THE BUTCHER BLOCK KITCHEN

Name: THE BUTCHER BLOCK KITCHEN
Address: 262 E ORANGE ST, GROVELAND, FL, 34736, US
Rating: 49.5

262 E ORANGE ST, GROVELAND, FL 34736

License #4508148

🍽️ American ℹ️

49.5 Grade F / 100

Failing Health Score

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Latest inspection

June 2, 2026 · 17 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

THE BUTCHER BLOCK KITCHEN in GROVELAND currently holds an InspectFL Health Score of 49.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on June 2, 2026. Across those visits, inspectors documented 79 total violations — 10 critical, 14 major, 55 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on June 2, 2026 shows 17 observation rows: no critical rows, 4 major, and 13 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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Would you eat here?

THE BUTCHER BLOCK KITCHEN has a rough inspection history. Would you risk it?

F record

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*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: Met Inspection Standards
[16-03-4] Accumulation of debris on doors of warewashing machine.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-01-5] Bowl or other container with no handle used to dispense food. -soufflé cup in salt bin in kitchen
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -personal bags on shelves with condiments, operator moved bags to bottom empty shelf.
[13-03-4] Employee with no hair restraint while engaging in food preparation. -cook line
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -beverage glasses in server area
[14-11-5] Equipment in poor repair. -microwave door in kitchen -fryer baskets -fryer cabinet door is missing
[14-69-4] Ice buildup in small reach-in freezer
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -server room
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior and exterior of fryer cabinets -hood suppression filters
[33-16-4] Open dumpster and grease receptacle lids. Operator closed
[08B-12-5] Stored food not covered. -fries and chicken patties in reach in freezer
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. -operator discarded and made new sanitizer
[03C-90-4] Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. -per operator, bacon is partially cooked to below 145F, held on cook line, then fully cooked to order. Provided non-continuous cooking form to operator
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior of reach in coolers/freezer outdoor -interior of spray hoses in dish room
[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. -Kathy and Cecilia
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. -behind ice machine

Disposition: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[32-04-4] Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -outdoor storage area
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -drink cups next to ice bin in server station
[14-11-5] Equipment in poor repair. -microwave panel missing on microwave on cook line -fryer cabinet door missing
[08B-38-4] Food stored on floor. -cooking oil in outside storage area
[14-69-4] Ice buildup in reach-in freezer in kitchen.
[22-08-4] Interior of microwave on prep table has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryer cabinets are soiled -hood suppression filters over fryers -gaskets on upright reach in freezer in kitchen -gaskets and exterior of outdoor white reach in freezer
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -on prep table next to cutting board. Operator moved to lower shelf with nothing next to it.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -dish room
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken behind raw beef in reach in drawers on cook line. Operator moved chicken to front.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -portioned pulled pork in upright reach in cooler in kitchen dated 9/10.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter blend (70F - Cold Holding), prep table in kitchen, held less than four hours per operator. Moved to reach in cooler for quick chill.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -spray bottle of bleach, 500++, operator discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine -plastic guard in ice machine
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -dish area, operator provided.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked potatoes in upright reach in cooler in kitchen

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. 2 Cooks on cook line
[13-03-4] Employee with no hair restraint while engaging in food preparation. cook on cook line
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour container. Operator removed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in prep area soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink Reach in cooler gasket by prep area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by prep area. Avantco freezer in the kitchen area soiled
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single serve cups at drink area. Operator inverted
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall by cook line soiled Wall throughout dish washing area soiled
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm operator changed water. Rechecked 50 ppm.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs, then started to plate food with no glove change or hand wash,
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-25 Operator renewed licensed.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken with raw pork and Philly steak in reach in freezer. Operator removed.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler in back storage area
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table