STATE STREET GRILLE
1104 S STATE ST, Bunnell FL 32110 · 5184212077
Last inspected Apr 8, 2026 · 13 visits since July 2023
JUL 24
DEC 24
JUL 25
NOV 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Apr 8, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Handwash sink used for purposes other than handwashing. Frozen ribs on hand washing sink. Person in charge removed.
Buildup of food debris/soil residue on equipment door handles. Tops on flour sugar in dry storage are soiled. Person in charge cleaned.
Carbon dioxide/helium tanks not adequately secured. Co2 tank not secured at bar. Person in charge secured.
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. Mani thawing in sealed bags. Still frozen. Person in charge cut bags open.
Food stored on floor. Oil on floor in dry storage.
In-use tongs stored on equipment door handle between uses. 3 pairs of tongs hanging from oven doors. Person in charge removed tongs.
Opened employee beverage container in a cold holding unit with food to be served to customers. Drinks in cooler. Person in charge removed drinks.
Standing water in bottom of reach-in-cooler. Water in bottom of chicken, meat cooler.
Time/temperature control for safety food thawed in an improper manner. Ribs sitting on hand washing sink thawing. Still frozen. Person in charge placed in prep sink and turned cold water on.
Working containers of food removed from original container not identified by common name. Flour/sugar not labeled. Person in charge labeled.
Jul 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Chlorine sanitizer in bucket not at proper minimum strength. Sanitizer at 200ppm. Person in charge removed and remade. Tests @ 75ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Right cooler; fish 52F, chicken 44F, mahi 48F, shrimp 49F, wings 44F, mozzarella 52F; ( - Cold Holding) Left cooler; prime rib 55F, mushrooms 48F, onions 48F, cheese 48F, sliced cheese 52F, sauerkraut 52F, eggs 59F, rice 54F, pasta 49F, burgers 44F, wahoo 47F; ( - Cold Holding) All items in coolers overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right cooler; fish 52F, chicken 44F, mahi 48F, shrimp 49F, wings 44F, mozzarella 52F; ( - Cold Holding) Left cooler; prime rib 55F, mushrooms 48F, onions 48F, cheese 48F, sliced cheese 52F, sauerkraut 52F, eggs 59F, rice 54F, pasta 49F, burgers 44F, wahoo 47F; ( - Cold Holding) All items in cooler 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 and the time removed from temperature control cannot be determined. Missing on fries. Person in charge time stamped.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is soiled.
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. Some training is missing.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Valve is cut off. Per person in charge it's not working.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on counter. Person in charge removed.
Floor not cleaned when the least amount of food is exposed. Excess grease on floor behind cook line.
In-use tongs stored on equipment door handle between uses. A pair of tongs hanging on oven. Person in charge removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drink in cooler. Person in charge removed.
Standing water in bottom of reach-in-cooler. In right cooler. Water in bottom.
Dec 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority2 Intermediate10 Basic
Show 17 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Both employees did not wash their hands before begining work. Addressed immediately and everyone waited until where returned with soap to wash hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Mahi thawing in bag in reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In left reach in cooler; cream 48F; ( - Cold Holding). Rice, pasta 48F. #1; prime rib, meatloaf 48F; ( - Cold Holding) In cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fries sitting under cook line 58F. Fries placed on time control. In left reach in cooler; cream 48F; ( - Cold Holding). Rice, pasta 48F. #1; prime rib, meatloaf 48F; ( - Cold Holding) In cooler overnight.
No soap provided at handwash sink. No soap at either hand washing sink. Had to wait until the got soap to wash hands.
Spray bottle containing toxic substance not labeled. Under hand washing sink in dish area.
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. Mahi thawing in sealed bag.
Cove molding at floor/wall juncture broken/missing. Missing cove molding on cookline.
Cutting board has cut marks and is no longer cleanable. Cutting board on left side of kitchen is grooved.
Equipment in poor repair. Gaskets on both right and left reach in cooler are torn.
Floor tiles missing and/or in disrepair. Bar floor tiles are cracked.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with grease.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves are soiled.
Standing water in bottom of reach-in-cooler. Cooler on right side has standing water on bottom shelf.
Standing water in floor drain/floor drain draining very slowly. Floor drain in front of hand washing sink is clogged.
