DirtyFLRestaurant Inspection Data

GRUMPY'S RESTAURANT

GRUMPY'S RESTAURANT located in SAINT JOHNS has undergone 9 health department inspections, achieving a 2.4/5 overall safety rating. Food safety practices have remained consistent.

200 3rd Street
Florida, 32266
Duval County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 8/5/2025

Inspection #: Visit ID: 13481248

  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found Approximately 15 live flying insects in back food storage/prep area around racks of canned and packaged foods, bag in box soda rack, and mop sink. 1 live flying insects around front counter. 1 live flying insect under dump sink attached to dish machine. 1 live flying insect in dining area. Warning - From follow-up inspection 2025-08-04: Approximately 3 live flying insects under sink and dish machine in ware washing area. Approximately 3 live flying insects around mop sink next to food storage and preparation area. Approximately 10 live flying insects underneath soda machine and above floor drain at server station next to front counter. Approximately 6 live flying insects around pipe and drain under hand wash station next to large ice machine in ware washing/prep area. Admin Complaint - From follow-up inspection 2025-08-05: 2 live flying insects around mop sink in back of kitchen. **Time Extended**

Inspection Date: 8/4/2025

Inspection #: Visit ID: 13479892

  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found Approximately 15 live flying insects in back food storage/prep area around racks of canned and packaged foods, bag in box soda rack, and mop sink. 1 live flying insects around front counter. 1 live flying insect under dump sink attached to dish machine. 1 live flying insect in dining area. Warning - From follow-up inspection 2025-08-04: Approximately 3 live flying insects under sink and dish machine in ware washing area. Approximately 3 live flying insects around mop sink next to food storage and preparation area. Approximately 10 live flying insects underneath soda machine and above floor drain at server station next to front counter. Approximately 6 live flying insects around pipe and drain under hand wash station next to large ice machine in ware washing/prep area. Admin Complaint

Inspection Date: 8/1/2025

Inspection #: Visit ID: 10891387

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 10 dead flying insects on multiple sticky tape traps on racks with cans and packages of food in prep area, employee began to discarded sticky traps during inspection. **Corrective Action Taken** Warning
  • 14-11-5:Basic - Equipment in poor repair. Missing handle for cold water at hand wash station on cook line near hallway.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment on cook line. Repeat Violation
  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple sticky tape traps stored over same racks with canned and packaged foods, touching cans and packages, employee began to removed traps during inspection. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all cooking equipment on cook line. Repeat Violation
  • 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. To go cups at outside drink station not stored inverted. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Bags of cut prepackaged onions and peppers stored under boxes of unwashed strawberries and blueberries in walk in cooler. Repeat Violation
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked mushrooms (83F - Cooling, after 30 min77F) on speed rack at end of cook line sitting out the entire inspection, per manager mushrooms where cooked approximately 2 hours before first temperature check.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked mushrooms (83F - Cooling, after 30 min77F) on speed rack at end of cook line sitting out the entire inspection, per manager mushrooms where cooked approximately 2 hours before first temperature check.
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At beginning of inspection employee putting together food orders at service window tied hair in ponytail then put on gloves and contained to handle plates with food for customers without washing hands between tasks. Also dish washer putting soiled dishes through dish machine with bare hands then touched began to put away clean dishes without washing hands between tasks. Repeat Violation Admin Complaint
  • 35A-02-7:High Priority - Live, small flying insects found Approximately 15 live flying insects in back food storage/prep area around racks of canned and packaged foods, bag in box soda rack, and mop sink. 1 live flying insects around front counter. 1 live flying insect under dump sink attached to dish machine. 1 live flying insect in dining area. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw bacon (53F - Cold Holding, 53F after 40 minutes ) packages of raw bacon sitting out at end of cook line the entire inspection, per manager bacon is being prepared, inspector did not witness any employee handle any of the bacon during inspection. Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked mushrooms (83F - Cooling, after 30 min77F) on speed rack at end of cook line sitting out the entire inspection, per manager mushrooms where cooked approximately 2 hours before first temperature check. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Container of waffle batter in sink of hand wash station on cook line near hallway, batter moved. Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash station at end of cook line near exit to hallway. At hand wash station in server station in front of dining area.
  • 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. 1 certification expired last year. Repeat Violation Admin Complaint

