The Grove

12827 SW Brookside Falls Way, Port St Lucie, FL 34987 · Permanent Food Service · License 6605185

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Sep 1, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 1 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 4 intermediate (fixed on the spot), 7 basic
-27
Safety score73

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep12026

Routine inspection

15 violations found

First visitSep 1, 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.
15 violations found:
- 4 High priority
- 4 Intermediate
- 7 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Whipped butter pacts.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Thawed raw tuna.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Whipped butter 67°F cold holding. Unable to determine how long item was sitting out. Chef discarded. Education provided. Discussed time plan.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs pooled over dressing walk in cooler. Chef corrected.
  Fixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. For brunch menu. Gave hard copy. And posted.
  Fixed on the spot
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Half and half at outside bar. Heavy whipping cream. Education provided and dated. Milk and another heavy whipping cream, and sour cream. All dated.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener. Chef moved to be cleaned and sanitized.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink by 3 bay sink.
  Chef provided.
  Fixed on the spot
Basic7
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. 1 portion of raw tuna thawed.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Multiple items in walk in freezer.
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Education and employee removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
  Two set. Being cleaned.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Salad cooler.
- 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.
  Cell phone on prep table. Chef removed.
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Chef corrected.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.