The Grove

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked wings in flip top reach in cooler in kitchen. Chef moved raw beef to proper storage. **Corrected On-Site**

High Priority - Establishment operating with changed menu and/or increased seating without septic system approval for such change. Establishment has increased seating to 267 seats. Provisos state to provide the fully filled out change of seating form to the inspector at the time of inspection for the number of seats to be changed officially. No seating evaluation form submitted for approval. **Warning**

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans reflect another kitchen in new bar area. Establishment did not build new kitchen which is page 3 of revised plans on 3/3/26. Plans were verified for bar area. **Warning**

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk in walk-in cooler opened yesterday afternoon not date marked. Chef added date to open milk. **Corrected On-Site**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Citrus menu has "Oke Poke Bowl" which is served raw/undercooked and is not identified on the menu as being a raw or undercooked product. **Warning**

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. See stop sale. Three packages of completely thawed raw tuna with small slit cut in packaging in walk-in cooler. Chef voluntarily discarded tuna. **Corrected On-Site**

Hands Clean and Properly Washed

Supervisor/Person in Charge Present

Required Records Available; Shellstock Tags/Labels

Certified Food Manager Identification

Proper Eating, Tasting, Drinking, or Tobacco Use

Potentially Hazardous Food Held at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Proper Sanitizer Contact Time and Concentration

Wiping Cloths Properly Used and Stored

Lighting Adequate; Required Shields in Place

Equipment, Food and Non-Food Contact Surfaces Approved

Toilet Rooms Maintained

Plumbing Maintained; Sewage Disposal