THE GROVES COFFEE HOUSE

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers Salmon served raw not identified as being raw. Advised Operator to identify salmon as raw. Warning - From follow-up inspection 2025-11-14: Time Extended - From follow-up inspection 2026-01-14: Menu offers Salmon served raw not identified as being raw. Advised Operator to identify salmon as raw. Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours At Reach-in Cooler; cooked chicken (45F - Cooling) Per operator item held in cooler overnight Item did not reach 41F or lower within 6 hours See stop sale

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled phone and cash machine then put on gloves and handled clean utensils Advised employee who washed hands Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in Cooler; Raw Shell eggs stored above cooked chicken Operator fixed Corrected On-Site Repeat Violation Admin Complaint

High Priority - 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 At Reach-in Cooler; cooked chicken (45F - Cooling) Per operator item held in cooler overnight Item did not reach 41F or lower within 6 hours See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in Cooler;slice cheese (44F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight in overfilled container See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in Cooler;slice cheese (44F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight in overfilled container See stop sale 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. At Showcase Oven; chicken empanadas (103F - Hot Holding) Per operator held in oven for approximately two hours Advised operator to reheat to 165+F Repeat Violation Admin Complaint

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. Email poster

Intermediate - 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. No food safety training for one employee

Intermediate - Packaged food not labeled as specified by law. At Grab and Go Cooler; Bottles of beet root, pineapple, and ginger not labeled. Operator removed from cooler and decides to sell in glasses when ordered Corrected On-Site

High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. At tall reach in freezer non-food grade plastic to go shopping bags used to store, pastries- operator removed. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2024-07-19: At tall reach in freezer non-food grade plastic to go shopping bags used to store, pastries- operator removed. Admin Complaint Corrected On-Site

Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cookies breads muffins at front counter Warning - From follow-up inspection 2024-04-11: Time Extended

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less at front line . Per employee eggs being held less than 4 hours .Employee moved to cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....milk 69°, half and half 71° on the rare counter at front line being held less than 4 hours. Employee moved to cooler. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing.... Cutting board , knife in handwashing sink at front line . Employee moved Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....cooked steak, cooked pork was cooked 2 days ago 7/24 at storage reach in cooler . Employee date marked. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. ...Sanitizer solution in middle compartment. Employee drained solution and prepared correct order at last compartment. Corrected On-Site

Basic - Stored food not covered....chicken, pork in reach in cooler at front line . Employee covered. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2023-01-12: Not provided due to new employee Time Extended** Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized...200 ppm+++. Employee fixed it at 100 ppm. Corrected On-Site

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit....hot holding chicken empanadas 123° in hot holding case being held more than 4 hours. Employee discarded food. Corrected On-Site Repeat Violation

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit...scoop 87° at front line . Employee changed water at 149° Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit....hot holding chicken empanadas 123° in hot holding case being held more than 4 hours.

Intermediate - Handwash sink used for purposes other than handwashing...spatula , towel stored in handwashing sink at front line. Employee moved. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - 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.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Trash receptacles not provided where needed in establishment by the handwashing.

Basic - Wet wiping cloth not stored in sanitizing solution between uses....several wet wiping clothes on the front counter.

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Operator called company rep who stated he will send her the parasite destruction letter in 24 hours. Told operator to hold off on selling smoked salmon until she receives the letter which she will email to me so I can verify it.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoked salmon stored above milk in reach-in cooler in back of house. Operator moved to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken empanada (89°F - Hot Holding); veggie empanada (88°F - Hot Holding) Observed empanadas being held at room temperature in back of house near ovens. Operator states less than 2 hours and reheated empanadas to 165°F. Operator will hot hold empanadas in oven until they can be moved to the front counter hot holding unit. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on food prep table holding ovens in back of house. Operator removed. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed in ice machine. Operator moved handle. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs stored above a container of olives and one container of cooked chicken in the upright reach in cooler located in the kitchen. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. tres leches (48°F - Cold Holding) per operator product l 48 hours in the reach in cooler unit in the dining room. Per operator product haven't been prep, pulled or portion today. Foods not maintaining 41F or below for longer than 4 hours. See Stop Sale. Operator discarded products.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic sauce bottle (69°F - Cold Holding) per operator product held less than four hours at room temperature in the dining room area. Per operator product haven't been prep or portion today. Operator moved product to the reach in cooler. tres leches (48°F - Cold Holding) per operator product l 48 hours in the reach in cooler unit in the dining room. Per operator product haven't been prep, pulled or portion today. Foods not maintaining 41F or below for longer than 4 hours. See Stop Sale. Operator discarded products.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ham croquetas (91°F - Hot Holding); cheese rolls (122°F - Hot Holding); empanadas (120°F - Hot Holding) per operator products held less than four hours in the display case at front counter. Operator reheated products above 170°F. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the kitchen. Operator provided paper towels. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Per operator Establishment serves partially cooked eggs if a costumer requested it and not consumer advisory available. Sign was printed and posted by the operator. Corrected On-Site

Intermediate - Soap and bleach Spray bottles containing toxic substance not labeled. Operator labeled them. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed Tres leches containers without the minimum label information in the reach in cooler unit unit in the dining room.

Basic - No conspicuously located ambient air temperature thermometer in holding unit in the dining room. Operator provided ambient thermometer. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in the reach in cooler unit in the cook line. Operator removed. Corrected On-Site