GRUB FINER DINER
14 N FEDERAL HWY · POMPANO BEACH · Broward County · FL 33060
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 7
01B-28-5High Priority – Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler, House made fondue dated 10/18 (10 ) days. Cooked oatmeal dated 10/20 (8 days). In bottom of flip top coolers on cook line, house made Pimento Cheese dated 9/28 (1 month), Fresh garlic in oil dated 10/16.( 12 days), Cooked peaches dated 10/20 ( 8 days). Cooked onions dated 9/10 in flip top on line Scallion waffle sauce.. 10/9 in flip top cooler. Discussed shelf life for prepared foods with staff. All foods were discarded. See Stop Sale. **Warning**
12A-28-4High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched apron and trousers, then picked up bread and food for customers to be served. Discussed proper handwashing procedures with employee. Employee washed hands. **Corrected On-Site** **Warning**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler, House made fondue dated 10/18 (10 ) days. Cooked oatmeal dated 10/20 (8 days). In bottom of flip top coolers on cook line, house made Pimento Cheese dated 9/28 (1 month), Fresh garlic in oil dated 10/16.( 12 days), Cooked onions dated 9/10 in flip top on line Scallion waffle sauce.. 10/9 . Cream sauce , dated 10/20 in flip top cooler. Discussed shelf life for prepared foods with staff. All foods were discarded. See Stop Sale. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam table on cook line, Oatmeal (79F – Reheating); Pulled Pork (80F – Reheating); Mashed Potatoes (78F – Reheating). Per employee, foods started reheat approximately 2.5 hours ago. Discussed proper reheating procedures with staff. Foods were discarded. See Stop Sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at beginning of cook line, Pepper Jack Cheese (56F – Cold Holding. Per employee, foods prepared approximately not prepared or portioned today. Food held in cooler overnight. Food was discarded. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at beginning of cook line, Pepper Jack Cheese (56F – Cold Holding. Per employee, foods prepared approximately not prepared or portioned today. Food held in cooler overnight. Food was discarded. See Stop Sale. **Warning**
03E-02-5High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam table on cook line, Oatmeal (79F – Reheating); Pulled Pork (80F – Reheating); Mashed Potatoes (78F – Reheating). Per employee, foods started reheat approximately 2.5 hours ago. Discussed proper reheating procedures with staff. Foods were discarded. See Stop Sale. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table, Hollandaise Sauce (112F – Hot Holding. Per employee, foods prepared approximately 1 hour ago and held in steam table. Food was removed from steam table to be reheated on stove. **Corrective Action Taken** **Warning**
Intermediate 5
11-27-4Intermediate – 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. Emailed poster to operator. **Repeat Violation** **Warning**
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. House made Hollandaise sauce served in Eggs Benedict not identified as raw food on menu. **Warning**
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present with over 8 employees. **Warning**
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at handwashing sink in kitchen. Employee provided paper towels. **Corrected On-Site** **Repeat Violation** **Warning**
Inspector observations synchronized from DBPR on October 28, 2026 1:08 PM.
Violation category totals
2 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.