Grouper & Chips
338 N 9 St, Naples, FL 34102 · Permanent Food Service · License 2101949
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 4 intermediate (3 fixed on the spot), 7 basic-28
- Safety score72
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 visitOct 14, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: 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°F. clam chowder (47°F - Cold Holding) in reach in cooler overnight per operator.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Tomato Soup, clam chowder, and crab cake were not date marked in the reach in cooler. All three items were made over 24 hours per the operator.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. clam chowder (47°F - Cold Holding) in reach in cooler overnight per operator.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw fish over stored produced in the reach in cooler.
Fixed on the spot
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
The ice machine in the back storage room contain a mold/slime substance.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
The handwashing sink in the kitchen was blocked by trash by the dish machine. Other handwashing sink by the kitchen line was filled by cups. Both sink made accessible by the operator.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at the handwashing sink in kitchen. Operator provided paper towels.
Fixed on the spot
No soap provided at handwash sink.
The handwashing sink in kitchen near dish washer no soap, operator provider soap from under under three compartment sink.
Fixed on the spot
Basic7
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
The frozen shrimp was thawing in standing water near three compartment sink.
Code 08, Food protection and cross-contamination: Food stored on floor.
Clam chowder, carrots and soup were observed on floor back storage area.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating while preparing food.
The chef was eating in kitchen.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
The vacuum breaker on outdoor mop sink is in disrepair.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Both bathrooms are not self closing.
Covered waste receptacle not provided in women's bathroom.
Both unisex bathroom receptacle is not covered.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed personal cell phone in kitchen line.
Fixed on the spot
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.