Grand Buffet
Last inspected: Mar 16, 2026
100
Score
Grand Buffet has been inspected 15 times since 2022. The most recent report on file is from Mar 16, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around one violation compared to roughly five violations earlier on.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited six times.
Compared to the broader Naples restaurant scene, where the average is 81, this is a stronger showing. Taken together, the history is a positive one.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 16, 2026
Complaint Partial
No violations found.
100
Jan 15, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler by the deep fryers raw chicken is stored above washed potatoes. Operator moved the potatoes to proper storage. **Corrected On-Site** **Repeat Violation**
08A-05-6
86
Oct 20, 2025
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw shrimp is stored above ready to eat crab clusters. And raw chicken stored above dumpling wrappers. Operator moved items to proper storage order. **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-20: In the walk in cooler raw shrimp is stored over ready to eat dumpling wrappers and fully cooked mussels. Operator moved items to proper storage. **Admin Complaint** **Corrected On-Site**
08A-05-6
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. There is a cup with no handle inside a container of cajun seasoning in dry storage. Operator discarded the cup with no handle. **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-20: There is a to go cup inside a container of cajun seasoning in dry storage. Operator removed the container. **Time Extended** **Corrected On-Site**
14-01-5
Basic - - From initial inspection : Basic - Equipment in poor repair. The door gaskets on the reach in cooler across from the deep fryer are torn. **Warning** - From follow-up inspection 2025-10-20: The door gaskets have not beed replaced. **Time Extended**
14-11-5
78
Aug 19, 2025
Complaint Full
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw shrimp is stored above ready to eat crab clusters. And raw chicken stored above dumpling wrappers. Operator moved items to proper storage order. **Corrected On-Site** **Warning**
08A-05-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a white lime scale buildup on the metal connectors of the sneeze guards over the hot food buffet steam tables. **Warning**
23-03-4
Basic - Food stored on floor. There are cases of cucumbers and a case of jalapeño stored on the floor in the walk in cooler. Operator moved items to proper storage. **Corrected On-Site** **Warning**
08B-38-4
Basic - Equipment in poor repair. The door gaskets on the reach in cooler across from the deep fryer are torn. **Warning**
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation. There are multiple employees with no hair restraints preparing food. Employees put on hats. **Corrected On-Site** **Warning**
13-03-4
Basic - Bowl or other container with no handle used to dispense food. There is a cup with no handle inside a container of cajun seasoning in dry storage. Operator discarded the cup with no handle. **Corrected On-Site** **Warning**
14-01-5
67
May 13, 2025
Complaint Full
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the under counter cooler on the cook line, shrimp (48F - Cold Holding); mussels (47F - Cold Holding). Operator moved contents of cooler to the walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the buffet Fish (110F - Hot Holding), operator replaced the fish with a new pan. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a-mold like substance on the interior walls of the ice machine by the back door. Operator cleaned and sanitized the interior walls. **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The paper towel dispenser in the servers area by the ice machine is inoperable.
31B-02-4
Basic - Working containers of food removed from original container not identified by common name. There are unlabeled containers of flour and corn flour in dry storage. Operator labeled the two containers. **Corrected On-Site**
02D-01-5
58
Feb 19, 2025
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Potentially Hazardous Food Held at Proper Temperature
FL-16
74
Jan 21, 2025
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Container of medicine improperly stored. There us a bottle of pain reliever on a shelf over the make table in the wok station.
41-07-4
High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler next to the walk in freezer raw beef is stored over unwashed peppers. Operator moved items to proper storage order. **Corrected On-Site** **Repeat Violation**
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler net to the walk in freezer raw chicken is stored over raw beef. Operator moved items to proper storage order. **Corrected On-Site**
08A-20-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm), operator adjusted the chlorine sanitizer to 100ppm. **Corrected On-Site** **Repeat Violation**
22-42-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags are not marked with the last date served. **Repeat Violation**
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the interior walls of the ice machine.
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On a shelf over the make table in the wok station there are employee keys and s cellphone.
40-06-5
Basic - Time/temperature control for safety food thawed in an improper manner. There are frozen, cooked crawfish thawing on a hand cart at the end of the wok station.
