Golden Grove Kitchen
12035 Collier Blvd, Naples, FL 34116 · Permanent Food Service · License 2100774
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 4 intermediate (3 fixed on the spot), 2 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
In the walk in cooler observed raw white fish and in the reach in cooler across from fryer observed raw tuna in Commercially processed reduced oxygen package bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On the cook Iine observed raw pooled eggs (54°F - Cold Holding); raw shelled eggs (57°F - Cold Holding). Operator has foods on ice since 8am. Discussed time temperature control with operator. Operator marked foods. whipped butter cups (64°F - Cold Holding).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked sausage (88°F - Hot Holding) on the cook line. Operator stated foods have been out since 8am. Operator began to reheat foods.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed poke bowl on the to go menu served with raw tuna. Not marked with asterisk indicating the consumer advisory. Operator began to mark to go menu.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink located at the bar area.
Operator provided paper towels.
Fixed on the spot
No soap provided at handwash sink located at the bar area.
Operator provided soap.
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide training for one food handler employee, Bujar
Basic2
Code 06, Food properly thawed: In the walk in cooler observed raw white fish and in the reach in cooler across from fryer observed raw tuna in Commercially processed reduced oxygen package bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale.
Code 14, Food-contact surfaces designed and maintained: Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.
Observed wood under microwave chipping.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.