[Rapscallion St Croix]

Welcome to my S**t List in Perpetuity

[justjim]

Some of the violations were obviously accumulated over an extended time. I seriously question where was the health department the last several months. How often do they inspect a restaurant in Sumter county?

That said, we have eaten there several times and the food and service has been very good. They appear to have a lot of repeat customers and are very "busy". Too busy to clean.....

[Hummintwo]

A restaurant cannot ever be too busy; its their livelihood and our health at risk. Don't know what types of violations. Generally speaking, the Health Department has a schedule but once you show up on their radar, violations noted, they will return, shut down an establishment until the violations are resolved. This does not mean nearly everyone that ate at this establishment would be extremely happy with their meal, the timely service, beverage distribution, etc. now would be extremely unhappy to learn of any infractions.

[MikeV]

In my youth I was a plumbers assistant. If I were to dwell on all the restaurants we worked in and the disgusting condition of some of the kitchens I would never eat in a restaurant again. I frequent Chefs of Napoli III and love the food and service. I would think that now that they have passed inspection and were allowed to reopen it would be the perfect time to eat there.

[Jima64]

If you want the lowdown on local eateries talk to a pest control guy that has commercial accounts. Quite an education in back room messes.

[ChefsOfNapoliIII]

Please accept our sincere apology.

We were closed for only one evening and reopened the next day after the inspection. We really had an unfortunate incident that afternoon when we had water problems the same day the inspector came. The plumber could not fix the problem until later in the evening. On top of that all hot water taps were left running including the ones in the restrooms. We have since installed a second water heater that feeds our washing machines only so if someone leaves our taps running, it will not affect those machines. Also, most of the points brought up by the inspector were corrected right away for other items we had to wait for electrician and other maintenance companies. The staff has been retrained and reminded to follow rules and regulations. We are working very hard every day and will continue to do so each day to deliver exceptional food with great taste and great quality to our customers. We will make sure that all our customers are satisfied not 100% but 1000%. To all who wanted to dine with us that night, please accept our apologies for the inconvenience. Again, we are working hard to make this a better place every day!!!

We had to let go few people including our Kitchen Manager. Our original Kitchen manager could not come back to US after visiting Europe for some reason.

Besides regular cleaning, we now clean the kitchen with pressure washer twice a week. We clean our dining area at night and again in the morning before the restaurant opens.

I had talked to number of customers regarding this issue and they told us that they know that it will be more cleaner than it ever was in the past.

We would love to have you back as our customer, please give us another chance.

[Nucky]

Things happen. Your off the hook with us. Can't wait to see you all again. Your food is fantastic.

[ChefsOfNapoliIII]

Originally Posted by Bonny

We went to eat in Crystal River yesterday, Sunday. We came down 301 to come home. We passed Chef's of Napoli about 7:30 and they were packed. The parking lot was full and people were standing outside waiting.

Bonny,
Please accept our sincere apology. We are working very hard to make this a better place every day. We would love to have you back as our customer, I hope you will give us another chance.

Thanks,

[Fraugoofy]

Originally Posted by ChefsOfNapoliIII

Please accept our sincere apology.

We were closed for only one evening and reopened the next day after the inspection. We really had an unfortunate incident that afternoon when we had water problems the same day the inspector came. The plumber could not fix the problem until later in the evening. On top of that all hot water taps were left running including the ones in the restrooms. We have since installed a second water heater that feeds our washing machines only so if someone leaves our taps running, it will not affect those machines. Also, most of the points brought up by the inspector were corrected right away for other items we had to wait for electrician and other maintenance companies. The staff has been retrained and reminded to follow rules and regulations. We are working very hard every day and will continue to do so each day to deliver exceptional food with great taste and great quality to our customers. We will make sure that all our customers are satisfied not 100% but 1000%. To all who wanted to dine with us that night, please accept our apologies for the inconvenience. Again, we are working hard to make this a better place every day!!!

We had to let go few people including our Kitchen Manager. Our original Kitchen manager could not come back to US after visiting Europe for some reason.

Besides regular cleaning, we now clean the kitchen with pressure washer twice a week. We clean our dining area at night and again in the morning before the restaurant opens.

I had talked to number of customers regarding this issue and they told us that they know that it will be more cleaner than it ever was in the past.

