GRUMPY GARY'S BAR AND GRILL
318 N FEDERAL HWY, Dania Beach FL 33004 · 954.444.6980
Last inspected Jun 29, 2026 · 14 visits since September 2023
JUN 25
OCT 25
JAN 26
JUN 26
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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. Sanitizer reading 0ppm. Sanitizer chemical expired. Person in Charge changed to new sanitizer, primed, machine reading 100ppm chlorine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,680
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025088451 | Oct 13, 2025 | Mar 3, 2026 | $1,200 |
| 2--2024031393 | May 13, 2024 | Jun 17, 2024 | $200 |
| 2--2018054943 | Oct 17, 2018 | Nov 16, 2018 | $280 |
Inspection history
14 visits, newest first
Jun 29, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Ice buildup in reach-in freezer and/or walk-in freezer. White chest freezer has ice buildup around walls of freezer.
Jun 18, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test for dishwasher or Triple sink.
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. In walk in cooler, raw tuna and tilapia still in reduced oxygen package. Employee started taking fish out of packaging
Jan 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. At server station in dining room, sanitizer bucket stored in sink. Operator removed bucket.
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.
Ceiling/ceiling tile shows damage or is in disrepair. In dishwashing area above walk in cooler two holes in ceiling.
Employee smoking in a food preparation, storage or warewashing area. In kitchen, employee smoking from vape when walking it to kitchen. Discussed with operator that employees should not be smoking/ vaping in food preparation or storage areas.
In-use ice scoop stored on soiled surface between uses. In kitchen, ice scoop stored on top of ice machine on a soiled surface. Operator moved scoop to dishwasher area to clean.
Oct 14, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men bathrooms
Equipment in poor repair. Gaskets torn and in disrepair 4 lower coolers in cook line
Interior of refrigerator or freezer in disrepair/has exposed insulation. Storage area: -large chest freezer -Two doors reach in freezer
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler- all shelves with substantial build up of rust
Oct 13, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 24 violations recorded, 4 high priority.
4 High priority1 Intermediate19 Basic
Show 24 findings ▾
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. After 3rd. Attempt, Dishwasher (Chlorine 00ppm)
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal cell phone, then put on gloves to prepare customer order without washing hands. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
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. Food not prepared or portioned today. -ATOSA-Left site flip top-; hummus (49F - Cold Holding); diced tomatoes (48F - Cold Holding); cheese cake (47F - Cold Holding); mozzarella shredded cheese (48F - Cold Holding): fish dip (46-Cold Holding). Per employee food held overnight. Employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -ATOSA-Left site flip top-; hummus (49F - Cold Holding); diced tomatoes (48F - Cold Holding); cheese cake (47F - Cold Holding); mozzarella shredded cheese (48F - Cold Holding): fish dip (46-Cold Holding). Per employee food held overnight. See Stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Bar area- two soda guns - build up of black like substance. Operator cleaned and sanitized during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bar area-build up of pink like substance. Operator started to clean ice machine during inspection.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men bathrooms
Ceiling/ceiling tile shows damage or is in disrepair. Two holes above walk in cooler.
Clean utensils or equipment stored in dirty drawer or rack. Dishwasher area- Cleaning equipment storage rack: - cooking pans stored soiled in piles. -cooking utensils stored on soiled container
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. Walk in cooler- Several packages of tilapia fish, salmon and yellow fin tuna. Employee removed all packages.
Dead roaches on premises. -one dead roach Entrance of kitchen from dining room area -3 dead roaches on floor by dry storage area in hallway. -5 dead roaches behind freezers in dry storage area. -1 dead roach on floor in cook line next to stove. Operator cleaned and sanitized area during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cook line- -employee car keys on prep table, manager removed. - employee cell phone on cutting board in cook line. Employee removed both items.
Equipment in poor repair. Gaskets torn and in disrepair 4 lower coolers in cook line
Floor area(s) covered with standing water. Between left side flip top and prep table in kitchen.
Floor soiled/has accumulation of debris. -Behind chest freezers in dry storage area.
Hole in or other damage to wall behind oil containers in ice machine room.
In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic cup inside container of sugar in kitchen.Employee removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen in front of flip top
Interior of refrigerator or freezer in disrepair/has exposed insulation. Storage area: -large chest freezer -Two doors reach in freezer
No handwashing sign provided at a hand sink used by food employees. -coffee station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood filters in cook line -fryer doors in cook line
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler- all shelves with substantial build up of rust
Wall soiled with accumulated grease, food debris behind oven in kitchen.
Jun 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Floor tiles missing and/or in disrepair. Metal sheet inside walk in cooler coming out.
Floors not constructed to be easily cleanable. Inside walk in cooler- floor is coming up
No handwashing sign provided at a hand sink used by food employees.cofee station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer filters- build up on grease in cook line.
