GRUMPY'S RESTAURANT
155 FOUNTAINS WAY SUITE 1, Saint Johns FL 32259 · (904) 326-1433
Last inspected Jun 1, 2026 · 16 visits since August 2023
JUL 24
MAR 25
AUG 25
JAN 26
MAY 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 10 dead flying insects on multiple sticky tape traps on racks with cans and packages of food in prep area, employee began to discarded sticky traps during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2026022173 | Jan 12, 2026 | Apr 23, 2026 | $400 |
Inspection history
16 visits, newest first
Jun 1, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 29, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 8 high priority.
8 High priority1 Intermediate5 Basic
Show 14 findings ▾
Container of medicine improperly stored. Observed box of Alka Seltzer stored on shelf above reach in cooler located on cook line. Employee removed and stored properly.
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 another employees shoulder then place gloves hands on hips proceed to grab utensils on line without removing gloves and washing hands. Spoke to employee regarding hand washing. Employee removed gloves and washed hands properly.
Live, small flying insects found. Observed total of 4 flying insects. 2 flying insects in server drink station. 2 flying flying insects in dining area.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak in reach in cooler stored over ready to eat hash browns located at the end of cook line. Employee removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cook line Ground beef (54F - Cold Holding); Liquid eggs (54F56F - Cold Holding); shredded cheese (54F-56F - Cold Holding); Cut tomatoes (54F-56F - Cold Holding); Cut Honey dew melon (54F-56F - Cold Holding); Cooked mushrooms (54F - Cold Holding). Cooler has an ambient temperature of 54F. Manager removed stock inside reach in and placed inside walk in cooler and placed all TCS foods in ice bath. All product placed on cook line at 6:30am. Observed on cook line
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 and the time removed from temperature control cannot be determined. See stop sale. Observed time on chart to be 5-23-2026 incorrect date. Employee placed correct date on time chart.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cook line in steam well Hollandaise (98F - Hot Holding). Manager removed to reheat. Observed under heat lamp at the end of cook line Cooked sausage (101F - Hot Holding); Cooked sausage links (100F - Hot Holding). Manager removed to reheat.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink with a splitter added without back flow device on either end of splitter, hoses on both ends.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris. Observed soda soda station area around nozzles soiled with mold like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table in kitchen. Employee 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 phone stored on prep table. Employee removed and stored properly.
Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at the bottom of exit door.
In-use tongs stored on equipment door handle between uses.
Old labels stuck to food containers after cleaning. Observed old stickers on clean dishes stored on dry rack.
Jan 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 22, 2026Call 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 ▾
Live, small flying insects found 2 live flying insects around soda machine at front counter area. 2 live flying insects around mop sink and rack of dry foods stuffs in back of prep area. 2 live flying insects around hand wash station and ice machine in ware washing area. 2 live flying insects around ends of cook line.
Jan 20, 2026Call 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 ▾
Live, small flying insects found 2 live flying insects around soda machine at front counter area. 2 live flying insects around mop sink and rack of dry foods stuffs in back of prep area. 2 live flying insects around hand wash station and ice machine in ware washing area. 2 live flying insects around ends of cook line.
Jan 15, 2026Call 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 ▾
Live, small flying insects found 2 live flying insects around soda machine at front counter area. 2 live flying insects around mop sink and rack of dry foods stuffs in back of prep area. 2 live flying insects around hand wash station and ice machine in ware washing area. 2 live flying insects around ends of cook line.
Jan 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food handler on cook line scratched face with bare hands then continued to handle clean equipment and make food orders without washing hands between tasks.
Live, small flying insects found 2 live flying insects around soda machine at front counter area. 2 live flying insects around mop sink and rack of dry foods stuffs in back of prep area. 2 live flying insects around hand wash station and ice machine in ware washing area. 2 live flying insects around ends of cook line.
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. Missing time markings for raw bacon and all fried items at fry station that kitchen manager stated they hold on time control and have been sitting out for less than 1 hour.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. boiled potatoes (58F - Cooling, after 1 hour 58F ) on speed rack in prep area, per employee potatoes where cooked around 5:30, and temperature check was around 9:10 and 10:05, employee put potatoes in walk in cooler.