We would love to have you back as our customer, please give us another chance.

If I come back as a customer can I have free bread for life? Just kidding. You have a wonderful business. Keep the place clean and the customers will come back, even in July..

Sent from my SM-N910R4 using Tapatalk

[ronsroni]

I have to say that HEAVY ACCUMULATION of grease and baked on black debris in the oven cooking our meals ; a dirty slicer blade is indicative of issues waiting to erupt. They can cook well, BUT, a clean kitchen is priceless. The dead roaches under prep tables are and oven=shameful. The range hoods should DAILY be spotless. if you hired a cleaning crew to tend to your home and the kitchen was cited for x-y-and z reasons, fire or hire with a RAISE?? Success is dragging the lax crew down a bit. it's a shame that this was missed as well. It's almost as though there was no impact.too big for britches can be a state of being here. I'm sure they will correct and reoffend on ceertain points. I sure hope they can clean better.

[Challenger]

Hope this never happens again. I like the food.. A second serious episode would end my patronage.

[John_W]

Originally Posted by ChefsOfNapoliIII

Please accept our sincere apology.

We were closed for only one evening and reopened the next day after the inspection. We really had an unfortunate incident that afternoon when we had water problems the same day the inspector came. The plumber could not fix the problem until later in the evening. On top of that all hot water taps were left running including the ones in the restrooms. We have since installed a second water heater that feeds our washing machines only so if someone leaves our taps running, it will not affect those machines. Also, most of the points brought up by the inspector were corrected right away for other items we had to wait for electrician and other maintenance companies. The staff has been retrained and reminded to follow rules and regulations. We are working very hard every day and will continue to do so each day to deliver exceptional food with great taste and great quality to our customers. We will make sure that all our customers are satisfied not 100% but 1000%. To all who wanted to dine with us that night, please accept our apologies for the inconvenience. Again, we are working hard to make this a better place every day!!!

We had to let go few people including our Kitchen Manager. Our original Kitchen manager could not come back to US after visiting Europe for some reason.

Besides regular cleaning, we now clean the kitchen with pressure washer twice a week. We clean our dining area at night and again in the morning before the restaurant opens.

I had talked to number of customers regarding this issue and they told us that they know that it will be more cleaner than it ever was in the past.

We would love to have you back as our customer, please give us another chance.

It seems the truth lies somewhere between your post and the report below, or is the story in the Tallahassee Democrat incorrect?

