Grouper & Chips
338 N 9 St, Naples
Sep 23, 2025
Routine - Food
Disposition
Warning Issued
Inspector's notes
- Basic·Food-contact surfaces clean and sanitized
Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
22-20-5 - Basic·Floors, walls, ceilings properly constructed and clean
Ceiling tiles soiled with accumulated dust in the kitchen. **Warning**
36-34-5 - Basic·Employee personal belongingsCorrected on-site
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored over prep area. Operator moved cell phone to proper storage. **Warning**
40-06-5 - Basic·Food protection during preparation, storage and display
Food stored on floor. Onion bag stored on floor at dry storage. **Warning**
08B-38-4 - Basic·Nonfood-contact surfaces clean
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease. **Warning**
23-03-4 - 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. In reach-in cooler near dry storage; raw shrimp stored over shredded lettuce. Operator moved raw shrimp to bottom shelf. **Warning**
08A-05-6 - High Priority·Food safe and unadulterated; sound condition
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near cook line; chopped tomatoes (53F - Cold Holding); cooked pasta (56F - Cold Holding); cole slaw (53F - Cold Holding); raw shrimp (52F - Cold Holding); raw mahi fish (52F - Cold Holding); raw salmon (49F - Cold Holding); raw grouper (52F - Cold Holding); butter (58F - Cold Holding). Per operator all items stored in reach-in cooler more than 4 hours. See stop sale. **Warning**
01B-13-4 - High Priority·Receiving and holding PH/TCS foods cold
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near cook line; chopped tomatoes (53F - Cold Holding); cooked pasta (56F - Cold Holding); cole slaw (53F - Cold Holding); raw shrimp (52F - Cold Holding); raw mahi fish (52F - Cold Holding); raw salmon (49F - Cold Holding); raw grouper (52F - Cold Holding); butter (58F - Cold Holding). Per operator all items stored in reach-in cooler more than 4 hours. See stop sale. **Warning**
03A-02-5 - Intermediate·Food manager certification; knowledge/active managerial control
All 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/ **Warning**
53A-03-7 - Intermediate·Handwash sink(s) installed, accessibleCorrected on-site
Handwash sink not accessible for employee use at all times. Handwashing sink blocked with garbage bin. Operator moved the garbage bin. **Warning**
31A-09-4
Violation codes
9 categories| Count | Violation |
|---|---|
| 1 | Food from approved source; safe and unadulterated |
| 1 | Temperature control for safety foods (receiving, holding, cooking, cooling, reheating) |
| 2 | Raw/RTE food separation; food protection during prep and storage |
| 1 | Food-contact surfaces clean and sanitized |
| 1 | Nonfood-contact surfaces clean |
| 1 | Handwash sinks; handwashing supplies and sign provided |
| 1 | Floors, walls, ceilings properly constructed and clean |
| 1 | Employee personal belongings |
| 1 | Food management certification; employee training |