GRAND RESTAURANT Inspection – October 23, 2026

High Priority 1

#4High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Dumplings 120f pork buns 128f tripe 130f tofu 129f

Intermediate 4

#5Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips for dish washer area

#6Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. All 3 handsinks in dish washer area, paper provided **Corrected On-Site**

Corrected On-Site

#7Intermediate53B-01-5

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

#8Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked duck in walk in cooler

Basic 3

#1Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. Container of Frozen Chicken feet stored on floor of kitchen., moved to sink Cases of frozen beef and chicken on Walk in freezer floor

#2Basic29-08-4

Basic – Plumbing system in disrepair. Hot water faucet to hard to turn in upfront steam area, Cold water turned off due to leaking at triple sink area. Manager turned on **Corrective Action Taken**

Corrective Action Taken

#3Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Beef thawing in triple sink in standing water, water 57f. Frozen chicken foot thawing at room temperature in floor.

Florida Food Watch