Grumpy Gary's Bar and Grill
Last inspected: Jan 30, 2026
70
Score
Inspectors have visited Grumpy Gary's Bar and Grill 13 times, with records going back to 2023. Grumpy Gary's Bar and Grill was last inspected on Jan 30, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have held steady across recent visits, averaging around 10 violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
Compared to other Dania Beach restaurants (averaging 80), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
13
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. At server station in dining room, sanitizer bucket stored in sink. Operator removed bucket. **Corrected On-Site**
31A-11-4
Intermediate - 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.
53B-14-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dishwashing area above walk in cooler two holes in ceiling.
36-32-5
Basic - Employee smoking in a food preparation, storage or warewashing area. In kitchen, employee smoking from vape when walking it to kitchen. Discussed with operator that employees should not be smoking/ vaping in food preparation or storage areas.
12B-10-4
Basic - In-use ice scoop stored on soiled surface between uses. In kitchen, ice scoop stored on top of ice machine on a soiled surface. Operator moved scoop to dishwasher area to clean.
10-12-5
70
Oct 14, 2025
Complaint Full
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men bathrooms **Warning** - From follow-up inspection 2025-10-14: Observed same **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn and in disrepair 4 lower coolers in cook line **Warning** - From follow-up inspection 2025-10-14: Observed same **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Storage area: -large chest freezer -Two doors reach in freezer **Warning** - From follow-up inspection 2025-10-14: Observed same **Time Extended**
14-36-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler- all shelves with substantial build up of rust **Warning** - From follow-up inspection 2025-10-14: Observed same **Time Extended**
14-17-4
82
Oct 13, 2025
Complaint Full
4 critical violations. 1 major violation. 19 minor violations.
View 24 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After 3rd. Attempt, Dishwasher (Chlorine 00ppm) **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal cell phone, then put on gloves to prepare customer order without washing hands. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -ATOSA-Left site flip top-; hummus (49F - Cold Holding); diced tomatoes (48F - Cold Holding); cheese cake (47F - Cold Holding); mozzarella shredded cheese (48F - Cold Holding): fish dip (46-Cold Holding). Per employee food held overnight. Employee discarded. **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -ATOSA-Left site flip top-; hummus (49F - Cold Holding); diced tomatoes (48F - Cold Holding); cheese cake (47F - Cold Holding); mozzarella shredded cheese (48F - Cold Holding): fish dip (46-Cold Holding). Per employee food held overnight. See Stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar area- two soda guns - build up of black like substance. Operator cleaned and sanitized during inspection. **Corrected On-Site** **Warning**
22-02-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. **Warning**
10-12-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic cup inside container of sugar in kitchen.Employee removed. **Corrected On-Site** **Warning**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen in front of flip top **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. -coffee station. **Corrected On-Site** **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood filters in cook line -fryer doors in cook line **Warning**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler- all shelves with substantial build up of rust **Warning**
14-17-4
Basic - Wall soiled with accumulated grease, food debris behind oven in kitchen. **Repeat Violation** **Warning**
36-27-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Storage area: -large chest freezer -Two doors reach in freezer **Warning**
14-36-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bar area-build up of pink like substance. Operator started to clean ice machine during inspection. **Corrective Action Taken** **Warning**
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men bathrooms **Warning**
32-04-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Two holes above walk in cooler. **Warning**
36-32-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Dishwasher area- Cleaning equipment storage rack: - cooking pans stored soiled in piles. -cooking utensils stored on soiled container **Warning**
24-06-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Walk in cooler- Several packages of tilapia fish, salmon and yellow fin tuna. Employee removed all packages. **Corrected On-Site** **Repeat Violation** **Warning**
