DirtyFLRestaurant Inspection Data

THE GROVE KITCHEN & BAR

Food safety records indicate THE GROVE KITCHEN & BAR in KEY WEST has 6 inspections with a 2.7/5 overall rating. Recent inspections show improving food safety practices.

2801 North Roosevelt Boulevard
Key West, Florida, 33040
Monroe County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/23/2025

Inspection #: Visit ID: 13468451

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed broken ice machine interior. - From follow-up inspection 2025-07-23: Equipment in poor repair. Observed broken ice machine interior. **Time Extended**
  • 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 cooked chicken wings (47F - Cold Holding); cooked chicken thighs (48F - Cold Holding); cooked white rice (49F - Cold Holding) on walk in cooler, as per operator less than 2 hours, operator closed wall in cooler door to cool down temperature. **Corrective Action Taken** - From follow-up inspection 2025-07-23: At callback inspection temperatures , cut watermelon 53F, beef 52F, poultry 56F, Fish 56F, Poked chicken wings 57F, raw bacon 56F, shredded cheese 59F, shell eggs 60F, Ham55F, pork 57F . **Admin Complaint* All in the walk-in cooler Butter 57F, Guacamole 55F, Admin Complaint
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment is serving raw snapper ceviche and raw ahi tun poke not identified as a raw dish on menu. - From follow-up inspection 2025-07-23: As per FNB manager, the menu has been ordered with Asterix on all raw or undercooked items **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice and cooked chicken wings not date marked on shelves at walk in cooler. As per operator over 24 hours. - From follow-up inspection 2025-07-23: A call back inspection to cook chicken wings in the walk-in cooler or not date labeled Admin Complaint

Inspection Date: 7/22/2025

Inspection #: Visit ID: 10881172

  • 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. Observed raw tuna still on ROP packages on drawer at cook line, operator cut packages during inspection.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employees at cook line not wearing a hair restraint.
  • 14-11-5:Basic - Equipment in poor repair. Observed broken ice machine interior.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed at kitchen area.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed at walk in cooler.
  • 08B-38-4:Basic - Food stored on floor. Observed a cooked chicken wings container stored on walk in cooler floor. Operator stored properly during inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on drawers reach in cooler at kitchen area.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled drawers interior at cook line.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
  • 22-35-5:High Priority - Food preparation sink has soil/old food residue.
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishments is serving raw snapper ceviche.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (47F - Cold Holding); cooked chicken thighs (48F - Cold Holding); cooked white rice (49F - Cold Holding) on walk in cooler, as per operator less than 2 hours, operator closed wall in cooler door to cool down temperature. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment is serving raw snapper ceviche and raw ahi tun poke not identified as a raw dish on menu.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area, employee restocked during inspection. 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. Observed cooked rice and cooked chicken wings not date marked on shelves at walk in cooler. As per operator over 24 hours.

Inspection Date: 1/15/2025

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable, located at cooking line
  • 22-08-4:Basic - Interior of oven microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
  • 22-16-4:Basic - Reach-in freezer interior have accumulation of soil residues.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler, located at cooking line

Inspection Date: 4/23/2024

Inspection #: Visit ID: 8510910

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door soiled.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Grease under cooking equipments.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Case with shell eggs on the floor inside walk in cooler.
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. H old system soiled.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of the preparation table.
  • 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. Shrimps and fish ceviche held for more than 24/hrs without date marked inside walk in cooler. Manager date marked. Corrected On-Site

Inspection Date: 9/28/2023

Inspection #: Visit ID: 8510342

  • N/A:No Violations Were Observed

Inspection Date: 9/27/2023

Inspection #: Visit ID: 8347858

  • 08B-38-4:Basic - Food stored on floor. Container of chicken wings in walk-in cooler.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from ice machines.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill greasy.
  • 08B-12-5:Basic - Stored food not covered. Container of potatoes stored on shelf in walk-in cooler next to door.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over sauce bottles in reach-in cooler across from cook line grill. Manager placed eggs on bottom shelf. Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored on top of reach-in cooler across from cook line grill. Manager placed eggs in reach-in cooler across from grill, ambient temperature 41F. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in cooler: conch (46F - Cold Holding); pico (47F - Cold Holding); chicken (46F - Cold Holding); cheese (45F - Cold Holding); hamburger (46F - Cold Holding). Manager stated door had been propped open for a delivery. Manager stated items were at proper temperature at 8:00 am. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill stained. Soda gun in bar area. Ice plate inside of ice machines. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.