GLORY DAYS GRILL
1926 Capital Circle Northeast
Tallahassee, Florida, 32308
Leon County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 11/6/2024
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 11/6/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/5/2024
High Priority
3
Intermediate
2
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-02-4:Basic - Soda guns stored in soiled soda gun holsters at bar area.
- 29-17-4:Basic - Waste water not draining through waste line connected to soda gun holster at bar area.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed shredded chicken 115F, 121F at 3:30, cooked and cooling since 3:25, down to 75F, 89F at 5:30. See stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook Line: Reach in Cooler Drawers 1/3: sautéed mushrooms 51F, ribs 55F, ground beef 49F, philly raw beef 44F, salmon 45F, boneless chicken 48F, chicken wings 46F, Make Table 2/4: homemade ranch 48F, shredded mozzarella 47F, shredded cheese blend 47F, mashed cooked eggs 46F, chili 47F, Make Table 3/4: shredded lettuce 54F, diced tomatoes 56F, homemade ranch 60F, blue cheese dressing 59F, hummus 61F, guacamole 62F, cupped blue cheese 51F, cupped ranch dressing 50F, Work Table: boneless chicken 72F, chicken wings 78F, Make Table 4/4: shetka fish 49F. Front Line: Make Table: homemade ranch 56F, blue cheese dressing 57F, portioned ranch 72F, portioned blue cheese 71F, hummus 56F, sour cream 58F, salsa 63F. Walk in Cooler: shredded chicken 115F, 121F at 3:30, cooked and cooling since 3:25, down to 75F, 89F at 5:30. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple TCS food items held above 41F at cook line area at 4:00: Reach in Cooler Drawers 1/3: sauteed mushrooms 51F, ribs 55F, ground beef 49F, philly raw beef 44F, salmon 45F, boneless chicken 48F, chicken wings 46F, Make Table 2/4: homemade ranch 48F, shredded mozzarella 47F, shredded cheese blend 47F, mashed cooked eggs 46F, chili 47F, Make Table 3/4: shredded lettuce 54F, diced tomatoes 56F, homemade ranch 60F, blue cheese dressing 59F, hummus 61F, guacamole 62F, cupped blue cheese 51F, cupped ranch dressing 50F, Work Table: boneless chicken 72F, chicken wings 78F, Make Table 4/4: shetka fish 49F. Observed Front Line Make Table: homemade ranch 56F, blue cheese dressing 57F, portioned ranch 72F, portioned blue cheese 71F, hummus 56F, sour cream 58F, salsa 63F at 4:30. Per manager all food items at cook line held since approximately 11:00. Per employee all items held at front line held since 11:00. See stop sale. **Repeat Violation** **Warning**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed shredded chicken stored covered in dense portions. Manager uncovered chicken during inspection. Shredded chicken 115F, 121F at 3:30, cooked and cooling since 3:25, down to 75F, 89F at 5:30. See stop sale.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at server station area. Manager stored paper towels during inspection. **Corrected On-Site**
Food safety inspection conducted on 11/5/2024 revealed 7 total violations (3 high priority, 2 intermediate, 2 basic).
Inspection on 10/7/2024
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board grooved on prep line.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table. Operator removed drink during time of call back. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on top of clean plates on expo line. Operator removed cell phone during time of inspection. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed half pans and deep pans wet nesting near prep sink.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee opened Gatorade. Operator removed drink during time of inspection. **Corrected On-Site**
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware facing up in kitchen area. Operator corrected silverware during time of inspection. **Corrected On-Site**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed salmon packs not slit thawing in walk in cooler during time of inspection. See stop sale
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken wings cold held for more than 4 hours at 45F. Observed salmon packs not slit thawing in walk in cooler during time of inspection.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings cold held for more than 4 hours at 45F. See stop sale. Observed Raw chicken 55F Ground beef patties 52F Salmon 53F Smoked ribs 51F Grilled peppers and onions 51F cold held less than 4 hours. Operator placed food items in walk in freezer during time of inspection. New temperatures: Smoked ribs 41F Salmon 43F Raw chicken 42F Grilled peppers and onions 43F Ground beef patties 41F **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles accumulated with slime at bar.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 10/7/2024 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).