Glory Days Grill
Last inspected: Mar 4, 2026
82
Score
Going back to 2022, Glory Days Grill has 10 inspections in the public record. Glory Days Grill was last inspected on Mar 4, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly seven violations earlier in the record.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up four times.
Glory Days Grill's latest score of 82 falls below the Tallahassee average of 87. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No soap provided at handwash sink. No soap at hand sink by server station.
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build up above server/expo station on vents and ceiling tiles.
36-34-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up on top of storage rack in freezer.
14-69-4
82
Dec 17, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at bar missing paper towels.
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee in kitchen had drink on prep cook table by food. Manager removed and disposed of cup. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on 1/6 pans on clean storage rack. **Repeat Violation**
24-08-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle found in flour in kitchen. Manager removed utensils. **Corrected On-Site**
10-06-5
78
Nov 6, 2024
Complaint Full
No violations found.
100
Nov 5, 2024
Complaint Full
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
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.
03D-01-5
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**
01B-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**
03A-02-5
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.
03D-15-4
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**
31B-02-4
Basic - Soda guns stored in soiled soda gun holsters at bar area.
10-02-4
Basic - Waste water not draining through waste line connected to soda gun holster at bar area.
29-17-4
47
Oct 7, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
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**
03A-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.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles accumulated with slime at bar.
22-02-4
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.
53B-13-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board grooved on prep line.
14-09-4
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**
12B-07-4
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**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed half pans and deep pans wet nesting near prep sink.
24-08-4
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**
12B-13-4
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**
24-18-4
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
06-01-5
43
Jan 4, 2024
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soda guns soiled with slime like substance at bar area.
22-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink by beverage area.
31B-04-4
Basic - Open dumpster lid. Observed dumpster lid open.
33-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware facing up in kitchen area.
24-18-4
78
Sep 27, 2023
Routine - Food
3 critical violations. 3 major violations. 12 minor violations.
View 18 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced tomatoes 49F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes held at 49F over 4 hours.
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Manager trashed blade during time of inspection. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon inside hand sink on cook line, and gloves in hand wash sink at bar.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle in kitchen, and bar area. **Repeat Violation**
41-17-4
Basic - Equipment in poor repair. Hood filter on cook line.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on fryer doors.
10-20-4
Basic - Cutting board has cut marks and is no longer cleanable back prep area.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting in back prep area.
24-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed serving cup inside seasoning, and chowder. Manager removed serving cups from the food items during time of inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Old labels stuck to food containers after cleaning. Observed spray bottles in back prep area with no labels.
16-46-4
Basic - Water leaking from faucet on cooking in front of ice machine.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths on cook line.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed seasoning, and sugar container not labeled in kitchen area.
02D-01-5
Basic - Interior of oven has accumulation of black substance/grease/food debris cook line and back prep area.
22-08-4
26
May 22, 2023
Complaint Partial
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
52
Mar 14, 2023
Complaint Full
2 major violations. 10 minor violations.
View 12 violations
Intermediate - Spray bottle containing toxic substance not labeled. Cook line. Manager placed labeled on the spray bottle. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting board and can opener blade.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the soda gun in the bar area.
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.
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation.cook line.
13-03-4
Basic - Floor soiled/has accumulation of debris. Grease behind the cooking equipment.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Cook line.
36-17-5
Basic - Ice scoop handle in contact with ice. Bar ice bin. Employee removed ice scoop and and . Put new ice and ice scoops. **Corrected On-Site**
10-08-5
Basic - Interior of oven has accumulation of black substance/grease/food debris. Cook line and back line.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Waitress station l
31B-04-4
Basic - Nonfood-contact surface soiled with debris, slime bay soda gun. Hood filters on the cook line.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Individual bag sugar not labeled in the waitress station. Observed powder sugar not labeled on cook line. Manager placed labeled on both food items containers. **Corrected On-Site**
02D-01-5
50
Jul 7, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed a pitcher inside of the hand washing sink behind the bar. Observed the manager remove the pitcher from the hand washing sink. **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Floor area(s) covered with standing water. Observed standing water throughout the the kitchen. Observed the manager dry the standing water throughout the kitchen. **Corrected On-Site**
36-22-4
Basic - Open dumpster lid. Observed the dumpster lid open. Observed the manager close the dumpster lid. **Corrected On-Site**
33-16-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed a sanitation bucket on the floor. Observed the manager remove the sanitizer bucket from the ground. **Corrected On-Site**
21-38-4
74
Frequently Asked Questions
When was Glory Days Grill last inspected?
The most recent health inspection at Glory Days Grill on file is from Mar 4, 2026. The public record contains 10 inspections in total.
What is the most common violation at Glory Days Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Glory Days Grill.
How does Glory Days Grill compare to other restaurants in Tallahassee?
Glory Days Grill most recently scored 82 out of 100, which is lower than the Tallahassee average of 87.
Has Glory Days Grill's inspection record improved over time?
Yes. Recent inspections at Glory Days Grill have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Glory Days 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 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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