The Grove Kitchen & Bar
Last inspected: Apr 7, 2026
82
Score
Across the available record, The Grove Kitchen & Bar has nine inspections on file, the first dated 2023. The most recent report on file is from Apr 7, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly five violations before.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited five times.
Restaurants in Key West average 74, so The Grove Kitchen & Bar is doing better than most peers. On the whole, the file is mixed but not concerning.
9
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
4 minor violations.
View 4 violations
Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen tongs soiled.
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at kitchen.
22-16-4
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. Observed 10 fish fillets thawing inside ROP bag, inside cooler at kitchen, fish temperature 33F. Operator removed fish from vacuum pack bag, for proper thawing. **Corrected On-Site** **Repeat Violation**
06-09-1
82
Jul 23, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (47F - Cold Holding); cooked chicken thighs (48F - Cold Holding); cooked white rice (49F - Cold Holding) on walk in cooler, as per operator less than 2 hours, operator closed wall in cooler door to cool down temperature. **Corrective Action Taken** - From follow-up inspection 2025-07-23: At callback inspection temperatures , cut watermelon 53F, beef 52F, poultry 56F, Fish 56F, Poked chicken wings 57F, raw bacon 56F, shredded cheese 59F, shell eggs 60F, Ham55F, pork 57F . **Admin Complaint* All in the walk-in cooler Butter 57F, Guacamole 55F, **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment is serving raw snapper ceviche and raw ahi tun poke not identified as a raw dish on menu. - From follow-up inspection 2025-07-23: As per FNB manager, the menu has been ordered with Asterix on all raw or undercooked items **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice and cooked chicken wings not date marked on shelves at walk in cooler. As per operator over 24 hours. - From follow-up inspection 2025-07-23: A call back inspection to cook chicken wings in the walk-in cooler or not date labeled **Admin Complaint**
02C-02-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed broken ice machine interior. - From follow-up inspection 2025-07-23: Equipment in poor repair. Observed broken ice machine interior. **Time Extended**
14-11-5
67
Jul 22, 2025
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
27
Jan 15, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Cutting board has cut marks and is no longer cleanable, located at cooking line
14-09-4
Basic - Interior of oven microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
Basic - Reach-in freezer interior have accumulation of soil residues.
22-16-4
Basic - Standing water in bottom of reach-in-cooler, located at cooking line
29-49-6
78
Apr 23, 2024
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimps and fish ceviche held for more than 24/hrs without date marked inside walk in cooler. Manager date marked. **Corrected On-Site**
02C-02-5
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door soiled.
23-24-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor soiled/has accumulation of debris. Grease under cooking equipments.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Case with shell eggs on the floor inside walk in cooler.
08B-47-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. H old system soiled.
36-68-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of the preparation table.
21-12-4
61
Sep 28, 2023
Routine - Food
No violations found.
100
Sep 27, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over sauce bottles in reach-in cooler across from cook line grill. Manager placed eggs on bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored on top of reach-in cooler across from cook line grill. Manager placed eggs in reach-in cooler across from grill, ambient temperature 41F. **Corrected On-Site**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in cooler: conch (46F - Cold Holding); pico (47F - Cold Holding); chicken (46F - Cold Holding); cheese (45F - Cold Holding); hamburger (46F - Cold Holding). Manager stated door had been propped open for a delivery. Manager stated items were at proper temperature at 8:00 am. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill stained. Soda gun in bar area. Ice plate inside of ice machines. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
16-37-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from ice machines.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill greasy.
23-03-4
Basic - Stored food not covered. Container of potatoes stored on shelf in walk-in cooler next to door.
08B-12-5
Basic - Food stored on floor. Container of chicken wings in walk-in cooler.
08B-38-4
43
May 2, 2023
Routine - Food
4 critical violations. 5 major violations. 3 minor violations.
View 12 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at triple sink near kitchen hangs lower than flood rim of sink. Operator did a temporary fix with a tie until it can be repaired.**Repeat Violation** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
29-37-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken wings (47-49F - Cooling) Cooked chicken wings cooked last night at 10:30p did not cool to 41F within 6 hours. See stop sale.
03D-02-5
High Priority - 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 chicken wings (47-49F - Cooling) Cooked chicken wings cooked last night at 10:30p did not cool to 41F within 6 hours. Stop sale.
01B-36-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed near back door of kitchen.
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice deflector plate in large ice machine outside kitchen soiled. Also, holster for soda gun at bar area on left soiled. Also, cutting board on reach-in cooler across from fryer soiled/ stained **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink between ice machines in outside room outside kitchen used to store misc supplies. Operator removed the misc supplies(scoop, pan, etc)
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at kitchen entry next to reach in freezer. Operator replenished paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink in bar area. Operator replenished soap at hand wash sink **Repeat Violation**
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on breakfast menu. Operator showed lunch menu that has the consumer advisory and stated menus are being redone. Emailed advisory to operator and operator posted consumer advisory in dining area. **Corrected On-Site**
02B-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. Multiple CO2 tanks outside back kitchen door not adequately secured
51-11-4
Basic - Equipment in poor repair. Gasket on reach-in cooler drawer below grill torn
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in cooler doors across from fryers soiled. Also, reach in freezer near kitchen entry door soiled **Repeat Violation**
23-03-4
29
Jan 30, 2023
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. None provided regarding "grouper" served raw, in the preparation of the ceviche, offered on the menu.
01D-01-5
High Priority - Spray hose at dish sink lower than flood rim of sink located at three compartment sink. Manager hung spray hose above rim of sink. **Corrected On-Site**
29-37-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white plastic barrier inside ice bin located on the right side, near pool kitchen area.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None provided at the time of inspection.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed empty paper towel dispenser located behind bar counter. **Repeat Violation**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. None provided at the time of inspection. Emailed employee reporting agreement form to management.
11-26-1
Intermediate - No soap provided at handwash sink. Observed empty soap dispenser located behind bar counter.
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable located at prep cooler across from cookline.
14-09-4
Basic - Floors not maintained smooth and durable located at kitchen area.
36-11-4
Basic - No handwashing sign provided at a hand sink used by food employees located behind bar counter. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters above kitchen cookline.
23-03-4
Basic - Ripped/worn tin foil used as shelf cover located on shelving were food employees grab plated food items for customer service, at kitchen area.
14-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths not placed in sanitizer buckets, stored on top of reach in cooler at kitchen cookline.
21-12-4
33
Frequently Asked Questions
When was The Grove Kitchen & Bar last inspected?
The most recent health inspection at The Grove Kitchen & Bar on file is from Apr 7, 2026. The public record contains nine inspections in total.
What is the most common violation at The Grove Kitchen & Bar?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at The Grove Kitchen & Bar.
How does The Grove Kitchen & Bar compare to other restaurants in Key West?
The Grove Kitchen & Bar most recently scored 82 out of 100, which is higher than the Key West average of 74.
Has The Grove Kitchen & Bar's inspection record improved over time?
No. Recent inspections at The Grove Kitchen & Bar have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at The Grove Kitchen & Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The Grove Kitchen & Bar inspected?
Based on the inspection history on file, The Grove Kitchen & Bar is inspected around three times per year on average.
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