GRUMPY'S RESTAURANT
834 KINGSLEY AVE, Orange Park FL 32073 · 904-219-1741
Last inspected Feb 26, 2026 · 15 visits since August 2023
NOV 24
MAY 25
JUL 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta in walk-in cooler at 76F/90F. Per employee, pasta made at 6am. Temperature taken at 9:15am.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
15 visits, newest first
Feb 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee bread raw chicken with gloved hands, remove gloves, and put on new gloves without washing hands first.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed potatoes (51F/54F/53F - Cold Holding) on cart in prep area. Per employee, potatoes removed from refrigeration approximately 15 minutes prior. Potatoes moved back to walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage patties under heat lamp by fryers at 118F. Per employee, sausage prepared 30 minutes prior. Employee heated sausage patties to 164F.
Handwash sink used for purposes other than handwashing. Pan insert and knives in handwash sink by kitchen walk-in cooler, manager removed pan and knives.
Show the remaining 4 findings ▾
Bowl or other container with no handle used to dispense food. Bowl used as a scoop in seasoning and potatoes in kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee cutting/prepping boiled eggs with watch and bracelets.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of top oven in kitchen with food debris.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution in prep area tested at 0ppm quaternary ammonium. Manager remade solution to 200ppm quaternary ammonium.
Aug 6, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 10, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. See stop sale. Pasta in walk-in cooler at 76F/90F. Per employee, pasta made at 6am. Temperature taken at 9:15am.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta in walk-in cooler at 76F/90F. Per employee, pasta made at 6am. Temperature taken at 9:15am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes on cart in dry storage at 61F. Per cook, potatoes brought from walk in cooler approximately 45 minutes prior. Cook cut potatoes and returned potatoes to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pans of sausages under heat lamp in kitchen at 105F/114F/101F/102F. Per cook, sausages prepared approximately 3.5 hours prior. Cook heated sausages to 173F/177F/185F/166F.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training certificate for Bradley G is through Home of Training and certificate for Darrell B is through NA Learning/North America Learning Institute.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid in kitchen. Manager identified as degreaser and labeled the bottle.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of top oven in kitchen by stovetop has accumulation of food debris.
No Heimlich maneuver/choking sign posted. No choking poster available. Inspector provided poster and operator hung poster.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution in prep area at 0ppm quaternary. Operator remade solution to 150ppm quaternary.
May 6, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 21, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. Can of sauerkraut on rack at prep area with large dent along side and top seaming of can. Manager segregated can from working supply.
Stop Sale issued due to food not being in a wholesome, sound condition. Can of sauerkraut on rack at prep area with large dent along side and top seaming of can. Manager segregated can from working supply.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed four pans of sausage (119F/129F/126F/127F - Hot Holding) under heat lamp near fryers. Cook states all sausage prepared approximately 1.5 hours prior. Cook heated all sausages to 183F/177F/182F/174F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on threaded faucet with attached hose at outside storage shed area.
Handwash sink used for purposes other than handwashing. Handwash sink in kitchen has scrub pads in the sink. Manager removed scrub pads from sink.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid at kitchen handwash sink. Manager identified as degreaser and labeled.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in cooked potatoes in drawer under flat grill.
In-use tongs stored on equipment door handle between uses. Pair of tongs on oven door handle below stove in kitchen. Manager moved tongs to proper storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving below grills has food debris/build up.
Oct 21, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2024Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dish machine wash temperature only reaching 98F.
Jul 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Completely thawed individual packages of grouper in walk in cooler are in original unsealed package. Packaging states to remove grouper from package before thawing.
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. See stop sale. Completely thawed individual packages of grouper in walk in cooler are in original unsealed package. Packaging states to remove grouper from package before thawing.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in reach in freezer at far end of cook line beside reach in cooler.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher beside walk in cooler at dish room is in the recharge zone.