Inspection Date: 3/5/2025

Inspection #: Visit ID: 8824670

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under reach in cooler at server station across from soda machine.
  • 08B-38-4:Basic - Food stored on floor. Oranges in walk in cooler Fries and steak in walk in freezer. Employee corrected during inspection Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment on cook line.
  • 25-05-4:Basic - Single-service articles improperly stored. Paper towel rolls stored in both bathrooms on shelves above toilets.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery over bags of precut coleslaw mix in walk in cooler. Unwashed pineapples stored container of cut fruit in walk in cooler.
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 2 employees on cook line touched face with gloved hands then contained to handle clean equipment and make food orders without changing gloves or washing hands.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (49F - Cold Holding); shredded cheese (50F - Cold Holding) in bottom of reach in cooler on make line, per manager items are not on time control and have been in cooler for less then 2 hours, all items moved to walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. stuffing (130F - Cooling, aft 40 minutes 119F) in bags in walk in cooler, stuffing bagged up at beginning of inspection, stuffing moved to walk in freezer. potatoes (65F - Cooling after 30 minutes 65F); chicken (63F - Cooling after 30 minutes 65F) sitting out on speed rack for the entire of the inspection without any preparation done to items, employee stated they will move rack to walk in cooler. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station in dish area blocked by large trash can and brooms, trash can moved. Corrected On-Site Repeat Violation
  • 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. quiche in reach in cooler in cook line has no date marking per employee it was made maybe 7 days ago, employee voluntarily discarded.
  • 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. One certification expired in 2024

Inspection Date: 7/10/2024

Inspection #: Visit ID: 8824172

  • N/A:No Violations Were Observed

Inspection Date: 7/9/2024

Inspection #: Visit ID: 8735642

  • 36-36-4:Basic - Ceiling tile missing. Over server area in dining area where food preparation and food storage take place.
  • 08B-38-4:Basic - Food stored on floor. Boxes of biscuits in walk in freezer. Box of oranges in walk in cooler. Employee corrected during inspection. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of top oven at end of cook line.
  • 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. To go cups at outside drink station near main door to kitchen, manager inverted cups Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of pot pie mix above grill on cook line dated 6/21. 2 containers of quiche in reach in cooler on cook line dated 6/27.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cantaloupe (51F - Cold Holding); yogurt (56F - Cold Holding); cut tomatoes (53F - Cold Holding); liquid egg whites (46F - Cold Holding); chicken salad (45F - Cold Holding); tuna salad (45F - Cold Holding); potato salad (45F - Cold Holding) in top section of flip top reach in coolers on cook line under service window, per employees lids have been constantly open for several hours, ice placed on all items. **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. Multiple time/temperature controlled for safety foods on cook line held on time not marked on chart at end of cook line per establishment's procedures per manager, items switched to a specific time frame instead. Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station in server area in dining area blocked by multiple brooms and dust pans, items moved Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee filling water on hand wash station near walk in cooler.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at end of cook line next to fryers, manager corrected during inspection Corrected On-Site

Inspection Date: 2/2/2024

Inspection #: Visit ID: 8601529

  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. 2 servers handling soiled dishes then handled clean cups without washing hands between tasks.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One cracked raw shell egg in walk in cooler. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (47F,46F - Cold Holding) in overfilled containers in top section of reach in cooler on cook line, per manager cheese was placed there less then 30 minutes prior, cheese moved to bottom of cooler. **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. Raw shell eggs and waffle batter on cook line, manager marked both items marked. Corrected On-Site
  • 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 gravy (119F, 133F - Hot Holding) in steam tables on cook line, per manager gravy was placed in table approximately 2 hours prior, manager reheated both items over 165F. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Individual butters held on time on server line, but not on written procedures, manager corrected during inspection. Corrected On-Site

Inspection Date: 8/10/2023

Inspection #: Visit ID: 8467767

  • N/A:No Violations Were Observed

Inspection Date: 8/9/2023

Inspection #: Visit ID: 8355405

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored over bags of waffle mix in the prep station area.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf at the end of the dish machine, clean metal containers stacked while wet. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the underside of the waitstation soda dispenser build up of soda syrup residue behind the drink lever. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk salt and sugar container with no product labeling. Repeat Violation
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly observed in the prep area. Employee attempted to remove the fly. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler at the entrance to the kitchen line; chicken salad (49F - Cold Holding); tuna salad (48F - Cold Holding); potato salad (49F - Cold Holding); coleslaw (50F - Cold Holding); roast beef (50F - Cold Holding) placed in the reach in cooler at 5:30. Operator had employee discard the items from the reach in cooler. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler at the entrance to the kitchen line; chicken salad (49F - Cold Holding); tuna salad (48F - Cold Holding); potato salad (49F - Cold Holding); coleslaw (50F - Cold Holding); roast beef (50F - Cold Holding) placed in the reach in cooler at 5:30. Operator had employee discard the items from the reach in cooler. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the front cook line have food residue staining. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No sink and surface sanitizer test kit available to test the wiping cloth solutions.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. On the paper towel dispenser in the warewashing area, chemical spray bottle of bleach with no product labeling. Operator asked employee to label the bottle. **Corrective Action Taken**