06-09-1
Basic - Dead roaches on premises. -one dead roach Entrance of kitchen from dining room area -3 dead roaches on floor by dry storage area in hallway. -5 dead roaches behind freezers in dry storage area. -1 dead roach on floor in cook line next to stove. Operator cleaned and sanitized area during inspection . **Admin Complaint**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cook line- -employee car keys on prep table, manager removed. - employee cell phone on cutting board in cook line. Employee removed both items. **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment in poor repair. Gaskets torn and in disrepair 4 lower coolers in cook line **Warning**
14-11-5
Basic - Floor area(s) covered with standing water. Between left side flip top and prep table in kitchen. **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris. -Behind chest freezers in dry storage area. **Warning**
36-73-4
Basic - Hole in or other damage to wall behind oil containers in ice machine room. **Warning**
36-24-5
19
Jun 17, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Metal sheet inside walk in cooler coming out. **Repeat Violation** - From follow-up inspection 2025-06-17: Observed same **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Inside walk in cooler- floor is coming up **Repeat Violation** - From follow-up inspection 2025-06-17: Observed same **Time Extended**
36-12-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees.cofee station - From follow-up inspection 2025-06-17: Observed same **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer filters- build up on grease in cook line. - From follow-up inspection 2025-06-17: Observed same **Time Extended**
23-03-4
82
Jun 16, 2025
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. One employee doing different tasks at the same time, going from raw food animal to ready to eat food. Bringing dirty dishes to triple sink, then grabbing clean plates to serve customer orders. Employee hanged gloves without washing hands first. **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Flip top- ATOSA- in front steam table -; mix shredded cheese (48F - Cold Holding); cut lettuce (54F - Cold Holding); fish dip (47F - Cold Holding); cut tomatoes (48F - Cold Holding) -ATOSA-lower cooler- ; cheese cake (44F - Cold Holding); feta cheese (47F - Cold Holding); diced tuna (48F - Cold Holding) -2) flip top- ATOSA- in front of stove-garlic butter (48F - Cold Holding); provolone cheese (51F - Cold Holding), ; sliced American cheese (48F - Cold Holding); American cheese (51F - Cold Holding); coleslaw (53F - Cold Holding). Per employee food held more than 4 hours. Employee discarded.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Flip top- ATOSA- in front steam table -; mix shredded cheese (48F - Cold Holding); cut lettuce (54F - Cold Holding); fish dip (47F - Cold Holding); cut tomatoes (48F - Cold Holding) -ATOSA-lower cooler- ; cheese cake (44F - Cold Holding); feta cheese (47F - Cold Holding); diced tuna (48F - Cold Holding) -2) flip top- ATOSA- in front of stove-garlic butter (48F - Cold Holding); provolone cheese (51F - Cold Holding), ; sliced American cheese (48F - Cold Holding); American cheese (51F - Cold Holding); coleslaw (53F - Cold Holding). Per employee food held more than 4 hours. See stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled chicken (82F - Hot Holding); liquified butter (84F - Hot Holding), per employee food hot held 30 minutes ago, employee removed and reheated to 167F **Corrected On-Site**
03B-01-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After 3rd. Attempt, Dishwasher (Chlorine 00ppm)
22-41-4
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager did not know how is the price of sanitizing dishes.
53A-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Coffee station- garbage can, employee removed.
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Two bottles containing sanitizer. Employee labeled. **Corrected On-Site**
41-17-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon being defrost in reduced oxygen packaged, employee removed from bag. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Equipment in poor repair. Two ATOSA cooling units no keeping food to cold holding temperatures of 41 F or below. **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Metal sheet inside walk in cooler coming out. **Repeat Violation**
36-17-5
Basic - Floors not constructed to be easily cleanable. Inside walk in cooler- floor is coming up **Repeat Violation**
36-12-4
Basic - No handwashing sign provided at a hand sink used by food employees.cofee station
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer filters- build up on grease in cook line.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Lack like substance behind dishwasher machine.
36-27-5
22
Mar 10, 2025
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
33
Oct 2, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in mop sink. **Warning** - From follow-up inspection 2024-10-02: Operator provided quick connect nozzles instead of vacuum breaker. **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - 1.Walk-in cooler shelf with rust that has pitted the surface. 2. Shelf under prep table with rust that pitted the surface in kitchen. **Warning** - From follow-up inspection 2024-10-02: Observed same **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Floor in disrepair inside walk in cooler. Metal sheet covering floor not secured to floor. **Warning** - From follow-up inspection 2024-10-02: Observed same **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable inside walk in cooler. Metal sheet covering floor not secured to floor. **Warning** - From follow-up inspection 2024-10-02: Observed same **Time Extended**
36-12-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit in prep station. **Warning** - From follow-up inspection 2024-10-02: Observed same **Time Extended**
05-09-4
70
Oct 1, 2024
Routine - Food
5 critical violations. 3 major violations. 16 minor violations.
View 24 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler in prep station at 2:15 pm ; cut cherry tomatoes (48F - ambient Cooling since 9am per employee. Operator discarded. See stop sale **Warning**
03D-06-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in mop sink. **Warning**
29-34-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer at 0ppm chlorine. Observed sanitizer solution bucket empty. Establishment using 3 compartment sink to sanitized dishes until sanitizer solution arrives. **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler in prep station at 2:15 pm ; cut cherry tomatoes (48F - ambient Cooling since 9am). Operator discarded. See stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Flip top cooler in prep station ; Blend cheese (48F cold holding ) 2. Flip top / reach in cooler in cook line ; blend cheese (50F - Cold Holding); American cheese (47F - Cold Holding); cut lettuce (46F - Cold Holding); raw shrimp (46F - Cold Holding); cooked peppers (47F - Cold Holding). Foods held in units less than 4 hours ago. Operator moved foods to walk in cooler to quick chill. Observed ice heavy build up in the rear interior of unit in cook line. Foods not prepared or portioned today. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles in bar soiled, operator cleaned and sanitized nozzles during inspection. **Corrective Action Taken** **Warning**
22-02-4
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. **Warning**
53B-01-5
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Basic - 1.Walk-in cooler shelf with rust that has pitted the surface. 2. Shelf under prep table with rust that pitted the surface in kitchen. **Warning**
14-17-4
Basic - Chest freezer in disrepair/has exposed insulation in ac unit room next to cook line. **Warning**
14-36-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in cook line reach in cooler. Operator cut packages open **Corrected On-Site** **Warning**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in prep station. Operator moved drink **Corrected On-Site** **Warning**
12B-07-4
Basic - Equipment in poor repair. Door falling of when chest freezer is opened in Ac unjt room next to cook line. **Warning**
14-11-5
Basic - Floor area(s) covered with standing water under ice machine in bar. **Warning**
36-22-4
Basic - Floor in disrepair inside walk in cooler. Metal sheet covering floor not secured to floor. **Warning**
36-17-5
Basic - Floor soiled/has accumulation of debris. Behind Ice machine in bar. **Warning**
36-73-4
Basic - Floors not constructed to be easily cleanable inside walk in cooler. Metal sheet covering floor not secured to floor. **Warning**
36-12-4
Basic - Food not stored at least 6 inches off of the floor. Containers of fryer oil on floor in ac unit room. **Warning**
08B-47-4
Basic - Hole in or other damage to wall. Behind chest freezer In Ac room next to cook line. **Warning**
36-24-5
Basic - Ice buildup in reach-in freezer. 1. In reach in cooler opposite stove in cook line. 2. In Bison reach in freezer in kitchen. **Warning**
14-69-4
Basic - In-use utensil stored in sanitizer between uses in prep station. Operator moved utensils to be washed , rinsed and sanitized during inspection. Educate operator on how in use utensils should be stored. **Corrective Action Taken** **Warning**
10-18-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit in prep station. **Warning**
05-09-4
Basic - Standing water in bottom of reach-in-cooler opposite stove in cook line. **Warning**
29-49-6
16
May 13, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -1) Salad flip top; diced tuna (48F - Cold Holding); cut tomatoes (48F - Cold Holding); feta cheese (49F - Cold Holding). -2) Cook line flip top; garlic butter (50F - Cold Holding); provolone cheese (51F - Cold Holding); mix shredded cheese (50F - Cold Holding) -Cook line lower cooler-; hot dogs (50F - Cold Holding); marinated chicken (51F - Cold Holding); ground beef (50F - Cold Holding) Per operator food held less than 4 hours, ice added for a quick chill. **Repeat Violation** **Admin Complaint**
03A-02-5
High 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. Employee touched head front, face, then proceed to prep customers order, using same gloves, after instructed employee discarded gloves, washed hands and put in new pair of gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-28-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer test strips
16-37-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and charge in prep table next to oven in cook line, Employee removed. **Corrected On-Site**
40-06-5
Basic - Open dumpster lid.
