GROUPER & CHIPS

Name: GROUPER & CHIPS
Address: 338 N 9 ST, NAPLES, FL, 34102, US
Rating: 0

338 N 9 ST, NAPLES, FL 34102

License #2101949

0 Grade F / 100

Failing Health Score

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Latest inspection

October 14, 2026 · 15 findings · 4 critical

Routine - Food

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Minor

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Quick take

GROUPER & CHIPS in NAPLES currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 14, 2026. Across those visits, inspectors documented 83 total violations — 17 critical, 20 major, 46 minor.

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The latest inspection on October 14, 2026 shows 15 observation rows: 4 critical, 4 major, and 7 minor.

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Inspection coverage

100%

Inspector notes

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GROUPER & CHIPS has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. clam chowder (47F - Cold Holding) in reach in cooler overnight per operator.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. The frozen shrimp was thawing in standing water near three compartment sink.
[12B-01-4] Employee eating while preparing food. The chef was eating in kitchen.
[08B-38-4] Food stored on floor. Clam chowder, carrots and soup were observed on floor back storage area.
[02C-01-5] 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.
[29-08-4] Plumbing system in disrepair. The vacuum breaker on outdoor mop sink is in disrepair.
[31A-09-4] 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.
[31B-03-4] 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.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms are not self closing.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Both unisex bathroom receptacle is not covered.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw fish over stored produced in the reach in cooler.
[01B-02-5] 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 degrees Fahrenheit. clam chowder (47F - Cold Holding) in reach in cooler overnight per operator.
[31B-02-4] 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.
[40-06-5] 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.
[22-02-4] 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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black buildup in the ice machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed numerous ceiling tiles in the establishment soiled.
[08B-38-4] Food stored on floor. Observed cases of food stress on the floor of the dry storage area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease buildup on the hood filters.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee pull up their pants than handle tongs without washing their hands. Reviewed with the operator on proper hand washing.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee drink from his cup without a straw and then handle tongs-go boxes without washing his hands. Had the employee dispose of the box, wash their hands, and reviewed with the operator.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shrimp stored over unwashed tomatoes in a standing reach in cooler. Operator moved the shrimp.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in their front counter: Butter chips (70F - Cold Holding). Operator stated they had been out for approximately 2hrs. Operator placed them in a cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed debris buildup on the can opener and its holder.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed their kitchen hand sink blocked with a trash can.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[36-34-5] Ceiling tiles soiled with accumulated dust in the kitchen.
[40-06-5] 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.
[08B-38-4] Food stored on floor. Onion bag stored on floor at dry storage.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease.
[08A-05-6] 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.
[01B-13-4] 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.
[03A-02-5] 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.
[53A-03-7] 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/
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink blocked with garbage bin. Operator moved the garbage bin.

Disposition: Emergency order recommended
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vents in kitchen have a build up of dust and grease.
[35A-03-4] Dead roaches on premises. Four dead roaches observed, three at base of hot water heater and one underneath reach in cooler in dry storage room.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. On cooks line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Heavy build up of grease and food debris on walls of kitchen, behind triple sink and cooking equipment.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter establishment and begin working without hand washing.
[35A-05-4] Roach activity present as evidenced by live roaches found. Three live roaches found underneath reach in cooler in dry storage room.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink in kitchen blocked with large trash can in front and pans inside sink. Operator moved all,items to allow for hand washing.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand sin, operator restocked paper towels.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator DBPR Form HR 5030-103 in both English and Creole
[31B-03-4] No soap provided at handwash sink. At kitchen hand sink.