DirtyFLRestaurant Inspection Data

GRANDPA'S DINER

GRANDPA'S DINER maintains a 2.7/5 food safety rating based on 9 health department inspections in PORT SAINT LUCIE. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 9 reports on file

7588 S FEDERAL HIGHWAY

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 9 health inspection reports

All Inspection Reports

2/3/2026· 1mo ago

Visit ID: 13510922

Met Inspection Standards

1 high, 3 int, 6 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooks line
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in water 69f Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over onion ring and pancake mix Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over fries Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 new employee, gave form Corrected On-Site
  • 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. Gave one and hung 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.

9/3/2025· 6mo ago

Visit ID: 10928028

Met Inspection Standards

1 int, 4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area
  • 08B-38-4:Basic - Food stored on floor. Potatoes cooked moved Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. On cooks line sandwich unit double door
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict employees are half way through marking, make sure all menus are marked for unannounced inspection to avoid administrative complaint

2/24/2025· 1y ago

Visit ID: 10782677

Met Inspection Standards

5 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2025-02-24: **Time Extended**
  • 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. By dish machine - From follow-up inspection 2025-02-24: **Time Extended**
  • 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cook line, aprons on storage rack Corrected On-Site - From follow-up inspection 2025-02-24: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-02-24: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In back of kitchen - From follow-up inspection 2025-02-24: **Time Extended**

2/19/2025· 1y ago

Visit ID: 8855451

Follow-up Inspection Required

3 high, 2 int, 6 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. By dish machine
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cook line, aprons on storage rack Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In back of kitchen
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer on cooks line
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. prime rib 56f cold holding , ribs 54f cold holding
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Prime rib Ribs
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lasagna 47f cold holding , eggplant lasagna 47f cold holding , cheese 48f cold holding , egg whites 50f cold holding , Door was left open all other foods were cold advised to rapid chill Cheese sliced 47f cold holding , ham sliced 47f cold holding , Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bag stored in sink Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict Warning

10/22/2024· 1y 4mo ago

Visit ID: 8857844

Met Inspection Standards
  • N/A:No Violations Were Observed

8/13/2024· 1y 7mo ago

Visit ID: 8855121

Follow-up Inspection Required

1 int

  • 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-08-13: **Time Extended**

8/9/2024· 1y 7mo ago

Visit ID: 8725431

Follow-up Inspection Required

3 high, 2 int, 4 basic

  • 14-11-5:Basic - Equipment in poor repair. Door on cooks cooler and cooler not maintaining 41f or below
  • 36-24-5:Basic - Hole in or other damage to wall. Behind dish machine
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. On cooks line
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cooked bacon, on cooks line, Raw ground beef over potatoes cooked in freezer Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potatoes 76f cooling, potatoes 186f cooking, tomatoes 56f cooling, ham diced 55f cold holding, chicken salad 55f cold holding , tuna salad 55f cold holding , cheese 60f cold holding , egg whites 63f cold holding , ricotta 50f cold holding ,shredded cheese 50f cold holding , egg plant 53f cold holding , Pork 57f cold holding , turkey sliced 55f cold holding , ham sliced 55f cold holding , corned beef 57f cold holding , all foods were place in unit less than three hours ago advised to rapid chill in freezer or ice bath monitor temperatures and do not store any foods in cooler until it is maintaining 41f or below. Meat balls 54f cold holding , hamburger 46f cold holding , this cooler had a delivery today and he just put it away advised to keep monitoring temperature and keep doors closed until it reaches 41f degrees or below internally. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Stored near soda bag in a box Corrected On-Site
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. In bar area Corrected On-Site

2/22/2024· 2y ago

Visit ID: 8536255

Met Inspection Standards

1 high, 3 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflecup used to scoop coleslaw 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. Jackets, shoes, purse stored on food rack by back door Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups on front service area wet nesting
  • 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. Operator re educated dishwasher.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink, operator corrected. **Corrective Action Taken**
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.
  • 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. Several items prepared yesterday or today not date marked.

10/25/2023· 2y 4mo ago

Visit ID: 8346969

Met Inspection Standards

2 int, 6 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack and shoes on bag in a box by back door Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. On cooks line Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed and printed 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 some employees trained.