GROUPER & CHIPS

Name: GROUPER & CHIPS
Address: 338 N 9 ST, NAPLES, FL, 34102, US
Rating: 65.2

338 N 9 ST, NAPLES, FL 34102

License #2101949

65.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

GROUPER & CHIPS in NAPLES currently holds an InspectFL Health Score of 65.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 20, 2026. Across those visits, inspectors documented 36 total violations — 9 critical, 8 major, 19 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 20, 2026 shows 10 observation rows: 4 critical, 2 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease buildup on the hood filters.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed their kitchen hand sink blocked with a trash can.
[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.
[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.
[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.
[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.
[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.
[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.
[08B-38-4] Food stored on floor. Observed cases of food stress on the floor of the dry storage area.
[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.

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

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse