Glory Days Grill
Last inspected: Apr 20, 2026
64
Score
Glory Days Grill has been inspected 11 times since 2022. Inspectors last stopped by on Apr 20, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has not been favorable: recent inspections average around nine violations each, up from closer to six violations before.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing five times across the record.
That's lower than the typical Lutz restaurant, which scores around 80. On the whole, the file is mixed but not concerning.
11
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Stop Sale issued due to food originating from an unapproved source. Operator head bag of cooked chill marinara sauce from Carrabba's they had no date of preparation on it. Manager received bag on the 19th . Manager discarded. **Corrective Action Taken** **Warning**
01B-04-5
Intermediate - Expo station popcorn machine added to right side of expo line. Steam wall station added with soups next to popcorn station on Expo line . Service station hand wash sink was moved to right hand side of soda station . Tea/coffee river Station added where hand sink used to be. Hand sink by hot note to opposite hand wall on cook line right next to Fryers. Floor stand mixer added to right side of prep table. Two compartment sink and prep table flipped in bag prep area . Bar area center ice bin was moved to right end of bar , operator made hand sink at the end of the bar into a dump sink, but I had them converted back into a hand sink No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. **Warning**
51-16-7
Intermediate - Handwash sink used for purposes other than handwashing. He wants to think at entrance of bar area was converted into a dump sink . Manager removed drain pan and added soap and paper towel towels, making it a hand sink **Corrected On-Site** **Warning**
31A-11-4
Basic - Floors not maintained smooth and durable. Observed missing and broken floor tiles throughout kitchen. **Warning**
36-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sign missing at bar hand sink **Warning**
31B-04-4
64
Dec 10, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No back flow preventer on splitter with hose attached in mop sink faucet
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained **Repeat Violation**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer for high temperature dish machine
16-62-1
Basic - Floor area(s) covered with standing water in dish machine area.
36-22-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled and grease buildup. **Repeat Violation**
22-08-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gasket soiled and black mold like substance buildup in reach in cooler by cook line
23-03-4
58
Mar 19, 2025
Complaint Full
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on the cookline next to grill for 1 hour: cooked mushrooms (75F - Hot Holding); cooked onions (75F - Hot Holding) operator reheated to 189F. Discussed the need to keep cooked vegetables at 41F or 135F. Discussed time as a public health as well. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In server area on ice: honey butter (52F - Cold Holding); butter (52F - Cold Holding) operator relocated to walk in freezer for rapid chill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat packaged turkey. Operator relocated. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top of ice bin at soda station in the kitchen. **Repeat Violation**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Flip top coolers in kitchen.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stacked wet. Discussed with manager.
24-08-4
Basic - Floor soiled/has accumulation of debris. Warewashing area, bar, dry storage area, cookline. Soiled vents throughout kitchen.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
14-69-4
Basic - Interior of ice machine/bin with rust that has pitted the surface. Top of ice machine.
14-34-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and microwaves. Discussed with manager.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath the sinks and area near ice well in bar has mold like substance on the material surrounding the plumbing. Soiled gaskets on reach in coolers cookline. Discussed with manager. Soiled sides of kitchen equipment on cookline.
23-03-4
Basic - Old food stuck to clean dishware/utensils. Plates and stacked pans. Operator brought to dish machine. **Corrected On-Site**
16-48-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Broken glass at the bottom of the reach in freezers in the bar.
22-16-4
35
Jan 2, 2025
Routine - Food
No violations found.
100
Dec 27, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler across from flat top grill on cooks line. Ambient air temperature 58 f no temperatures were taking at time of inspection Cold holding: cut lettuce 51 f cut tomatoes 53 f hummus 52 f cheese 56 f Mac and cheese 52 f cook rice 53 f cook noodles 53 f mash potatoes 45 f. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler across from flat top grill on cooks line. Ambient air temperature 58 f no temperatures were taking at time of inspection Cold holding: cut lettuce 51 f cut tomatoes 53 f hummus 52 f cheese 56 f Mac and cheese 52 f cook rice 53 f cook noodles 53 f mash potatoes 45 f. **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Warning**
22-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Tested hand washing sink by cooks line at 75 f **Repeat Violation** **Warning**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon thawing in walk in cooler. No cut **Repeat Violation** **Warning**
06-09-1
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. Observed employee drinking on line . Employee discarded cup **Corrected On-Site** **Warning**
12B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink by sauces under prep table in back production area. Employee removed **Corrected On-Site** **Warning**
08B-49-4
50
May 23, 2024
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Operator did not know how to calibrate thermometer
53A-10-4
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
22-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink. Water77 at server hand sink.
