Grumpy's Restaurant
200 3rd St, Neptune Beach, FL 32266 · Permanent Food Service · License 2608764
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection6 high priority (4 fixed by the Aug 18 follow-up, 2 fixed on the spot, 1 repeat), 4 basic (1 repeat)-25
- Administrative complaint on Aug 17, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score63
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 visitAug 18, 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 visitAug 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in walk in cooler Bagged corned beef (44°F-46°F - Cold Holding); bagged sliced ham (44°F-46°F - 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.
Repeat violationAdministrative complaint
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.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in walk in cooler Bagged corned beef (44°F-46°F - Cold Holding); bagged sliced ham (44°F-46°F - 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 (52°F - Cold Holding). Employee stated the ham steak was placed in cooler at 6am. Employee placed bags of ice on ham steak.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed in walk in cooler Cooked turkey (44°F-46°F - 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.
Code 12, Handwashing and hygienic practices: 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.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed total of 2 flying insects. 1 flying insect on server line. 1 flying insect in dining area.
Basic4
Code 10, In-use utensils properly stored: 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.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed drawer cooler on cook line with torn gasket.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed walk in shelves at entrance rusted.
Code 23, Non-food contact surfaces clean: 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.
Repeat violation
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.
- 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.