DirtyFLRestaurant Inspection Data

GRUMPY'S RESTAURANT

834 Kingsley Avenue
Florida, 32073
Clay County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 12 health inspection reports

All Inspection Reports

Inspection Date: 5/6/2025

Inspection #: Visit ID: 10832149

  • N/A:No Violations Were Observed

Inspection Date: 11/21/2024

Inspection #: Visit ID: 10725390

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in cooked potatoes in drawer under flat grill.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs on oven door handle below stove in kitchen. Manager moved tongs to proper storage. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving below grills has food debris/build up.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Can of sauerkraut on rack at prep area with large dent along side and top seaming of can. Manager segregated can from working supply. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Can of sauerkraut on rack at prep area with large dent along side and top seaming of can. Manager segregated can from working supply.
  • 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 four pans of sausage (119F/129F/126F/127F - Hot Holding) under heat lamp near fryers. Cook states all sausage prepared approximately 1.5 hours prior. Cook heated all sausages to 183F/177F/182F/174F. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on threaded faucet with attached hose at outside storage shed area.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in kitchen has scrub pads in the sink. Manager removed scrub pads from sink. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid at kitchen handwash sink. Manager identified as degreaser and labeled. Corrected On-Site

Inspection Date: 10/21/2024

Inspection #: Visit ID: 8863402

  • N/A:No Violations Were Observed

Inspection Date: 8/19/2024

Inspection #: Visit ID: 8860925

  • 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dish machine wash temperature only reaching 98F. Warning

Inspection Date: 7/1/2024

Inspection #: Visit ID: 8703883

  • N/A:No Violations Were Observed

Inspection Date: 7/1/2024

Inspection #: Visit ID: 8719622

  • 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. See stop sale. Completely thawed individual packages of grouper in walk in cooler are in original unsealed package. Packaging states to remove grouper from package before thawing.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in reach in freezer at far end of cook line beside reach in cooler.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Completely thawed individual packages of grouper in walk in cooler are in original unsealed package. Packaging states to remove grouper from package before thawing.
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher beside walk in cooler at dish room is in the recharge zone.

Inspection Date: 6/27/2024

Inspection #: Visit ID: 8703109

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed beef (49F/46F - Cold Holding); sausage (47F - Cold Holding); sautéed onions (47F - Cold Holding) in cold holding drawer below pancake flat grill. Per kitchen manager, all items placed in drawers at approximately 6am. Temperatures taken by inspector at 9:15am. Employee placed ice bags on all items and temperatures taken approximately 20 minutes later ranges from 41F-42F. Observed potato salad (48F - Cold Holding); chicken salad (48F - Cold Holding); tuna salad (47F - Cold Holding); coleslaw (47F - Cold Holding); cut tomato (47F - Cold Holding); pot pie filling (46F - Cold Holding); deli meat (45F/47F - Cold Holding); turkey (45F - Cold Holding); ham steak (45F - Cold Holding); canadian bacon (45F - Cold Holding); stuffing (46F - Cold Holding); hollandaise sauce (45F - Cold Holding); quiche (45F - Cold Holding); sausage gravy (44F - Cold Holding); crab cakes (45F - Cold Holding); cooked potatoes (44F - Cold Holding) in walk in cooler at the dish room. All products, per kitchen manager, have been in the cooler at minimum overnight. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-06-27: Walk in cooler temperatures: ham steaks 47F cooling-2 hours, chicken salad 41F, cooked potatoes 40F, meatloaf 29F. Refrigerated drawer below pancake flat grill temperatures: cooked potatoes 42F, sautéed onions 43F, beef 45F/45F/49F, turkey 45F, stuffing 44F. Ambient digital thermometer reading at 46F. Ice bags were present in the top of the drawer but not the bottom. All temperatures above minimum holding temperatures were located in the bottom of the drawer. Products, per employee were all placed in unit at approximately 5:30am, inspector took temperatures at 9:02am. All products not at temperature removed and placed in walk in cooler for quick chill. Manager states service call has been made and repair person is scheduled to arrive today. Admin Complaint
  • 03F-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Chart listed in kitchen has time started at 10:00. Inspection began at 9:02. Discussed with kitchen manager regarding placing accurate hold start time on chart. Multiple flip top reach in cooler products being held on time controls. Manager placed correct times on board during inspection. Corrected On-Site Warning - From follow-up inspection 2024-06-27: See stop sale. Time control chart posted in kitchen has multiple items. All products listed as placed on time controls at 5:30am with discard time of 9:30am. At 9:41am, inspector observed listed products on posted list and written procedures not being discarded. Inspector inquired with kitchen cooks if any products have been stocked or replaced recently and only two whole melons were brought to the kitchen per employee. Observed the following not discarded at end of time control hold at 9:30: waffle mix, cracked shell eggs, cheeses, cut tomato, cut melon, and cooked sausage. Admin Complaint