27-16-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed coffee cup on prep shelf. Manager removed **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Cracked plastic lids and pans in storage. Grooved cutting boards on cook line
14-11-5
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in freezer shelving soiled
23-03-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon packs in walk in just thawed. Manager cut open bags **Corrected On-Site**
06-09-1
52
Nov 20, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Tested for two minutes at 77 f hand washing sink by soda dispenser area. - From follow-up inspection 2023-11-20: Hot water hand washing sink 77 f tested 2 mins **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - From follow-up inspection 2023-11-20: **Time Extended**
29-49-6
86
Nov 17, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop sale - cut tomatoes 47 f cut lettuce 55 f feta cheese 54 f hummus 49 f held overnight reach in cooler was not plugged in.
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cranberry sauce 2 cans imperial
01B-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restocked. **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Tested for two minutes at 77 f hand washing sink by soda dispenser area.
27-16-4
Basic - Floor area(s) covered with standing water. Beer cooler
36-22-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
55
Jun 21, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
86
Jul 12, 2022
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink **Warning** - From follow-up inspection 2022-07-12: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2022-07-12: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer in bar triple sink. Three compartment sinks at bar has overflow stopper. Discussed with operator that sanitizer was getting diluted due to continuous water running and going into over flowing stopper. **Warning** - From follow-up inspection 2022-07-12: **Time Extended**
16-33-4
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has written plan but was unable to find. Will have at next inspection. Operator only holds sautéed onions on time **Warning** - From follow-up inspection 2022-07-12: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. **Warning** - From follow-up inspection 2022-07-12: **Time Extended**
33-20-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Tile at walk-in freezer door and in dish washing area **Warning** - From follow-up inspection 2022-07-12: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris throughout kitchen and under ice bin in bar area. **Warning** - From follow-up inspection 2022-07-12: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents on large ice machine soiled with grease and dust **Warning** - From follow-up inspection 2022-07-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Inside/outside of dumpster not clean. Grease and soil buildup on dumpster pad. **Warning** - From follow-up inspection 2022-07-12: **Time Extended**
33-10-4
50
Jul 7, 2022
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in dish area, operator killed and disposed. **Corrected On-Site** **Warning**
35A-02-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink **Warning**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler next to flat top grill was not working properly, Beef (49F - Cold Holding); Fish (50F - Cold Holding); Beef (50F - Cold Holding); cheese slices (50F - Cold Holding). Operator relocated food to walk-in freezer and called for service. Food rechecked and temperatures below 43. **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer in bar triple sink. Three compartment sinks at bar has overflow stopper. Discussed with operator that sanitizer was getting diluted due to continuous water running and going into over flowing stopper. **Warning**
16-33-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in prep area had a pitcher sitting in it. Hand sink in dish area had a large plastic food container covering it. Operator remove items and instructed employees not to store anything in hand washing sink **Warning**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has written plan but was unable to find. Will have at next inspection. Operator only holds sautéed onions on time **Warning**
03F-10-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator and cooks to follow manufacturers directions for proper thawing of ROP packaged fish. Cooks cut slits in ROP packaged fish in walk-in cooler. **Corrected On-Site** **Warning**
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Floor soiled/has accumulation of debris throughout kitchen and under ice bin in bar area. **Warning**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Tile at walk-in freezer door and in dish washing area **Warning**
36-17-5
Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
33-20-4
Basic - Inside/outside of dumpster not clean. Grease and soil buildup on dumpster pad. **Warning**
33-10-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris, on cook line. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents on large ice machine soiled with grease and dust **Warning**
23-03-4
26
Frequently Asked Questions
When was Glory Days Grill last inspected?
The most recent health inspection at Glory Days Grill on file is from Apr 20, 2026. The public record contains 11 inspections in total.
What is the most common violation at Glory Days Grill?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Glory Days Grill.
How does Glory Days Grill compare to other restaurants in Lutz?
Glory Days Grill most recently scored 64 out of 100, which is lower than the Lutz average of 80.
Has Glory Days Grill's inspection record improved over time?
No. Recent inspections at Glory Days Grill have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Glory Days Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Glory Days Grill inspected?
Based on the inspection history on file, Glory Days Grill is inspected around three times per year on average.
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