Jun 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
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. After 3rd. Attempt, Dishwasher (Chlorine 00ppm)
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. One employee doing different tasks at the same time, going from raw food animal to ready to eat food. Bringing dirty dishes to triple sink, then grabbing clean plates to serve customer orders. Employee hanged gloves without washing hands first.
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. Food not prepared or portioned today. -Flip top- ATOSA- in front steam table -; mix shredded cheese (48F - Cold Holding); cut lettuce (54F - Cold Holding); fish dip (47F - Cold Holding); cut tomatoes (48F - Cold Holding) -ATOSA-lower cooler-; cheese cake (44F - Cold Holding); feta cheese (47F - Cold Holding); diced tuna (48F - Cold Holding) -2) flip top- ATOSA- in front of stove-garlic butter (48F - Cold Holding); provolone cheese (51F - Cold Holding),; sliced American cheese (48F - Cold Holding); American cheese (51F - Cold Holding); coleslaw (53F - Cold Holding). Per employee food held more than 4 hours. Employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Flip top- ATOSA- in front steam table -; mix shredded cheese (48F - Cold Holding); cut lettuce (54F - Cold Holding); fish dip (47F - Cold Holding); cut tomatoes (48F - Cold Holding) -ATOSA-lower cooler-; cheese cake (44F - Cold Holding); feta cheese (47F - Cold Holding); diced tuna (48F - Cold Holding) -2) flip top- ATOSA- in front of stove-garlic butter (48F - Cold Holding); provolone cheese (51F - Cold Holding),; sliced American cheese (48F - Cold Holding); American cheese (51F - Cold Holding); coleslaw (53F - Cold Holding). Per employee food held more than 4 hours. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled chicken (82F - Hot Holding); liquified butter (84F - Hot Holding), per employee food hot held 30 minutes ago, employee removed and reheated to 167F
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager did not know how is the price of sanitizing dishes.
Handwash sink not accessible for employee use at all times. Coffee station- garbage can, employee removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer
Spray bottle containing toxic substance not labeled. Two bottles containing sanitizer. Employee labeled.
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. Salmon being defrost in reduced oxygen packaged, employee removed from bag.
Equipment in poor repair. Two ATOSA cooling units no keeping food to cold holding temperatures of 41 F or below.
Floor tiles missing and/or in disrepair. Metal sheet inside walk in cooler coming out.
Floors not constructed to be easily cleanable. Inside walk in cooler- floor is coming up
No handwashing sign provided at a hand sink used by food employees.cofee station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer filters- build up on grease in cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Lack like substance behind dishwasher machine.
Mar 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority0 Intermediate10 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw beef patties and raw fish processed to grabbed a clean plate to serve cooked foods without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Food-contact surfaces not sanitized after cleaning, before use. Observed cutting board in front of cook line flip top not sanitized after it was used to cut raw fish. Manager had employee cleaned and sanitized area.
Raw animal food stored over/not properly separated from ready-to-eat food. Tray with raw lobster stored above trays of cooked Chicken wings in walk in cooler. Manager inverted.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad Flip Top-; Mixed Greens (41-55F - Cold Holding) Atosa Flip Top-Sliced Cheese (42-59F - Cold Holding) Per cook food items in units less than 4 hours. Items not prepared or portioned today. Observed pans overfilled. Chef moved overfilled portioned to walk in cooler to quick chill.
1) Water leaking from pipe in prep sink next to walk in cooler. 2) Water leaking from employee handwashing sink at bar.
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. Cooked removed from package during inspection.
Floor tiles missing and/or in disrepair. Metal sheet covering floor not secure to floor in walk in cooler..
Floors not constructed to be easily cleanable. Floor of walk in cooler.
Hole in or other damage to wall Wall in front of ice machine in kitchen. Wall next to Atosa flip top in cook line.
Interior of Southbend oven has accumulation of black substance grease and food debris.
Time/temperature control for safety food thawed in an improper manner. Frozen fish stored in standing water in prep sink in dishwashing area. Cook stored under running water..
Walk in cooler door in disrepair.
Wet wiping cloths used for occasional spills on cutting board are not stored in sanitizer bucket. Cook stored in sanitizer bucket during inspection.
Working containers of sugar removed from original container not identified by common name. Manager labeled during inspection.
Oct 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in mop sink.
1.Walk-in cooler shelf with rust that has pitted the surface. 2. Shelf under prep table with rust that pitted the surface in kitchen.
Floor in disrepair inside walk in cooler. Metal sheet covering floor not secured to floor.
Floors not constructed to be easily cleanable inside walk in cooler. Metal sheet covering floor not secured to floor.
No conspicuously located ambient air temperature thermometer in holding unit in prep station.
Oct 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 5 high priority.
