The Turn Grill and Bar
Last inspected: Apr 17, 2026
47
Score
Going back to 2022, The Turn Grill and Bar has 13 inspections in the public record. The Turn Grill and Bar was last inspected on Apr 17, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things are looking better lately, with recent visits averaging around three violations compared to roughly 12 violations earlier on.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited six times.
By comparison, the average Land O' Lakes facility scores 76, putting The Turn Grill and Bar on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
13
Inspections
2
Critical latest
3
Major latest
3
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomato (56F - Cold Holding); mozzarella cheese (57F - Cold Holding); feta cheese (55F - Cold Holding); blue cheese (55F - Cold Holding); sliced ham (50F - Cold Holding), in reach in cooler , operator stated that employee refilled food at 12pm and temperature taken as below 41F from walk in cooler. Operator removed them to walk in cooler cooling down quickly **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 6 six oz salmon and one six oz turn package did not remove from original ROP package defrosted completely in reach in cooler in cook line. **Warning**
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pink cutting boards stained **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for dish machine chlorine solution **Warning**
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in zip lock bag no date mark oven 24 hours in walk in cooler **Warning**
02C-02-5
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. 6 six oz salmon and one six oz turn package did not remove from original ROP package defrosted completely in reach in cooler in cook line. See stop sale order. **Repeat Violation** **Warning**
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. Employee no hair restraint while engaged food preparation, manager asked her to put hair net on **Corrected On-Site** **Warning**
13-03-4
Basic - Equipment in poor repair. Reach in cooler in cook line not working properly and don't hold temperature. Ambient temperature 63F **Warning**
14-11-5
47
Oct 2, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Kevin D. **Warning** - From follow-up inspection 2025-07-14: Manager certification is not available at the moment. **Time Extended** - From follow-up inspection 2025-10-02: Owner Jennifer Daskevich and kitchen manager Kevin D both are working here and no proof of CFM . **Admin Complaint**
53A-02-7
90
Jul 14, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Kevin D. **Warning** - From follow-up inspection 2025-07-14: Manager certification is not available at the moment. **Time Extended**
53A-02-7
90
Jul 10, 2025
Routine - Food
6 critical violations. 3 major violations. 5 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boiled eggs (69F - Cold Holding); shredded cheese (67F - Cold Holding); sliced ham (66F - Cold Holding); sliced turkey (67F - Cold Holding); shredded mozzarella (65F - Cold Holding); cut tomatoes (60F - Cold Holding); sliced ham 68 ( - Cold Holding **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale **Warning**
03F-02-5
High Priority - Dented/rusted cans present. See stop sale. One can beef ravioli 6Lb 12oz. And one can bake beans 7Lb. **Warning**
01B-01-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Two chicken sandwiches dated on 06/29/25. **Warning**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon 2 four oz package complete thawed not remove from original packaging. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. hard boiled eggs (69F - Cold Holding); shredded cheese (67F - Cold Holding); sliced ham (66F - Cold Holding); sliced turkey (67F - Cold Holding); shredded mozzarella (65F - Cold Holding); cut tomatoes (60F - Cold Holding); sliced ham 68 ( - Cold Holding **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in cooking line stained and not clean. **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Kevin D. **Warning**
53A-02-7
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is using time control but no written plan for 4 hour time. Times not written today. **Warning**
03F-10-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior and door greased **Warning**
22-08-4
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 2 four oz package complete thawed not remove from original packaging. **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table. Operator removed it. **Corrected On-Site** **Warning**
12B-07-4
Basic - Equipment in poor repair. Reach in prep cooler is not holding food below 41F. **Warning**
14-11-5
Basic - Damaged/spoiled/recalled food not properly segregated. One can beef ravioli 6Lb 12oz. And one can bake beans 7Lb. **Warning**
08B-20-4
23
Dec 20, 2024
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : Observed: Vacuum breaker missing at splitter added to mop sink faucet. **Warning** Priority: High Priority - From follow-up inspection 2024-12-20: **Time Extended**
29-42-4
86
Dec 19, 2024
Complaint Full
7 critical violations. 5 major violations. 8 minor violations.
