GROVE CITY BAR AND GRILLE

Name: GROVE CITY BAR AND GRILLE
Address: 1997 KENTUCKY AVE, ENGLEWOOD, FL, 34224, US
Rating: 66.5

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

66.5 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 66.5 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 15, 2026. Across those visits, inspectors documented 19 total violations — 5 critical, 5 major, 9 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.

Inspection Completed - No Further Action
[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.
[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.
[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.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. The operator provided a trash can for the hand sinks.
[31B-04-4] No handwashing sign provided at multiple hand sinks used by food employees behind the bar and in the kitchen.
[08B-12-5] Stored food not covered. Observed a bucket of pickles stored uncovered in the walk in cooler. The operator covered the pickles.
[29-42-4] Vacuum breaker missing at mop sink faucet.
[51-11-4] Carbon dioxide tank not adequately secured behind the bar.
[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.
[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.
[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.
[01C-03-4] Mussel tags not marked with last date served.
[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.
[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.
[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.
[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.
[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.

Community reaction

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