Inspection Date: 6/26/2024

Inspection #: Visit ID: 8700940

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed beef (49F/46F - Cold Holding); sausage (47F - Cold Holding); sautéed onions (47F - Cold Holding) in cold holding drawer below pancake flat grill. Per kitchen manager, all items placed in drawers at approximately 6am. Temperatures taken by inspector at 9:15am. Employee placed ice bags on all items and temperatures taken approximately 20 minutes later ranges from 41F-42F. Observed potato salad (48F - Cold Holding); chicken salad (48F - Cold Holding); tuna salad (47F - Cold Holding); coleslaw (47F - Cold Holding); cut tomato (47F - Cold Holding); pot pie filling (46F - Cold Holding); deli meat (45F/47F - Cold Holding); turkey (45F - Cold Holding); ham steak (45F - Cold Holding); canadian bacon (45F - Cold Holding); stuffing (46F - Cold Holding); hollandaise sauce (45F - Cold Holding); quiche (45F - Cold Holding); sausage gravy (44F - Cold Holding); crab cakes (45F - Cold Holding); cooked potatoes (44F - Cold Holding) in walk in cooler at the dish room. All products, per kitchen manager, have been in the cooler at minimum overnight. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Chart listed in kitchen has time started at 10:00. Inspection began at 9:02. Discussed with kitchen manager regarding placing accurate hold start time on chart. Multiple flip top reach in cooler products being held on time controls. Manager placed correct times on board during inspection. 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. Sausage patty held beside grill in kitchen at 109F. Per kitchen manager, sausage placed beside grill approximately one hour prior. Employee reheated sausage to 167F. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 4/11/2024

Inspection #: Visit ID: 8649684

  • N/A:No Violations Were Observed

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8341455

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior around the top area of ice machine has black substance in cuts/grooves/worn areas on interior sides of the machine.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water in between stacked pans on dishroom storage rack. Manager separated pans to air dry. Also observed water between stacked cups in the service station.
  • 25-05-4:Basic - Single-service articles improperly stored. Cases of carry out cups stored on the floor in storage room by the office.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of middle reach in cooler on cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes in walk in cooler at 48F. Per prep person, potatoes taken out of the cooler for approximately 10-20 minutes to organize/rearrange cooler. Manager moved potatoes to freezer and temperature taken at 43F after approximately 20 minutes. **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 sausage patties at 101F and sausage links at 110F under heat lamp at end of the cook line. Observed solid sheet pan with hash browns on top of pans of sausages. Manager states sausages prepared approximately one hour prior. Manager reheated sausage patties to 186F and sausage links to 197F. **Corrective Action Taken**
  • 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. Two photocopied employee training certificates observed for Stacy G. and Devin P. Also, missing date of training and expiration date for Ersmus J.

Inspection Date: 10/30/2023

Inspection #: Visit ID: 8487575

  • N/A:No Violations Were Observed

Inspection Date: 8/31/2023

Inspection #: Visit ID: 8484634

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Several ceiling tiles missing with insulation showing above water heater. Ceiling above steam table in kitchen has peeling.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed kitchen and dishwashing staff with no beard guards on long beards. All staff put on beard guards. **Corrective Action Taken** Warning
  • 08B-38-4:Basic - Food stored on floor. Case of eggs on the floor at prep table. Manager moved to shelf. Corrected On-Site Repeat Violation
  • 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped single-service cups stored not inverted and unwrapped coffee stirrers at outside customer self-service beverage area.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers, strawberries and squash stored above ready-to-eat coleslaw, chicken salad and dressing in walk in cooler next to cook line.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes then moved to putting away clean dishes without washing hands in between. Manager spoke to employee. Employee washed hands. **Corrective Action Taken** Admin Complaint
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose attached to threaded faucet outside on far left of building is missing a vacuum breaker. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards by fryers in kitchen have staining. Can opener at back prep area has debris. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid on bottom dishroom shelf and unlabeled spray bottle with clear liquid in cabinet under hand wash sink at front counter. Manager labeled both. Corrected On-Site Repeat Violation
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher gauge at walk in cooler near dishroom in red.