DirtyFLRestaurant Inspection Data

THE GROVES COFFEE HOUSE

12100 US HWY 1 STE I

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/24/2025

Inspection #: Visit ID: 10721220

  • 21-10-4:Basic - Soiled dry wiping cloth in use- observed employee wiping prep station after prepping foods with same dry towel; advised to keep in sanitizer bucket Discarded Corrected On-Site
  • 10-17-4:Basic - Tongs stored between pieces of equipment-under oven at the back and under hot box at the front counter; stored properly Corrected On-Site
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm); operator fixed to 50 ppm Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw cracked eggs over unwashed produce in big cooler at front counter Stored properly Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee using dry soiled cloth to wipe prep station didn't change gloves before started to work with foods again; educated; employee washed hands and changed gloves Corrected On-Site Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. empanadas (115F - Hot Holding); beef potato balls (109F - Hot Holding)at the front counter in hot box; operator stated food placed in the box at 9:30 advised to turn temperature to high and emailed TPHC form; food out of temperature for approximately 2:30 ; operator stated she will discard after four hours; Repeat Violation Admin Complaint
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine in three containers sink;
  • 31A-09-4:Intermediate - Handwash sink by three compartment sink not accessible for employee use at all times- cutting board stored on top; removed Corrected On-Site
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed small household fryer at the back prep room by three compartment sink Educated

Inspection Date: 11/18/2024

Inspection #: Visit ID: 10720761

  • N/A:No Violations Were Observed

Inspection Date: 11/15/2024

Inspection #: Visit ID: 10714455

  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Portioned flan in display case not properly labeled - reviewed with operator proper labeling requirements. Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food - employee touched uniform then touched gloves with no hand wash. Employee was instructed to discard gloves and wash hands - employee washed hands. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. glass double door reach in - milk (45F - Cold Holding) held in unit under 4 hours - operator moved to freeze for quick chill at recheck milk 35F. 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. Display case - Cheese empanadas (100F - Hot Holding); chicken croquettes (101F - Hot Holding); stuffed potato balls (99F - Hot Holding); cream cheese pastry (103F - Hot Holding); cheese stuffed bread (109F - Hot Holding) held in unit under 2 hours - operator increased heat at recheck all products tested at 169F. table top oven - spinach and cheese empanadas (104F - Hot Holding) held in unit under 2 hours - operator increased heat at recheck temperature was 169F. Corrected On-Site Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored on sugar packets at coffee station cabinet- operator moved glass cleaner to lower shelf. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cleaning towel hanging from hand wash sink - operator removed. Corrected On-Site 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. Reviewed and emailed copy to operator. Warning

Inspection Date: 3/7/2024

Inspection #: Visit ID: 8548488

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Printed to go bag used to store fresh cut celery. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill station - butter (57F - Cold Holding) sitting out at room temperature not portioned or prepared today held under 2 hours - operator moved to reach in cooler. Reviewed time procedures and emailed copy to operator. Repeat Violation Admin Complaint

Inspection Date: 11/8/2023

Inspection #: Visit ID: 8368660

  • 10-08-5:Basic - Ice scoop handle in contact with ice. At front line ice machine; scoop handle laying in ice. Operator removed. Corrected On-Site Repeat Violation Admin Complaint
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front line; in-use scoops and tongs stored in standing water 75°F. Operator removed. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. At prep area; non-food grade grey plastic bag with green lettering at symbol printed on bag in direct contact with cooked chicken. Operator removed from bag. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line in pan next to grill; raw shell eggs (78°F - Ambient Air/Cold Holding). Operator stated being held less than 1 hour, moved to reach in cooler. Corrected On-Site
  • 02D-12-1:Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. At front counter grab and go cooler; green juices prepared/bottled onsite and not specifically processed to prevent, reduce or eliminate the presence of pathogens, no warning label. Operator has labels, forgot to put on bottles, placed warning labels on bottles. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep area hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site