GRUMPY'S RESTAURANT
200 3RD ST, Neptune Beach FL 32266 · 904-382-5378
Last inspected Aug 18, 2026 · 13 visits since October 2023
JUL 24
JAN 25
JUL 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed 1 flying insect at entrance of kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Aug 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority0 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler Cooked turkey (44F-46F - Cooling). See stop sale Manager stated turkey was cooked yesterday and placed in walk in cooler to cool. Manager arrived to establishment finding the walk in cooler frozen up, she adjusted temp to defrost and kept walk in freezer door open.
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. Observed employee engaging in food preparation touch hat and proceed to engage in food preparation. Spoke to employee and he removed gloves and washed hands.
Live, small flying insects found. Observed total of 2 flying insects. 1 flying insect on server line. 1 flying insect in dining area.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observer 1 cracked raw shell egg stored with raw shell eggs. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler Bagged corned beef (44F-46F - Cold Holding); bagged sliced ham (44F-46F - Cold Holding) made on 8-14-2026. See stop sale. Manager arrived to establishment finding the walk in cooler frozen up, she adjusted temp to defrost and kept walk in freezer door open.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler Bagged corned beef (44F-46F - Cold Holding); bagged sliced ham (44F-46F - Cold Holding) made on 8-14-2026. See stop sale. Manager arrived to establishment finding the walk in cooler frozen up, she adjusted temp to defrost and kept walk in freezer door open. Observed on cook line in drawer cooler Ham steak (52F - Cold Holding). Employee stated the ham steak was placed in cooler at 6am. Employee placed bags of ice on ham steak.
Equipment in poor repair. Observed drawer cooler on cook line with torn gasket.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives on cook line stored in between equipment. Employee removed and stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled with mold like substance. Observed filters over grill area soiled with grease buildup. Observed fan in walk in cooler dusty.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in shelves at entrance rusted.
Feb 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed in walk in cooler completely thawed Commercially packaged grouper bearing the label that it is to remain frozen until time of use still in packaging. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam well on cook line Cheese grits (110F-122F - Hot Holding); White gravy (111F-125F - Hot Holding); Brown gravy (109F - Hot Holding); Green beans (130F - Hot Holding). Manager removed to reheat items.
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. Observed some employee food training expired.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing purple degreaser without a label. Employee placed label on spray bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit.
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. Observed in walk in cooler completely thawed Commercially packaged grouper bearing the label that it is to remain frozen until time of use still in packaging. See stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table on cook line. Employee removed and stored properly.
Floor tiles missing and/or in disrepair. Observed floor tiles along baseboards missing In prep area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses. Observed in use tongs on handles of equipment located on cook line. Manager removed and stored properly.
Light shield damaged/in disrepair. Observed light lense cracked in prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fans in walk in cooler dusty.
Jul 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate9 Basic
Show 14 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0ppm. Chemical sanitizer was low in bucket. Manager replaced sanitizer bucket. Second test on dish machine at 100ppm.
Live, small flying insects found Observed 1 flying insect at entrance of kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in drawer cooler Ham steak (46F - Cold Holding). Manager provided ice bath to cool down.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table Hollandaise (110F-118F - Hot Holding), stored double panned. Manager removed and had employee reheat Hollandaise.
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. Observed 1 employee food training certification expired.
Accumulation of lime scale on the inside of the dishmachine. Observed interior of dish machine with lime buildup.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen area soiled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on dry rack dish ware and utensils stored in soiled container. Manager removed and placed in ware washing.
Cutting board has cut marks and is no longer cleanable. Observed cutting board on cook line deeply grooved close to walk in cooler.
Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed employee food stored on prep table while prepping. Employee removed and stored properly.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing bracelets.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard.
Equipment and utensils not properly air-dried - wet nesting. Observed on dry rack containers wet nesting. Manager removed and placed in ware washing.
Equipment in poor repair. Observed walk in cooler door gasket torn.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Toxic substance/chemical improperly stored. Observed spray bottle of stainless steel cleaner over clean dry pans. Manager removed and stored properly.
No soap provided at handwash sink. Observed no soap at employee hand sink located on cook line. Manager provided soap for employee hand washing sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled behind splash guard of unit near ice chute.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on dry food rack. Manager removed and stored properly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets stored on food in dry storage. Manager removed jackets from dry storage.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with watch and bracelets on.
Open dumpster lid. Observed dumpster lid open at start of inspection. Manager had employee close dumpster lid.
