NAPOLI'S

Name: NAPOLI'S
Address: 556 S US HWY 27 UNIT C, CLERMONT, FL, 34711, US
Rating: 63

556 S US HWY 27 UNIT C, CLERMONT, FL 34711

License #4508188

🍕 Pizza/Italian ℹ️

63 Grade F / 100

Failing Health Score

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Latest inspection

May 26, 2026 · 10 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

NAPOLI'S in CLERMONT currently holds an InspectFL Health Score of 63 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 26, 2026. Across those visits, inspectors documented 43 total violations — 9 critical, 13 major, 21 minor.

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Record snapshot

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The latest inspection on May 26, 2026 shows 10 observation rows: 3 critical, 2 major, and 5 minor.

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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F record

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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
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[14-11-5] Equipment in poor repair. -fryer baskets
[14-69-4] Ice buildup in white reach-in freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior and sides of fryer cabinets -shelf in unit beside fryers -gaskets on reach in coolers and white reach in freezer -hand sink and soap dispenser on front line -exterior sauce bottles on cook line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -cook line and behind white reach in freezer
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked pasta (77-82 - cooling 2.75 hours), reach in refrigerator in back area
[01B-36-5] 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. -cooked pasta (77-82 - cooling 2.75 hours), reach in refrigerator in back area, portioned in tightly closed bags, packed tight in deep container.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheese (51F - Cold Holding), front line, less than four hours per operator. Moved to reach in coolers for quick chill.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --cooked pasta (77-82 - cooling 2.75 hours), reach in refrigerator in back area, portioned in tightly closed bags, packed tight in deep container.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at triple sink -storage shelves have residue buildup -interior of reach in coolers on pizza line

Disposition: Met Inspection Standards
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -tops of lid covers on pizza make table cooler -gaskets on all reach in coolers and white reach in freezer are soiled -shelf under pizza ovens is soiled -exterior reach in cooler doors on pizza line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee on back cook line kept touching apron and clothes then handling utensils and equipment and dough without washing hands. Education employee, employee washed hands.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw ground beef next to bread in white reach in chest freezer
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --cooked chicken wings (81-88F - cooling 1.5 hours), upright reach in cooler in back area. Placed in deep container and covered. Operator placed in shallow pan and placed in reach in freezer for a more rapid cooling. 15 minutes later temperature was 71-74F
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards in dish area are soiled -interior of pizza reach in cooler is soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. -pizza pan on front hand sink and empty cans on hand sink in back kitchen
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -portioned cooked chicken in upright reach in freezer in back area