Eagle Grill
Last inspected: Apr 9, 2026
90
Score
Public records show 11 inspections at Eagle Grill stretching back to 2022. The most recent visit was on Apr 9, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly five violations before.
“Toxic substance/chemical improperly stored” comes up most often, recorded two times in the inspection record.
Compared to the broader Greenacres restaurant scene, where the average is 76, this is a stronger showing. The record reflects steady performance over time.
11
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator does cook chill/ Sous vide for pork chops Operator does cook chill/ sous vide for brisket Advised operator to contact Steve DeJong for plan review - From follow-up inspection 2026-04-09: **Time Extended**
03G-50-1
90
Apr 1, 2026
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
29
Nov 24, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on cook line. **Warning** - From follow-up inspection 2025-11-24: **Time Extended**
14-09-4
95
Sep 24, 2025
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
50
Apr 4, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In ready in cooler raw ground beef patties stored above raw fish discussed with operator who corrected storage of products. **Corrected On-Site**
08A-20-5
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 in kitchen handled visibly soiled dishes loading into dish washer failed to wash hands before removing clean and sanitized dishes and placing on storage rack. Discussed with operator employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Toxic substance/chemical improperly stored. In kitchen spray bottle containing degreaser stored above clean and sanitized dishes on metal wire shelves. Discussed with over who removed spray bottle. **Corrected On-Site**
41-10-4
Intermediate - No soap provided at handwash sink. In all gender bathroom no soap provided discussed with operator who provided soap. **Corrected On-Site**
31B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. In kitchen 3 compartment sink raw shrimp and raw fish thawing in standing water discussed with operator who turned on water for adequate flow. **Corrected On-Site**
06-01-5
55
Nov 4, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee picked up glove off floor and threw it in garbage and began handling food at prep table without changing gloves and washing hands in between Spoke with manager on site
12A-16-4
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. Cooked onion soup (48F - Cooling) in walk in cooler Not prepped or portioned today. In unit over six hours. Food did not cool to 41F within 6 hours. In large plastic container covered.
01B-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. Cooked onion soup (48F - Cooling) in walk in cooler Not prepped or portioned today. In unit over six hours. Food did not cool to 41F within 6 hours. In large plastic container covered.
03D-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cutting board across from cook line Removed **Corrected On-Site**
40-06-5
61
Dec 4, 2023
Routine - Food
6 critical violations. 3 major violations. 4 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food...employee came from outside and then putting gloves on hand to prep food. Employee washed hands after discussion. **Corrected On-Site**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw sea food above ready to eat food gumbo at reach in cooler at kitchen. Manager properly stored food. **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled...employee use cell phone without change gloves and washing hands . Employee washing hands after discussion. **Corrected On-Site**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...garlic butter 66° on the prep counter at kitchen being held more than 4 hours .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...garlic butter 66° on the prep counter at kitchen being held more than 4 hours , stop sale issue . Manager discarded food. Lemon butter 48°, cream 46°, white wine sauce 61° at cook line being held less than 4 hours . Manager removed to reach in freezer to cooling fast . **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored...stored windex spray bottle on the microwave with single serve artificial, condemns at expo line at kitchen. Manager removed windex. **Corrected On-Site**
41-10-4
Intermediate - Clams/mussels tag missing at walk in cooler. Advise operator not to serve to the customer. Operator discarded. **Corrected On-Site**
01C-09-5
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied...mussels at reach in cooler. Operator putting back tag **Corrected On-Site**
01C-10-4
Intermediate - Nonfood-grade spray bottle brush used in food for oil at kitchen, manager removed oil. **Corrected On-Site**
14-14-4
Basic - In-use utensil knives for oyster , stored in sanitizer between uses at bar. Employee removed. **Corrected On-Site**
10-18-5
Basic - Ice scoop handle in contact with ice at bar , manager removed scoop . **Corrected On-Site**
10-08-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors...door left open
32-04-4
Basic - No handwashing sign provided at a hand sink used by food employees by the prep sink at kitchen.
31B-04-4
25
Aug 7, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed on grill and prep stations. Operator removed, cleaned, sanitized and held dry. **Corrective Action Taken**
10-05-5
Basic - Floor not cleaned when the least amount of food is exposed. Observed in walk-in cooler, buildup under shelf.
36-01-4
Basic - Equipment and/or utensils not cleaned at the frequency required. Observed Jaccard steak tenderizer in need of overnite soaking and daily washing.. operation had utensil cleaned and sanitized. **Corrective Action Taken**
22-14-5
78
Jan 12, 2023
Routine - Food
No violations found.
100
Jan 3, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
67
Sep 7, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw beef stored over ready-to-eat cold cuts. Operator removed beef. **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed, 200ppm chlorine at cook line. Operator set up fresh solution at 75ppm. **Corrected On-Site**
41-27-4
Basic - Shrimp stored on floor in walk in freezer. Operator placed on shelf. **Corrected On-Site**
08B-38-4
70
Frequently Asked Questions
When was Eagle Grill last inspected?
The most recent health inspection at Eagle Grill on file is from Apr 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at Eagle Grill?
Across the inspection record, “toxic substance/chemical improperly stored” has been cited two times, more than any other issue at Eagle Grill.
How does Eagle Grill compare to other restaurants in Greenacres?
Eagle Grill most recently scored 90 out of 100, which is higher than the Greenacres average of 76.
Has Eagle Grill's inspection record improved over time?
Yes. Recent inspections at Eagle Grill have averaged around three violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Eagle Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Eagle Grill inspected?
Based on the inspection history on file, Eagle Grill is inspected around three times per year on average.
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