DirtyFLRestaurant Inspection Data

GRANDE MARTIER @POST OFFICE ARCADE

Southwest Osceola Street
Florida, 34994
Martin County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 3/26/2025

Inspection #: Visit ID: 10744488

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in way at 86F. Operator removed Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed oil in squeeze bottle, not labeled. Operator label. Corrected On-Site
  • 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. Observed sauce broth overnight (69F - Cooling). See stop Sale
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sauce broth overnight (69F - Cooling)
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed sauce broth overnight (69F - Cooling) due to being in deep covered plastic container during cooling process.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris. Operator washed and sanitized. Corrected On-Site

Inspection Date: 12/16/2024

Inspection #: Visit ID: 8752342

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed Ice buckets not inverted at ice machine. Operater stored items properly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs stored over cases of beer in walk in produce cooler Observes raw tuna stored over pita bread in reach in cooler at cook line. Operator stored all items properly. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed stainless steel cleaner stored above food prep table at kitchen. Operator stored items properly. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed cooling fan stored inside Hand wash sink at dish pit. Operator removed. Corrected On-Site

Inspection Date: 5/3/2024

Inspection #: Visit ID: 8666393

  • N/A:No Violations Were Observed

Inspection Date: 5/2/2024

Inspection #: Visit ID: 8527420

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Bottles of water on prep tables in kitchen. Operator removed water from prep table. Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. At dish area, 2 live roaches on floor under table. Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top low boy, ahi tuna (48F - Cold Holding), operator stated food held overnight. Food not prepared or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top low boy, ahi tuna (48F - Cold Holding), operator stated food held overnight. Food not prepared or portioned today. See stop sale. 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. At cook line steam well, grits (125F - Hot Holding); cooked potatoes (120F - Hot Holding) Operator stated food held for approximately 1 hour prior. Advised operator to re-heat items to 165F. Warning

Inspection Date: 12/15/2023

Inspection #: Visit ID: 8533176

  • N/A:No Violations Were Observed

Inspection Date: 10/23/2023

Inspection #: Visit ID: 8526981

  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves in walk in cooler Warning - From follow-up inspection 2023-10-23: **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For butter at room temperature Warning - From follow-up inspection 2023-10-23: Provided Time As Public Health Control Written Procedures form **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility receives whole intact beef steaks, her cuts streaks and reduced oxygen packaged to get in walk in cooler at 41f or below. Chef uses products up to 7 days before opening and cooking steaks Warning - From follow-up inspection 2023-10-23: **Time Extended**

Inspection Date: 10/16/2023

Inspection #: Visit ID: 8365769

  • 21-05-5:Basic - Cloth used as a food-contact surface. Linen napkin lined container for chopped parsley at expo line Corrected On-Site Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer at bar area in dining room Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Cooler by hand sink at cook line Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand at bar in dining area Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers main walk in cooler Vents on AC unit at cook line has dust debris build up Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler by hand sink at cook line Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves in walk in cooler Warning
  • 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. Provided form Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in ware wash area has a large fan on basin of hand sink Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at expo line area Hand sink at cook line Hand sink at bar area in dining room Corrected On-Site Warning
  • 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. Provided form and employees signed Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink at cook line area Hand sink at ware wash area Corrected On-Site Warning
  • 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. For butter at room temperature Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility receives whole intact beef steaks, her cuts streaks and reduced oxygen packaged to get in walk in cooler at 41f or below. Chef uses products up to 7 days before opening and cooking steaks Warning
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand sink at cook line due to handle removed for hot water, notable to turn on water Warning