TERRY'S GRILL
605-7 NEW BERLIN ROAD
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 4/9/2025
High Priority
1
Intermediate
0
Basic
8
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In storage room by wait station, interior walls of ice machine have mold-like substance and scale build up.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can drink on upper shelf over microwave near dish area.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At front counter, plastic cups stacked before air drying. Repeat Violation
- 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. In kitchen, dust build up on AC ducts.
- 08B-38-4:Basic - Food stored on floor. At soda storage rack, one bag-in-box soda stored on floor.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. I've build up in walk-in freezer. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sign missing at handwash sink by back door.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kitchen and prep area. Repeat Violation
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At cook line, shell eggs and hash browns missing times removed from refrigeration. Manager marked times, items out less than 4 hours. Corrected On-Site Repeat Violation Admin Complaint
Food safety inspection conducted on 4/9/2025 revealed 9 total violations (1 high priority, 0 intermediate, 8 basic).
Inspection on 11/15/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/15/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/13/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up reach-in cooler by front counter, milk (45,46F - Cold Holding). In flip top reach-in cooler at cook line, in both top and bottom sections, ham, cut tomato, mushrooms, sausage, cheese, chicken. pork, sauerkraut (55-57F - Cold Holding). Lid removed. Employee stated all items placed in coolers within 2 hours. Coolers continuously opened for breakfast rush. Repeat Violation Admin Complaint - From follow-up inspection 2024-11-13: In reach-in cooler by front counter, milk 41f. In flip top reach-in cooler at cut tomato, cheese, mushrooms, pork, chicken 44f-45f. Operator stated reach-in cooler was at 41f this morning. Lid open during service. Ice added to cool items. Admin Complaint
Food safety inspection conducted on 11/13/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 11/12/2024
High Priority
6
Intermediate
3
Basic
5
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. In back prep area, 2 cans of sausage gravy and 1 can of tomato sauce have dents on sides and lid.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At both drink stations, plastic cups stacked before air drying.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ce build up at door and floor of walk-in freezer.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kitchen and prep area. Repeat Violation
- 21-45-1:Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer Bucket- sink and surface sanitizer(0), Operator remade buckets, Sanitizer Bucket- sink and surface sanitizer (700) Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. At back prep area, jar and f petroleum jelly and first aid kits stored over spices in plastic cabinet. Operator moved medical items. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. In back prep area, 2 cans of sausage gravy and 1 can of tomato sauce have dents on sides and lid.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In double door reach-in freezer at cook line, open case of raw sausage stored over home fries, open case of raw beefsteak stored over fully cooked turkey bacon, pan of raw chicken tenders stored over pan of onion rings. Operator moved all items to proper storage levels. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At prep area, slaw in reach-in cooler dated for 8 days. Date corrected. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up reach-in cooler by front counter, milk (45,46F - Cold Holding). In flip top reach-in cooler at cook line, in both top and bottom sections, ham, cut tomato, mushrooms, sausage, cheese, chicken. pork, sauerkraut (55-57F - Cold Holding). Lid removed. Employee stated all items placed in coolers within 2 hours. Coolers continuously opened for breakfast rush. Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At cook line, French toast batter missing time removed from refrigeration. Employee stated placed in service 25 minutes earlier. Time marked. Corrected On-Site
- 02C-03-5: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. In stand up reach-in cooler by front counter, milk opened 4 days prior per manager not dated. Operator dated. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In back prep area, slicer soiled with food debris. Repeat Violation
- 53B-03-5:Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employee certification thru ServSafe only.
Food safety inspection conducted on 11/12/2024 revealed 14 total violations (6 high priority, 3 intermediate, 5 basic).
Inspection on 11/3/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/3/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/30/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : High Priority - No test kit to ensure proper sanitation of dishes/utensils. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Establishment does not have test kit for DDBSA/Lactic Acid sanitizer - no proof of proper sanitizing. Warning - From follow-up inspection 2023-10-30: Test kit still not present - cannot confirm proper sanitation of items. **Time Extended**
Food safety inspection conducted on 10/30/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 10/26/2023
High Priority
4
Intermediate
4
Basic
5
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted. Ceiling vent cover in prep area has hole.
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Muffins on bar top are available to customers for self service. Muffins moved behind bar. Corrected On-Site
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Walk in cooler door is damaged.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kitchen, prep and outside walk in cooler areas. Repeat Violation
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Red sanitizer bucket near grill tested 0ppm. Solution discarded. Corrected On-Site
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook on cook line cracked raw shell eggs and immediately handled clean utensils on cook line without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
- 22-41-4:High Priority - No test kit to ensure proper sanitation of dishes/utensils. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Establishment does not have test kit for DDBSA/Lactic Acid sanitizer - no proof of proper sanitizing. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line, ham, turkey, cheese, cut tomatoes and cut lettuce 50F. All items restocked approximately one hour prior. All items moved to reach in cooler to cool. **Corrective Action Taken** Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Multiple chemicals store next to wrapped straws under bar top. Chemicals moved and stored correctly. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in back prep area is soiled. Interior of black oven in prep area.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in mop sink area has bucket inside. Bucket removed. Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses DDBSA/Lactic Acid sanitizer and does not have test kit to check. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by bar. Towels provided. Corrected On-Site
Food safety inspection conducted on 10/26/2023 revealed 13 total violations (4 high priority, 4 intermediate, 5 basic).
Inspection on 8/21/2023
High Priority
3
Intermediate
3
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee cup on to go pass through area near side entrance. Employee cup on cart in bar area. Both drinks discarded. Corrected On-Site
- 33-11-4:Basic - Missing drain plug at dumpster. Dumpster outside of establishment on north side of property. Repeat Violation
- 51-18-6:Basic - No copy of latest inspection report available. Last inspection could not be provided.
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Exterior of walk in cooler door is cracked. Wire vent cover in ceiling in prep area. Repeat Violation
- 33-16-4:Basic - Open dumpster lid. Dumpster outside of establishment on north side of property.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kitchen areas and walk in coolers. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple white wiping cloths in prep area. Cloths removed. Corrected On-Site
- 12A-28-4: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. Cook on cook line wiped hands on apron three times, handled bagged food product and then placed gloves on without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2023. License paid for during inspection. Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pancake batter stored near cook line by fryers. Batter placed into service approximately 1.75 hours prior. Batter marked. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee filled sanitizer bucket in hand washing sink by bar. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses DDBSA/Lactic Acid for triple sink and sanitizer buckets, but does not have test kit to check strength of sanitizer. Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has high temperature dishwasher but does not have and measuring device/strips to ensure correct temperature.
Food safety inspection conducted on 8/21/2023 revealed 13 total violations (3 high priority, 3 intermediate, 7 basic).