No soap provided at handwash sink. At hand wash station by ice machine in ware washing area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handle to hot water missing at hand wash station at end of cook line by fryers.
Floor soiled/has accumulation of debris. Build up of food debris under all equipment on cook line. Also build up of water on floors in prep area and ware washing area.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly tape over racks of canned and dry foods in back of prep area. Tape removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease on all exterior surfaces of equipment on cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery stalks and strawberries stored over bowl of cut fruit in walk in cooler, both items moved.
Aug 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found Approximately 15 live flying insects in back food storage/prep area around racks of canned and packaged foods, bag in box soda rack, and mop sink. 1 live flying insects around front counter. 1 live flying insect under dump sink attached to dish machine. 1 live flying insect in dining area.
Aug 4, 2025Call 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 ▾
Live, small flying insects found Approximately 15 live flying insects in back food storage/prep area around racks of canned and packaged foods, bag in box soda rack, and mop sink. 1 live flying insects around front counter. 1 live flying insect under dump sink attached to dish machine. 1 live flying insect in dining area.
Aug 1, 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked mushrooms (83F - Cooling, after 30 min77F) on speed rack at end of cook line sitting out the entire inspection, per manager mushrooms where cooked approximately 2 hours before first temperature check.
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 mushrooms (83F - Cooling, after 30 min77F) on speed rack at end of cook line sitting out the entire inspection, per manager mushrooms where cooked approximately 2 hours before first temperature check.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At beginning of inspection employee putting together food orders at service window tied hair in ponytail then put on gloves and contained to handle plates with food for customers without washing hands between tasks. Also dish washer putting soiled dishes through dish machine with bare hands then touched began to put away clean dishes without washing hands between tasks.
Live, small flying insects found Approximately 15 live flying insects in back food storage/prep area around racks of canned and packaged foods, bag in box soda rack, and mop sink. 1 live flying insects around front counter. 1 live flying insect under dump sink attached to dish machine. 1 live flying insect in dining area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw bacon (53F - Cold Holding, 53F after 40 minutes ) packages of raw bacon sitting out at end of cook line the entire inspection, per manager bacon is being prepared, inspector did not witness any employee handle any of the bacon during inspection.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked mushrooms (83F - Cooling, after 30 min77F) on speed rack at end of cook line sitting out the entire inspection, per manager mushrooms where cooked approximately 2 hours before first temperature check.
Handwash sink not accessible for employee use at all times. Container of waffle batter in sink of hand wash station on cook line near hallway, batter moved.
No soap provided at handwash sink. At hand wash station at end of cook line near exit to hallway. At hand wash station in server station in front of dining area.
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. 1 certification expired last year.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 10 dead flying insects on multiple sticky tape traps on racks with cans and packages of food in prep area, employee began to discarded sticky traps during inspection.
Equipment in poor repair. Missing handle for cold water at hand wash station on cook line near hallway.
Floor soiled/has accumulation of debris. Under equipment on cook line.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple sticky tape traps stored over same racks with canned and packaged foods, touching cans and packages, employee began to removed traps during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all cooking equipment on cook line.
Single-service items for customer self-service not properly protected to prevent contamination. To go cups at outside drink station not stored inverted.
Unwashed fruits/vegetables stored with ready-to-eat food. Bags of cut prepackaged onions and peppers stored under boxes of unwashed strawberries and blueberries in walk in cooler.
Mar 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 2 employees on cook line touched face with gloved hands then contained to handle clean equipment and make food orders without changing gloves or washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (49F - Cold Holding); shredded cheese (50F - Cold Holding) in bottom of reach in cooler on make line, per manager items are not on time control and have been in cooler for less then 2 hours, all items moved to walk in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. stuffing (130F - Cooling, aft 40 minutes 119F) in bags in walk in cooler, stuffing bagged up at beginning of inspection, stuffing moved to walk in freezer. potatoes (65F - Cooling after 30 minutes 65F); chicken (63F - Cooling after 30 minutes 65F) sitting out on speed rack for the entire of the inspection without any preparation done to items, employee stated they will move rack to walk in cooler.
