UNIVERSITY GRILL
7790 CYPRESS LAKE DR
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/21/2025
High Priority
5
Intermediate
1
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at prep area.
- 33-15-4:Basic - Garbage can located outside has lid broken.
- 10-08-5:Basic - Ice scoop handle in contact with ice at server station. Operator removed ice scoop. **Corrected On-Site**
- 10-07-4:Basic - In-use knives stored in standing water less than 135 degrees Fahrenheit at cook-line. Operator removed the knives and discarded water. **Corrected On-Site**
- 33-11-4:Basic - Missing drain plug at dumpster.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach-in cooler at cook line: cooked pasta (51F - Cooling) Per operator cooked pasta placed in bags in reach-in cooler over night. See stop sale.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler; raw burger patties stored over raw pork. Operator removed raw burger patties to bottom shelf. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach-in cooler at cook line: cooked pasta (51F - Cooling) Per operator cooked pasta placed in bags in reach-in cooler over night. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar; blue cheese olives (59F - Cold Holding) Per operator blue cheese place at bar for one hour. Operator removed blue cheese to reach-in cooler. **Corrected On-Site**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bleach bottle stored with oil bottle at cook line. Operator removed bleach bottle to proper storage. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Soda gun at bar entrance soiled with food debris.
Food safety inspection conducted on 2/21/2025 revealed 11 total violations (5 high priority, 1 intermediate, 5 basic).
Inspection on 10/28/2024
High Priority
5
Intermediate
2
Basic
9
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 14-01-5:Basic - Bowl with no handle used to dispense flour at prep area. Operator removed the bowl. **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in sides preparation at kitchen.
- 10-08-5:Basic - Ice scoop handle in contact with ice at soda machine ice bin at server station. Operator removed ice scoop. **Corrected On-Site**
- 06-09-1:Basic - In Walk-in cooler; commercially processed reduced oxygen packaged 8 pounds of raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
- 33-11-4:Basic - Missing drain plug at dumpster.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at bar.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda nozzles surrounding soiled with mold like substance at bar area.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service food containers not inverted or protected from contamination at dry storage.
- 22-41-4:High Priority - Bar dish-machine (00ppm chlorine) sanitizer not at proper minimum strength. Operator discontinue use of dishmachine for sanitizing and started using kitchen dish-machine (100ppm chlorine) until bar dishmachine is repaired and sanitizing properly. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Reach in cooler at cook line: raw shrimps stored over ready to eat spinach. Operator removed raw shrimp to bottom shelf **Corrected On-Site**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In Walk-in cooler; commercially processed reduced oxygen packaged 8 pounds of raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored next to liquors at bar area. Bug spray and bleach gallons stored at top of ice machine. Operator removed all items to proper storage. **Corrected On-Site**
- 29-34-4:High Priority - Vacuum breaker missing on splitter added to hose bibb at mop sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. Operator provided paper towels. **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bar Dish machine chemicals removed from its original containers and not labeled. Operator labeled chemical containers. **Corrected On-Site**
Food safety inspection conducted on 10/28/2024 revealed 16 total violations (5 high priority, 2 intermediate, 9 basic).