06-01-5
Basic - In-use ice scoop stored on soiled surface between uses. There is a ice scoop stored on top of the ice machine. Operator had the ice scoop run through the dishwasher and placed into a bin on top of the ice machine. **Corrected On-Site**
10-12-5
41
Aug 13, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the front line a bin of cut cabbage on a shelf under the rice cookers, cut cabbage (49F - Cold Holding). Per operator less than four hours. Operator moved the cut cabbage to the walk-in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. In the walk-in cooler by the deep fryers raw shell eggs are stored over cases of unwashed green beans. Operator moved the beans to proper storage. **Corrected On-Site**
08A-04-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator adjusted the chlorine sanitizer, 50ppm. **Corrected On-Site**
22-42-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags are not marked with the last date served. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. An employee rinsed out a wiping towel in the hand washing sink at the end of the cook line near the dishwashing area.
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine. There is a buildup od food debris on top of the dishwasher.
16-21-4
Basic - Equipment in poor repair. The door gaskets on the sushi station cooler are damaged.
14-11-5
Basic - Food stored on floor. There us a bag of crawfish on the floor in the walk-in freezer.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand sink at the hibachi station. **Repeat Violation**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. There is a open red bull drink inside the top of the make table cooler on the cook line.
12B-13-4
41
Apr 30, 2024
Complaint Full
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler across from the fry station, raw chicken is stored over raw shrimp. Operator moved items to proper storage order. **Corrected On-Site**
08A-20-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. An employee handled cooked chicken breasts with their bare hands to fill a pan for the buffet. Operator discarded the chicken.
09-01-4
High Priority - Stop Sale issued due to adulteration of food product. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. An employee handled cooked chicken breasts with their bare hands to fill a pan for the buffet. Operator discarded the chicken.
01B-03-5
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. There is no proof of required state approved food safety training for multiple employees.
53B-13-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Ouster tags are not marked with the last date sold.
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the interior walks of the ice machine. Operator cleaned and sanitized the ice machine walls. **Corrected On-Site**
22-20-5
Basic - No handwashing sign provided at a hand sink used by food employees. There is no handwashing sign at the hand washing sink in the hibachi station. **Repeat Violation**
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. There are packages of imitation crab meat thawing in standing water in the three bay prep sink at the back wall. Operator turned on cold running water. **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. There are unlabeled containers of sugar, flour, cornstarch and MSG in the dry storage area. Operator labeled the containers. **Corrected On-Site** **Repeat Violation**
02D-01-5
43
Feb 8, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - 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. Employee food safety training for Mei is expired.
53B-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee put on a hat. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. There are multiple cases of assorted foods stored on the floor in the walk-in freezer. **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand sink in the hibachi station.
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. There are unlabeled containers of flour in dry storage.
02D-01-5
Basic - Accumulation of debris inside warewashing machine. There is a heavy scale buildup inside the dishwasher.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. There is a plastic to go cup in a container of flour in dry storage. Operator removed the to go cup. **Corrected On-Site**
14-01-5
67
Aug 23, 2023
Complaint Full
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
33
Apr 12, 2023
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. On the shelf in dry storage, un segregated from the undamaged cans there are, 3 cans of peaches, 1 can of pineapple, 1 can of vanilla pudding, 1 can of oyster sauce and 2 cans of golden sauce with dented rims and sides.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk-in cooler, raw chicken (47F - Cold Holding); Beef (47F - Cold Holding); crab salad (47F - Cold Holding). Operator moved the out of temperature items to other coolers until the walk-in cooler is repaired. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. An employee rinsed out a towel in the hand washing sink by the walk-in coolers.
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters over the deep fryer.
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign in the employee bathroom in the back of the kitchen or at the hand washing sink in the habachi station.
31B-04-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. The hood filters are missing from the from the hood over the habachi grill.
14-42-4
Basic - Damaged/spoiled/recalled food not properly segregated. On the shelf in dry storage, un segregated from the undamaged cans there are, 3 cans of peaches, 1 can of pineapple, 1 can of vanilla pudding, 1 can of oyster sauce and 2 cans of golden sauce with dented rims and sides. See stop sale.
08B-20-4
55
Nov 2, 2022
Complaint Full
5 critical violations. 3 minor violations.
View 8 violations
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. An employee washed their hands in the men's room but did not once they entered the food preparation area. They donned gloves and began handling food.
