DirtyFLRestaurant Inspection Data

GROVE HOUSE

Food safety records indicate GROVE HOUSE in HOWEY IN THE HILLS has 5 inspections with a 1.5/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 5 months ago · 5 reports on file

10400 CR 48
Florida, 34797
Lake County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 5 health inspection reports

All Inspection Reports

11/7/2025· 5mo ago

Visit ID: 10884899

Met Inspection Standards

2 high, 2 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line
  • 36-24-5:Basic - Holes in or other damage to wall in hallway in kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryers and grills on cook line -filters on hood suppression system -rack on cook line -speed rack beside ice machine
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. -Pepsi cooler in kitchen
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -dish area, cook line
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over cheese in walk in cooler. Operator moved eggs to lower shelf. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw filet (45F - Cold Holding), reach in cooler beside cook line, held less than four hours per operator. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior reach in drawers on cook line -interior of microwave and ovens on cook line -cutting boards on cook line
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -seared ahi tuna on La Margarita menu, operator made new menus with asterisks and printed. Corrected On-Site

6/27/2025· 9mo ago

Visit ID: 10746996

Met Inspection Standards

1 high, 1 int, 5 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. -In the back of the kitchen, on left side of side exit door.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Cooler gasket torn across from ovens.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Walk in freezer. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler fan cover.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut tomato 48f, Shredded cheese 47f. Less than 4 hours. Advised to rapid chill.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -In warewash. Corrected On-Site

12/18/2024· 1y 3mo ago

Visit ID: 8782064

Met Inspection Standards

2 high, 1 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-33-4:Basic - Dry goods and pans storage have shelves with rust that has pitted the surface.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottle of water on cook line. Employee removed. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -on oven door. Corrected On-Site
  • 36-62-4:Basic - Light not functioning. -under hood suppression system. Maintenance replaced. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 flying insects in dish storage area.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked onions (119F - Hot Holding); cooked mushrooms (124F - Hot Holding), held less than four hours per operator. Operator reheated on stove. Onions, 168F...mushrooms 168F. Corrected On-Site
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -ice machine
  • 47-03-4:Observed electrical outlet in disrepair. For reporting purposes only. By hot boxes. Maintenance replaced. Corrected On-Site

3/18/2024· 2y ago

Visit ID: 8571545

Met Inspection Standards

1 high, 2 int, 2 basic

  • 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. -Grouper. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -Drain on cookline.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef patties over flour. -Raw bacon over lunch meat. Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -Clam chowder.
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -No date on filter by ice machine.

12/11/2023· 2y 4mo ago

Visit ID: 8381216

Met Inspection Standards

1 high, 3 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Plastic shield. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Around oven door.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 52f, Cheese 48f. Less than 4 hours. Advised to rapid chill. Manager added ice. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Kitchen entrance. Corrected On-Site
  • 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 turkey. Corrected On-Site