GROM

Health inspection records show GROM in JACKSONVILLE BEACH has 10 inspections with a food safety rating of 1.9/5. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 10 reports on file

204 THIRD AVE S

Overall Food Safety Rating

★½☆☆☆ (1.9/5)

Based on 10 health inspection reports

All Inspection Reports

2/23/2026· 2w ago

Visit ID: 13635517

Follow-up Inspection Required

1 high

03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in stand alone cooler Cooked rice (56F-61F - Cold Holding) dated 2-14-2026. Employee stated was in cooler all morning, manager did not know when it was made. Manager voluntarily discarded. Observed in reach in cooler in squeeze bottles House made Ranch dressing (52F-56F - Cold Holding); House made Aioli dressing (52F-56F - Cold Holding). Manager placed squeeze bottles inside reach in cooler. Corrected On-Site Warning - From follow-up inspection 2026-02-19: Observed in reach in cooler House made Aioli dressing (52F - Cold Holding) on top in a pan. Observed inside reach in cooler House made Ranch dressing (40F- Cold Holding). Admin Complaint - From follow-up inspection 2026-02-23: Observed in reach in cooler squeeze bottle of House made Aioli dressing at 59F and squeeze bottle of Sour Cream at 69F. Admin Complaint

2/19/2026· 3w ago

Visit ID: 13635020

Follow-up Inspection Required

3 high

03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in stand alone cooler Cooked rice (56F-61F - Cold Holding) dated 2-14-2026. Employee stated was in cooler all morning, manager did not know when it was made. Manager voluntarily discarded. Observed in reach in cooler in squeeze bottles House made Ranch dressing (52F-56F - Cold Holding); House made Aioli dressing (52F-56F - Cold Holding). Manager placed squeeze bottles inside reach in cooler. Corrected On-Site Warning - From follow-up inspection 2026-02-19: Observed in reach in cooler House made Aioli dressing (52F - Cold Holding) on top in a pan. Observed inside reach in cooler House made Ranch dressing (40F- Cold Holding). Admin Complaint
03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot holding cabinet Sausage (120F-122F - Hot Holding). Employee removed and placed in oven to reheat. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2026-02-19: Observed cooked sausage in hot holding cabinet at (119F-122F - Hot Holding) also in Hot cabinet cooked vegetables at (120F - Hot Holding) and scrambled eggs at (118F - Hot Holding). Admin Complaint
29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed threaded hose Bibb located in front of establishment without back flow device connected to a hose. - From follow-up inspection 2026-02-19: Still the same at callback **Time Extended**

2/18/2026· 3w ago

Visit ID: 13500370

Follow-up Inspection Required

5 high, 3 int, 11 basic

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit. Repeat Violation
36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles throughout kitchen not smooth nonabsorbent and easily cleanable. Repeat Violation
36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple ceiling tiles missing and in disrepair throughout kitchen.
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line deeply grooved. Repeat Violation
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on shelf above prep table. Employee removed and stored properly. Corrected On-Site Repeat Violation
13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing bracelets. Repeat Violation
36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floors under equipment throughout kitchen soiled with food debris. Repeat Violation
08B-38-4:Basic - Food stored on floor. Observed case of soda in front stored on the floor. Observed container of sugar stored on floor located in back room. Manager removed and stored properly. Corrected On-Site
38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light shield missing located in prep area.
36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed concrete floor on cook line unsealed. Repeat Violation
42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop sink. Manager hung mop to dry properly. Corrected On-Site
01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed House made Samoan dressing (mixed with House made Ranch dressing)dated 2-11-2026. See stop sale.
12A-14-4:High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee cough/sneeze with gloved hands and proceeded to touch equipment. Inspector spoke to employee. Employee removed gloves and washed hands properly. **Corrective Action Taken**
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in stand alone cooler Cooked rice (56F-61F - Cold Holding) dated 2-14-2026. Employee stated was in cooler all morning, manager did not know when it was made. Manager voluntarily discarded. Observed in reach in cooler in squeeze bottles House made Ranch dressing (52F-56F - Cold Holding); House made Aioli dressing (52F-56F - Cold Holding). Manager placed squeeze bottles inside reach in cooler. Corrected On-Site 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. Observed in hot holding cabinet Sausage (120F-122F - Hot Holding). Employee removed and placed in oven to reheat. **Corrective Action Taken** Repeat Violation Admin Complaint
29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed threaded hose Bibb located in front of establishment without back flow device connected to a hose.
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed water pitcher stored in employee hand sink located on cook line. Employee removed and stored properly. Corrected On-Site Repeat Violation
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. Observed some employee food training expired. Repeat Violation
27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at employee handwashing sink on cook line.

