DirtyFLRestaurant Inspection Data

THE GROVE PIZZA CUCINA & WINE BAR

8815 Southeast Bridge Road
Florida, 33455
Martin County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/7/2025

Inspection #: Visit ID: 10718064

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black Mold like substance on interior of ice machine by soda fountain station.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large family style plates and bowls not inverted at storage rack in dish area.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Storage racks in flip top cooler on cook line.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked sausage made 1/23 at pizza flip top cooler. See stop sale.
  • 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. Pepsi cooler: Caesar dressing (raw egg) (52F - Cold Holding); garlic butter (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pepsi cooler: Caesar dressing (raw egg) (52F - Cold Holding); garlic butter (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, per operator made 2/2 labeled with incorrect date of 1/28 and 1/31. Corrected On-Site

Inspection Date: 11/12/2024

Inspection #: Visit ID: 8732396

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to 400ppm quaternary sanitizer. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over fully cooked clams at stainless reach in freezer. Operator stored properly. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Cooking fuel stored over paper to go bags in dry storage area. Operator stored properly. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Can opener blade with accumulation of food debris. Operator cleaned and sanitized can opener blade. Corrected On-Site

Inspection Date: 4/3/2024

Inspection #: Visit ID: 8644007

  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Home made Cesar salad dressing containing raw shell eggs not identified on menu. Marked Cesar dressing on menu during inspection. Corrected On-Site Repeat Violation

Inspection Date: 3/28/2024

Inspection #: Visit ID: 8501347

  • 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. Marinara sauce 44°F-52°F, cooling in a deep container in walk in cooler over night. 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. Marinara sauce 44°F-52°F, cooling in a deep container in walk in cooler over night.
  • 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 0ppm. Lines hooked up wrong. Sanitizer connected to detergent and detergent connected to sanitizer line. Operator switched lines 100ppm. Corrected On-Site
  • 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. Home made Cesar salad dressing 56°F, over night in a beverage cooler in wait area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Home made Cesar salad dressing 56°F, over night in a beverage cooler in wait area. See stop sale
  • 01C-03-4:Intermediate - Clam , oyster tags not marked with last date served. Reviewed marking tags with last day served.

Inspection Date: 9/15/2023

Inspection #: Visit ID: 8353804

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit - one door reach in cooler at cook line;