DirtyFLRestaurant Inspection Data

GRILLSMITH WESLEY CHAPEL

Based on 6 health inspections, GRILLSMITH WESLEY CHAPEL in WESLEY CHAPEL has earned a 2.1/5 food safety rating. Recent inspections indicate some food safety concerns.

2000 PIAZZA AVE, UNIT 100, BLDG 4, WESLEY CHAPEL 33543

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 11/21/2025

Inspection #: Visit ID: 10901826

  • 21-17-4:Basic - Clean linens stored on floor in storage room near bathrooms
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Manager stated they are already looking into getting completely new and different cutting boards.
  • 16-01-4:Basic - Dishmachine has no data plate/operating specifications. Data plate no longer readable. Discussed with manager replacing it.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed large drink tumbler on table next to soda machine. Employee removed. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in clear container on storage rack in dish area. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Box of fries on floor of walk in freezer. Box of potatoes on floor of preparation area.
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters missing on both sides of kitchen.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in multiple areas. Discussed with manager.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cleaning dirty surface, then started to prepare Togo sauce container. Stopped employee explained necessity of cleaning hands between cleaning counters and food preparation. Employee washed hands then put gloves on.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (49F - Cold Holding); tomatoes (50F - Cold Holding); spaghetti (47F - Cold Holding); spaghetti (46F - Cold Holding) Operator could not tell me how long items had been at that temperature. Operator discarded.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce (45F - Cold Holding at 1:40, prepped 9:45, retemp 39F at 2:30) ;Fish (54F Cold Holding at1:56, prepped 12:30,retemp 38F at 4:40 );Shrimp (56F Cold Holding at 2:00, prepped 10:30, 40F at 4:40);Shrimp (51F cold Holding at 2:00, prepped 10:30, retemp 38F at 4:40);Chicken (46F cold holding at 2:00, prepped 11:30, retemp 41F at 4:40 );Dijon chive mayo (46F cold holding at 2:03, prepped 10am, retemp 38F at 4:40);Cheddar slices (56F cold holding at 2:03, prepped 11:30,retemp 43F at 4:40 );Salmon 56F cold holding at 2:10, prepped 1:15, retemp 33F at 4:40) manager moved all items to freezer. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lemon Butter (113F hot holding at 2:13, prepped at 1:15, retemp 137F at 4:40) manager heated back up on stove to 165F then put into hot holding. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemicals stored above silverware linen cloths in storage room by restrooms. Discussed with manager needing to rearrange shelves.
  • 29-34-4:High Priority - Vacuum breaker missing at splitter added to hose bibb at mop sink. Discussed with manager needing to get a vacuum breaker.
  • 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Shane Neukam - stated he will be getting sooner.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by push cart in prep area. Manager moved. manager cleaned thermometer in hand sink. Discussed hand sinks only being used to wash hands. **Corrective Action Taken**

Inspection Date: 6/19/2025

Inspection #: Visit ID: 10733816

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Two cooks Placed on hat Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Dish storage Employee removed pans from wet nesting Corrected On-Site Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. At dish storage Employee removed labels Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At bar area cooler

Inspection Date: 12/3/2024

Inspection #: Visit ID: 8783444

  • 36-36-4:Basic - Ceiling tile missing. Missing above manager office
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls not inverted on storage shelf in dish area
  • 29-18-4:Basic - Drain cover(s) missing. Missing at mop sink
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table on cook line Employee removed Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee missing beard guard on cookline
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting on shelf in dish area
  • 14-11-5:Basic - Equipment in poor repair. Gasket torn on white chest freezer on cookline
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hard wash sink must be replaced at hand sink on service line
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table on cookline Employee placed in sanitizer bucket Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Stored on floor on cookline Employed in second bucket Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk salt not labeled on shelf above prep table in back kitchen Employee labeled Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing at splitter of hose Bibb at mop sink
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Push cart blocking hand sink in back prep kitchen Employee removed cart Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in bar used as a dump sink

Inspection Date: 12/13/2023

Inspection #: Visit ID: 8482631

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold build up inside ice machine
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed paper bowl used to scoop bulk rice Corrected -observed employee discard Corrected On-Site
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.observed bowls and platters not inverted in storage area
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Ob employee drink stored on prep table
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed 4 pairs of tongs stored on oven handles Corrected-observed employee remove Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at hand on cookline Corrected observed employee place at hand sink Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on floor on cookline Corrected -observed employee place in double buckets Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping clothes stored on prep table on cookline Corrected -observed employee place in dirty Linen hamper Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed bulk sugar with no label in dry storage area Corrected observed employee label Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed smoked salmon (50F - Cold Holding) at 4:00pm in reachin cooler on service line Observed employee place in walkin freezer, salmon temped at 41F at 4:21pm Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fries (99F - Hot Holding) on steam table Corrected -observed employee voluntarily discard Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink on cookline Corrected -observed employee replace Corrected On-Site

Inspection Date: 8/25/2023

Inspection #: Visit ID: 8482199

  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning - From follow-up inspection 2023-08-25: **Time Extended**

Inspection Date: 8/24/2023

Inspection #: Visit ID: 8381806

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. In dish area. Manager discarded Corrected On-Site Repeat Violation Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed copy to operator **Corrective Action Taken** Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live fly on ice machine, 1 live fly on 1/3 pan in dish area, 2 live flies on wall in dish area, 1 live fly on wall by server entrance. Manager eradicated and cleaned and sanitized areas. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler to right side of saute- housemade bbq and alfredo sauce (49F - Cold Holding), shredded cheddar (48F - Cold Holding); alfredo base (57F - Cold Holding); cooked chicken (52F - Cold Holding). Stop sale issued, in unit longer than 4 Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed form to operator **Corrective Action Taken** Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning