GRILL AT THE GROVE
3109 E SUNRISE BLVD, Fort Lauderdale FL 33304
Last inspected May 12, 2026 · 14 visits since September 2023
AUG 25
AUG 25
OCT 25
APR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. 1 live fly in kitchen, observed back door open during stores on load. Fly was removed and door was kept closed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025070029 | Aug 25, 2025 | Feb 9, 2026 | $200 |
| 2--2025061620 | Aug 18, 2025 | Sep 23, 2025 | $400 |
| 2--2021055256 | Oct 19, 2021 | Feb 7, 2022 | $200 |
Inspection history
14 visits, newest first
May 12, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Floors not maintained smooth and durable. Through the kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The electrical cord over the cook line is dusty.
Reach-in freezer bottom shelf has accumulation of food debris.
Apr 8, 2026Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ice buildup in reach-in freezer - triple door unit. Ice buildup by circulation fan.
Wiping cloth sanitizing solution stored on the floor. Ice cream bar. Operator stored properly.
Aug 26, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 25, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
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. Cookline - flip top - mozzarella (46F); raw shrimp (46-47F); raw beef (49-50F); blue cheese (52F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Prep area - flip top under heat lamp - diced tomatoes (46-47F); cooked shrimp (44-48F); sour cream (47F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - mozzarella (46F); raw shrimp (46-47F); raw beef (49-50F); blue cheese (52F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Prep area - flip top under heat lamp - diced tomatoes (46-47F); cooked shrimp (44-48F); sour cream (47F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline - flip top - cut tomatoes - cooling almost 3 hours at 3:15 pm (46F) at 3:35pm 46-47F. At this rate proper cooling will not occur. Operator moved to walk in to quick chill.
Aug 19, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 18, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Rodent activity present as evidenced by rodent droppings found. Approximately 5 rodent droppings on dry storage room shelf containing cleaning chemicals. Approximately 25 rodent droppings on floor in corner of dry storage room next to cleaning chemicals. Dry storage room is adjacent to kitchen Cookline and prep area. Operator immediately removed droppings and cleaned the area.
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. Prep area - Flip top unit under heat lamp - hot dogs (51-52F); sour cream (48-58F); salsa (58F); cooked shrimp (70F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Prep area - Flip top unit under heat lamp - hot dogs (51-52F); sour cream (48-58F); salsa (58F); cooked shrimp (70F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. 2. Prep area - flip top along wall - ham (sandwich) (43-48F). Per operator placed in unit approximately 2 hours ago from walk in. Item not prepped or portioned today. Observed item stored above chill line. Operator moved back to walk in to quick chill. 3. Cookline flip top - cheese (41-50F). Per operator placed in unit approximately 2 hours ago. Observed item overfilled. Per operator item not prepped or portioned today. Operator removed excess and placed in reach in to quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 1. Flip top under heat lamp - pico - ambient cooling 1/2 hour at 2pm (71-73F - Cooling) at 2:50pm 65-68F 2. Prep area flip top - watermelon - ambient cooling almost 3 hours at 2:15pm (48-53F - Cooling) at 2:50pm 48-50F. At these rates proper cooling will not occur. Operator moved items to freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - cooked onions (85-88F - Hot Holding). Per operator holding almost 2 hours. Operator moved to grill to reheat.
No soap provided at handwash sink. Cookline. Operator replaced.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator's thermometer with dead battery. Operator replaced batteries and calibrated thermometer by end of inspection
Floor soiled/has accumulation of debris. Under shelving in dry storage room. Under and around chest freezer by walk in cooler. Operator cleaned during inspection.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bar - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 200ppm.
Mar 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Employee put on gloves and began touching unwrapped single-service items (tray liners) without first washing hands. Reviewed proper hand washing and employee washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook - touched raw fish then changed gloves and handled ready to eat food. Reviewed proper procedures and cook washed hands.
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. Prep area - flip top #1 - sour cream (48F); pico (48F); cooked shrimp (51-52F). Per operator, items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - flip top #1 - sour cream (48F); pico (48F); cooked shrimp (51-52F). Per operator, items held in unit overnight. No items prepped or portioned today. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced.
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. All employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory on menu cut off. Operator posted during inspection.
Bowl or other container with no handle used to dispense food. Cup in hard boiled eggs. Operator removed.
Employee eating in a food preparation or other restricted area - at prep table. Employee removed items.
Single-service articles improperly stored - stored directly on floor under shelving in dry storage room.
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Walk in cooler - Raw beef burgers stored over canned drinks. Operator stored all items properly.
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 handout to operator.
Handwash sink used for purposes other than handwashing. Cookline hand skink being used to thaw an item. Operator removed item.
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. 4 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense Cole slaw and pico. Operator removed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Front counter - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 400ppm.
Wiping cloth sanitizing solution stored on the floor at bar. Operator stored properly.
Apr 4, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Dentedcans present. Operator discarded. See stop sale.
Presence of insects, rodents, or other pests. 1 live fly in kitchen, observed back door open during stores on load. Fly was removed and door was kept closed.
Raw animal food stored over/not properly separated from ready-to-eat food. Underneath kitchen flip top, raw crab cakes over ready to eat chicken salad. Operator rearranged properly.
Handwash sink not accessible for employee use at all times. In bar area covered by canned beers. Operator removed can beers.
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.
Carbon dioxide tanks not adequately secured in dry storage area.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Per operator thawing process began earlier today. Operator cut holes in packages.
Food stored on floor. Cases of bottled drinks stored on floor beside walk in cooler.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink inside walk freezer by kitchen entrance. Operator discarded.
Single-service articles improperly stored. Cases of toilet paper stored on the floor, in storage are.
Wiping cloth sanitizing solution stored on the floor beside fryer. Operator removed and discarded solution.
Nov 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat pickles in 2 door reach in. Operator stored all items properly.
Nonservice animals in the food establishment or on premises.
Equipment in poor repair. Right door - prep area flip top - door falls off when opened.
In-use ice scoop stored on soiled surface between uses. Ice scoop on cloth towels on top of ice machine. Operator stored properly.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator added chlorine - 50ppm.
Nov 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Prep area flip top - right side lower door falls off when opened.
Sep 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Cookline. Operator replaced.
No probe thermometer provided to measure temperature of food products.
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. One employee without Food Handler training/CFM. Provided Food Employee Reporting Agreement to operator. Employee filled out form during inspection.
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.
Equipment in poor repair. Prep area flip top - right side lower door falls off when opened.
Old labels stuck to food containers after cleaning.
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.