Sam Snead's Oak Grill and Tavern
8004 Lely Resort Blvd, Naples, FL 34113 · Permanent Food Service · License 2102554
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 Aug 12 routine inspection4 high priority, 5 basic-29
- Complaint after follow-up on Aug 17Counts in full until a follow-up finds the problems fixed-20
- Safety score51
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 17, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In the walk in cooler raw fish is stored above rolls, raw bacon is stored above tomatoes and shredded cheese. Operator moved items to proper storage.
- First visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 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. In the center make table cooler on the cook line breaded chicken (51°F - Cold Holding); cooked chicken wings (49°F - Cold Holding); chicken breast (51°F - Cold Holding); shrimp (49°F - Cold Holding); shrimp (52°F - Cold Holding); Fish (59°F - Cold Holding). See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish 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. There are 2 one pound packages of commercially packaged tuna marked remove from packaging before thawing in the walk in cooler fully thawed while still inside the reduced oxygen packaging. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the center make table cooler on the cook line breaded chicken (51°F - Cold Holding); cooked chicken wings (49°F - Cold Holding); chicken breast (51°F - Cold Holding); shrimp (49°F - Cold Holding); shrimp (52°F - Cold Holding); Fish (59°F - Cold Holding). See stop sale.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In the bottom of the center make table cooler on the cook line raw breaded chicken is stored above raw fish and raw shrimp. All items discarded under stop sale for temperature abuse.
Basic5
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish 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. There are 2 one pound packages of commercially packaged tuna marked remove from packaging before thawing in the walk in cooler fully thawed while still inside the reduced oxygen packaging. See stop sale.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
There are utensils in 99°F standing water next to the grill.
In-use tongs stored on equipment door handle between uses.
There are multiple sets of tongs on the oven door handle.operator removed the tongs.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
The employee donned a hat.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
There is a heavily grooved and stained cutting board at the bar. Operated discarded the stained and grooved cutting board.
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.
- Stop sale
- An order that the food can’t be sold or served.