GRAB N GO

Name: GRAB N GO
Address: 6157 SE BASELINE RD, BELLEVIEW, FL, 34420, US
Rating: 54.5

6157 SE BASELINE RD, BELLEVIEW, FL 34420

License #5203327

54.5 Grade F / 100

Failing Health Score

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Quick take

GRAB N GO in BELLEVIEW currently holds an InspectFL Health Score of 54.5 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 21, 2026. Across those visits, inspectors documented 34 total violations — 7 critical, 12 major, 15 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Passed — No Violations

Warning Issued
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Trays soiled with sticky substance at horchata machine.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans of shelf not inverted. Utensils on prep table have food contact surface up.
[32-09-5] A minimum of one bathroom facility is not available for public use. Sign on door leading to restroom door says that it is out of order.
[35A-02-7] Live, small flying insects found Two flys in kitchen area
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled with grease and food debris under cooking equipment.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Unused sink on top of boxes of oil in back room.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. In kitchen area.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Red bucket used for ice. Grocery bags used for onions.
[41-17-4] Spray bottle containing toxic substance not labeled. Bucket with soapy chemical and sponge has no label.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top pf single service articles. Bag on shelf with single service items
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In reach in make table.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. During this inspection: Bags of beans cooling in sealed ziplock bags at 102F-115F. Several other items in freezer appear to be sealed the same way.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female employee wearing bracelet.
[02D-01-5] Working containers of food removed from original container not identified by common name. Several bulk food containers I. Kitchen with no label.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On side of triple sink.
[11-26-1] 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. Female employee on cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in make table has an ambient temperature of 46. Ice being used on top section to keep food cold.
[51-12-5] Plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health do not match layout provided. Hand washing sink showing on plan is where the kitchen entrance is. Hand washing sink is in corner next to freezer and not easily accessible.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee rinsed spoon in sink, then made a customer drink without washing her hands
[53A-11-4] No person in charge present during hours of operation.
[31B-03-4] No soap provided at handwash sink. No soap at sink. Employee not aware of where soap is. Inspector found dish soap in back room and washed hands.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO 2 tank near front counter not secured.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef in pan on stove 86F. Unable to determine why. Stop sale issued.
[31A-09-4] Handwash sink not accessible for employee use at all times. Container with brown broth/oil in hand washing sink. Moved by inspector to wash hands.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[50-08-7] Establishment operating without a license from the Division of Hotels and Restaurants. Establishment is currently open and selling food to the public utilizing the name Super Tacos Truck Simplemente Los Mejores.
[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. Several bulk containers of food with scoops inside.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Utilizing chlorine.
[25-05-4] Single-service articles improperly stored. Case of portion cups on floor in kitchen area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has brown substance on deflector plate.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In back room, beans in sealed ziplock bags 102-115. Beans were cooked today, bag in reach in cooler is at 40 F. Stop sale issued.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In chest freezer: raw chicken and raw bacon on top of cooked sausage patties.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in kitchen.

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