DirtyFLRestaurant Inspection Data

SAM SNEAD'S OAK GRILL AND TAVERN

SAM SNEAD'S OAK GRILL AND TAVERN in NAPLES has 8 health inspections on record with an overall food safety rating of 2.0/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 8 reports on file

8004 Lely Resort Boulevard
Naples, Florida, 34113
Indian Wells
Collier County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 8 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 13488854

Met Inspection Standards

4 high, 3 int, 3 basic

  • 08B-20-4: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.
  • 10-12-5: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.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
  • 01B-01-4: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.
  • 08A-05-6: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-20-5: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
  • 03A-02-5: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**
  • 22-02-4: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.
  • 31A-11-4: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.
  • 53B-14-5: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.

8/11/2025· 7mo ago

Visit ID: 10877871

Met Inspection Standards

3 high, 2 basic

  • 06-09-1: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.
  • 10-20-4: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
  • 01B-13-4: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.
  • 03A-02-5: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**
  • 03B-01-6: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.

4/7/2025· 11mo ago

Visit ID: 10813232

Met Inspection Standards

1 int, 2 basic

  • 14-69-4: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**
  • 23-03-4: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**
  • 22-02-4: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**

4/3/2025· 11mo ago

Visit ID: 8896351

Follow-up Inspection Required

1 high, 3 int, 2 basic

  • 14-69-4: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.
  • 23-03-4: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.
  • 03A-02-5: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**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is food debris on the slicer.
  • 16-37-1: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.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

9/23/2024· 1y 5mo ago

Visit ID: 8724880

Met Inspection Standards

2 high, 1 int, 1 basic

  • 29-49-6: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.
  • 29-37-4: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
  • 08A-05-6: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
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

2/12/2024· 2y ago

Visit ID: 8443212

Met Inspection Standards

1 high, 3 int

  • 03B-01-6: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**
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
  • 31B-02-4: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.
  • 53B-14-5: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.

7/25/2023· 2y 7mo ago

Visit ID: 8443109

Met Inspection Standards

1 int, 3 basic

  • 14-11-5: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**
  • 14-69-4: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**
  • 10-20-4: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**
  • 16-62-1: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**

7/12/2023· 2y 8mo ago

Visit ID: 8346358

Follow-up Inspection Required

2 high, 3 int, 4 basic

  • 14-11-5:Basic - Equipment in poor repair. The gasket on the door of the make table cooler in the pantry is hanging from the door. Warning
  • 08B-38-4:Basic - Food stored on floor. There are multiple containers of food stored on the floor in the walk-in freezer. Warning
  • 14-69-4: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
  • 10-20-4: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
  • 22-41-4: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
  • 09-01-4: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
  • 22-02-4: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
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 11-26-1: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