View 20 violations
High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (98F - Hot Holding) In steam table for approximately 1 hour. Operator moved to stove to reheat. Operator discarded mashed potatoes. **Warning** Priority: High Priority
03B-01-6
High Priority - Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Fish stored in ROP packaging Grouper Ham 49F Blue cheese 52F Cooked chicken 54F Cream sauce 48F Pimento cheese 52F Shredded cheddar 50F Shredded mozzarella 50F Feta 50F Pico 46F Sliced tomatoes 51F Chicken salad 50F Grape tomatoes 49F Cooked corn 46F Turkey 54F **Warning** Priority: High Priority
01B-13-4
High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties in drawer over chicken wings Operator corrected storage **Corrected On-Site** **Warning** Priority: High Priority
08A-05-6
High Priority - Observed: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and placed gloves on without hand wash. Discussed with employee who washed hands **Corrective Action Taken** **Warning** Priority: High Priority
12A-25-4
High Priority - Observed: Employee dried hands on soiled towel after washing. Employee in prep area. Discussed with employee who washed hands. **Corrective Action Taken** **Warning** Priority: High Priority
12A-18-4
High Priority - 03A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 49F Blue cheese 52F Cooked chicken 54F Cream sauce 48F Pimento cheese 52F Shredded cheddar 50F Shredded mozzarella 50F Feta 50F Pico 46F Sliced tomatoes 51F Chicken salad 50F Grape tomatoes 49F Cooked corn 46F Turkey 54F 3 door cooler on cooks line. All items that are out of temperature are double panned. All items have been in the cooler overnight. See stop sale **Repeat Violation** **Admin Complaint** Priority: High Priority
03A-02-5
High Priority - Observed: Vacuum breaker missing at splitter added to mop sink faucet. **Warning** Priority: High Priority
29-42-4
Intermediate - Observed: 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. Emailed digital copy to operator **Warning** Priority: Intermediate
11-27-4
Intermediate - Observed: Handwash sink not accessible for employee use at all times. Chair in front of hand sink in kitchen Trash can in front of sink in bar area Operator moved **Corrected On-Site** **Warning** Priority: Intermediate
31A-09-4
Intermediate - Observed: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed digital copy to operator. Operator had employees sign and date. **Corrected On-Site** **Warning** Priority: Intermediate
11-26-1
Intermediate - Observed: Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers undercooked salmon. Emailed advisory to operator who printed and posted. **Corrected On-Site** Priority: Intermediate
02B-02-5
Intermediate - Observed: Spray bottle containing toxic substance not labeled. Purple chemical spray bottle in dish machine **Warning** Priority: Intermediate
41-17-4
Basic - Observed: Cleaned and sanitized equipment or utensils not properly stored. Ice bucket stored on floor. Operator picked up **Corrected On-Site** **Warning** Priority: Basic
24-07-4
Basic - Observed: 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. Grouper **Warning** Priority: Basic
06-09-1
Basic - Observed: Employee personal food not properly identified and segregated from food to be served to the public. Can of nuts on chest freezer. Operator removed. **Corrected On-Site** **Warning** Priority: Basic
08B-49-4
Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table Jacket stored next to silverware on prep table **Warning** Priority: Basic
40-06-5
Basic - Observed: Food stored outside. Can rack full of food cans stored in loading dock/dumpster area **Warning** Priority: Basic
08B-42-4
Basic - Observed: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket stored on prep table in prep area **Warning** Priority: Basic
21-44-1
Basic - Observed: Standing water in mop sink. **Warning** Priority: Basic
29-20-5
Basic - Observed: Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed herbs and celery stored over cooked pasta and coleslaw in walk in cooler **Warning** Priority: Basic
08B-17-4
14
Oct 31, 2024
Food-Licensing Inspection
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Double Oven interior Ice machine has pink substance on drop plate **Warning** - From follow-up inspection 2024-10-31: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Gauge reads 110F, thermoworks thermometer reads 104.5 **Warning** - From follow-up inspection 2024-10-31: **Time Extended**
16-53-4
82
Oct 29, 2024
Food-Licensing Inspection
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - shell eggs over pickles **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pico de gallo dated 8 days ago **Warning**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. tomato sets (50F - Cold Holding) Walk in cooler - pico de gallo (47F - Cold Holding); butter quarters (49F - Cold Holding); shredded mozzarella (48F - Cold Holding); buttermilk (47F - Cold Holding); potato salad (48F - Cold Holding); chicken / sauerkraut (49F - Cold Holding); baked potatoes (49F - Cold Holding); split pea soup (48F - Cold Holding); ay jus (48F - Cold Holding); chicken noodle soup (49F - Cold Holding); mashed potatoes (49F - Cold Holding); baked beans (48F - Cold Holding); cooked eggs (49F - Cold Holding) sour cream (49F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line - tomato sets (50F - Cold Holding)in cooler over night, dpsee stop sale Walk in cooler - pico de gallo (47F - Cold Holding); butter quarters (49F - Cold Holding); shredded mozzarella (48F - Cold Holding); buttermilk (47F - Cold Holding); potato salad (48F - Cold Holding); chicken / sauerkraut (49F - Cold Holding); baked potatoes (49F - Cold Holding); split pea soup (48F - Cold Holding); ay jus (48F - Cold Holding); chicken noodle soup (49F - Cold Holding); mashed potatoes (49F - Cold Holding); baked beans (48F - Cold Holding); cooked eggs (49F - Cold Holding) sour cream (49F - Cold Holding) see stop sale unknown when temperatures were last taken. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer on chest freezer, operator removed **Corrected On-Site** **Warning**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Double Oven interior Ice machine has pink substance on drop plate **Warning**
22-02-4
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Gauge reads 110F, thermoworks thermometer reads 104.5 **Warning**
16-53-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open Employee beverage on cart over buns, operator removed and put lid on. **Corrected On-Site** **Warning**
12B-07-4
37
Apr 10, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation.
