Sam Snead's Oak Grill and Tavern
Last inspected: Jan 27, 2026
35
Score
Sam Snead's Oak Grill and Tavern appears in inspection records 10 times, starting in 2022. The newest entry in the record is dated Jan 27, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up five times.
Sam Snead's Oak Grill and Tavern's latest score of 35 falls below the Naples average of 81. There are enough flags in the record to merit a second thought.
10
Inspections
4
Critical latest
3
Major latest
3
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the bottom of the drawer cooler under the grill Poultry (45F - Cold Holding); ground beef (45F - Cold Holding). Operator iced the chicken and ground beef. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler by the dishwasher raw chicken is stored above raw ground beef. Operator moved items to proper storage order. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the bottom of the make table cooler in front of the grill raw whole muscle beef is stored above cooked chicken. Operator moved items to proper storage order. **Corrected On-Site**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. There are two number 10 cans of mandarin orange slices in the can rack with dented rims and sides.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There used to be a mold like substance inside the nozzle of the soda gun at the enclosed end of the bar.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. There are coffee grounds inside the drain of the hand washing sink in the servers area. There used to be a strainer basket inside the hand washing sink at the bar.
31A-11-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training fir Valeria, Laura L., Anthony R., Benjamin C., and Janet M are expired.
53B-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
23-03-4
Basic - In-use ice scoop stored on soiled surface between uses. There is an ice scoop stored on the drip tray of the soda fountain in the server's area.
10-12-5
Basic - Damaged/spoiled/recalled food not properly segregated. There are two number 10 cans of mandarin orange slices in the can rack with dented rims and sides. See stop sale.
08B-20-4
35
Aug 11, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - 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. In the bottom of the make table cooler in front of the grill there is salmon and tuna fully thawed inside commercially processed reduced oxygen packaging that is marked to be removed from packaging before thawing. See stop sale.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the top of the make table cooler in the salad station chopped eggs (47F - Cold Holding); shredded cheddar cheese (49F - Cold Holding). Operator stated that the top of the make table had been left open. Items moved to the bottom of the 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 a soup warmer in the expeditor area beef chili (108F - Hot Holding). Operator moved the chili to the kitchen to be reheated.
03B-01-6
Basic - In-use tongs stored on equipment door handle between uses. There are tongs on the oven door handle. Operator removed the tongs. **Corrected On-Site**
10-20-4
Basic - 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. In the bottom of the make table cooler in front of the grill there is salmon and tuna fully thawed inside commercially processed reduced oxygen packaging that is marked to be removed from packaging before thawing. See stop sale.
06-09-1
58
Apr 7, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is food debris on the slicer. - From follow-up inspection 2025-04-07: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease and dust on the hood filters. - From follow-up inspection 2025-04-07: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a build up of ice on items on the shelving on the left side of the walk in freezer. - From follow-up inspection 2025-04-07: **Time Extended**
14-69-4
82
Apr 3, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler chicken (48F - Cold Holding); onion soup (49F - Cold Holding); cut melon (48F - Cold Holding); cooked pitato (48F - Cold Holding). Operator reduced temperature, contacted technician. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is food debris on the slicer.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide test kit for Quaternary sanitizer in the triple sink.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease and dust on the hood filters.
23-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a build up of ice on items on the shelving on the left side of the walk in freezer.
14-69-4
58
Sep 23, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Hose at dish sink lower than flood rim of sink.there is a hose attached to the faucet at the triple sink that lays inside the sink compartments. Operator disconnected the hose. **Corrected On-Site**
29-37-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On a rack in the walk-in cooler raw beef kabobs are stored over cook pork ribs. Operator moved items to proper storage. **Corrected On-Site**
08A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Standing water in bottom of reach-in-cooler. There us standing water in the bottom of the reach in cooler by the dish washing area.
29-49-6
64
Feb 12, 2024
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the right hand steam table, onion soup (124F - Hot Holding); marsala sauce (109F - Hot Holding), less than four hours. Water levels are low. Operator added hot water to the steam pan. **Corrective Action Taken**
03B-01-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand sink in the salad station.