Observed electrical wiring in disrepair. For reporting purposes only. Electrical out missing plate. In kitchen.
Sep 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 19, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment does not have a CFM.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment does not have a cFM.
Jul 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flies in kitchen and 4 in dry storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fish in water in bags 82F. In cooler overnight; Cheese 58F, sauerkraut 53F, meatloaf 59F, tomatoes 58F, 1/2&1/2 69F, pork 65F, rice 59F; mashed potatoes 74F, beef 54, burgers 54F, prime rib 56F, meat 53F ( - Cold Holding) In 2nd reach in cooler overnight; lettuce 49F, salsa 44F, mozzarella 45F, tomatoes 47F, slaw 50F, ribs 46F, chicken, fish 45F, roast beef 44F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish in water in bags 82F. In cooler overnight; Cheese 58F, sauerkraut 53F, meatloaf 59F, tomatoes 58F, 1/2&1/2 69F, pork 65F, rice 59F; mashed potatoes 74F, beef 54, burgers 54F, prime rib 56F, meat 53F ( - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment does not have a CFM.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment does not have a cFM.
Spray bottle containing toxic substance not labeled. At server side.. person in charge labeled.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Fish in water in bags 82F. No longer frozen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several soiled rags on make tables. Person in charge discarded rags.
Dec 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer; raw beef over onion rings. And raw beef over crabs. Person in charge stored all properly.
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. Fries not time stamped. Person in charge said out since 11am now 1pm. Person in charge time stamped.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels on cookline do not dispense.
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. Establishment only has 4 employee certificates.
Accumulation of black/green/calcium-like substance in the interior of the ice machine/bin. Ice plate has calcium build up on it.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket hanging from food rack. Person in charge moved jacket.
Equipment and utensils not properly air-dried - wet nesting. Glasses at bar are wet nesting.
Equipment in poor repair. Gaskets on left side cooler are torn.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice buildup along door.
Single-service articles not stored inverted or protected from contamination. Single service containers face up. Person in charge inverted.
Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution is on floor. Person in charge picked up and stored properly.
Jul 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 13, 2023Call Back - Admin. complaint recommendedRoutine Inspection
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 ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna, grouper, mahi, chicken, slaw, tomatoes, lettuce 47F-51F; ( - Cold Holding). On top next to fryer; batter 62F In make #2; Prime rib, steak, burgers 43F, roast beef 45F, butter 47F,onions 45F; ( - Cold Holding) In walk in cooler; Roast beef 55F, cheese 47F, turkey, ham 55F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna, grouper, mahi, chicken, slaw, tomatoes, lettuce 47F-51F; ( - Cold Holding). On top next to fryer; batter 62F In make #2; Prime rib, steak, burgers 43F, roast beef 45F, butter 47F,onions 45F; ( - Cold Holding) In walk in cooler; Roast beef 55F, cheese 47F, turkey, ham 55F; ( - Cold Holding)
Jul 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority2 Intermediate7 Basic
Show 14 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer in dry storage; raw sausage over broccoli.
Stop Sale issued due to adulteration of food product. Cheese in walk in cooler is moldy.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna, grouper, mahi, chicken, slaw, tomatoes, lettuce 47F-51F; ( - Cold Holding). On top next to fryer; batter 62F In make #2; Prime rib, steak, burgers 43F, roast beef 45F, butter 47F,onions 45F; ( - Cold Holding) In walk in cooler; Roast beef 55F, cheese 47F, turkey, ham 55F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna, grouper, mahi, chicken, slaw, tomatoes, lettuce 47F-51F; ( - Cold Holding). On top next to fryer; batter 62F In make #2; Prime rib, steak, burgers 43F, roast beef 45F, butter 47F,onions 45F; ( - Cold Holding) In walk in cooler; Roast beef 55F, cheese 47F, turkey, ham 55F; ( - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.
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. Missing training for some employees.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler is 44F, reach in cooler #1 is 47-51F, and reach in cooler #2 is 45F. Both coolers have water in them.
Equipment in poor repair. Both coolers have torn gaskets on cookline.
Food stored on floor. Oil on floor by kitchen hand washing sink.
In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven doors. Person in charge removed tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled. All coolers on line are dirty.
Standing water in bottom of reach-in-cooler. Standing water in both coolers on cookline.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor.
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.