33-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Bags of calamari and ground beef on standing water, employee removed and placed under running water. **Corrective Action Taken**
06-01-5
58
Nov 28, 2023
Routine - Food
No violations found.
100
Sep 21, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training certificates expired March 2022 FRLA **Warning** - From follow-up inspection 2023-09-21: Observed at callback inspection same. 59 Day callback set for original 60 day violation. **Time Extended**
53B-05-5
90
Sep 20, 2023
Routine - Food
6 critical violations. 5 major violations. 2 minor violations.
View 13 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer reading 0ppm. Sanitizer chemical expired. Person in Charge changed to new sanitizer, primed, machine reading 100ppm chlorine. **Corrected On-Site** **Warning**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left cookline with dirty pans and did not wash hands before putting on new gloves when returned to cook line. Reviewed hand wash procedures with employee washed hands. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In Fliptop upper - sliced provolone (46F - Cold Holding). Per employee not portioned or made today; in unit overnight. 2) In FLIPTOP UPPER - compound butter (57F - Cooling); tuna salad (56F - Cooling); sliced cheddar (47F - Cooling); cut butter (47F - Cooling). Per employee all items made, portioned, and pulled between 10:00am and 11:00am. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Fliptop upper - sliced provolone (46F - Cold Holding). Per employee not portioned or made today; in unit overnight. See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In FLIPTOP UPPER - compound butter (57F - Cooling); tuna salad (56F - Cooling); sliced cheddar (47F - Cooling); cut butter (47F - Cooling). Per employee all items made, portioned, and pulled between 10:00am and 11:00am. See stop sale. **Warning**
03D-06-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bar sanitizer bucket above 500ppm quaternary. Employee remade to proper 200ppm quaternary. **Corrected On-Site** **Warning**
41-27-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training certificates expired March 2022 FRLA **Warning**
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle by hand sink at bar.Employee labeled as sanitizer. **Corrected On-Site** **Warning**
41-17-4
Intermediate - 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. Bulletin provided to be posted. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Poke and seared tuna on menu not marked to indicate raw product. Manager had employee begin marking menus to add indication. **Corrected On-Site** **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine. **Warning**
16-37-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed mahi in walk in cooler still in packaging. Per employee thawed under water at 12:30pm. Employee cut all packages to allow oxygen access. **Corrected On-Site** **Warning**
06-09-1
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between fliptop units on cook line. Employee removed knives. **Corrected On-Site** **Warning**
10-17-4
22
Jun 20, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Grumpy Gary's Bar and Grill last inspected?
The most recent health inspection at Grumpy Gary's Bar and Grill on file is from Jan 30, 2026. The public record contains 13 inspections in total.
What is the most common violation at Grumpy Gary's Bar and Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Grumpy Gary's Bar and Grill.
How does Grumpy Gary's Bar and Grill compare to other restaurants in Dania Beach?
Grumpy Gary's Bar and Grill most recently scored 70 out of 100, which is lower than the Dania Beach average of 80.
Has Grumpy Gary's Bar and Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Grumpy Gary's Bar and Grill have averaged around 10 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Grumpy Gary's Bar and Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Grumpy Gary's Bar and Grill inspected?
Based on the inspection history on file, Grumpy Gary's Bar and Grill is inspected around five times per year on average.
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