Handwash sink not accessible for employee use at all times. Hand wash station in dish area blocked by large trash can and brooms, trash can moved.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. quiche in reach in cooler in cook line has no date marking per employee it was made maybe 7 days ago, employee voluntarily discarded.
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. One certification expired in 2024
Floor soiled/has accumulation of debris. Under reach in cooler at server station across from soda machine.
Food stored on floor. Oranges in walk in cooler Fries and steak in walk in freezer. Employee corrected during inspection
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment on cook line.
Single-service articles improperly stored. Paper towel rolls stored in both bathrooms on shelves above toilets.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery over bags of precut coleslaw mix in walk in cooler. Unwashed pineapples stored container of cut fruit in walk in cooler.
Jul 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of pot pie mix above grill on cook line dated 6/21. 2 containers of quiche in reach in cooler on cook line dated 6/27.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cantaloupe (51F - Cold Holding); yogurt (56F - Cold Holding); cut tomatoes (53F - Cold Holding); liquid egg whites (46F - Cold Holding); chicken salad (45F - Cold Holding); tuna salad (45F - Cold Holding); potato salad (45F - Cold Holding) in top section of flip top reach in coolers on cook line under service window, per employees lids have been constantly open for several hours, ice placed on all items.
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. Multiple time/temperature controlled for safety foods on cook line held on time not marked on chart at end of cook line per establishment's procedures per manager, items switched to a specific time frame instead.
Handwash sink not accessible for employee use at all times. Hand wash station in server area in dining area blocked by multiple brooms and dust pans, items moved
Handwash sink used for purposes other than handwashing. Employee filling water on hand wash station near walk in cooler.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at end of cook line next to fryers, manager corrected during inspection
Ceiling tile missing. Over server area in dining area where food preparation and food storage take place.
Food stored on floor. Boxes of biscuits in walk in freezer. Box of oranges in walk in cooler. Employee corrected during inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of top oven at end of cook line.
Single-service items for customer self-service not properly protected to prevent contamination. To go cups at outside drink station near main door to kitchen, manager inverted cups
Feb 2, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. 2 servers handling soiled dishes then handled clean cups without washing hands between tasks.
Stop Sale issued due to food not being in a wholesome, sound condition. One cracked raw shell egg in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (47F,46F - Cold Holding) in overfilled containers in top section of reach in cooler on cook line, per manager cheese was placed there less then 30 minutes prior, cheese moved to bottom of cooler.
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. Raw shell eggs and waffle batter on cook line, manager marked both items marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage gravy (119F, 133F - Hot Holding) in steam tables on cook line, per manager gravy was placed in table approximately 2 hours prior, manager reheated both items over 165F.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Individual butters held on time on server line, but not on written procedures, manager corrected during inspection.
Aug 10, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 9, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly observed in the prep area. Employee attempted to remove the fly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler at the entrance to the kitchen line; chicken salad (49F - Cold Holding); tuna salad (48F - Cold Holding); potato salad (49F - Cold Holding); coleslaw (50F - Cold Holding); roast beef (50F - Cold Holding) placed in the reach in cooler at 5:30. Operator had employee discard the items from the reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler at the entrance to the kitchen line; chicken salad (49F - Cold Holding); tuna salad (48F - Cold Holding); potato salad (49F - Cold Holding); coleslaw (50F - Cold Holding); roast beef (50F - Cold Holding) placed in the reach in cooler at 5:30. Operator had employee discard the items from the reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the front cook line have food residue staining.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No sink and surface sanitizer test kit available to test the wiping cloth solutions.
Spray bottle containing toxic substance not labeled. On the paper towel dispenser in the warewashing area, chemical spray bottle of bleach with no product labeling. Operator asked employee to label the bottle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored over bags of waffle mix in the prep station area.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf at the end of the dish machine, clean metal containers stacked while wet.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the underside of the waitstation soda dispenser build up of soda syrup residue behind the drink lever.
Working containers of food removed from original container not identified by common name. Bulk salt and sugar container with no product labeling.
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.