GRUMPY GARY'S BAR AND GRILL
Federal Highway
Florida, 33004
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/10/2025
High Priority
4
Intermediate
0
Basic
10
Total
14
Inspection Details:
- 29-11-4:Basic - 1) Water leaking from pipe in prep sink next to walk in cooler. 2) Water leaking from employee handwashing sink at bar.
- 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. Cooked removed from package during inspection. Corrected On-Site
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Metal sheet covering floor not secure to floor in walk in cooler.. Repeat Violation
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Floor of walk in cooler. Repeat Violation
- 36-24-5:Basic - Hole in or other damage to wall Wall in front of ice machine in kitchen. Wall next to Atosa flip top in cook line.
- 22-08-4:Basic - Interior of Southbend oven has accumulation of black substance grease and food debris.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen fish stored in standing water in prep sink in dishwashing area. Cook stored under running water. . Corrected On-Site
- 36-60-5:Basic - Walk in cooler door in disrepair.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on cutting board are not stored in sanitizer bucket. Cook stored in sanitizer bucket during inspection. Corrected On-Site
- 02D-01-5:Basic - Working containers of sugar removed from original container not identified by common name. Manager labeled during inspection. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw beef patties and raw fish processed to grabbed a clean plate to serve cooked foods without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Observed cutting board in front of cook line flip top not sanitized after it was used to cut raw fish. Manager had employee cleaned and sanitized area. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tray with raw lobster stored above trays of cooked Chicken wings in walk in cooler. Manager inverted. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad Flip Top- ; Mixed Greens (41-55F - Cold Holding) Atosa Flip Top-Sliced Cheese (42-59F - Cold Holding) Per cook food items in units less than 4 hours. Items not prepared or portioned today. Observed pans overfilled. Chef moved overfilled portioned to walk in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
Food safety inspection conducted on 3/10/2025 revealed 14 total violations (4 high priority, 0 intermediate, 10 basic).
Inspection on 10/2/2024
High Priority
1
Intermediate
0
Basic
4
Total
5
Inspection Details:
- 14-17-4:Basic - - From initial inspection : Basic - 1.Walk-in cooler shelf with rust that has pitted the surface. 2. Shelf under prep table with rust that pitted the surface in kitchen. Warning - From follow-up inspection 2024-10-02: Observed same **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor in disrepair inside walk in cooler. Metal sheet covering floor not secured to floor. Warning - From follow-up inspection 2024-10-02: Observed same **Time Extended**
- 36-12-4:Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable inside walk in cooler. Metal sheet covering floor not secured to floor. Warning - From follow-up inspection 2024-10-02: Observed same **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit in prep station. Warning - From follow-up inspection 2024-10-02: Observed same **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in mop sink. Warning - From follow-up inspection 2024-10-02: Operator provided quick connect nozzles instead of vacuum breaker. **Time Extended**
Food safety inspection conducted on 10/2/2024 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 10/1/2024
High Priority
5
Intermediate
3
Basic
16
Total
24
Inspection Details:
- 14-17-4:Basic - 1.Walk-in cooler shelf with rust that has pitted the surface. 2. Shelf under prep table with rust that pitted the surface in kitchen. Warning
- 14-36-5:Basic - Chest freezer in disrepair/has exposed insulation in ac unit room next to cook line. Warning
- 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 cook line reach in cooler. Operator cut packages open Corrected On-Site Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in prep station. Operator moved drink Corrected On-Site Warning
- 14-11-5:Basic - Equipment in poor repair. Door falling of when chest freezer is opened in Ac unjt room next to cook line. Warning
- 36-22-4:Basic - Floor area(s) covered with standing water under ice machine in bar. Warning
- 36-17-5:Basic - Floor in disrepair inside walk in cooler. Metal sheet covering floor not secured to floor. Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind Ice machine in bar. Warning
- 36-12-4:Basic - Floors not constructed to be easily cleanable inside walk in cooler. Metal sheet covering floor not secured to floor. Warning
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Containers of fryer oil on floor in ac unit room. Warning
- 36-24-5:Basic - Hole in or other damage to wall. Behind chest freezer In Ac room next to cook line. Warning
- 14-69-4:Basic - Ice buildup in reach-in freezer. 1. In reach in cooler opposite stove in cook line. 2. In Bison reach in freezer in kitchen. Warning
- 10-18-5:Basic - In-use utensil stored in sanitizer between uses in prep station. Operator moved utensils to be washed , rinsed and sanitized during inspection. Educate operator on how in use utensils should be stored. **Corrective Action Taken** Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit in prep station. Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler opposite stove in cook line. 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. Dish machine chlorine sanitizer at 0ppm chlorine. Observed sanitizer solution bucket empty. Establishment using 3 compartment sink to sanitized dishes until sanitizer solution arrives. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler in prep station at 2:15 pm ; cut cherry tomatoes (48F - ambient Cooling since 9am). Operator discarded. See stop sale Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Flip top cooler in prep station ; Blend cheese (48F cold holding ) 2. Flip top / reach in cooler in cook line ; blend cheese (50F - Cold Holding); American cheese (47F - Cold Holding); cut lettuce (46F - Cold Holding); raw shrimp (46F - Cold Holding); cooked peppers (47F - Cold Holding). Foods held in units less than 4 hours ago. Operator moved foods to walk in cooler to quick chill. Observed ice heavy build up in the rear interior of unit in cook line. Foods not prepared or portioned today. **Corrective Action Taken** Warning
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler in prep station at 2:15 pm ; cut cherry tomatoes (48F - ambient Cooling since 9am per employee. Operator discarded. See stop sale Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in mop sink. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles in bar soiled, operator cleaned and sanitized nozzles during inspection. **Corrective Action Taken** Warning
- 53B-01-5: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. Warning
- 16-37-1:Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
Food safety inspection conducted on 10/1/2024 revealed 24 total violations (5 high priority, 3 intermediate, 16 basic).
