GRAND BUFFET
2700 TAMIAMI TRAIL E, Naples FL 34112 · 239-732-5777
Last inspected Aug 26, 2026 · 12 visits since August 2023
MAY 25
AUG 25
JAN 26
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On shelving in dry storage there is 1 number 10 can of mandarin orange and 1 number 10 can of chocolate pudding with dented rims. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025085797 | Oct 20, 2025 | Jan 5, 2026 | $200 |
Inspection history
12 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On shelving in dry storage there is 1 number 10 can of mandarin orange and 1 number 10 can of chocolate pudding with dented rims. See stop sale.
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 with their bare hands at a prep table in the back of the kitchen. See stop sale.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. An employee handled cooked chicken with their bare hands at a prep table in the back of the kitchen.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. An employee rinsed off their dirty gloves at the hand washing sink by the walk in freezer.
Show the remaining 6 findings ▾
Handwash sink used for purposes other than handwashing. There is ice inside the hand washing sink in the service area.
No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink at the grill station. Operated provided paper towels.
Damaged/spoiled/recalled food not properly segregated. On shelving in dry storage there is 1 number 10 can of mandarin orange and 1 number 10 can of chocolate pudding with dented rims. See stop sale.
Employee eating in a food preparation or other restricted area. There is an employee eating at a prep table in the kitchen.
Employee with no hair restraint while engaging in food preparation. There are multiple employees with no hair restraint preparing food in the kitchen. Operator had employees put on hats.
In-use wet wiping cloth/towel used under cutting board. There are wet wiping towels under multiple cutting boards throughout the kitchen.
Mar 16, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
Oct 20, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
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.
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.
Equipment in poor repair. The door gaskets on the reach in cooler across from the deep fryer are torn.
Aug 19, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
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.
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.
Employee with no hair restraint while engaging in food preparation. There are multiple employees with no hair restraints preparing food. Employees put on hats.
Equipment in poor repair. The door gaskets on the reach in cooler across from the deep fryer are torn.
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.
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.
May 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
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.
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.
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.
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.
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.
Feb 19, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Clam/mussel/oyster tags not marked with last date served. Oyster tags are not marked with the last date served.
Handwash sink used for purposes other than handwashing. There is ice and a metal scrubber inside the hand washing sink in the service area. A server rinsed out a tea pot in the hand washing sink in the service area. Educated employees on proper use of hand washing sinks.
Accumulation of debris on exterior of warewashing machine. Operator cleaned the exterior of the dishwasher.
Equipment in poor repair. The door gaskets on the sushi reach in cooler are damaged.
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
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.
Container of medicine improperly stored. There us a bottle of pain reliever on a shelf over the make table in the wok station.
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.
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.
Clam/mussel/oyster tags not marked with last date served. Oyster tags are not marked with the last date served.
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.
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.
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.
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.
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
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.
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.
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.
Clam/mussel/oyster tags not marked with last date served. Oyster tags are not marked with the last date served.
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.
Accumulation of debris on exterior of warewashing machine. There is a buildup od food debris on top of the dishwasher.
Equipment in poor repair. The door gaskets on the sushi station cooler are damaged.
Food stored on floor. There us a bag of crawfish on the floor in the walk-in freezer.
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.
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.
Apr 30, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
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.
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.
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.
Clam/mussel/oyster tags not marked with last date served. Ouster tags are not marked with the last date sold.
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.
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.
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.
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.
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.
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
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.
Accumulation of debris inside warewashing machine. There is a heavy scale buildup inside the dishwasher.
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.
Employee with no hair restraint while engaging in food preparation. Employee put on a hat.
Food stored on floor. There are multiple cases of assorted foods stored on the floor in the walk-in freezer.
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.
Working containers of food removed from original container not identified by common name. There are unlabeled containers of flour in dry storage.
Aug 23, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Raw animal food stored over or with unwashed produce. In the walk-in cooker by the cook line raw beef is stored over unwashed jalapeño peppers. Operator moved items to proper storage order.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler by the fry station raw fish is stored on top of ready to eat crab legs. Operator moved items to proper storage.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler by the cook line raw chicken is stored over raw beef. Operator moved items to proper storage.
Clam/mussel/oyster tags not marked with last date served. The oyster tags are not marked with the last date served.
Handwash sink not accessible for employee use at all times. The hand wash sink in the dish area is blocked by a table and trash bin. Operator moved the table.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There are no chlorine chemical test strips for the dishwasher and triple sink. Chemical test strips are at kept at the front counter by the cash register.
Records/documents for required employee training do not contain all of the required information. The food manager's certification number is missing from all employee certifications.
Cardboard used to line food-contact shelves. There is stained cardboard lining a shelf outside the servers station under cases of fortune cookies, containers of salt and pepper and sugar packets.
Food stored on floor. In the walk-in cooler by the cook line beef tenderloin and unwashed jalapeño are stored on the floor under storage racks. Operator moved items to proper storage.
Hood filter missing from automatic fire suppression/exhaust system. The hood filters are missing over the habachi station.
Wet wiping cloth not stored in sanitizing solution between uses. There are multiple wet wiping cloths draped over the side rails of the hand washing sink in the servers station.
Worn, torn and/or soiled floors/carpeting. There are stains and food debris on the carpet throughout the dining area.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.