31B-02-4
Intermediate - Required employee training expired for some 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 Rachel Deneau has expired.
53B-14-5
64
Jul 25, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2023-07-25: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Equipment in poor repair. The gasket on the door of the make table cooler in the pantry is hanging from the door. **Warning** - From follow-up inspection 2023-07-25: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice in the walk-in freezer around the door and to the left of the blower. **Warning** - From follow-up inspection 2023-07-25: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. There is a pair of tongs stored on the oven door handle. Operator removed the tongs. **Corrected On-Site** **Warning** - From follow-up inspection 2023-07-25: **Time Extended**
10-20-4
78
Jul 12, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
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. Bar Dishwasher (Chlorine 0ppm). Bar glasses will be washed in the Kitchen dishwasher until bar dish washer is repaired. **Corrective Action Taken** **Warning**
22-41-4
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. The expeditor handled the parsley with their bare hand. Inspector educated the operator on proper handling of ready to eat foods. **Warning**
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the nozzle of the soda gun by the dishwasher in the var. **Repeat Violation** **Warning**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - 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. **Warning**
11-26-1
Basic - Food stored on floor. There are multiple containers of food stored on the floor in the walk-in freezer. **Warning**
08B-38-4
Basic - Equipment in poor repair. The gasket on the door of the make table cooler in the pantry is hanging from the door. **Warning**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. There is a pair of tongs stored on the oven door handle. Operator removed the tongs. **Corrected On-Site** **Warning**
10-20-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice in the walk-in freezer around the door and to the left of the blower. **Warning**
14-69-4
45
Feb 9, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the upright cooler by the dish washing area raw shrimp is stored over ready to eat sausage. Operator moved items proper storage order. **Corrected On-Site**
08A-05-6
Intermediate - 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. Inspector provided the operator with the employee reporting agreement. **Corrective Action Taken**
11-26-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided the operator with a written procedure for the cleaning of vomiting and diarrhea. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance inside the nozzle of the soda gun at the servers side of the bar and the the bartenders side of the bar by the windows.
22-02-4
Basic - No Heimlich maneuver/choking sign posted. Inspector provided the operator with acopy of a choking poster. **Corrective Action Taken**
51-13-4
61
Aug 5, 2022
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On a rolling rack in the walk-in cooler raw beef is stored over cooked chicken . Operator moved items to proper storage order. This is a repeat violation from 2/28/2022. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. On the can rack in dry storage there is One 3 pound 51 ounce can with a sharp creased dent in the side.
01B-01-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Food manager certification for Jose Islas expired 7/19/2022.
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. The hand washing sink at the bar is used as a dump sink.
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/ Food manager certification for Jose Islas expired 7/19/2022.
53A-05-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Damaged/spoiled/recalled food not properly segregated. On the can rack in dry storage there is One 3 pound 51 ounce can with a sharp creased dent in the side. See stop sale.
08B-20-4
Basic - In-use tongs stored on equipment door handle between uses. There are tongs hanging from the oven door handle. Operator removed the tongs. **Corrected On-Site**
10-20-4
45
Frequently Asked Questions
When was Sam Snead's Oak Grill and Tavern last inspected?
The most recent health inspection at Sam Snead's Oak Grill and Tavern on file is from Jan 27, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sam Snead's Oak Grill and Tavern?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Sam Snead's Oak Grill and Tavern.
How does Sam Snead's Oak Grill and Tavern compare to other restaurants in Naples?
Sam Snead's Oak Grill and Tavern most recently scored 35 out of 100, which is lower than the Naples average of 81.
Has Sam Snead's Oak Grill and Tavern's inspection record improved over time?
Results have been roughly steady. Inspections at Sam Snead's Oak Grill and Tavern have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sam Snead's Oak Grill and Tavern means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Sam Snead's Oak Grill and Tavern inspected?
Based on the inspection history on file, Sam Snead's Oak Grill and Tavern is inspected around three times per year on average.
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