GROVE CITY BAR AND GRILLE

Name: GROVE CITY BAR AND GRILLE
Address: 1997 KENTUCKY AVE, ENGLEWOOD, FL, 34224, US
Rating: 59.3

1997 KENTUCKY AVE, ENGLEWOOD, FL 34224

License #1802134

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

59.3 Grade F / 100

Failing Health Score

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Quick take

GROVE CITY BAR AND GRILLE in ENGLEWOOD currently holds an InspectFL Health Score of 59.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 25 total violations — 5 critical, 6 major, 14 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 2, 2025

The latest inspection on April 15, 2026 shows 25 observation rows: 5 critical, 6 major, and 14 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoops stored unprotected on top of the ice machine. The operator removed the ice scoops.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen calamari and frozen sausage thawing at room temperature in the prep area. The operator placed the foods in the walk in cooler.
[01C-03-4] Mussel tags not marked with last date served.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[21-38-4] Wiping cloth sanitizing solution stored on the floor at the end of the cook line.
[51-11-4] Carbon dioxide tank not adequately secured behind the bar.
[53B-13-5] 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 and Lodging Association (SafeStaff) 866-372-7233.
[31B-04-4] No handwashing sign provided at multiple hand sinks used by food employees behind the bar and in the kitchen.
[29-42-4] Vacuum breaker missing at mop sink faucet.
[10-20-4] In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled with an accumulation of food debris.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over pickles in the walk in cooler. The operator properly stored the raw eggs.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (58F - Cold Holding) at the bread station. The operator stated the butter had been held at room temperature for approximately 2 hours. The operator placed the butter on ice. Observed blue cheese crumbles (50F - Cold Holding) stored above the fill line in the reach in cooler at the pizza station. The operator moved the blue cheese to the lower portion of the cold holding unit.
[08B-12-5] Stored food not covered. Observed a bucket of pickles stored uncovered in the walk in cooler. The operator covered the pickles.
[14-36-5] Interior of a reach in cooler roll top door at the pizza station in disrepair/has exposed insulation.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a hand sink blocked by a trash can near the three compartment sink. The trash can was removed allowing clear access to the hand sinks behind.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. The operator provided a trash can for the hand sinks.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs stored in 107F standing water in the prep area. The operator removed the tongs from the standing water.
[14-02-4] Copper or copper alloys in contact with foods with a pH below 6. Observed all copper Moscow mule cups behind the bar. The operator took the cups out of service.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed utensils inside the hand sinks behind the bar and at the end of the cook line. The utensils were removed from the sinks. Observed an employee wash a knife in the hand sink at the end of the cook line.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Observed an employee cutting celery with bare hands. The employee discarded the piece of celery and put on gloves.
[10-18-5] In-use utensils stored in sanitizer between uses on the cook line. The operator removed the utensils for cleaning and replaced the solution.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a ceramic bowl with no handle used as a scoop for sugar in the prep area. The operator removed the bowl from the sugar.
[10-17-4] In-use knife stored in cracks between pieces of equipment. Observed an in-use knife stored between the reach in cooler and wall at the pizza station.The operator properly stored the knife.
[01C-10-4] Mussels tag removed from original container prior to container being emptied. The operator located the tag and returned to the original container.

Community reaction

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