Glory Days Grill
Last inspected: Jan 22, 2026
82
Score
Going back to 2022, Glory Days Grill has eight inspections in the public record. The most recent visit was on Jan 22, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited four times.
Restaurants in University Park average 86, so Glory Days Grill trails the local norm. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
2 major violations.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the motor head on the floor mixer with food debris, grease and rust. Observed the slicer with food debris under the blade guard.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand washing sink at the end of the cook line with water pitchers in the well. Operator removed them. **Repeat Violation**
31A-09-4
82
Aug 11, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand washing sink at the end of the cook line with water pitchers in the well. Operator removed them. **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the motor head on the floor mixer with food debris, grease and rust.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open drink on the cook line cutting board. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed a grease build up on the hood filters.
23-03-4
74
Jan 10, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed 2 handwashing sinks in the prep kitchen and cook line without paper towels. **Corrected On-Site**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters over the range with a grease build up.
23-03-4
86
Jul 23, 2024
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
86
Feb 6, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler on cooks line holding Salmon. **Corrected On-Site**
29-49-6
95
Aug 2, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - Ceiling tile missing. Observed ceiling tile missing over dry storage shelf.
36-36-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy grease build up on racks stored next to oven on floor in prep kitchen.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not inverted or covered. **Corrected On-Site**
25-06-4
Basic - Water draining onto floor surface. Observed water leaking from the ice machine motor onto the floor.
29-03-4
82
Dec 12, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed single service to go bowls used as a scoops in sauces on dry storage shelf at the end of the cook line. Operator removed. **Corrected On-Site**
14-01-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing onions in prep area with watch on wrist. Employee removed. **Corrected On-Site**
13-07-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket on cook line with quaternary solution at 0 ppm. Operator corrected to 200 ppm. **Corrected On-Site**
21-08-4
82
Aug 4, 2022
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in water on grill at 100F. Employee removed utensils to clean and sanitize. **Corrective Action Taken**
10-05-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over ready-to-eat cheese in reach-in cooler on cook line and raw beef over ready-to-eat corn on the cob in stand up reach in cooler. Observed raw bacon over cooked chicken and raw chicken stored above cans of crab in walk-in cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Seafood Chowder (107F - Hot Holding) in steam table at 2:10 PM. The employee stated the item had been in the steam table since 10:30 AM. Employee voluntarily discarded. The steam table was unplugged. Employee plugged in. **Corrected On-Site**
03B-01-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature dishmachine at 153F. Operator contacted service company to repair machine.
22-49-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Observed non-continuous cooking procedures for raw chicken that is partially cooked, however, no temperature monitoring was provided.
03C-96-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade and mixer head in prep area of kitchen with an accumulation of food debris. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
22-02-4
Intermediate - Microwave missing fan guard cover in microwave closest to end of cook line by warewashing area.
14-04-4
Intermediate - No soap provided at handwash sink to the right of the cook line ovens. Employee placed soap. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
22-20-5
Basic - Covered waste receptacle not provided in employee's bathroom.
32-12-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food in prep are without a hair restraint.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with an accumulation of food debris and grease.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wiping cloth sanitizing solution stored on the floor on the cook line.
21-38-4
26
Frequently Asked Questions
When was Glory Days Grill last inspected?
The most recent health inspection at Glory Days Grill on file is from Jan 22, 2026. The public record contains eight 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 four times, more than any other issue at Glory Days Grill.
How does Glory Days Grill compare to other restaurants in University Park?
Glory Days Grill most recently scored 82 out of 100, which is lower than the University Park average of 86.
Has Glory Days Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Glory Days Grill have averaged around two violations per visit across the recent 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 two times per year on average.
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