GRANDPA'S DINER
7588 S FEDERAL HIGHWAY, Port Saint Lucie FL 34952 · 7727774134
Last inspected Feb 3, 2026 · 9 visits since October 2023
FEB 24
AUG 24
FEB 25
SEP 25
FEB 26
— STEADY
5 inspections within 34 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2016034638 | May 26, 2016 | Aug 17, 2016 | $200 |
Inspection history
9 visits, newest first
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over fries
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
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
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.
Show the remaining 6 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooks line
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in water 69f
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over onion ring and pancake mix
Sep 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
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
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area
Food stored on floor. Potatoes cooked moved
In-use tongs stored on equipment door handle between uses.
Standing water in bottom of reach-in-cooler. On cooks line sandwich unit double door
Feb 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cove molding at floor/wall juncture broken/missing. By dish machine
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
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. In back of kitchen
Feb 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
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
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Prime rib Ribs
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,
Handwash sink used for purposes other than handwashing. Bag stored in sink
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cove molding at floor/wall juncture broken/missing. By dish machine
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
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. In back of kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer on cooks line
Oct 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Aug 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
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
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.
Toxic substance/chemical improperly stored. Stored near soda bag in a box
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.
Spray bottle containing toxic substance not labeled. In bar area
Equipment in poor repair. Door on cooks cooler and cooler not maintaining 41f or below
Hole in or other damage to wall. Behind dish machine
In-use tongs stored on equipment door handle between uses.
Standing water in bottom of reach-in-cooler. On cooks line
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
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.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink, operator corrected.
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.
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.
Bowl or other container with no handle used to dispense food. Soufflecup used to scoop coleslaw
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
Equipment and utensils not properly air-dried - wet nesting. Cups on front service area wet nesting
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
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
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for some employees trained.
Cutting board has cut marks and is no longer cleanable.
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
Exterior door has a gap at the threshold that opens to the outside.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods
Standing water in bottom of reach-in-cooler. On cooks line
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.