Fujiyama Vesuvios at Gulfcoast Inn
2555 N 9 St, Naples
May 20, 2026
Routine - Food
Disposition
Warning Issued
Inspector's notes
- Basic·PH/TCS foods properly thawed
In Harold's place in reach in cooler across from cook top observed 11 packs of raw mahi fully thawed in Commercially processed reduced oxygen packaged bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Warning**
06-09-1 - High Priority·Food safe and unadulterated; sound condition
Stop Sale issued due to food not being in a wholesome, sound condition. In Harold's place in reach in cooler across from cook top observed 11 packs of raw mahi fully thawed in Commercially processed reduced oxygen packaged bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Warning**
01B-13-4 - High Priority·Food safe and unadulterated; sound condition
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In harolds place kitchen, observed cut cabbage coleslaw (56F - Cold Holding). Operator stated food was moved to the reach in cooler around 10:30am. **Warning**
01B-02-5 - High Priority·Receiving and holding PH/TCS foods cold
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In harolds place kitchen, observed cut cabbage coleslaw (56F - Cold Holding). Operator stated food was moved to the reach in cooler around 10:30am. **Warning**
03A-02-5 - Intermediate·Handwash sink(s) installed, accessibleCorrected on-site
Handwash sink used for purposes other than handwashing. Hand wash sink at Harold's place outside bar is being used as dump sink. Discussed with employee hand wash sink is only for handwashing to prevent/reduce cross contamination. Operator removed sink strainer from hand wash sink. **Warning**
31A-11-4 - Intermediate·Food-contact surfaces clean and sanitized
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 164). Operator stated they will set up three compartment sink. **Warning**
22-56-4
Violation codes
5 categories| Count | Violation |
|---|---|
| 2 | Food from approved source; safe and unadulterated |
| 1 | Temperature control for safety foods (receiving, holding, cooking, cooling, reheating) |
| 1 | PH/TCS foods properly thawed |
| 1 | Food-contact surfaces clean and sanitized |
| 1 | Handwash sinks; handwashing supplies and sign provided |