8/28/2025· 6mo ago

Visit ID: 13502715

Met Inspection Standards

N/A:No Violations Were Observed

8/25/2025· 6mo ago

Visit ID: 13499844

Follow-up Inspection Required

1 high

03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in stand alone heating cabinet Sausage patties (110F - Hot Holding); Cooked eggs (115F - Hot Holding); Cooked peppers and onions (111F - Hot Holding). Door of cabinet does not close properly, gasket not sealing. Employee reheated items. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-08-25: Observed Cooked shrimp at 126F Hot Holding, cooked peppers and onions at 120F Hot Holding,cooked eggs at 122F Hot Holding. Employee will reheat items. Admin Complaint **Corrective Action Taken**

8/21/2025· 6mo ago

Visit ID: 10937706

Follow-up Inspection Required

1 high, 4 int, 11 basic

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit. Repeat Violation
36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles throughout kitchen not smooth nonabsorbent and easily cleanable. Repeat Violation
36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple ceiling tiles missing and in disrepair throughout kitchen. Repeat Violation
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line deeply grooved.
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table. Employee removed and stored properly. Corrected On-Site Repeat Violation
13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee engaging in food preparation wearing bracelet.
14-11-5:Basic - Equipment in poor repair. Observed heating cabinet door not closing properly, cabinet door not sealing when closing.
36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floors behind equipment soiled throughout kitchen.
51-18-6:Basic - No copy of latest inspection report available. Observed establishment without previous inspection.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled. Repeat Violation
36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed concrete floor on cook line unsealed.
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in stand alone heating cabinet Sausage patties (110F - Hot Holding); Cooked eggs (115F - Hot Holding); Cooked peppers and onions (111F - Hot Holding). Door of cabinet does not close properly, gasket not sealing. Employee reheated items. **Corrective Action Taken** Repeat Violation Admin Complaint
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed employee hand sinks blocked with sanitizer bucket located on cook line. Employee removed and stored properly. Corrected On-Site Repeat Violation
53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Observed establishment without proof of food manager certification. Warning
53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed establishment without proof of required food training. Both employees present employed over 60 days. Repeat Violation Warning
31B-03-4:Intermediate - No soap provided at handwash sink. Observed employee hand sinks on cook line and prep area without paper towels. Observed employee hand sinks on cook line without soap. Employee provided paper towels and soap for employee hand sinks. Corrected On-Site Repeat Violation

2/12/2025· 1y ago

Visit ID: 8874838

Met Inspection Standards

2 high, 6 int, 9 basic

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled behind splash guard near ice chute.
36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles on cook line nonabsorbent and easily cleanable. Repeat Violation
36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles damaged throughout kitchen. Repeat Violation
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table. Employee removed and stored properly . Corrected On-Site Repeat Violation
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee clothing stored on food container. Employee removed and stored properly . Corrected On-Site
13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard. Repeat Violation
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs stored on handle of oven located on cook line. Employee removed and stored properly . Corrected On-Site Repeat Violation
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grill filters soiled. Observed reach in cooler door gasket soiled located in prep area.
33-16-4:Basic - Open dumpster lid. Observed dumpster lid opened. Employee will close dumpster lid. Corrected On-Site
12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee engaging in food preparation wearing rubber gloves touch face and proceed to prepare food. Spoke to employee regarding hand washing. Employee removed gloves and washed hands properly. **Corrective Action Taken**
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in stand alone hot holding cabinet Sausage patties (107F - Hot Holding); Chicken nuggets (118F - Hot Holding). Employee voluntarily discarded sausage and reheated chicken nuggets to 165F. **Corrective Action Taken**
02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed container of milk opened on Monday without date mark. Employee placed date mark on opened milk. Corrected On-Site
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda station located in lobby soiled around nozzles of unit. Repeat Violation
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed employee hand sink in prep area stored with spray bottle and utensils. Employee removed and stored properly . Corrected On-Site Repeat Violation
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed employee hand washing sink without paper towels. Employee provided paper towels for hand sink. 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. Observed employee training expired for 1 employee.
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing bleach without label. Manager placed label on spray bottle. Corrected On-Site

