GROVE PIZZA CUCINA & WINE BAR
8815 SE BRIDGE RD, Hobe Sound FL 33455 · 772-402-5410
Last inspected Feb 27, 2026 · 7 visits since September 2023
APR 24
NOV 24
FEB 25
SEP 25
FEB 26
▲ GETTING WORSE
5 inspections trending down, 22 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Home made Cesar salad dressing 56°F, over night in a beverage cooler in wait area. See stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
What the inspector wrote — 4 findings
Stop Sale issued due to food not being in a wholesome, sound condition. Beef bolognese sauce date marked 2.19.26 more than 7 days ago in walk in cooler. See stop sale.
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. Salmon 44F-46F, shrimp 46F, over night in left flip top cooler on cook line. Not prepped or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 44F-46F, shrimp 46F, over night in left flip top cooler on cook line. Not prepped or portioned today. See stop sale
Raw mushrooms not washed prior to preparation in prep area. Operator washed mushrooms.
Sep 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic butter (56F - Cold Holding) Observed sitting on counter in kitchen. Per operator, garlic butter sits out to come to room temperature to brush onto garlic rolls. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Time control procedure emailed to operator. Operator time stamped product for remaining 3.5 hours.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam table: meatballs (114F - Reheating) at 3:07; reheating since 1:30 - 133F at 3:30; marinara (118F - Reheating) at 3:07; reheating since 1:30 - 132F at 3:30 Operator placed products on stove to reheat to 165+F
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage container over cooking oil at storage rack by cook line.
Old food stuck to clean dishware/utensils. Spinach stuck on to clean 1/3 pan at dish drying rack. Operator placed in dish area to be cleaned and sanitized.
Feb 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked sausage made 1/23 at pizza flip top cooler. See stop sale.
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. Pepsi cooler: Caesar dressing (raw egg) (52F - Cold Holding); garlic butter (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pepsi cooler: Caesar dressing (raw egg) (52F - Cold Holding); garlic butter (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, per operator made 2/2 labeled with incorrect date of 1/28 and 1/31.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black Mold like substance on interior of ice machine by soda fountain station.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large family style plates and bowls not inverted at storage rack in dish area.
Reach-in cooler shelves with rust that has pitted the surface. Storage racks in flip top cooler on cook line.
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over fully cooked clams at stainless reach in freezer. Operator stored properly.
Toxic substance/chemical improperly stored. Observed Cooking fuel stored over paper to go bags in dry storage area. Operator stored properly.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed Can opener blade with accumulation of food debris. Operator cleaned and sanitized can opener blade.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to 400ppm quaternary sanitizer.
Apr 3, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Home made Cesar salad dressing containing raw shell eggs not identified on menu. Marked Cesar dressing on menu during inspection.
Mar 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara sauce 44°F-52°F, cooling in a deep container in walk in cooler over night. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara sauce 44°F-52°F, cooling in a deep container in walk in cooler over night.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm. Lines hooked up wrong. Sanitizer connected to detergent and detergent connected to sanitizer line. Operator switched lines 100ppm.
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. Home made Cesar salad dressing 56°F, over night in a beverage cooler in wait area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Home made Cesar salad dressing 56°F, over night in a beverage cooler in wait area. See stop sale
Clam, oyster tags not marked with last date served. Reviewed marking tags with last day served.
Sep 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No conspicuously located ambient air temperature thermometer in holding unit - one door reach in cooler at cook 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.