View 2 violations
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
78
Feb 6, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation.
View 2 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ plans on file are not accurate to what was observed at time of licensing. **Warning**
50-08-7
Intermediate - 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/. Bar area has a prep sink. On the plans on file there is no prep sink in the bar area. Storage shelf for equipment In the back by two compartment sink and oven and shelf storage by three compartment sink. **Warning**
51-16-7
78
Jul 26, 2023
Complaint Full
4 critical violations. 9 major violations. 14 minor violations.
View 27 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 large fly on cook line **Warning**
35A-02-6
High Priority - Employee washed hands with no soap. Bartender came into kitchen and washed hands in the hand sink by expo window that does not have soap in the dispenser **Warning**
12A-20-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled Basil with bare hands to be put on sliced tomatoes **Warning**
09-01-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at 0ppm **Warning**
22-49-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Anita Soto copy of their certificate on wall, employee was able to show their original **Corrected On-Site** **Warning**
53B-09-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
16-33-4
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. Provided operator with DBPR HR 5030-104 **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher of water dumped in hand sink in kitchen **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar hand sink, paper towels replaced **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with DBPR HR 5030-103 **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. No soap at any hand sink in kitchen Soap refilled at hand sink across from 3 compartment sink, other hand sink soap not refilled **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw Potato Salad Mashed Potatoes all in walk in cooler not date marked, items made yesterday and two days ago **Warning**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
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 not sanitizing **Warning**
16-55-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook put hair net on **Corrected On-Site** **Warning**
13-03-4
Basic - Floor soiled/has accumulation of debris. Under and behind equipment **Warning**
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in chest glass freezer next to oven **Warning**
14-69-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment soiled **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Clean containers on shelf that still have old labels on them **Warning**
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. Log of ground beef in standing water in 3 compartment sink **Warning**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall under dishwasher soiled Back wall above cooking equipment soiled **Warning**
36-27-5
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor in prep area, sanitizer bucket picked up and put on prep table **Corrected On-Site** **Warning**
21-38-4
Basic - Current Hotel and Restaurant license not displayed. Current license displayed expired 02/01/2023, manager printed and displayed the current license **Corrected On-Site** **Warning**
50-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen soiled with dust **Warning**
36-34-5
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
11
May 1, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink by back door, Turned back on. **Corrected On-Site** **Warning** - From follow-up inspection 2023-05-01: 82F at hand sink by back door. **Time Extended**
27-16-4
90
Dec 7, 2022
Complaint Full
2 critical violations. 6 major violations. 7 minor violations.
View 15 violations
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. Tested 2 times at 0 ppm. Discussed with operator to use three compartment sink to wash dishes. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Stop sale: egg rolls unable to identify date operator voluntarily discarded. **Corrective Action Taken** **Warning**
01B-17-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Susanne defillipo **Warning**
53A-01-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut boards. **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Printed for operator. Operator posted on wall **Corrected On-Site** **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer. **Warning**
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
02B-02-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at bar area 0 ppm **Warning**
21-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms and unwashed peppers over ready to eat cooked egg rolls and whole cook turkey. Operator removed egg rolls **Corrective Action Taken** **Warning**
08B-17-4
Basic - Unnecessary items/unused equipment on the premises. Meat slicer stored outside of restaurant back area. **Warning**
33-31-5
Basic - Old labels stuck to food containers after cleaning. Dish dry storage. **Warning**
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. hood filters soiled. Grey freezer reach in freezer gasket soiled. **Warning**
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sunglasses by coffee and tea dispenser. **Warning**
40-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine **Warning**
22-20-5
29
Frequently Asked Questions
When was The Turn Grill and Bar last inspected?
The most recent health inspection at The Turn Grill and Bar on file is from Apr 17, 2026. The public record contains 13 inspections in total.
What is the most common violation at The Turn Grill and Bar?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at The Turn Grill and Bar.
How does The Turn Grill and Bar compare to other restaurants in Land O' Lakes?
The Turn Grill and Bar most recently scored 47 out of 100, which is lower than the Land O' Lakes average of 76.
Has The Turn Grill and Bar's inspection record improved over time?
Yes. Recent inspections at The Turn Grill and Bar have averaged around three violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at The Turn Grill and Bar 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 The Turn Grill and Bar inspected?
Based on the inspection history on file, The Turn Grill and Bar is inspected around four times per year on average.
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