DirtyFLRestaurant Inspection Data

GROVE CITY BAR AND GRILLE

GROVE CITY BAR AND GRILLE maintains a 3.0/5 food safety rating based on 2 health department inspections in ENGLEWOOD. Recent inspections indicate some food safety concerns.

Last inspection: Yesterday · 2 reports on file

1997 KENTUCKY AVE, ENGLEWOOD 34224

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 2 health inspection reports

All Inspection Reports

4/15/2026· 1d ago

Visit ID: 13586538

Met Inspection Standards

5 high, 6 int, 14 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a ceramic bowl with no handle used as a scoop for sugar in the prep area. The operator removed the bowl from the sugar. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide tank not adequately secured behind the bar.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoops stored unprotected on top of the ice machine. The operator removed the ice scoops. Corrected On-Site
  • 10-17-4:Basic - In-use knife stored in cracks between pieces of equipment. Observed an in-use knife stored between the reach in cooler and wall at the pizza station.The operator properly stored the knife. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs stored in 107F standing water in the prep area. The operator removed the tongs from the standing water. Corrected On-Site
  • 10-18-5:Basic - In-use utensils stored in sanitizer between uses on the cook line. The operator removed the utensils for cleaning and replaced the solution. Corrected On-Site
  • 14-36-5:Basic - Interior of a reach in cooler roll top door at the pizza station in disrepair/has exposed insulation.
  • 31B-04-4:Basic - No handwashing sign provided at multiple hand sinks used by food employees behind the bar and in the kitchen.
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. The operator provided a trash can for the hand sinks. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Observed a bucket of pickles stored uncovered in the walk in cooler. The operator covered the pickles. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen calamari and frozen sausage thawing at room temperature in the prep area. The operator placed the foods in the walk in cooler. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor at the end of the cook line.
  • 14-02-4:High Priority - Copper or copper alloys in contact with foods with a pH below 6. Observed all copper Moscow mule cups behind the bar. The operator took the cups out of service. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Observed an employee cutting celery with bare hands. The employee discarded the piece of celery and put on gloves. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over pickles in the walk in cooler. The operator properly stored the raw eggs. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (58F - Cold Holding) at the bread station. The operator stated the butter had been held at room temperature for approximately 2 hours. The operator placed the butter on ice. Observed blue cheese crumbles (50F - Cold Holding) stored above the fill line in the reach in cooler at the pizza station. The operator moved the blue cheese to the lower portion of the cold holding unit. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled with an accumulation of food debris.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a hand sink blocked by a trash can near the three compartment sink. The trash can was removed allowing clear access to the hand sinks behind. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils inside the hand sinks behind the bar and at the end of the cook line. The utensils were removed from the sinks. Observed an employee wash a knife in the hand sink at the end of the cook line. Corrected On-Site
  • 01C-03-4:Intermediate - Mussel tags not marked with last date served.
  • 01C-10-4:Intermediate - Mussels tag removed from original container prior to container being emptied. The operator located the tag and returned to the original container. 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.

12/2/2025· 4mo ago

Visit ID: 13571100

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