Grove Kitchen
2669 S Bayshore Dr, Miami, FL 33133 · Permanent Food Service · License 2335584
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 Oct 9 routine inspection3 high priority (no follow-up needed), 2 intermediate, 3 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 9, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at prep counter plate of sausage (63°F - Cold Holding). As per operator less than 2 hours.
Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed on top of oven at kitchen tray of raw shelled eggs (62°F - Ambient).
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed at reach in freezer raw beef steaks stored over shrimp and salmon filets.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand sink at cook line used to thaw package of fish.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed at cook line hand sink.
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed at reach in cooler unit containers of brownies stored uncovered.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed at reach in cooler units.
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 at prep line storage shelf employee phone stored on clean bowls. Operator removed.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.