SAVANNA CLUB GRILLE
3496 CRABAPPLE DR
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/9/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2025-04-09: **Time Extended**
Food safety inspection conducted on 4/9/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 3/25/2025
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment needs to be cleaned and shelf under steam table
- 22-41-4: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. Oppm **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice 47f cold holding , spinach dip 54f cold holding , was out on cart less then 30 minutes advised to keep in cooler to rapid chill.
Food safety inspection conducted on 3/25/2025 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 12/16/2024
High Priority
3
Intermediate
3
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Pantry cooler, cook cleaned cooler **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 45f cold holding, cook disposed of product
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. butter 94f hot holding, cook chose to throw out butter **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bacon, cook chose to rapid chill.
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cook did not know how to use a thermometer
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer, cook started cleaning during inspection **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.
Food safety inspection conducted on 12/16/2024 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).
Inspection on 7/30/2024
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 7/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/25/2024
High Priority
5
Intermediate
1
Basic
2
Total
8
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. **Warning**
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. By dish machine **Warning**
- 22-41-4: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. Sanitizer was replaced. No dishwasher soap at this time must use three bay sink at this time. **Warning**
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Diced sausage Manager disposed of products **Warning**
- 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. Mac and cheese 7-7-24 and vegetables cooked 7-10-24 **Warning**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mac and cheese and cooked vegetables dated more than 7 days. Manager disposed of products **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beans 44f cold holding , chili 44f cold holding , stuffing 45f cold holding , chicken Breast 45f cold holding , Manager states cooler was open for about 30 minutes advised to rapid chill products and take internal temperatures as often as needed to monitor temperatures. All food must be stored at 41f or below Butter 69f cold holding , half and half 58f cold holding , put out 1.5 hours ago advised to rapid chill. **Warning**
- 16-06-4:Intermediate - No cleaning agent provided in dishwasher. Soap is empty. **Warning**
Food safety inspection conducted on 7/25/2024 revealed 8 total violations (5 high priority, 1 intermediate, 2 basic).