Fujiyama Vesuvios at Gulfcoast Inn
2555 N 9 St, Naples
Feb 25, 2026
Routine - Food
Disposition
Administrative complaint recommended
Inspector's notes
- Basic·Bathrooms
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom used by employees in the main kitchen does is not self closing.
32-04-4 - High Priority·Current license, properly displayed
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/1/25
50-17-3 - 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. In the walk in cooler at main kitchen, observed raw chicken placed over containers of ready to eat pickles. Operator rearranged for proper storage.
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. In the small kitchen Harold's place, observed meat loaf (64F - Cold Holding). Operator stated foods had been out for 30 minutes. Operator placed food back into cold holding unit. **Corrective Action Taken**
03A-02-5 - Intermediate·Handwash sink(s) installed, accessibleCorrected on-site
Handwash sink used for purposes other than handwashing. In the handwashing sink at Harold's place kitchen observed dish sponges at the handwashing sink. In the bar of Harold's place, observed handwashing sink used as a dump sink. Operator removed all things from handwashing sink.
31A-11-4 - Intermediate·Employee health knowledge; ill/symptomatic employee
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with food employee health reporting agreement form. Employees began signing form. **Corrective Action Taken**
11-26-1
Violation codes
6 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 | Employee health knowledge; ill/symptomatic employee |
| 1 | Handwash sinks; handwashing supplies and sign provided |
| 1 | Bathrooms |
| 1 | Current license, properly displayed |