DirtyFLRestaurant Inspection Data

GRANGER'S GRILLE

802 SE 5 AVE

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 3/26/2024

Inspection #: Visit ID: 8639389

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired...gas kits broken in prep reach in cooler at kitchen.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler at kitchen.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area...one small flying insects landing on turkey in reach in cooler . Operator killed flying insects and sanitized area , discarded turkey...one fly , fly around dishwashing area. Employee killed it .
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw sea food above soup , raw hamburger, raw steak above cooked pasta in walk in cooler . Operator properly stored food. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled....Cooked pick scoop from floor and then grabbed bun for prep sandwich without changing gloves and washing hands. Employee changed gloves and washed hands after discussion. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area...one small flying insects landing on turkey in reach in cooler . Operator killed flying insects and sanitized area ,
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....raw taco chicken 49F, raw chicken breast 45F , hamburger 49F, cheese 49F, ham 50F, corn beef 49F in reach in cooler next to grille at kitchen and cheese 48 F, ham 47 F , turkey 49 F feta cheese 45 F , green mixed 52F in flip top prep reach in cooler by the wall at kitchen . Food not prep or portion today ,food being held less than 4 hours , operator ice bath on food . **Corrective Action Taken**
  • 03F-02-5: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...mushroom , grilled onion , butter , grilled pepper by the grilled at kitchen. Per operator food being held less than four hours. operator time marked on food. Corrected On-Site Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing....some food evidence in handwashing sink at dishwashing area. Operator cleaned. Corrected On-Site
  • 53B-13-5: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.

Inspection Date: 2/29/2024

Inspection #: Visit ID: 8561543

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In the triple sink area, cooked turkey and raw fish were thawing in standing water. The items were moved to refrigeration to thaw. Corrected On-Site

Inspection Date: 11/29/2023

Inspection #: Visit ID: 8356586

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged tuna 43°F, bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at cook line over night. See stop sale.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table next to slicer. Operator removed. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of flour and sugar within a closed container across walk in freezer Operator removed. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety salmon , tuna and Mahi thawed at room temperature on speed rack next to walk in freezer. Operator placed all fish in a bin and thawed under running water. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Homemade chili 50°F-52°F cooked yesterday in walk in cooler over night. Stored in a deep tightly covered container. See stop sale
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Homemade chili 50°F-52°F cooked yesterday in walk in cooler over night. Stored in a deep tightly covered container.
  • 12A-13-4:High Priority - Dishwasher handled soiled equipment or utensils and then handled clean equipment without washing hands. Dishwasher washed hands.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tomato sauce and cooked shrimp in walk in cooking. Operator removed the eggs. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna 43°F, bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at cook line.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink in dish area. Operator provided. Corrected On-Site