NAPULE RESTAURANT
7129 TAMIAMI TRL · SARASOTA · Sarasota County · FL 34231
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
8 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed marinara sauce (58F – Cooling) held over night in the walk in cooler. The operator discarded the marinara sauce. **Corrected On-Site** **Warning**
01B-36-5High Priority – 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. Observed marinara sauce (58F – Cooling) held over night in the walk in cooler. The operator discarded the marinara sauce. **Corrected On-Site** **Warning**
08A-04-5High Priority – Raw animal food stored over or with unwashed produce. Observed raw sausage stored over unwashed mushrooms in the walk in cooler The operator properly stored the raw sausage. **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fresh garlic in oil (83F – Cold Holding) behind the front counter. The operator stated the garlic and oil mixture had been held for over 4 hours. The operator discarded the mixture. **Corrected On-Site** **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw calamari (51F – Cold Holding); cut tomatoes (52F – Cold Holding); cooked potatoes (50F – Cold Holding); sliced cheese (52F – Cold Holding); marinara sauce (50F – Cold Holding); butter (51F – Cold Holding); raw clams (48F – Cold Holding) in the reach in cooler at the entrance to the cook line. The operator stated the potentially hazardous foods had been held for approximately 2 hours. The above foods were transferred to a working cold holding unit. Observed fresh garlic in oil (83F – Cold Holding) behind the front counter. The operator stated the garlic and oil mixture had been held for over 4 hours. The operator discarded the mixture. **Corrective Action Taken** **Warning**
01B-38-5High Priority – Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Observed cut watermelon (64F – Cooling) behind the bar. An employee stated the watermelon was cut over 4 hours prior to inspection. The employee discarded the watermelon. **Corrected On-Site** **Warning**
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut watermelon (64F – Cooling) behind the bar. An employee stated the watermelon was cut over 4 hours prior to inspection. The employee discarded the watermelon. **Corrected On-Site** **Warning**
Basic 1
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a scoop stored in 83F standing water at the gelato station. The scoop was properly stored. **Corrected On-Site**
Inspector observations synchronized from DBPR on September 9, 2026 12:25 PM.
Violation category totals
3 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.