5 High priority3 Intermediate16 Basic
Show 24 findings ▾
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. Dish machine chlorine sanitizer at 0ppm chlorine. Observed sanitizer solution bucket empty. Establishment using 3 compartment sink to sanitized dishes until sanitizer solution arrives.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler in prep station at 2:15 pm; cut cherry tomatoes (48F - ambient Cooling since 9am). Operator discarded. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Flip top cooler in prep station; Blend cheese (48F cold holding ) 2. Flip top / reach in cooler in cook line; blend cheese (50F - Cold Holding); American cheese (47F - Cold Holding); cut lettuce (46F - Cold Holding); raw shrimp (46F - Cold Holding); cooked peppers (47F - Cold Holding). Foods held in units less than 4 hours ago. Operator moved foods to walk in cooler to quick chill. Observed ice heavy build up in the rear interior of unit in cook line. Foods not prepared or portioned today.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler in prep station at 2:15 pm; cut cherry tomatoes (48F - ambient Cooling since 9am per employee. Operator discarded. See stop sale
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles in bar soiled, operator cleaned and sanitized nozzles during inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
1.Walk-in cooler shelf with rust that has pitted the surface. 2. Shelf under prep table with rust that pitted the surface in kitchen.
Chest freezer in disrepair/has exposed insulation in ac unit room next to cook line.
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 in cook line reach in cooler. Operator cut packages open
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils in prep station. Operator moved drink
Equipment in poor repair. Door falling of when chest freezer is opened in Ac unjt room next to cook line.
Floor area(s) covered with standing water under ice machine in bar.
Floor in disrepair inside walk in cooler. Metal sheet covering floor not secured to floor.
Floor soiled/has accumulation of debris. Behind Ice machine in bar.
Floors not constructed to be easily cleanable inside walk in cooler. Metal sheet covering floor not secured to floor.
Food not stored at least 6 inches off of the floor. Containers of fryer oil on floor in ac unit room.
Hole in or other damage to wall. Behind chest freezer In Ac room next to cook line.
Ice buildup in reach-in freezer. 1. In reach in cooler opposite stove in cook line. 2. In Bison reach in freezer in kitchen.
In-use utensil stored in sanitizer between uses in prep station. Operator moved utensils to be washed, rinsed and sanitized during inspection. Educate operator on how in use utensils should be stored.
No conspicuously located ambient air temperature thermometer in holding unit in prep station.
Standing water in bottom of reach-in-cooler opposite stove in cook line.
May 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched head front, face, then proceed to prep customers order, using same gloves, after instructed employee discarded gloves, washed hands and put in new pair of gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -1) Salad flip top; diced tuna (48F - Cold Holding); cut tomatoes (48F - Cold Holding); feta cheese (49F - Cold Holding). -2) Cook line flip top; garlic butter (50F - Cold Holding); provolone cheese (51F - Cold Holding); mix shredded cheese (50F - Cold Holding) -Cook line lower cooler-; hot dogs (50F - Cold Holding); marinated chicken (51F - Cold Holding); ground beef (50F - Cold Holding) Per operator food held less than 4 hours, ice added for a quick chill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer test strips
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and charge in prep table next to oven in cook line, Employee removed.
Open dumpster lid.
Time/temperature control for safety food thawed in an improper manner. Bags of calamari and ground beef on standing water, employee removed and placed under running water.
Nov 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 21, 2023Call 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. All training certificates expired March 2022 FRLA
Sep 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 6 high priority.
6 High priority5 Intermediate2 Basic
Show 13 findings ▾
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. Sanitizer reading 0ppm. Sanitizer chemical expired. Person in Charge changed to new sanitizer, primed, machine reading 100ppm chlorine.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left cookline with dirty pans and did not wash hands before putting on new gloves when returned to cook line. Reviewed hand wash procedures with employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In Fliptop upper - sliced provolone (46F - Cold Holding). Per employee not portioned or made today; in unit overnight. 2) In FLIPTOP UPPER - compound butter (57F - Cooling); tuna salad (56F - Cooling); sliced cheddar (47F - Cooling); cut butter (47F - Cooling). Per employee all items made, portioned, and pulled between 10:00am and 11:00am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Fliptop upper - sliced provolone (46F - Cold Holding). Per employee not portioned or made today; in unit overnight. 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. In FLIPTOP UPPER - compound butter (57F - Cooling); tuna salad (56F - Cooling); sliced cheddar (47F - Cooling); cut butter (47F - Cooling). Per employee all items made, portioned, and pulled between 10:00am and 11:00am. See stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bar sanitizer bucket above 500ppm quaternary. Employee remade to proper 200ppm quaternary.
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. Bulletin provided to be posted.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Poke and seared tuna on menu not marked to indicate raw product. Manager had employee begin marking menus to add indication.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine.
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. All training certificates expired March 2022 FRLA
Spray bottle containing toxic substance not labeled. Unknown substance in bottle by hand sink at bar.Employee labeled as sanitizer.
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. Thawed mahi in walk in cooler still in packaging. Per employee thawed under water at 12:30pm. Employee cut all packages to allow oxygen access.
In-use knife/knives stored in cracks between pieces of equipment. Knives between fliptop units on cook line. Employee removed knives.
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.