GRUMPY'S RESTAURANT

Name: GRUMPY'S RESTAURANT
Address: 155 FOUNTAINS WAY SUITE 1, SAINT JOHNS, FL, 32259, US
Rating: 78.9

155 FOUNTAINS WAY SUITE 1, SAINT JOHNS, FL 32259

License #6502411

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

78.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

GRUMPY'S RESTAURANT in SAINT JOHNS currently holds an InspectFL Health Score of 78.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on January 23, 2026. Across those visits, inspectors documented 24 total violations — 11 critical, 5 major, 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

88%

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

Administrative complaint recommended
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At beginning of inspection employee putting together food orders at service window tied hair in ponytail then put on gloves and contained to handle plates with food for customers without washing hands between tasks. Also dish washer putting soiled dishes through dish machine with bare hands then touched began to put away clean dishes without washing hands between tasks.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all cooking equipment on cook line.
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. To go cups at outside drink station not stored inverted.
[31B-03-4] No soap provided at handwash sink. At hand wash station at end of cook line near exit to hallway. At hand wash station in server station in front of dining area.
[36-73-4] Floor soiled/has accumulation of debris. Under equipment on cook line.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 certification expired last year.
[35A-02-7] Live, small flying insects found Approximately 15 live flying insects in back food storage/prep area around racks of canned and packaged foods, bag in box soda rack, and mop sink. 1 live flying insects around front counter. 1 live flying insect under dump sink attached to dish machine. 1 live flying insect in dining area.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Bags of cut prepackaged onions and peppers stored under boxes of unwashed strawberries and blueberries in walk in cooler.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked mushrooms (83F - Cooling, after 30 min77F) on speed rack at end of cook line sitting out the entire inspection, per manager mushrooms where cooked approximately 2 hours before first temperature check.
[14-11-5] Equipment in poor repair. Missing handle for cold water at hand wash station on cook line near hallway.
[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 mushrooms (83F - Cooling, after 30 min77F) on speed rack at end of cook line sitting out the entire inspection, per manager mushrooms where cooked approximately 2 hours before first temperature check.

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