GRUMPY'S RESTAURANT
200 3rd Street
Florida, 32266
Duval County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/5/2025
High Priority
2
Intermediate
4
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 3/5/2025 revealed 11 total violations (2 high priority, 4 intermediate, 5 basic).
Inspection on 7/10/2024
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 7/10/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/9/2024
High Priority
3
Intermediate
4
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 7/9/2024 revealed 11 total violations (3 high priority, 4 intermediate, 4 basic).