Campiello
1177 3 St S, Naples
Apr 22, 2026
Routine - Food
Disposition
Warning Issued
Inspector's notes
- Basic·Food-contact and nonfood-contact surfaces designed, constructed, maintained
Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards heavily grooved. **Warning**
14-09-4 - Basic·No presence or breeding of insects/rodents/pestsCorrected on-site
Dead roaches on premises. Observed a dead palmetto bug in the floor of the dry storage area. Operator removed and sanitized the area. **Warning**
35A-03-4 - Basic·Wiping cloths; clean and soiled linens; laundry facilitiesCorrected on-site
In-use wet wiping cloth/towel used under cutting board. Observed a wiping cloth under a cutting board on the cook line. Operator removed it. **Warning**
21-04-4 - Basic·Dishwashing facilities; chemical test kits; gauges
Old labels stuck to food containers after cleaning. Observed old labels left on multiple containers. **Warning**
16-46-4 - High Priority·Separating raw animal foods from each other, RTE foodsCorrected on-site
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs stored over hard boiled eggs and chopped lettuce in the walk in cooler. Operator removed the eggs. **Warning**
08A-05-6 - High Priority·Receiving and holding PH/TCS foods cold
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in their central front line cooler: Chopped tomatoes (55F - Cold Holding); Beef (55F - Cold Holding); Cheese (55F - Cold Holding) Operator states it was set up approximately 2hrs ago. Operator placed the food in the walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5 - Intermediate·Food manager certification; knowledge/active managerial control
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed expired: K Tolen 3/2/26 **Warning**
53A-03-7 - Intermediate·Handwash sink(s) installed, accessible
Handwash sink used for purposes other than handwashing. Observed a hand wash sink used to rinse a towel and to rinse a bottle. Operator reviewed proper procedure with their workers. **Corrective Action Taken** **Warning**
31A-11-4 - Intermediate·Dishwashing facilities; chemical test kits; gauges
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no external measuring device for their high temp dish machine. **Warning**
16-62-1
Violation codes
8 categories| Count | Violation |
|---|---|
| 1 | Temperature control for safety foods (receiving, holding, cooking, cooling, reheating) |
| 1 | Raw/RTE food separation; food protection during prep and storage |
| 1 | Food-contact and nonfood-contact surfaces designed, constructed, maintained |
| 2 | Dishwashing facilities; chemical test kits; gauges |
| 1 | Wiping cloths; clean and soiled linens; laundry facilities |
| 1 | Handwash sinks; handwashing supplies and sign provided |
| 1 | Insects/rodents/pests; outer openings protected |
| 1 | Food management certification; employee training |