Jul 1, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 27, 2024Call Back - Admin. complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed beef (49F/46F - Cold Holding); sausage (47F - Cold Holding); sautéed onions (47F - Cold Holding) in cold holding drawer below pancake flat grill. Per kitchen manager, all items placed in drawers at approximately 6am. Temperatures taken by inspector at 9:15am. Employee placed ice bags on all items and temperatures taken approximately 20 minutes later ranges from 41F-42F. Observed potato salad (48F - Cold Holding); chicken salad (48F - Cold Holding); tuna salad (47F - Cold Holding); coleslaw (47F - Cold Holding); cut tomato (47F - Cold Holding); pot pie filling (46F - Cold Holding); deli meat (45F/47F - Cold Holding); turkey (45F - Cold Holding); ham steak (45F - Cold Holding); canadian bacon (45F - Cold Holding); stuffing (46F - Cold Holding); hollandaise sauce (45F - Cold Holding); quiche (45F - Cold Holding); sausage gravy (44F - Cold Holding); crab cakes (45F - Cold Holding); cooked potatoes (44F - Cold Holding) in walk in cooler at the dish room. All products, per kitchen manager, have been in the cooler at minimum overnight.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Chart listed in kitchen has time started at 10:00. Inspection began at 9:02. Discussed with kitchen manager regarding placing accurate hold start time on chart. Multiple flip top reach in cooler products being held on time controls. Manager placed correct times on board during inspection.
Jun 26, 2024Administrative complaint recommendedComplaint Investigation (Partial)
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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed beef (49F/46F - Cold Holding); sausage (47F - Cold Holding); sautéed onions (47F - Cold Holding) in cold holding drawer below pancake flat grill. Per kitchen manager, all items placed in drawers at approximately 6am. Temperatures taken by inspector at 9:15am. Employee placed ice bags on all items and temperatures taken approximately 20 minutes later ranges from 41F-42F. Observed potato salad (48F - Cold Holding); chicken salad (48F - Cold Holding); tuna salad (47F - Cold Holding); coleslaw (47F - Cold Holding); cut tomato (47F - Cold Holding); pot pie filling (46F - Cold Holding); deli meat (45F/47F - Cold Holding); turkey (45F - Cold Holding); ham steak (45F - Cold Holding); canadian bacon (45F - Cold Holding); stuffing (46F - Cold Holding); hollandaise sauce (45F - Cold Holding); quiche (45F - Cold Holding); sausage gravy (44F - Cold Holding); crab cakes (45F - Cold Holding); cooked potatoes (44F - Cold Holding) in walk in cooler at the dish room. All products, per kitchen manager, have been in the cooler at minimum overnight.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Chart listed in kitchen has time started at 10:00. Inspection began at 9:02. Discussed with kitchen manager regarding placing accurate hold start time on chart. Multiple flip top reach in cooler products being held on time controls. Manager placed correct times on board during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage patty held beside grill in kitchen at 109F. Per kitchen manager, sausage placed beside grill approximately one hour prior. Employee reheated sausage to 167F.
Apr 11, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes in walk in cooler at 48F. Per prep person, potatoes taken out of the cooler for approximately 10-20 minutes to organize/rearrange cooler. Manager moved potatoes to freezer and temperature taken at 43F after approximately 20 minutes.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage patties at 101F and sausage links at 110F under heat lamp at end of the cook line. Observed solid sheet pan with hash browns on top of pans of sausages. Manager states sausages prepared approximately one hour prior. Manager reheated sausage patties to 186F and sausage links to 197F.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Two photocopied employee training certificates observed for Stacy G. and Devin P. Also, missing date of training and expiration date for Ersmus J.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior around the top area of ice machine has black substance in cuts/grooves/worn areas on interior sides of the machine.
Equipment and utensils not properly air-dried - wet nesting. Observed water in between stacked pans on dishroom storage rack. Manager separated pans to air dry. Also observed water between stacked cups in the service station.
Single-service articles improperly stored. Cases of carry out cups stored on the floor in storage room by the office.
Standing water in bottom of reach-in-cooler. Observed standing water in bottom of middle reach in cooler on cook line.
Oct 30, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 31, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 10 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. Dishwasher handled dirty dishes then moved to putting away clean dishes without washing hands in between. Manager spoke to employee. Employee washed hands.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose attached to threaded faucet outside on far left of building is missing a vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards by fryers in kitchen have staining. Can opener at back prep area has debris.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid on bottom dishroom shelf and unlabeled spray bottle with clear liquid in cabinet under hand wash sink at front counter. Manager labeled both.
Ceiling/ceiling tile shows damage or is in disrepair. Several ceiling tiles missing with insulation showing above water heater. Ceiling above steam table in kitchen has peeling.
Employee with no beard guard/restraint while engaging in food preparation. Observed kitchen and dishwashing staff with no beard guards on long beards. All staff put on beard guards.
Food stored on floor. Case of eggs on the floor at prep table. Manager moved to shelf.
Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped single-service cups stored not inverted and unwrapped coffee stirrers at outside customer self-service beverage area.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers, strawberries and squash stored above ready-to-eat coleslaw, chicken salad and dressing in walk in cooler next to cook line.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher gauge at walk in cooler near dishroom in red.
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.