DirtyFLRestaurant Inspection Data

THE GRILL AT THE GROVE

THE GRILL AT THE GROVE maintains a 2.7/5 food safety rating based on 9 health department inspections in FORT LAUDERDALE. Recent inspections indicate some food safety concerns.

3109 East Sunrise Boulevard
Fort Lauderdale, Florida, 33304
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 10/20/2025

Inspection #: Visit ID: 13495884

  • 14-69-4:Basic - Ice buildup in reach-in freezer - triple door unit. Ice buildup by circulation fan.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Ice cream bar. Operator stored properly. Corrected On-Site

Inspection Date: 8/26/2025

Inspection #: Visit ID: 13502872

  • N/A:No Violations Were Observed

Inspection Date: 8/25/2025

Inspection #: Visit ID: 13502478

  • 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 cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - mozzarella (46F); raw shrimp (46-47F); raw beef (49-50F); blue cheese (52F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Prep area - flip top under heat lamp - diced tomatoes (46-47F); cooked shrimp (44-48F); sour cream (47F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - mozzarella (46F); raw shrimp (46-47F); raw beef (49-50F); blue cheese (52F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Prep area - flip top under heat lamp - diced tomatoes (46-47F); cooked shrimp (44-48F); sour cream (47F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale Repeat Violation Admin Complaint
  • 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. Cookline - flip top - cut tomatoes - cooling almost 3 hours at 3:15 pm (46F) at 3:35pm 46-47F. At this rate proper cooling will not occur. Operator moved to walk in to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 8/19/2025

Inspection #: Visit ID: 13495485

  • N/A:No Violations Were Observed

Inspection Date: 8/18/2025

Inspection #: Visit ID: 10922236

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under shelving in dry storage room. Under and around chest freezer by walk in cooler. Operator cleaned during inspection. Corrected On-Site Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bar - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 200ppm. Corrected On-Site Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 5 rodent droppings on dry storage room shelf containing cleaning chemicals. Approximately 25 rodent droppings on floor in corner of dry storage room next to cleaning chemicals. Dry storage room is adjacent to kitchen Cookline and prep area. Operator immediately removed droppings and cleaned the area. 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 cold held at greater than 41 degrees Fahrenheit. Prep area - Flip top unit under heat lamp - hot dogs (51-52F); sour cream (48-58F); salsa (58F); cooked shrimp (70F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Prep area - Flip top unit under heat lamp - hot dogs (51-52F); sour cream (48-58F); salsa (58F); cooked shrimp (70F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. 2. Prep area - flip top along wall - ham (sandwich) (43-48F). Per operator placed in unit approximately 2 hours ago from walk in. Item not prepped or portioned today. Observed item stored above chill line. Operator moved back to walk in to quick chill. 3. Cookline flip top - cheese (41-50F). Per operator placed in unit approximately 2 hours ago. Observed item overfilled. Per operator item not prepped or portioned today. Operator removed excess and placed in reach in to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. 1. Flip top under heat lamp - pico - ambient cooling 1/2 hour at 2pm (71-73F - Cooling) at 2:50pm 65-68F 2. Prep area flip top - watermelon - ambient cooling almost 3 hours at 2:15pm (48-53F - Cooling) at 2:50pm 48-50F. At these rates proper cooling will not occur. Operator moved items to freezer to quick chill. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - cooked onions (85-88F - Hot Holding). Per operator holding almost 2 hours. Operator moved to grill to reheat. **Corrective Action Taken** Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Cookline. Operator replaced. Corrected On-Site Warning
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator's thermometer with dead battery. Operator replaced batteries and calibrated thermometer by end of inspection Corrected On-Site Warning

Inspection Date: 3/27/2025

Inspection #: Visit ID: 10807079

  • N/A:No Violations Were Observed

Inspection Date: 3/26/2025

Inspection #: Visit ID: 10732336

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in hard boiled eggs. Operator removed. Corrected On-Site Repeat Violation Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area - at prep table. Employee removed items. Corrected On-Site Warning
  • 25-05-4:Basic - Single-service articles improperly stored - stored directly on floor under shelving in dry storage room. Warning
  • 12A-16-4:High Priority - Employee put on gloves and began touching unwrapped single-service items (tray liners) without first washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook - touched raw fish then changed gloves and handled ready to eat food. Reviewed proper procedures and cook 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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - flip top #1 - sour cream (48F); pico (48F); cooked shrimp (51-52F). Per operator, items held in unit overnight. No items prepped or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - flip top #1 - sour cream (48F); pico (48F); cooked shrimp (51-52F). Per operator, items held in unit overnight. No items prepped or portioned today. See stop sale. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced. Corrected On-Site Warning
  • 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. All employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Repeat Violation Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory on menu cut off. Operator posted during inspection. Corrected On-Site Warning

Inspection Date: 12/2/2024

Inspection #: Visit ID: 8763373

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense Cole slaw and pico. Operator removed. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Front counter - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 400ppm. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor at bar. Operator stored properly. Corrected On-Site Repeat Violation
  • 08A-11-5:High Priority - Walk in cooler - Raw beef burgers stored over canned drinks. Operator stored all items properly. Corrected On-Site
  • 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. Provided handout to operator.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cookline hand skink being used to thaw an item. Operator removed item. Corrected On-Site
  • 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. 4 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
  • 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: 4/4/2024

Inspection #: Visit ID: 8646410

  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured in dry storage area.
  • 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. Per operator thawing process began earlier today. Operator cut holes in packages. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Cases of bottled drinks stored on floor beside walk in cooler.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink inside walk freezer by kitchen entrance. Operator discarded. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Cases of toilet paper stored on the floor, in storage are.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor beside fryer. Operator removed and discarded solution. Corrected On-Site
  • 01B-01-4:High Priority - Dentedcans present. Operator discarded. See stop sale. Corrected On-Site
  • 35A-09-4:High Priority - Presence of insects, rodents, or other pests. 1 live fly in kitchen, observed back door open during stores on load. Fly was removed and door was kept closed. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Underneath kitchen flip top, raw crab cakes over ready to eat chicken salad. Operator rearranged properly. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. In bar area covered by canned beers. Operator removed can beers. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.