GROVE BAR AND KITCHEN
480 N ORLANDO AVE STE C134, Winter Park FL 32789 · 321-373-3003
Last inspected Feb 4, 2026 · 7 visits since October 2023
APR 24
OCT 24
MAY 25
JUL 25
FEB 26
▼ IMPROVING
5 inspections trending up, 25 points better than where it started.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Beans in walk in cooler. Per operator cooling overnight 50F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Handwash sink used for purposes other than handwashing. Used hand wash sink to Cool down noodles at cook line. Used hand wash sink to dump ice at bar.
Spray bottle containing toxic substance not labeled. Chlorine spray bottle with no label at dish area. Operator placed label during inspection
Water leaking from pipe and/or faucet/handle. Leaking pipe under dishwasher
Jul 9, 2025Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
May 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by racks next to dish area
No soap provided at handwash sink. Cook line hand wash sink
Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label at dish area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over food container at cook line Employee bag over clean utensils at dish area
Food stored on floor. Food containers in walk in freezer
Dec 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority5 Intermediate0 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Beans in walk in cooler. Per operator cooling overnight 50F
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler in cook line. Bife, ribs, chicken carrots, lamb, mash potatoes and yellow rice temperature 68-70F Cooked beans in walk in cooler 50F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in cook line Bife, ribs, chicken carrots, lamb, mash potatoes and yellow rice temperature 68-70F per operator overnight
Handwash sink not accessible for employee use at all times. Handwash sink blocked with containers next to 3 compartment sink
No paper towels or mechanical hand drying device provided at handwash sink. Next to cook line and bar handwash sink
No soap provided at handwash sink. Cook line
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. Operator using ROP for different proteins
Spray bottle containing toxic substance not labeled. Sani bottle with no label in dish area
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate6 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter kept at room temperature for less than 4 hrs with temperature of 62F Placed in cooler
Handwash sink used for purposes other than handwashing. Strainer on hand sink at bar
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartar not identified as raw in brunch menu
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat sanitizer No high temperature test strips or high temperature thermometer for high temp machine
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.
No soap provided at handwash sink at bar
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.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over the pastry station.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple cooks preparing items while wearing a bracelet and watches.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting in plastic container located in rack
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula kept in standing water with temperature of 72F
Wiping cloth sanitizing solution stored on the floor.
Oct 13, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.