8/28/2024· 1y 6mo ago

Visit ID: 8758626

Follow-up Inspection Required

1 high, 2 int, 7 basic

4/15/2024· 1y 11mo ago

Visit ID: 8553494

Follow-up Inspection Required

2 high, 2 int, 7 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in stand alone cooler on front line large container of ranch dressing with cup inside used to dispense. Manager removed cup from container. Corrected On-Site
36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles over cook line not smooth and easily cleanable. Repeat Violation
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cook line. Manager removed and stored properly. Corrected On-Site Repeat Violation
13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation with a beard without beard guard.
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs stored on oven handle on cook line. Repeat Violation
21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting boards in kitchen. Manager removed towels from cutting boards. Corrected On-Site Repeat Violation
36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floors throughout kitchen. Repeat Violation
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut chicken in reach in cooler at 52F. Cut chicken was over filled in pan. Manager removed the excess chicken from pan and stored in reach in cooler. Corrected On-Site
29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bib hooked to hose at mop sink without back flow device. Manager placed back flow on hose Bibb during inspection Corrected On-Site Repeat Violation Admin Complaint
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed drink station in dining area soiled in and around ice chute of unit. Repeat Violation
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket of sanitizer solution stored in hand sink. Manager Removed bucket from hand sink. Corrected On-Site Repeat Violation

11/15/2023· 2y 3mo ago

Visit ID: 8389548

Follow-up Inspection Required

3 high, 4 int, 10 basic

36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed Ceiling not smooth, nonabsorbent and easily cleanable through out kitchen. Repeat Violation
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cook line. Manager removed and stored properly. Corrected On-Site
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items stored in or above a food preparation area. Employee removed and stored properly. Corrected On-Site
13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with bracelets on.
08B-38-4:Basic - Food stored on floor. Observed container of sugar and cooking oil stored on floor of back room. Manager removed and stored properly. Corrected On-Site Repeat Violation
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed In-use tongs stored on equipment door handle between uses. Manager removed tongs and stored properly. Corrected On-Site
21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed In-use wet wiping cloth/towel used under cutting board. Manager removed towel from under cutting board. Corrected On-Site
51-18-6:Basic - No copy of latest inspection report available. Observed establishment without copy of latest inspection report.
16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed multiple clean containers with Old labels stuck to containers. Manager started removing stickers from containers. **Corrective Action Taken**
36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed Unsealed concrete floor throughout kitchen. Repeat Violation
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed bowl of fries (82F - Hot Holding) on flip top cooler. Manager stated was for previous order 30 minutes prior. Manager discarded fries.
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed bowl of fries (82F - Hot Holding) on flip top cooler. Manager stated was for previous order 30 minutes prior. Manager discarded fries. **Corrective Action Taken**
29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on hose bib in mop sink. Repeat Violation Admin Complaint
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on sandwich stations stained and deeply grooved not cleanable. Repeat Violation
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed dishes stored in hand sink next to 3 compartment sink. Employee removed and stored properly. Corrected On-Site
31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed unable to dispense paper towels at hand sink at the end of cook line. Manager provided paper towels for dispenser. Corrected On-Site
53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed no Proof of required state approved employee training not available for some employees.