GRAPE GARDEN
400 NORTH NAVY BLVD #7
Overall Food Safety Rating
★★★½☆ (3.7/5)
Based on 11 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/30/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/30/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/29/2025
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. Observed 10 dead roaches under shelves in dry storage in back of kitchen. Warning
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Hole in mesh of screen door.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut cabbage in walk-in cooler at 47f. Per operator, cabbage was cut yesterday and put in cooler to cool down.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp at 46f and cooked noodles at 45f in reach-in cooler. Per operator, both items were pulled from walk-in cooler 1 hour ago.
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut cabbage in walk-in cooler at 47f. Per operator, cabbage was cut yesterday and put in cooler to cool down.
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink by 3 compartment sink.
Food safety inspection conducted on 4/29/2025 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).
Inspection on 4/3/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/3/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/18/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2025-03-18: During callback, operator took the test and is awaiting test results. **Time Extended**
Food safety inspection conducted on 3/18/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 1/16/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning
Food safety inspection conducted on 1/16/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 7/12/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/8/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 27-16-5:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water for establishment. Per operator, hot water heater is broken and in need of repairs. Warning - From follow-up inspection 2024-04-25: Time left for hot water. **Time Extended** - From follow-up inspection 2024-05-01: During callback, hot water at hand sink peak temperature at 84F and at three compartment sink at 81F. **Time Extended** - From follow-up inspection 2024-05-08: During callback, observed hot water at 3 compartment sink at 85F. **Time Extended**
Food safety inspection conducted on 5/8/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 5/1/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-01-5:Intermediate - - From initial inspection : 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. No proof of any training for any food handling employees. Warning - From follow-up inspection 2024-04-25: Time left for employee training. **Time Extended** - From follow-up inspection 2024-05-01: Time left on employee training. **Time Extended**
- 27-16-5:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water for establishment. Per operator, hot water heater is broken and in need of repairs. Warning - From follow-up inspection 2024-04-25: Time left for hot water. **Time Extended** - From follow-up inspection 2024-05-01: During callback, hot water at hand sink peak temperature at 84F and at three compartment sink at 81F. **Time Extended**
Food safety inspection conducted on 5/1/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 4/25/2024
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler overnight: cut cabbage 48f, raw chicken 45f, shrimp 45f, cooked chicken 46f. Warning - From follow-up inspection 2024-04-25: During callback, cut cabbage 47/48F, raw chicken 45/46F, shrimp 41F, cooked chicken 68F (cook-cool 2hrs). **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : 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. No proof of any training for any food handling employees. Warning - From follow-up inspection 2024-04-25: Time left for employee training. **Time Extended**
- 27-16-5:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water for establishment. Per operator, hot water heater is broken and in need of repairs. Warning - From follow-up inspection 2024-04-25: Time left for hot water. **Time Extended**
Food safety inspection conducted on 4/25/2024 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 4/24/2024
High Priority
3
Intermediate
3
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled with grease under cook line. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Buckets of noodles stored on floor in walk-in cooler. Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket in kitchen.
- 12A-20-4:High Priority - Employee washed hands with no soap. Observed employee rinse off hands with no soap after throwing away debris in sink and then engage in cooking.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler overnight: cut cabbage 48f, raw chicken 45f, shrimp 45f, cooked chicken 46f.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler overnight: cut cabbage 48f, raw chicken 45f, shrimp 45f, cooked chicken 46f. Warning
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed several operators wash hands in sink other than hand wash sink. Repeat Violation
- 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. No proof of any training for any food handling employees. Warning
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water for establishment. Per operator, hot water heater is broken and in need of repairs. Warning
Food safety inspection conducted on 4/24/2024 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).
Inspection on 11/14/2023
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Upon inspection observed grease buildup underneath cook line. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Upon inspection observed bucket of noodles stored on the floor of walk-in cooler. Upon inspection observed noodle box stored on the floor of walk-in freezer.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Upon inspection observed operator washing his hands in two separate preparation sinks in the kitchen.
Food safety inspection conducted on 11/14/2023 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).