GRIND GASTROPUB & TIKI BAR Inspection – November 21, 2025

High Priority 4

#4High Priority35A-02-7

High Priority – 1 Live, small flying insects found in kitchen.

#5High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked chicken and feta cheese at 50°f in pantry area.

Stop Sale

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken and feta at 50°f in cooler in pantry area. In cooler overnight. **Repeat Violation**

Repeat Violation

#7High Priority41-10-4

High Priority – Toxic substance/chemical improperly stored. -container of lighter fluid on dry food storage shelf. **Corrected On-Site**

Corrected On-Site

Intermediate 2

#8Intermediate02C-04-5

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -meatloaf in reach in cooler. **Repeat Violation**

Repeat Violation

#9Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -mashed potatoes and cooked pork ribs in reach in cooler.

Basic 3

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#2Basic36-22-4

Basic – Floor area(s) covered with standing water. -standing water at end of cookline.

#3Basic10-06-5

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -scoop handle in pasta salad.

Florida Food Watch