed soiled door handle of reach in freezer next to walk in cooler. Operator had employee clean the handle.
[36-36-4] Ceiling tile missing. Observed ceiling tile not properly closed in bathroom.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of salt not labeled at kitchen line, and container of flour on rack next to pizza oven. Operator labeled during inspection.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed one 6 lb 9 oz can of MONARCH pears in syrup with dent at lisp of can.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to verbally calibrate thermometer to proper temperature, inspector went over process and provided form.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit on site, inspector provided form via email to operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, operator took to kitchen to be washed, rinsed and sanitized.

Disposition: Warning Issued
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed aluminum single service not inverted at cook line. Advised employee and he relocated products.
[08B-12-5] Stored food not covered. Observed container with meatballs no covered at reach in cooler.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors at both restrooms.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pan and pots not inverted in front of 3 compartment sink.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed a green and red cutting board stored on floor in front of dishwasher machine.
[21-05-5] Cloth used as a food-contact surface. Observed lettuce in contact with a towel. Operator removed towel.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed cell phone on preparation table.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed food employee with bracelet and watch.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed vegetable oil container not stored 6 inch from floor under dishwasher machine.
[08B-37-4] Food stored in a prohibited area. Observed vegetable frying oil stored next to chlorine containers under the dishwasher machine.
[08B-38-4] Food stored on floor. Observed bag of onions and potatoes a with vegetables stored on floor at walk in cooler.
[10-08-5] Ice scoop handle in contact with ice.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed 3 knives and 3 spatulas stored between wall and 3 compartment sink.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil handle touching the flour. Employee fixed handle.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed container with clean fork stored up.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed marinara sauce (121F - cooling) at stove. As per operator the product was left there since previous day around 11pm.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils used by employee in water at 71F.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license on 10-01-23. Operator pay license during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed calamari and shrimp stored over cooked pasta. Operator rearranged products. Observed raw calamari stored over prosciutto at walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed marinara sauce (121F - cooling) at stove. As per operator the product was left there since previous day around 11pm. Observed lasagna (56F - Cold Holding) at reach in cooler preparation area. As per operator was made 2 days ago.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lasagna (56F - Cold Holding) at reach in cooler preparation area. As per operator was made 2 days ago.
[41-10-4] Toxic substance/chemical improperly stored. Observed sanitizer bucket on preparation table beside station. Employee rearranged bucket. Observed spray bottle marked as poison solution stored next to single service and stainless steel container at the shelves outside of walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed wet wiping cloth and food residue at handwashing sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed the 2 employees present Ciro hired for approximately 1 and half year and Luis for approximately 1 year with no employee training.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna and dessert with no date marking. As per operator for approximately 2 days.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed certificates of 2 employees expired since 08-14-23.