MIAMI, FL. Back in April 2026, a state inspector walked into Di Napoli at 11755 S. Dixie Highway and found food sourced from unapproved or unknown suppliers, a violation that means no regulatory agency had inspected that food before it reached customers' plates.
That was one of ten high-severity violations documented during the April 13 visit. The restaurant was not closed.
What Inspectors Found
The food sourcing violation stands apart from the others. When a restaurant obtains food outside the USDA and FDA supply chain, there is no inspection record for that product and no way to trace it if customers become ill. It is the kind of violation that makes outbreak investigations nearly impossible after the fact.
The illness reporting and health policy violations compounded that risk directly. The inspector found no written employee health policy in place and documented that employees were not reporting illness symptoms, the combination that public health officials most consistently link to multi-victim Norovirus outbreaks.
Food contact surfaces were not properly cleaned or sanitized, and handwashing technique was cited as improper, meaning attempts at handwashing were being made but not effectively. Those two violations together describe a kitchen where pathogens can move from surface to surface and from hands to food without interruption.
Inspectors also found food not cooked to required minimum temperatures, a separate and direct pathway for bacterial survival. Toxic chemicals and toxic substances were both cited, in separate violations, for improper storage and labeling. No allergen awareness was demonstrated by staff, and no consumer advisory for raw or undercooked foods was posted, leaving diners with no information to make informed choices.
Three intermediate violations rounded out the inspection: inadequate ventilation and lighting, improper waste disposal, and equipment in poor repair.
What These Violations Mean
Food from unapproved sources is treated as a high-severity violation because traceability is the foundation of outbreak response. If a customer gets sick after eating at Di Napoli and investigators need to identify the contaminated ingredient, an unverified supplier offers no records to follow. Listeria and Salmonella have both caused fatal outbreaks traced to food that entered restaurants outside inspected supply chains.
The combination of no health policy and no illness reporting is what investigators call an outbreak enabler. A written health policy tells employees when they are required to stay home. Without it, a worker with Norovirus has no formal instruction to stop coming in. Norovirus spreads through food contact with an infected person's hands, and a single infected worker can expose dozens of customers in a single shift.
Undercooking violations are among the most direct causes of foodborne illness in the inspection record. Salmonella in poultry survives below 165 degrees Fahrenheit. When food is not brought to required temperatures, that pathogen reaches the plate alive.
The chemical storage violations introduce a different category of risk entirely. Improperly stored or unlabeled chemicals near food preparation areas can contaminate food directly, and mislabeled containers can be mistaken for food-safe substances. That is not a theoretical concern; chemical contamination incidents have sent diners to emergency rooms.
The Longer Record
The April inspection did not represent a new low for Di Napoli. It represented a pattern.
State records show 31 inspections on file for the restaurant, with 593 total violations documented across that history. The facility has never been emergency-closed.
The two most recent prior inspections before April each produced 12 high-severity violations. The February 2026 visit logged 12 high and 6 intermediate violations. The February 2025 visit logged 12 high and 4 intermediate violations. The October 2025 inspection found 5 high violations, and the August 2025 visit found 6. The April 2024 record includes two inspections on the same date, one with 6 high violations and one with 4.
The February 2024 inspection found 10 high and 3 intermediate violations, identical in severity count to the April 2026 visit that prompted this report.
Food contact surface sanitation, employee illness protocols, and food sourcing are not categories that appeared once and were corrected. They appear across multiple inspection cycles. A restaurant that logs 593 violations across 31 inspections, including double-digit high-severity counts in at least four of the last eight visits, is not experiencing isolated lapses.
Open for Business
Florida's emergency closure authority is triggered when an inspector determines that conditions pose an immediate threat to public health. Ten high-severity violations at Di Napoli in April 2026, including uninspected food, no illness policy, improper handwashing, unsanitized food contact surfaces, and undercooking, did not meet that threshold.
The restaurant remained open.