Empire Biryani & Grille
Last inspected: Sep 11, 2025
82
Score
Empire Biryani & Grille appears in inspection records five times, starting in 2025. The most recent visit was on Sep 11, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been favorable: violation counts have eased from around 13 violations to closer to two violations per visit over the last few inspections.
When inspectors have written things up, “proper hot holding temperatures” has been the most frequent reason, cited four times.
That puts the facility ahead of the local pack: the average Johnston restaurant scores 77. The record reflects steady performance over time.
5
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Sep 11, 2025
Re-Inspection
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: (Fried chicken) was observed held at (109) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling.PIC reheated to 165 or above
3-501.16(A)
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: (Walk in cooler) located in the (kitchen) area was not in good repair.Observed ambient temperatures at 45DF.Establishment not allowed to store any TCS food in unit until repaired and/or replaced.
4-204.19
82
Aug 20, 2025
Re-Inspection
3 critical violations. 2 major violations. 1 minor violation. 1 corrected on site.
View 6 violations
Food-contact surfaces; cleaned & sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was ( 0 ) parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm.Per PIC, technician is expected end of day 8/20/25.
4-501.114
Hot or cold food held at improper temperature
Inspector notes: (Dairy products ) was observed held at (49-50 ) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.PIC voluntarily disposed of food product.
3-501.16(A)
Plumbing system not maintained in good repair
Inspector notes: Faucet handle on hansink is in poor repair. Observed a leak.
5-205.15
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the (chlorine ) sanitizing solution for the (3 bay sink and dishwasher ).
4-302.14
Physical facilities not in good repair
Inspector notes: The (ceilings ) in the (back hallway area ) area is in poor repair.Observed water damage. The physical facilities must be maintained in good repair.
6-501.11
50
Aug 6, 2025
Routine
2 critical violations. 7 major violations. 11 minor violations. 7 corrected on site.
View 20 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as raw chicken) were observed stored above ready-to-eat foods (such as produce) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. PIC relocated chicken.
3-302.11
Warewashing facilities; installed maintained, & used; test strips
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 10 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. PIC to use 3 bay sink to sanitize.
4-501.114
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
Equipment or utensils not clean
Inspector notes: The following food contact surfaces of equipment/utensils were observed with an accumulation of food and debris: - ice machine (ice disposed) - can opener The food contact surfaces of equipment must be clean to sight and touch. PIC took out of service to be washed and sanitized.
4-601.11(A)
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC refilled.
6-301.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels. PIC refilled.
6-301.12
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dish machine and 3 bay sink.
4-302.14
Ready-to-eat food not date marked
Inspector notes: Various items were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Food thawed using improper method
(corrected on site)
Inspector notes: Fish was observed thawing in a sink. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: - under refrigeration (41 degrees Fahrenheit or less); - completely submerged under running water; - as part of the cooking process; or in the microwave if cooked immediately after thawing. PIC placed in walk-in cooler.
3-501.13
Proper date marking and disposition
Inspector notes: Inspector observed large piles of wood and debris around refuse area. Area to be maintained clean.
5-501.115
Physical facilities not cleaned at required frequency
Inspector notes: The ceiling tiles in the back hallway area is in poor repair (previous water damage). The physical facilities must be maintained in good repair.
6-501.12
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Rice was observed held at 123 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. PIC reheated.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various items were observed held between 45-70 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC either moved items or discarded based on time/temp.
3-501.16(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the party hall, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Food stored improperly or exposed to contamination
Inspector notes: Various items were observed stored on the floor in the kitchen and storage area. Food must be stored at least 6 inches above the floor.
3-305.11
Equipment not in good repair or proper adjustment
Inspector notes: The following was not in good repair: - prep unit - walk-in cooler - dish machine
4-501.11
Nonfood-contact surfaces not corrosion-resistant or cleanable
(corrected on site)
Inspector notes: Cardboard and paper bags are used in the construction of shelf liners in the kitchen/back hall area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material. PIC removed.
4-101.19
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces have an accumulation of dust, dirt, food residue, and other debris: - prep units - table under flat top grill - sides of cooking equipment - shelves
4-602.13
21
Apr 25, 2025
Reinspection for Opening
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
View 3 violations
Plumbing system not maintained in good repair
Inspector notes: Hot water knob at faucet on handsink (kitchen) in poor repair. Observed a leak.
5-205.15
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of black residue. The food contact surfaces of equipment must be clean to sight and touch.PIC started cleaning during inspection,
4-601.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the (prep table shelves, food storage racks(WIC), and cookline prep unit gaskets) have an accumulation dirt, debris, and/or rust.
4-602.13
74
Apr 10, 2025
Opening
1 major violation. 7 minor violations. 1 corrected on site.
View 8 violations
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of black residue. The food contact surfaces of equipment must be clean to sight and touch. Unit taken out of service to be washed ,rinsed, and sanitized.
4-601.11(A)
Dead or trapped pests not removed promptly
(corrected on site)
Inspector notes: Inspector observed dead mouse on trap.PIC removed from premises.
6-501.112
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction of (bar and walls ) in the (bar area ) area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.17
Equipment or utensils not clean
Inspector notes: The following non-food contact surfaces of the have an accumulation of debris: 1.prep table shelves 2.prpe unit drawers 3.prep units 4.shelves and doors in walk in cooler 5.chest freezer hood
4-601.11(B)
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The receptacle in the women's toilet room is lacking a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
5-501.17
Physical facilities installed, maintained, & clean
Inspector notes: The (ceiling tiles ) in the (kitchen) area is in poor repair. Missing tiles and water stains. The physical facilities must be maintained in good repair.
6-201.16
Physical facilities not cleaned at required frequency
Inspector notes: The floors in kitchen have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The (walls ) in the (kitchen) area is in poor repair. Observed missing/and or damaged dry wall. The physical facilities must be maintained in good repair.
6-501.11
64
Frequently Asked Questions
When was Empire Biryani & Grille last inspected?
The most recent health inspection at Empire Biryani & Grille on file is from Sep 11, 2025. The public record contains five inspections in total.
What is the most common violation at Empire Biryani & Grille?
Across the inspection record, “proper hot holding temperatures” has been cited four times, more than any other issue at Empire Biryani & Grille.
How does Empire Biryani & Grille compare to other restaurants in Johnston?
Empire Biryani & Grille most recently scored 82 out of 100, which is higher than the Johnston average of 77.
Has Empire Biryani & Grille's inspection record improved over time?
Yes. Recent inspections at Empire Biryani & Grille have averaged around two violations per visit, down from roughly 13 earlier in the record.
What does a low risk rating mean?
A low risk rating at Empire Biryani & 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.
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