12A-11-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk-in cooler Fish (44F - Cold Holding). Operator moved the fish to another walk-in cooler. Repeat violation from 8/10/2022. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. In the walk-in cooler raw chicken is stored over unwashed cabbage. Operator moved items to proper storage order. **Corrected On-Site**
08A-04-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)
22-41-4
High Priority - Dented/rusted cans present. See stop sale. On a shelf, not segregated from un damaged cans there are four cans of yellow cling peaches, one can of pineapple chunks with dented rims. Repeat violation from 8/10/2022. **Repeat Violation**
01B-01-4
Basic - Damaged/spoiled/recalled food not properly segregated. On a shelf, not segregated from un damaged cans there are four cans of yellow cling peaches, one can of pineapple chunks with dented rims. See stop sale. Repeat violation from 8/10/2022. **Repeat Violation**
08B-20-4
Basic - Food stored on floor. There are multiple cases of food stored on the floor in the walk-in freezer.
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. There are four unlabeled bins of food in the dry storage area.
02D-01-5
41
Aug 10, 2022
Complaint Full
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the buffet, Fish (117F - Hot Holding), fried chicken nuggets (97F - Hot Holding). Operator replaced the out of temperature items. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the front counter stir fry station, Beef (44F - Cold Holding). Operator reduced the cooler temperature. **Corrective Action Taken**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. On a shelf in dry storage there is one can of sliced peaches with a dented rim.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the ice machine. Operator cleaned and sanitized the walls in the ice machine. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. An employee used the hand washing sink by the walk-in coolers to rinse a pan and a wiping towel. Inspector educated the person in charge about proper hand washing sink usage. **Corrective Action Taken**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Person in charge has no proof of food safety manager's certification.
53A-05-6
Basic - Damaged/spoiled/recalled food not properly segregated. On a shelf in dry storage there is one can of sliced peaches with a dented rim. See Stop Sale.
08B-20-4
Basic - Employee with no hair restraint while engaging in food preparation. There are multiple employees with no hair restraint preparing food. This is a repeat violation from 7/27/2022, 2/14/2022. Employees put on hats. **Corrected On-Site**
13-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. There are frozen tuna loins thawing at room temperature. Operator moved the tuna loins to the reach in cooler. **Corrected On-Site**
06-01-5
41
Jul 27, 2022
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the double door upright cooler by dry storage pizza sauce (47F - Cold Holding); New Zealand mussels (49F - Cold Holding). This is a repeat violation from 2/14/2022/, 9/1/2021. Operator moved the items to the walk-in cooler. On the buffet, cut melon (45F - Cold Holding). Operator iced the cut melon. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the double door reach in cooler on the cook's line raw shrimp us stored over washed and cut vegetables. Operator moved items to proper storage order. **Corrected On-Site**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator will sanitize in the triple sink until the dishwasher is repaired. This is a repeat violation from 2/14/2022. Operator replaced the sanitizer, chlorine sanitizer 50ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. An employee rinsed a wiping towel in the hand washing sink at the entrance to the kitchen. Inspector educated the employee on proper use if hand washing sinks. **Corrective Action Taken**
31A-11-4
Basic - Cardboard used to line food-contact shelves. There is cardboard lining the shelf over the make table on the cook's line. The cardboard was removed. **Corrected On-Site**
14-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is an employee cellphone on a shelf over the make table on the cook's line. Operator removed the cellphone. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. There are multiple employees preparing food with no hair restraint. This is a repeat violation from 2/14/2022. Employees put on hats. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. There are multiple cases of food stored on the floor in the walk-in freezer. This is a repeat violation from 2/14/2022. **Repeat Violation**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. In dry storage there are containers of sugar, flour, cornstarch, potato flour with no labels.
02D-01-5
45
Frequently Asked Questions
When was Grand Buffet last inspected?
The most recent health inspection at Grand Buffet on file is from Mar 16, 2026. The public record contains 15 inspections in total.
What is the most common violation at Grand Buffet?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Grand Buffet.
How does Grand Buffet compare to other restaurants in Naples?
Grand Buffet most recently scored 100 out of 100, which is higher than the Naples average of 81.
Has Grand Buffet's inspection record improved over time?
Yes. Recent inspections at Grand Buffet have averaged around one violation per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Grand Buffet means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Grand Buffet inspected?
Based on the inspection history on file, Grand Buffet is inspected around four times per year on average.
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