M WATERFRONT GRILLE

Name: M WATERFRONT GRILLE
Address: 4300 N GULF SHORE BLVD STE 104, NAPLES, FL, 34103, US
Rating: 64.4

4300 N GULF SHORE BLVD STE 104, NAPLES, FL 34103

License #2101227

🍽️ American ℹ️

64.4 Grade F / 100

Failing Health Score

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Latest inspection

October 12, 2026 · 5 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

M WATERFRONT GRILLE in NAPLES currently holds an InspectFL Health Score of 64.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on October 12, 2026. Across those visits, inspectors documented 52 total violations — 14 critical, 12 major, 26 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 29, 2026

The latest inspection on October 12, 2026 shows 5 observation rows: no critical rows, 5 major, and 0 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

79%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

M WATERFRONT GRILLE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*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: Warning Issued
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator ordered test strips.
[31A-09-4] Handwash sink located at the bar not accessible for employee use at all times. Observed containers of coffee and menus in front of hand sink. Operator began to remove all items from hand sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink located at server prep area and back food prep area. Operator provided paper towels.
[01C-03-4] Clams and mussels not marked with last date served.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 175)manifold

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin in the main kitchen.
[36-17-5] Floor tiles missing and/or in disrepair. At the cook line and the back prep area there are floor tiles are missing.
[08B-38-4] Food stored on floor. At the bar area, observed containers of mixed drinks stored directly on the floor. In the walk in cooler, observed trays of containers of chicken base and bagged cooked chicken stored on floor. Operator began to remove foods from the floor.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, observed Cooked beef (48F - Cooling), operator stated cooked beef was prepared the day prior around 1pm. Provided operator with cooling form handout.
[35A-02-7] Live, small flying insects found in the prep area. 9 total
[35A-05-4] Roach activity present as evidenced by live roaches found in the back prep area near the two compartment sink. Total: 5 live roaches observed.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, observed Cooked beef (48F - Cooling), operator stated cooked beef was prepared the day prior around 1pm. Provided operator with cooling form handout.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. By the salad reach in cooler, observed bread and dairy butter (77F - Cold Holding). Operator stated butter on bread stays out of cold holding unit for service. Operator stated foods have been out for less than an hour. Discussed time as a public health control with operator.
[31A-09-4] Handwash sink not accessible for employee use at all times at the bar area. The dish machine and containers of mixed drinks are blocking the handwashing sink.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. In the lunch menu observed a dish "tuna tartare" without the asterisk indicating the consumer advisory. Operator began to mark lunch menus.

Disposition: Warning Issued
[32-12-6] Covered waste receptacle not provided in unisex restroom used by food handlers by the Chef office.
[36-22-4] Floor area(s) covered with standing water at the server station and under the dish machine.
[08B-38-4] Food stored on floor in the walk-in freezer.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop at large ice machine was stored in a soiled holster. Chef removed holster for cleaning.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in the back by the Chef office.
[29-08-4] Plumbing system in disrepair. Pipe actively leaking onto the floor under the dish machine.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up throughout the restaurant. Educated Operator about training staff to store utensils handles up.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Pouches of lobster meat and pouches of raw chicken were thawing in standing water in the prep sink.
[29-17-4] Waste line missing at soda gun holster at the end of the bar.
[35A-02-7] Live, small flying insects found. Twelve small flying insects observed at the server station, on the paper towels at the handwashing sink, on the walls and in flight.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken was stored directly above cut lettuce in the refrigerated drawers under the grill. Raw shell eggs were stored directly above gallons of milk in the walk-in cooler. Chef moved all proteins to proper storage for food safety.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef was stored above raw fish and raw ground beef was stored over raw lamb chops in the walk-in cooler. Chef rearranged proteins to proper storage hierarchy.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-03-4] No soap provided at handwash sink at the end of the cook line.