Grillsmith Wesley Chapel
Last inspected: Nov 21, 2025
22
Score
Inspectors have visited Grillsmith Wesley Chapel eight times, with records going back to 2022. The latest inspection on file is from Nov 21, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving the wrong way, with the rolling count rising from around seven violations to closer to 10 violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up two times.
The city-wide average sits at 86, which Grillsmith Wesley Chapel's 22 doesn't quite reach. The pattern in the record is worth a careful look.
8
Inspections
6
Critical latest
2
Major latest
8
Minor latest
Inspection History
Nov 21, 2025
Routine - Food
6 critical violations. 2 major violations. 8 minor violations.
View 16 violations
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.
41-10-4
High Priority - Vacuum breaker missing at splitter added to hose bibb at mop sink. Discussed with manager needing to get a vacuum breaker.
29-34-4
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.
12A-29-4
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.
01B-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**
03A-02-5
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**
03B-01-6
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.
53A-04-6
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**
31A-09-4
Basic - Clean linens stored on floor in storage room near bathrooms
21-17-4
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.
14-09-4
Basic - Dishmachine has no data plate/operating specifications. Data plate no longer readable. Discussed with manager replacing it.
16-01-4
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**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in clear container on storage rack in dish area. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Box of fries on floor of walk in freezer. Box of potatoes on floor of preparation area.
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters missing on both sides of kitchen.
14-42-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in multiple areas. Discussed with manager.
21-12-4
22
Jun 19, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Employee with no hair restraint while engaging in food preparation. Two cooks Placed on hat **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Dish storage Employee removed pans from wet nesting **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - Old labels stuck to food containers after cleaning. At dish storage Employee removed labels **Corrected On-Site**
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At bar area cooler
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
78
Dec 3, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
41
Dec 13, 2023
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
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**
03A-02-5
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**
03B-01-6
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**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold build up inside ice machine
22-20-5
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**
14-01-5
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
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Ob employee drink stored on prep table
12B-07-4
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**
10-20-4
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**
31B-04-4
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**
21-44-1
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**
21-12-4
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**
02D-01-5
43
Aug 25, 2023
Routine - Food
1 major violation.
View 1 violation
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**
16-62-1
90
Aug 24, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Plumbing Maintained; Sewage Disposal
FL-51
47
Mar 14, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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 2023-03-14: Manager states they have ordered test method. **Time Extended** **Corrective Action Taken**
16-62-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on cooks line **Warning** - From follow-up inspection 2023-03-14: Manager states they have ordered new cutting boards. **Time Extended** **Corrective Action Taken**
14-09-4
86
Oct 28, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled. Soda gun at end of bar soiled. Reach in cooler shelves for glasses at bar soiled. Area behind soda nozzles soiled. Ice bin at soda machine soiled. Ice machine interior soiled. **Repeat Violation** **Warning** - From follow-up inspection 2022-10-28: Ice bin, soda nozzles cleaned. **Time Extended** **Corrective Action Taken**
22-02-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris throughout kitchen. Wall soiled by dish machine area. **Repeat Violation** **Warning** - From follow-up inspection 2022-10-28: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning** - From follow-up inspection 2022-10-28: **Time Extended**
14-17-4
82
Frequently Asked Questions
When was Grillsmith Wesley Chapel last inspected?
The most recent health inspection at Grillsmith Wesley Chapel on file is from Nov 21, 2025. The public record contains eight inspections in total.
What is the most common violation at Grillsmith Wesley Chapel?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Grillsmith Wesley Chapel.
How does Grillsmith Wesley Chapel compare to other restaurants in Wesley Chapel?
Grillsmith Wesley Chapel most recently scored 22 out of 100, which is lower than the Wesley Chapel average of 86.
Has Grillsmith Wesley Chapel's inspection record improved over time?
No. Recent inspections at Grillsmith Wesley Chapel have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Grillsmith Wesley Chapel means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Grillsmith Wesley Chapel inspected?
Based on the inspection history on file, Grillsmith Wesley Chapel is inspected around three times per year on average.
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