Aug 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 29, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect in warehouse washing area.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 5 cracked shell eggs with raw shell eggs on cook line. See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in flip top cooler at the end of cook line tuna salad (49F - Cold Holding); Chicken salad (50F - Cold Holding); Cole slaw (51F - Cold Holding); Potato salad (50F - Cold Holding); TAZIKI Sauce with dairy (49F - Cold Holding); Cheddar cheese (52F - Cold Holding); White Cheese (52F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler at the end of cook line tuna salad (49F - Cold Holding); Chicken salad (50F - Cold Holding); Cole slaw (51F - Cold Holding); Potato salad (50F - Cold Holding); TAZIKI Sauce with dairy (49F - Cold Holding); Cheddar cheese (52F - Cold Holding); White Cheese (52F - Cold Holding). See Stop Sale Cooler has an ambient temperature of 49F. Manager stated items were left in cooler overnight.
Jul 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority0 Intermediate3 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect in warehouse washing area.
Operating with an expired Division of Hotels and Restaurants license. Observed business license expired 6-1-2024.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 5 cracked shell eggs with raw shell eggs on cook line. See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in flip top cooler at the end of cook line tuna salad (49F - Cold Holding); Chicken salad (50F - Cold Holding); Cole slaw (51F - Cold Holding); Potato salad (50F - Cold Holding); TAZIKI Sauce with dairy (49F - Cold Holding); Cheddar cheese (52F - Cold Holding); White Cheese (52F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler at the end of cook line tuna salad (49F - Cold Holding); Chicken salad (50F - Cold Holding); Cole slaw (51F - Cold Holding); Potato salad (50F - Cold Holding); TAZIKI Sauce with dairy (49F - Cold Holding); Cheddar cheese (52F - Cold Holding); White Cheese (52F - Cold Holding). See Stop Sale Cooler has an ambient temperature of 49F. Manager stated items were left in cooler overnight.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table on cook line. Manager removed and stored properly.
Equipment in poor repair. Observed door gasket torn on flip top cooler at the end of cook line. Observed ice buildup in walk in Freezer.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with shelves with rust that has pitted surface.
Feb 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler Milk (48F - Cold Holding); Butter milk (49F - Cold Holding); Quiche (48F - Cold Holding); Corn beef (48F - Cold Holding); Canadian bacon (48F - Cold Holding); Roast beef (48F - Cold Holding); Ham (48F - Cold Holding); Turkey (48F - Cold Holding); Sour cream (48F - Cold Holding); Greek yogurt (48F - Cold Holding); Minced garlic (48F - Cold Holding); Mashed potatoes (48F - Cold Holding). See stop sale. Manager stated walk In cooler was not working properly when they arrived,manager turned unit off and on. Operator stated they have had a company working on cooler for 3 days. Inspector able to get 42F ambient temperature of unit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed walk in cooler Milk (48F - Cold Holding); Butter milk (49F - Cold Holding); Quiche (48F - Cold Holding); Corn beef (48F - Cold Holding); Canadian bacon (48F - Cold Holding); Roast beef (48F - Cold Holding); Ham (48F - Cold Holding); Turkey (48F - Cold Holding); Sour cream (48F - Cold Holding); Greek yogurt (48F - Cold Holding); Minced garlic (48F - Cold Holding); Mashed potatoes (48F - Cold Holding)
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on shelf over prep table. Employee removed and stored properly.
In-use tongs stored on equipment door handle between uses. Observed In-use tongs stored on equipment door handle between uses. Manager removed and stored properly.
Oct 18, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked okra 95, fries 120, sausage Pattie's 120, sausage links 120 in hot well by Hand wash sink near walk in cooler. Placed about 45 mins ago. Person In Charge discarded items. Sausage links 114. Patties 115 gravy 120 in steam well. Person In Charge reheated items to 170-180 Items placed about 45 mins before.
Oct 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Mashed potatoes 110°. Greens 115°, greens 115°. Reheat started about 7:45am. In steam well. Steam well temperature 120° with low water. Person In Charge took items to cook lines for immediate heating. 170-180° after intervention.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked okra 95°, fries 120°, sausage Pattie's 120°, sausage links 120° in hot well by Hand wash sink near walk in cooler. Placed about 45 mins ago. Person In Charge discarded items. Sausage links 114°. Patties 115° gravy 120° in steam well. Person In Charge reheated items to 170-180° Items placed about 45 mins before.
Toxic substance/chemical improperly stored. Chemical spray bottle, sanitizer, over containers of raisins. Frontline. Moved by manager.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Ceiling tile missing. Missing ceiling tile by rear exit.
In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment in make table. Moved by manager.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
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.