Somewhere Grille
Last inspected: Apr 6, 2026
100
Score
Public records show nine inspections at Somewhere Grille stretching back to 2022. The newest entry in the record is dated Apr 6, 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 ticked up lately, averaging around 11 violations per visit versus roughly one violation earlier in the record.
The city-wide average for Perry sits at 81, putting Somewhere Grille on the better side of that line. On the whole, the file is mixed but not concerning.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
No violations found.
100
Apr 3, 2026
Routine - Food
11 critical violations. 8 major violations. 13 minor violations.
View 32 violations
High Priority - Container of medicine improperly stored. Several bottles of medicine stored on shelf inside bar area above utensils and salt/pepper shakers. Manager removed the medicine from the shelf during this inspection. **Corrected On-Site**
41-07-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 1. Backflow prevention device missing at spigot on side of building, near air conditioner. 2. Backflow prevention device missing at spigot on side of building, beside mop sink.
29-34-4
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Inside reach-in cooler in kitchen: steaks (45F-47F - Ambient Cooling overnight). Employee in kitchen stated the raw steaks were cut the previous day and placed into the cooler to cool. Employee stated the steaks have not been in-use or removed from the cooler today. The steaks are individually wrapped and stacked deep in a plastic pan. Stop sale issued.
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside three-compartment sink: ribs (66F - Cold Holding). The ribs are completely thawed inside the three-compartment sink without running water. Employee stated the ribs have been thawing for approximately one hour. Inspector had the employee move the ribs to a freezer to cool to 41F. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler in kitchen: steaks (45F-47F - Ambient Cooling overnight). Employee in kitchen stated the raw steaks were cut the previous day and placed into the cooler to cool. Employee stated the steaks have not been in-use or removed from the cooler today. The steaks are individually wrapped and stacked deep in a plastic pan.
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at cookline washed gloved hands in the three-compartment sink. Inspector stopped the employee and had him wash hands and put on new gloves before continuing to work at cookline.
12A-09-4
High Priority - Nonfood-grade bags used in direct contact with food. Frozen biscuits stored inside grocery bag inside reach-in freezer in exterior storage shed.
14-31-5
High Priority - Live, small flying insects found. 1. One fly flying in kitchen near cookline. 2. One fly flying in bar area.
35A-02-7
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Grey water dumped on ground outside beside mop sink.
28-14-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered the kitchen from outside and stirred a pan of beans without first washing hands.
12A-16-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0ppm. Inspector instructed manager to discontinue the use of the dish machine for sanitization and utilize the three-compartment sink to sanitize dishes until the dish machine is repaired. Inspector also instructed manager to use the three-compartment sink to sanitize all dishes that have been sanitized using the dishwasher machine today. **Warning**
22-41-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee at cookline washed hands in the three-compartment sink.
12A-03-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee with painted and/or artificial nails scooped ice without wearing gloves.
13-06-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside reach-in cooler in kitchen: steaks (45F-47F - Ambient Cooling overnight). Employee in kitchen stated the raw steaks were cut the previous day and placed into the cooler to cool. Employee stated the steaks have not been in-use or removed from the cooler today. The steaks are individually wrapped and stacked deep in a plastic pan. Stop sale issued.
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. 1. Handwash sink at cookline filled with pan and cleaning supplies. 2. Handwash sink in bar area filled with ice.
31A-11-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Interior of ice chest near mop sink broken with exposed insulation.
14-16-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available for chlorine sanitizer used in dish machine.
16-37-1
Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. Pet dog in fenced-in outdoor dining area.
35A-13-4
Intermediate - Well water testing report/documentation is not available upon request. Well testing report unavailable upon request. Inspector verified witg manager that the establishment uses water from the well on-site.
27-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Pan containing an employee's personal salad stored on shelf inside reach-in cooler above restaurant food. The employee labeled the pan as personal and moved it to the bottom shelf during this inspection. **Corrected On-Site**
08B-49-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine chlorine 0ppm. Inspector instructed manager to discontinue the use of the dish machine for sanitization and utilize the three-compartment sink to sanitize dishes until the dish machine is repaired. Inspector also instructed manager to use the three-compartment sink to sanitize all dishes that have been sanitized using the dishwasher machine today. **Warning**
16-55-4
Basic - Carbon dioxide/helium tanks not adequately secured. Three co2 tanks not secured in bar area.
51-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach-in cooler and reach-in freezer handles throughout establishment soiled with grease, food debris, and/or mold-like substance.
23-24-4
Basic - Bowl or other container with no handle used to dispense food. Single-use foam cup without handle stored down inside seasoning at cookline.
14-01-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door handle at cookline.
10-20-4
Basic - Single-service articles improperly stored. Box containing single-use foam trays stored directly on floor in exterior storage shed.
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Inside three-compartment sink: ribs (66F - Cold Holding). The ribs are completely thawed inside the three-compartment sink without running water. Employee stated the ribs have been thawing for approximately one hour. Inspector had the employee move the ribs to a freezer to cool to 41F. **Corrective Action Taken**
06-01-5
Basic - Unnecessary items/unused equipment on the premises. Several unused reach-in coolers stored outside beside building.
33-31-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy buildup of ice inside reach-in freezer in exterior storage shed.
14-69-4
Basic - Food stored on floor. Several containers of cooking oil stored directly on floor inside exterior storage shed.
08B-38-4
Basic - Equipment in poor repair. Several reach-in freezers rusted in outdoor storage
14-11-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several employees handling food with watches on wrists.
13-07-4
5
Sep 12, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Cleaned and sanitized equipment or utensils not properly stored. Pots and pans stored outside.
24-07-4
95
Feb 26, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
86
Sep 13, 2024
Routine - Food
No violations found.
100
May 3, 2024
Routine - Food
No violations found.
100
Dec 21, 2023
Routine - Food
No violations found.
100
Mar 1, 2023
Routine - Food
No violations found.
100
Dec 1, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - Working containers of food removed from original container not identified by common name. Sugar , labeled during inspection. **Corrected On-Site**
02D-01-5
95
Frequently Asked Questions
When was Somewhere Grille last inspected?
The most recent health inspection at Somewhere Grille on file is from Apr 6, 2026. The public record contains nine inspections in total.
How does Somewhere Grille compare to other restaurants in Perry?
Somewhere Grille most recently scored 100 out of 100, which is higher than the Perry average of 81.
Has Somewhere Grille's inspection record improved over time?
No. Recent inspections at Somewhere Grille have averaged around 11 violations per visit, up from roughly one earlier in the record.
What does a low risk rating mean?
A low risk rating at Somewhere Grille 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 Somewhere Grille inspected?
Based on the inspection history on file, Somewhere Grille is inspected around three times per year on average.
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