DirtyFLRestaurant Inspection Data

GRATTIN DOG

GRATTIN DOG has 6 health inspections on file for its ALTAMONTE SPRINGS location, with an overall rating of 3.3/5. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 6 reports on file

1006 ALTAMONTE SPRINGS DR STE 1002

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 6 health inspection reports

All Inspection Reports

4/7/2026· 1w ago

Visit ID: 13520754

Met Inspection Standards

2 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch bags in cooler over customer food. Operator removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cutting board soiled but not from deep cuts

9/15/2025· 7mo ago

Visit ID: 10919817

Met Inspection Standards

1 high, 1 basic

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -beef blood on bottom shelf of reach in cooler. Not in contact with any ready to eat foods.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -operator washed and rinsed bowl, retuned to shelf without sanitizer step since product was thawing under running water in 3rd compartment. Advised.

1/17/2025· 1y 2mo ago

Visit ID: 8830533

Met Inspection Standards

2 high, 1 int, 1 basic

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -raw chicken and hot dogs thawing at room temperature. Food should be thawed in the refrigerator or under running water.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee handled raw chicken raw beef and spatula, removed glove and replaced glove without washing hands. Advised.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese (42-48F - Cold Holding) less than 4 hours in cook line cooler stacked above the load line. Recommend keeping back-up cheese inside cooler.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -only hand wash sink in kitchen covered with tray. Corrected On-Site

7/16/2024· 1y 9mo ago

Visit ID: 8720305

Met Inspection Standards
  • N/A:No Violations Were Observed

1/11/2024· 2y 3mo ago

Visit ID: 8450391

Met Inspection Standards

1 high, 2 int, 1 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dusty ceiling tiles above ware washing area.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed and rinsed stainless bowl and placed on shelf. Item not sanitized. Provided printed copy of ware-washing requirements.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -tray covering only hand wash sink. Operator removed.
  • 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. -provided printed forms for all employees. Corrected On-Site

7/20/2023· 2y 9mo ago

Visit ID: 8342224

Met Inspection Standards

1 high, 1 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -personal cell phone sitting in open box of single use gloves. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -operator put on gloves to drop fries without first washing hands. Educated and corrected. Corrected On-Site