Inspection on 5/13/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and charge in prep table next to oven in cook line, Employee removed. Corrected On-Site
- 33-16-4:Basic - Open dumpster lid.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Bags of calamari and ground beef on standing water, employee removed and placed under running water. **Corrective Action Taken**
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched head front, face, then proceed to prep customers order, using same gloves, after instructed employee discarded gloves, washed hands and put in new pair of gloves. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -1) Salad flip top; diced tuna (48F - Cold Holding); cut tomatoes (48F - Cold Holding); feta cheese (49F - Cold Holding). -2) Cook line flip top; garlic butter (50F - Cold Holding); provolone cheese (51F - Cold Holding); mix shredded cheese (50F - Cold Holding) -Cook line lower cooler-; hot dogs (50F - Cold Holding); marinated chicken (51F - Cold Holding); ground beef (50F - Cold Holding) Per operator food held less than 4 hours, ice added for a quick chill. Repeat Violation Admin Complaint
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer test strips
Food safety inspection conducted on 5/13/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 11/28/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/28/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/21/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training certificates expired March 2022 FRLA Warning - From follow-up inspection 2023-09-21: Observed at callback inspection same. 59 Day callback set for original 60 day violation. **Time Extended**
Food safety inspection conducted on 9/21/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 9/20/2023
High Priority
6
Intermediate
5
Basic
2
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Thawed mahi in walk in cooler still in packaging. Per employee thawed under water at 12:30pm. Employee cut all packages to allow oxygen access. Corrected On-Site Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between fliptop units on cook line. Employee removed knives. 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. Sanitizer reading 0ppm. Sanitizer chemical expired. Person in Charge changed to new sanitizer, primed, machine reading 100ppm chlorine. Corrected On-Site Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left cookline with dirty pans and did not wash hands before putting on new gloves when returned to cook line. Reviewed hand wash procedures with employee washed hands. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In Fliptop upper - sliced provolone (46F - Cold Holding). Per employee not portioned or made today; in unit overnight. 2) In FLIPTOP UPPER - compound butter (57F - Cooling); tuna salad (56F - Cooling); sliced cheddar (47F - Cooling); cut butter (47F - Cooling). Per employee all items made, portioned, and pulled between 10:00am and 11:00am. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Fliptop upper - sliced provolone (46F - Cold Holding). Per employee not portioned or made today; in unit overnight. See stop sale. Warning
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In FLIPTOP UPPER - compound butter (57F - Cooling); tuna salad (56F - Cooling); sliced cheddar (47F - Cooling); cut butter (47F - Cooling). Per employee all items made, portioned, and pulled between 10:00am and 11:00am. See stop sale. Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bar sanitizer bucket above 500ppm quaternary. Employee remade to proper 200ppm quaternary. Corrected On-Site Warning
- 11-27-4: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. Bulletin provided to be posted. **Corrective Action Taken** Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Poke and seared tuna on menu not marked to indicate raw product. Manager had employee begin marking menus to add indication. Corrected On-Site Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine. Warning
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training certificates expired March 2022 FRLA Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle by hand sink at bar.Employee labeled as sanitizer. Corrected On-Site Warning
Food safety inspection conducted on 9/20/2023 revealed 13 total violations (6 high priority, 5 intermediate, 2 basic).