NAPOLINOS

Name: NAPOLINOS
Address: 9809 US 301, WILDWOOD, FL, 34785, US
Rating: 65

9809 US 301, WILDWOOD, FL 34785

License #7000575

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

65 Grade F / 100

Failing Health Score

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Quick take

NAPOLINOS in WILDWOOD currently holds an InspectFL Health Score of 65 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 12, 2026. Across those visits, inspectors documented 44 total violations — 13 critical, 9 major, 22 minor.

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 March 12, 2026 shows 2 observation rows: no critical rows, 1 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

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

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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: Call Back - Complied
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit

Disposition: Administrative complaint recommended
[01B-13-4] 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.
[21-05-5] Cloth used as a food-contact surface. Wiping cloth covering chicken in reaching cooler on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood above pizza over with excessive dust buildup.
[36-24-5] Hole in or other damage to wall. Wall near soda fountains in disrepair
[16-48-4] Old food stuck to clean dishware/utensils. Old labels on multiple containers in walk in cooler.
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed cardboard being used as shelf paper in kitchen.
[24-05-4] 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.
[29-44-4] 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.
[29-08-4] Plumbing system in disrepair. Hand wash sink in kitchen has leaking pipes.
[41-17-4] Spray bottle containing toxic substance not labeled. Two blue chemical spray bottles in dining room not labeled, in use.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stand mixer soiled with food debris. Meat slicer soiled with food debris.
[22-48-5] 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.
[31B-02-4] 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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans on dish ranch were still wet when stacked.
[03F-02-5] 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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[27-19-4] 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.
[14-11-5] Equipment in poor repair. Cooler and freezer door gaskets in poor repair. Door inner panels in reaching cooler in pizza area.
[01B-01-4] Dented cans present. Artichoke hearts. See stop sale.
[36-02-5] 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.
[03A-02-5] 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)
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.

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