Grove House
10400 CR 48, Howey In The Hills, FL 34737 · Permanent Food Service · License 4500618
Its latest routine or complaint inspection began before our records, so we can't see what the inspector found on the first visit.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitFollow-up to an earlier routine inspection
- Follow-up visitAug 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
16 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
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.
More time given
At the first visit
-dishwasher was handling dirty dishes and feeding into dish machine, then handled the clean dishes coming out of the dish machine.
Intermediate5
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.
More time given
At the first visit
-soups in walk in cooler
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
At the first visit
-can opener -slicer -interior of spray hose at dish machine -soda gun holder at bar
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
More time given
At the first visit
-by ice machine
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
More time given
At the first visitFixed on the spot
-beverage cans in hand sink at bar, operator removed
No paper towels or mechanical hand drying device provided at handwash sink, operator provided
More time given
At the first visitFixed on the spot
Basic10
Code 08, Food protection and cross-contamination: Stored food not covered.
More time given
At the first visitFixed on the spot
-items on sheet pans in walk in freezer, operator covered.
Code 10, In-use utensils properly stored: Ice bucket not stored inverted between uses, operator inverted.
More time given
At the first visitFixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time givenFixed on the spot
At the first visit
-fryer baskets -oven on cook line
Reach-in cooler shelves with rust that has pitted the surface.
More time given
At the first visitRepeat violation
-Pepsi cooler
Ice buildup in walk-in freezer.
Technician has been out for repair, still working on it.
More time givenFixed on the spot
At the first visitRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
At the first visit
-sides and drawers on cook line reach in unit -filters on hood suppression system -shelf under grill on cook line -gaskets on reach in coolers at bar
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
At the first visit
-kitchen over server area
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.
More time given
At the first visit
-purses on shelf with single service items in storage room
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.
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