Grove City Bar and Grille
1997 Kentucky Ave, Englewood, FL 34224 · Permanent Food Service · License 1802134
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection5 high priority (2 fixed by the Sep 21 follow-up, 3 fixed on the spot), 2 intermediate (fixed on the spot, 1 repeat), 10 basic (3 repeats); basic violations cost 12 at most-32
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cut tomatoes (50°F - Cold Holding); cut lettuce (51°F - Cold Holding); blue cheese crumbles (52°F - Cold Holding) in the reach in cooler at the end of the cook line. Observed raw ground beef (45°F - Cold Holding); sliced cheese (48°F - Cold Holding) in the low boy cooler underneath the grill on the cook line. The operator stated the foods had been held for approximately 3 hours. The operator placed the above potentially hazardous foods on ice.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored over containers of dressing in the walk in cooler. The operator properly stored the raw shell eggs.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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.
Observed an employee handle soiled dishware then handle clean dishware without washing hands. Educated the employee on proper handwashing procedures.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed black plastic non-food grade bags used to stored and in direct contact with bread at the pizza station.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb with a hose connected underneath the handwashing sink at the end of the cook line.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked lasagna prepared onsite and held for more than 24 hours with no date mark. The operator date marked the lasagna with a correct date.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed a plastic strainer inside of the handwashing sink in the dish area. The operator removed the strainer from the handwashing sink sink. Observed an employee rinse an ice cream scoop in a handwashing sink.
Fixed on the spotRepeat violation
Basic10
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed a bag of panko crumbs stored on the floor in the prep area. Observed boxes of raw chicken stored on the floor in the walk in cooler. Observed boxes of french fries stored on the floor in the walk in freezer. The operator properly stored the above foods.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice buckets stored on the ground between uses at the outside ice machine.
The operator properly stored the ice buckets.
Fixed on the spot
In-use utensil stored in sanitizer between uses.
Observed in-use tongs stored in sanitizer. The operator removed the tongs for cleaning.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed an employee beverage stored on a food preparation surface at the reach in cooler near the entrance to the cook line. The operator properly stored the employee beverage.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed a plastic portion cup with no handle used as a scoop for salt. The operator removed the portion cup from the salt.
Fixed on the spotRepeat violation
Cutting board has cut marks and a burned edge and is no longer cleanable.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
The operator removed the wet cloth.
Fixed on the spot
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed a sanitizer bucket stored on a food preparation table in the kitchen. The operator properly stored the sanitizer bucket.
Fixed on the spot
Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels in the prep area and near the entrance to the kitchen.
The operator placed trash cans at the hand sinks.
Fixed on the spotRepeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed an employee cell phone stored on the slicer in the prep area. The operator properly stored the cell phone and sanitized the slicer surface.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.