Milan Bar & Grill
Last inspected: Apr 1, 2026
86
Score
Public records show four inspections at Milan Bar & Grill stretching back to 2025. The most recent report on file is from Apr 1, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about four violations before that.
“Food-contact surfaces” accounts for the largest share of issues, appearing three times across the record.
That's lower than the typical Savannah restaurant, which scores around 91. Taken together, the history is a positive one.
4
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 1, 2026
Routine
1 major violation. 1 minor violation.
View 2 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed ice machine to have a built-up in the inside. RCA: Told PIC to ensure that they are increasing the cleaning frequency to decrease the amount of built up that is on food-contact surfaces. Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues
511-6-1.05(7)(b)
15C - nonfood-contact surfaces clean
Inspector notes: Observed the inside of the reach in coolers to have food debris and built up in the inside. RCA: Told PIC that they need to make sure that all reach in coolers are free of food debris ensuring that it is clean at all times.
511-6-1.05(7)(a)
86
Oct 8, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
6-1B - proper hot holding temperatures
Inspector notes: Observed ready to eat steak & gravy(101F) and turkey (105F). RCA: Made PIC reheat both items, Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed ice machine to have a built-up in the inside. Reach-in coolers also had some build-up on the racks and bottom parts of shelves. RCA: Told PIC to ensure that they are increasing the cleaning frequency to decrease the amount of built up that is on food-contact surfaces. Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues
511-6-1.05(7)(b)
18 - insects, rodents, and animals not present
Inspector notes: Observed live roaches crawling out from the inside of the reach-in cooler. RCA: PIC killed the roaches, and then began a deep clean of the reach-in cooler. Told PIC that they need to make sure that they getting pest control out for frequently. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by Routinely inspecting the premises for evidence of pests,
511-6-1.07(5)(k)
74
Aug 13, 2025
Routine
2 critical violations. 2 major violations. 1 minor violation. 2 corrected on site.
View 5 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed walk in cooler to be broken causing the following TCS food items to be above 41F. (oysters 49F, turkey 2x 49F, seafood pasta 48F, chicken 49F, mac & cheese 49F, salmon 49F, soup 49F). RCA: RCA/CA: PIC discarded all items, PIC also stated that they will be getting reach in cooler fixed. Told PIC to keep items in the reach in cooler and freezer until walk in cooler is fixed.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
Inspector notes: Observed ready to eat steak & gravy(101F) and turkey (105F). RCA: Made PIC reheat both items, Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds
511-6-1.04(6)(f)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Observed the PIC to not perform their duties properly due to multiple critical violations. RCA: Educated the PIC on the violations seen and the corrective actions to be taken. Adivsed the PIC to become CSFM.
511-6-1.03(1)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed "clean" dishes to have dust and food built-up on top of it. RCA: Told pic to ensure that all dishes are being clean.
511-6-1.05(7)(b)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed oysters in walk in cooler to be sitting in container with out any protection. RCA: Made PIC throw away oysters because temperature was above 41F. iscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.
511-6-1.04(4)(z)
58
Feb 6, 2025
Routine
2 critical violations. 1 minor violation. 3 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed walk in cooler to be broken causing the following TCS food items to be above 41F. (cream cheese 68F, collard greens 67F, ambient 65F, cheese 66F, oysters 66F)Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below . RCA/CA: PIC discarded all items, PIC also stated that they will be getting reach in cooler fixed. Told PIC to keep items in the reach in cooler and freezer until walk in cooler is fixed.
511-6-1.04(6)(f)
5-1B - proper reheating procedures for hot holding
(corrected on site)
Inspector notes: Observed ready to eat mac n cheese to be at 80F. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135°F (57°C) for hot holding. RCA/CA:Told PIC to put mac n cheese back into the oven until it reached 135F or greater in temperature.
511-6-1.04(5)(h)
15C - nonfood-contact surfaces clean
(corrected on site)
Inspector notes: Observed dirty dishes with food still on it on the shelves where clean dishes are stored. RCA/CA: PIC removed dirty dishes and placed them into the sink. Told PIC that all dirty dishes must go into the sink or dish machine and not on the shelves with clean dishes.
511-6-1.05(7)(a)
70
Frequently Asked Questions
When was Milan Bar & Grill last inspected?
The most recent health inspection at Milan Bar & Grill on file is from Apr 1, 2026. The public record contains four inspections in total.
What is the most common violation at Milan Bar & Grill?
Across the inspection record, “food-contact surfaces” has been cited three times, more than any other issue at Milan Bar & Grill.
How does Milan Bar & Grill compare to other restaurants in Savannah?
Milan Bar & Grill most recently scored 86 out of 100, which is lower than the Savannah average of 91.
Has Milan Bar & Grill's inspection record improved over time?
Yes. Recent inspections at Milan Bar & Grill have averaged around two violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Milan Bar & 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.
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