Chef's Of Napoli Iii | Sumter County | Restaurant Inspections | Tallahassee.com

Inspector's Note

• Basic - Accumulation of debris in three-compartment sink. **Warning**
• Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
• Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
• Basic - Build-up of grease/dust/debris on hood filters. **Warning**
• Basic - Bulk large tea bags not stored in a protected manner to prevent contamination. In basket with no cover **Warning**
• Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of eggs, pepperoni **Warning**
• Basic - Ceiling tile missing. **Warning**
• Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Warning**
• Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
• Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
• Basic - Dead roaches on premises. Approximately 20 dead reaches under prep tables **Warning**
• Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
• Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Discarded **Corrected On-Site** **Warning**
• Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
• Basic - Equipment in poor repair. Hand,e of microwave broken **Warning**
• Basic - Floor soiled/has accumulation of debris. **Warning**
• Basic - Food debris/dust/grease/soil residue on exterior of oven. **Warning**
• Basic - Food storage container/container lid cracked or broken. **Warning**
• Basic - Food stored in dry storage area not covered. Cornstarch **Warning**
• Basic - Food stored in holding unit not covered. Fish, sausage **Warning**
• Basic - Food stored on floor. Bulk oils **Warning**
• Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Warning**
• Basic - Interior of ice machine with rust that has pitted the surface. **Warning**
• Basic - Interior of microwave soiled with encrusted food debris. **Warning**
• Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
• Basic - Light not functioning. Several in cook hood and through out kitchen **Warning**
• Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected on Site: removed **Corrected On-Site** **Warning**
• Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Case of chicken , cis placed in walk in cooler **Warning**
• Basic - Rust build-up inside ice machine. **Warning**
• Basic - Shelf under preparation table soiled with food debris. **Warning**
• Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam and aluminum **Warning**
• Basic - Soiled dry wiping cloth in use. **Warning**
• Basic - Soiled reach-in cooler gaskets. **Warning**
• Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. **Warning**
• Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
• Basic - Wall soiled with accumulated black debris in dishwashing area. Ware washer and 3 compartment sink **Warning**
• Basic - Wall soiled with accumulated grease, food debris, and/or dust. Various area throughout kitchen **Warning**
• Basic - Water leaking from pipe and/or faucet/handle. Mop sink **Warning**
• Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
• Basic - Wiping cloth sanitizing solution stored on the floor. Corrected on Site: put on shelf **Corrected On-Site** **Warning**
• Basic - Working containers of food removed from original container not identified by common name. **Warning**
• High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sauce 53 dated 2 days ago **Warning**
• High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass ware washer 10 ppm chlorine **Warning**
• High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
• High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. **Warning**
• High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dishwasher **Warning**
• High Priority - Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pasta over 2 hours at 90° **Warning**
• High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Back door left open **Warning**
• High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Brought to reach in cooler to chill, cooked peppers, cooked mushrooms, ricotta, pasta, Person in Charge states out for less than one hour **Warning**
• High Priority - Roach activity present as evidenced by live roaches found. Approximately 20 live reaches on wheel of oven, one live behind prep table, **Warning**
• High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pasta 92 over 2 hours, sauce 53 dated 1-23-17, covered, stacked, too deep **Warning**
• Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
• Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
• Intermediate - Accumulation of encrusted food debris on/around mixer head. And dough machine **Warning**
• Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Given **Corrected On-Site** **Warning**
• Intermediate - Cutting board(s) stained/soiled. **Warning**
• Intermediate - Employee used handwash sink as a dump sink. **Warning**
• Intermediate - Food preparation sink has soil/old food residue. **Warning**
• Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Corrected on Site: garbage can moved **Corrected On-Site** **Warning**
• Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
• Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
• Intermediate - No soap provided at handwash sink. **Warning**
• Intermediate - Non-pitting surface rust on food-contact equipment. Shelf under prep tables **Warning**
• Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. **Warning**
• Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Warning**
• Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
• Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Carpaccio **Warning**
• Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
• Intermediate - Slicer blade soiled with old food debris. **Warning**
• Intermediate - Soil residue in food storage containers. Bulk bins **Warning**

[Bonny]

Originally Posted by ChefsOfNapoliIII

Bonny,
Please accept our sincere apology. We are working very hard to make this a better place every day. We would love to have you back as our customer, I hope you will give us another chance.

Thanks,

No, I wasn't complaining, I was giving you a compliment. I just wanted everyone here to know that you were doing very well when we drove by. I love Chefs of Napoli.

[inda50]

Originally Posted by ChefsOfNapoliIII

Please accept our sincere apology.

We were closed for only one evening and reopened the next day after the inspection. We really had an unfortunate incident that afternoon when we had water problems the same day the inspector came. The plumber could not fix the problem until later in the evening. On top of that all hot water taps were left running including the ones in the restrooms. We have since installed a second water heater that feeds our washing machines only so if someone leaves our taps running, it will not affect those machines. Also, most of the points brought up by the inspector were corrected right away for other items we had to wait for electrician and other maintenance companies. The staff has been retrained and reminded to follow rules and regulations. We are working very hard every day and will continue to do so each day to deliver exceptional food with great taste and great quality to our customers. We will make sure that all our customers are satisfied not 100% but 1000%. To all who wanted to dine with us that night, please accept our apologies for the inconvenience. Again, we are working hard to make this a better place every day!!!

We had to let go few people including our Kitchen Manager. Our original Kitchen manager could not come back to US after visiting Europe for some reason.

Besides regular cleaning, we now clean the kitchen with pressure washer twice a week. We clean our dining area at night and again in the morning before the restaurant opens.

I had talked to number of customers regarding this issue and they told us that they know that it will be more cleaner than it ever was in the past.

We would love to have you back as our customer, please give us another chance.

Thanks for the explanation, I am looking forward to dining with you again soon

[Villager Dude]

I love this restaurant and go there many times however this restaurant report is the worst I have ever seen. It is obvious there was not sufficient care to maintain standards of cleanliness.

I hope they get the proper staff and management oversight to correct this and maintain it as well.