Grumpy's Restaurant
834 Kingsley Ave, Orange Park, FL 32073 · Permanent Food Service · License 2001077
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 14 complaint inspection8 high priority (4 fixed by the Sep 17 follow-up, 4 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot), 14 basic (2 repeats); basic violations cost 12 at most-45
- Administrative complaint on Sep 14, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score43
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitSep 17, 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 - 1st follow-up visitSep 16, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 3 dead roach like insects on floor at water heater. Operator cleaned and discarded.
Fixed on the spot
- First visitSep 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
24 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in main walk-in cooler in back of kitchen next to hand washing station. Temperatures, Cut Melon (44°F - Cooling); Corn (45°F - Cold Holding); Cook Chicken (48°F - Cold Holding); Sausage (45°F - Cold Holding); Green Tomatoes (47°F - Cold Holding). All stored in walk-in cooler over night, at conclusion of inspection still above proper cold holding temperature. See stop sale. Per operator walk-in cooler not holding temperature due to door being open repeatedly.
Shell eggs in use or stored with cracks or broken shells.
See stop sale. In flip-top cooler top reach in cooler, 4 cracked raw shell eggs stored with intact eggs. Employee removed and discarded.
Fixed on the spot
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Observed in wait station reach in cooler portioned ranch at 8 days. Operator removed to discard.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in reach in flip-top cooler on front cook line next to wall, Chicken salad (53°F - Cold Holding); Tuna Salad (50°F - Cold Holding); Potato Salad (45°F - Cold Holding); Sausage (46°F - Cold Holding). At conclusion of inspection operator placed ice bags on food product, all temperatures in proper cold holding range. Observed in main walk-in cooler in back of kitchen next to hand washing station. Temperatures, Cut Melon (44°F - Cooling); Corn (45°F - Cold Holding); Cook Chicken (48°F - Cold Holding); Sausage (45°F - Cold Holding); Green Tomatoes (47°F - Cold Holding). All stored in walk-in cooler over night, at conclusion of inspection still above proper cold holding temperature. See stop sale. Per operator walk-in cooler not holding temperature due to door being open repeatedly. Observed in wait station reach in cooler open container of Milk (45°F - Cold Holding). Per operator in and out of cooler frequently.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed on front cook line steam table, Sausage Patty ( 131°F - Hot holding). At conclusion of cook line inspection, reheated to 159.
Fixed on the spotRepeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 2 small flying insects in wash ware area. Also, observed 2 small flying insects in dry storage area.
Roach activity present as evidenced by live roaches found.
Observed 1 live roach like insects on ceiling near walk-in cooler.
Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
Observed in dry storage area, one pesticide emitting strip on shelf with food products. Operator removed.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed in bulk ice bin, black/green mold like substance T top of ice bin around chute area. Also, observed on prep table can opener old debris on blade.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed hand washing station at front counter at 78°F, operator turned on hot water to 85f plus.
Fixed on the spot
Basic14
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Observed unwashed fruit over ready to eat corn in walk-in cooler.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drink on top of microwave. Employee moved to lower shelf.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Observed 2 employees on cook line without beard guard. Operator provided beard guards for employees.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed walk-in cooler door , torn gasket. Also observed, rust pitting the surface of the shelves in the walk-in cooler. Observed bulk ice bin with rust pitting the surface at door opening.
Utensils in poor condition.
Observed in walk-in cooler container of cut melon with cracked lip.
Ripped/worn tin foil used as shelf cover.
Observed in prep area town/ripped aluminum foil on bottom shelves of prep tables.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed sanitizer solution at front counter at 0ppm, operator removed to replace.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed on interior of microwave on bottom shelf of prep area, door soiled with food debris.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed debris build up on cook line hood filters, over fryers. Observed black/green mold like substance on door gasket of walk-in cooler closest to ware washing area.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed in pass-way, plates and bowls on top shelf of storage not inverted. Operator inverted them.
Fixed on the spot
Equipment and utensils not properly air-dried - wet nesting.
Observed on shelf in wash ware area across from 3 compartment sink metal containers stacked while wet.
Code 25, Single-service items: Single-service articles improperly stored.
Observed in wait station coffee filters on top shelf not inverted or covered. Also, in conference room dinner napkins and cups stored in boxes on floor. Operator relocated all single service items to correct storage.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 6 dead roach like insects on floor next to water heater.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water on floor in front of hand washing station in prep area.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.