Grandpa's Diner
7588 S Federal Highway, Port Saint Lucie, FL 34952 · Permanent Food Service · License 6603099
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 5 intermediate (1 fixed on the spot), 3 basic-34
- Extension granted on Sep 18Counts in full until a follow-up finds the problems fixed-3
- 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 visitSep 18, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
More time given
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
More time given
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
More time given
Proof of required state approved employee training not available for some employees.
More time given
- First visitSep 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 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.
Cheese shredded 52f cold holding ,Eggplant 10 pieces 50f cold holding , Egg salad 50f cold holding , Chicken salad 51f cold holding , ,tuna salad 57f cold holding , left in cooler overnight manager disposed of products. Coleslaw 47f cold holding , beef 46f cold holding , Three door fridge, sausage 48f cold holding , potato 51f cold holding , mashed potato 50f cold holding, pasta 55f cold holding , cheese 51f cold holding , sausage 48f cold holding , potato 51f cold holding , mashed potato 50f cold holding, pasta 55f cold holding , cheese 51f cold holding , fish 51f cold holding , pork 52f cold holding , coleslaw 54f cold holding , cut tomatoes 52f cold holding ,
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw eggs over sliced cheese employee moved
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Sanitizer stored next to bag in a box, manager moved
Repeat violation
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Eggs Benedict
Fixed on the spot
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Multiple employees emailed form
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
Ice machine draining in to hand sink in server station
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Bulk oil
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
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.