GRUMPY'S

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs in flip top reach in cooler in kitchen stored over mushrooms. Operator moved eggs to proper storage. Corrected On-Site

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. Food handler training for Christopher A expired 2/4/2026.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Open case of comminuted beef stored over shrimp in reach in freezer at prep area.

High Priority - Stop Sale issued on time/temperature control for safety food due to time/temperature abuse. Cheese, chicken salad and tuna salad being held on four hour time controls had discarded time marked for 10:00. At 10:05, items had not been discarded. Employee discarded all products. Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Cheese, chicken salad and tuna salad being held on four hour time controls had discarded time marked for 10:00. At 10:05, items had not been discarded. Employee discarded all products. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has food debris on the blade. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Two plates in kitchen handwash sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test strips available for wiping cloth solution.

Basic - Open dumpster lid. Left lid on middle shared dumpster is open.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In small reach in freezer by fryers, opened, portioned raw country fried steak and open raw sausage stored over fries and onion rings. Employee removed both meats to another holding unit until products can be rearranged. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table has dried food debris. Employee cleaned can opener during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with light yellow liquid on shelf under steam table in kitchen. Employee identified as bleach and labeled bottle. Corrected On-Site

Basic - Grease on the ground and/or pad around grease receptacle. Observed excessive grease on ground around grease containers at dumpster area.

Basic - Grease receptacle lid open, broken, or missing. Grease container lid is open.

Basic - Missing drain plug at dumpster. Drain plug missing on dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Repeat Violation

Intermediate - Nonservice animals in the food establishment or on premises. Upon arrival for inspection, observed dog at outside seating area, brought to manager's attention and provided support for manager to address service animal situations. Manager determined dog was not a service animal and customer removed the dog from outside of establishment. Corrective Action Taken Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced ham in bottom of reach in cooler on cook line at 53F. Per manager, ham has been in the same cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Diced ham in bottom of reach in cooler on cook line at 53F. Per manager, ham has been in the same cooler overnight. Individual butter pats on a plate at expo area at 72F. Per employee, butter removed from refrigeration approximately one hour prior. Operator decided to hold butter pats on current time control paperwork. Employee labeled time on butter pats. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Both reach in freezers at back prep area have heavy ice build up at back of units.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up. Under plating on soda machine behind nozzles has debris build up.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In walk in cooler, flat of shell eggs had seven broken shelled eggs on the flat. Manager discarded broken eggs. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, flat of shell eggs had seven broken shelled eggs on the flat. Manager discarded broken eggs.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Products held on time as a public health control are marked on a board at the end of the kitchen line. Board had yesterday's date and times beginning at 8am or later. Inspection began before 8am. Employee confirmed times not marked for today and changed board appropriately. Corrected On-Site

High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Observed mashed potatoes (75F - Reheating)-2.5 hours; sausage patties (119F - Reheating)-2.5 hours; sausage links (120F - Reheating)-2.5 hours; green beans (81F - Reheating)-2.5 hours; gravy (68F - Reheating)-2.5 hours; hollandaise sauce (71F - Reheating)-2.5 hours in kitchen. Per employee, all products began reheating at 5:30am. Temperatures taken at approximately 8am. Mashed potatoes were reheated in microwave to 163F. Sausage patties placed on flat grill and heated to 167F. Sausage links placed in fryer and heated to 196F. Green beans, gravy and hollandaise sauce was voluntarily discarded by employee. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has debris.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Multiple cooks in kitchen with no beard guards. Manager had employees put on beard guards. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer by office, opened raw breaded beef stored over open ready-to-eat cheesecake pieces.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Cooked potatoes in walk in cooler in four tubs temperature at 58F, 58F, 59F and 59F. Per employee, potatoes have been in walk in cooler overnight and cooked yesterday. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage patties at 121F held in left oven with no heat applied. Per employee, sausage placed in oven 15 minutes prior. Employee reheated sausage to 167F. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid under hand wash sink by coffee machines on front line.

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Wall under dishmachine at pre-wash area soiled. Vents at entrance to walk in cooler dusty.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Employee removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven across from oven has build up of black debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler below waffle irons. Employee removed beverage. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Single-service cups for customer self-service on cart outside of front entrance not inverted. Employee turned cups over. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. No running water over fish being thawed in prep sink. Operator turned on water. Corrected On-Site

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer bucket in kitchen tested at 0ppm-Ecolab Sink and Surface. Operator remade solution to 700ppm-Ecolab Sink and Surface. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed baked potatoes on cart at prep area at 56F. Employee states potatoes out of the cooler for approximately one hour. Employee moved potatoes to walk in cooler. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker present at splitter on mop sink.

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. Observed individual vacuum sealed thawed grouper. Case of grouper states to remove from packaging before thawing.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on slicer at prep table. Employee moved to proper storage. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryers have grease build up. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service cups for customer self-service not inverted. Employee correctly stored cups. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towel on slicer at prep table. Employee moved towel to sanitizer bucket. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on server line below pass bar window, milk at 46F and chelate milk at 47F. Employee states cooler door had been open and shut repeatedly during busy period. Employee moved both milks to walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2023-01-24: Observed milk in reach in cooler under pass bar on server line at 46F. Per operator, milk opened within the last 30 minutes. Operator placed milk on Current Time as a Public Health Control form and added time marking to current posted chart. Admin Complaint Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (46°F - Cold Holding); raw chicken (46°F - Cold Holding); cooked mushrooms (49°F - Cold Holding); shredded cheese (45°F - Cold Holding); chopped sausage (46°F - Cold Holding); cheesecake (46°F - Cold Holding); shredded cheese (49°F - Cold Holding); tuna salad (49°F - Cold Holding); potato salad (49°F - Cold Holding); cut lettuce (50°F - Cold Holding); raw fish (46°F - Cold Holding) in reach in coolers on cook line, per employee lids and door have been left or constantly opened for approximately one hour, all items placed in reach in freezers, all items retemped below 41°F. Corrected On-Site Repeat Violation Admin Complaint

Basic - Employee with no beard guard/restraint while engaging in food preparation. Three employees engaged in food handling on cook line do not have bread guards.

Basic - Food stored on floor. One container of liquid margarine on floor under hand wash station on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers have a build up of grease.