Glory Days Grill

11310 Causeway Blvd, Brandon, FL 33511 · Permanent Food Service · License 3917193

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Aug 12, 2026

What drove the grade

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 5 basic
-19
Safety score81

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug122026

Routine inspection

10 violations found

First visitAug 12, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
- 2 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw chicken stored behind raw shrimp in cookline breading cooler. Operator arranged correctly.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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. Observed server fill "sharks" with liquid to be used as a drink additive. Server handled shark with bare hands, the placed shark into drink.
Intermediate3
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Bar hand sink. Operator replaced.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 1 expired.
Basic5
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed broccoli stored over prepared and portioned broccoli in walk in cooler. Operator moved unwashed to lower shelf.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Scoops in dipper well with water not running, standing water at 73°F. Operator turned on water.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cookline flip top cooler board.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Plastic container on shelf in prep area. Operator separated to dry.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.