The Grill 11
Last inspected: Jan 29, 2026
86
Score
Inspectors have visited The Grill 11 five times, with records going back to 2024. The newest entry in the record is dated Jan 29, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about six violations before that.
The most common issue across all inspections has been “food-contact surfaces”, showing up two times.
That puts the facility ahead of the local pack: the average Greensboro restaurant scores 83. Overall, the inspection record reads well.
5
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 29, 2026
Routine
1 major violation. 1 minor violation.
View 2 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: No Chlorine sanitizer in the dishwasher. CA: Ensure dishwasher has proper chlorine concentration between 50ppm to 200 ppm. Person in charge was informed and instructed to use the 3-compartment sink to wash and rinse by 01/31/2026 and ensure to follow manufactures direction regarding chemicals.
12B - personal cleanliness
Inspector notes: Observed food employees without a beard net as required. Ensure that food employees /handlers wear a proper hair restraint. Hairnet, cap, visor, and bear net are allowed. A bear net is required when the bear is 1/2 inch or more.
511-6-1.03(5)(j)
86
Jul 23, 2025
Routine
3 major violations. 3 minor violations. 1 corrected on site.
View 6 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: No Chlorine sanitizer in the dishwasher. CA: Ensure dishwasher has proper chlorine concentration between 50ppm to 200 ppm. Person in charge was informed and instructed to get the dishwasher serviced and email the report to the health authority by 7/25/2025. The 3-compartment sink will be used to wash/rinse/and sanitize the dishes.
511-6-1.05(6)(n)
10D - food properly labeled; original container
Inspector notes: Observed dented cans-green beans, and mushrooms on the shelf in the dry storage area. Ensure dented cans are segregated from any food equipment, utensil, linen single-service items.
511-6-1.07(4)(c)
12D - washing fruits and vegetables
Inspector notes: Observed raw beef, shrimp, and chicken stored in the vegetable sink. Vegetable and fruit sinks cannot be used to store or thaw any raw meat foods.
511-6-1.04(4)(g)
10D - food properly labeled; original container
Inspector notes: Observed that the bulk of the sugar at the drink station was not labeled. Ensure the bulk of the food is labeled if removed from the original container.
511-6-1.04(4)(d)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: No sanitizer in the sanitizer bucket as required.
511-6-1.04(4)(m)
12B - personal cleanliness
Inspector notes: Observed a food handler without proper hair restraint as required. COS: A Hairnet was used as a hair restraint during the inspection. Bear net if bear is 1/2 inches or more.
64
Jan 2, 2025
Routine
3 critical violations. 1 major violation. 2 minor violations. 4 corrected on site.
View 6 violations
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed Mashed potato not properly cooled. Mashed potatoes were prepared at 11:20 am and did not reach 70°F within the first two hours. At 12:40 pm they were 133°F mainly because they were cooled at room temperature on the prep table. at 1:14 pm the temperature was 108°F which was above 70°F. CA: The person in charge was informed to ensure food is properly cooled in the reach-in cooler and explained the cooling process. 70°F for the first two hours and 70°F-41°F within 4 hours a total of 6 hours.
511-6-1.04(6)(d)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed bottle of milk stored in the back reach in cooler. chicken noddle soup store in reach in cooler at main kitchen. CA: ensure expired foods are discarded and foods shall be discarded after 7 days. Milk expiration date was 12/27/2024.COS: all concerned foods were discarded
511-6-1.04(6)(h)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several food items- fish, seasoned fish, shrimp, and cocktail sauce not held at 41°F or below. corrective action (CA): all-time/temperature for safety shall be held at 41°F or below for cold holding. person in charge was informed TCS foods shall be maintained at 41°F or below. in the prep cooler and make sure they are fully cooled before so the units can maintain them to the right temperature. Corrected on-site all concerned food was discarded.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed several food items not date marked in the reach on cooler and prep cooler at the main kitchen. Food items: greens beans, corn, chicken noodle soup, and milk. All ready-to-eat foods shall be date marked with the prep date and discarded time, and the open date for items such as milk. COS: chicken noodle soup, and cocktail sauce, were discarded, and other foods were date-marked since they were prep on the day of the inspection.
511-6-1.04(6)(g)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Prep cooler for raw food has an ambient temperature of 46°F and cannot hold foods at 41°F or below. The prep cooler is not in good repair and must be serviced. Please contact the health authority when serviced for an equipment follow-up.
511-6-1.05(6)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed food debris and grease on several equipment fryers, chef drawer, griddle part to hold pressers and the burger press. Ensure all equipment and utensils are free from accumulation of food debris and grease.
511-6-1.05(7)(a)
52
May 16, 2024
Routine
3 minor violations. 1 corrected on site.
View 3 violations
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed boxes of food stored on the floor of the walk-in freezer. Food shall be 6 inches off the floor.
511-6-1.04(4)(q)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed red cup, clear buckets stacking wet- allow to fully air dry before stacking them vertically.
511-6-1.05(10)(e)
14C - single-use/single-service articles: properly stored, used
(corrected on site)
Inspector notes: Observed single-service boxes of cups stored on the floor at dry storage. single service items shall be 6 inches off the floor. Corrected on-site (COS): boxes were removed from the floor.
511-6-1.05(10)(e)
86
Feb 14, 2024
Routine
1 major violation. 1 minor violation.
View 2 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the chlorine concentration in the dishwasher was too low. Corrective action (CA): The chlorine concentration in dishwasher shall be a minimum of 25-49 mg/l. The dishwasher shall not be used until it is serviced. Person in charge was instructed to use the 3-compartment sink.
511-6-1.05(6)(n)
12B - personal cleanliness
Inspector notes: Food employees observed with watch on wrist. No more than plain wedding band on hands and wrists.
511-6-1.03(5)(g)
86
Frequently Asked Questions
When was The Grill 11 last inspected?
The most recent health inspection at The Grill 11 on file is from Jan 29, 2026. The public record contains five inspections in total.
What is the most common violation at The Grill 11?
Across the inspection record, “food-contact surfaces” has been cited two times, more than any other issue at The Grill 11.
How does The Grill 11 compare to other restaurants in Greensboro?
The Grill 11 most recently scored 86 out of 100, which is higher than the Greensboro average of 83.
Has The Grill 11's inspection record improved over time?
Yes. Recent inspections at The Grill 11 have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at The Grill 11 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 The Grill 11 inspected?
Based on the inspection history on file, The Grill 11 is inspected around three times per year on average.
Nearby Restaurants