Glory Days Grill
28812 State Road 54, Wesley Chapel, FL 33544 · Permanent Food Service · License 6113699
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 15 complaint inspection1 high priority (fixed on the spot), 3 basic-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 15, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
shredded cheese (52°F - Cold Holding at 11:30, placed in cooler 10:45, retemp 42°F at 12:10); hummus (51°F - Cold Holding at 11:30, placed in cooler 10:45, retemp 40°F at 12:10); buffalo chicken dip (48°F - Cold Holding at 11:30, placed in cooler 10:45, retemp 38°F at 12:10); boiled egg pieces (51°F - Cold Holding at 11:30, placed in cooler 10:45, retemp 41°F at 12:10) Lid to cooler had been left open and there were gaps between pans. Manager placed items in walk in freezer to bring back into temperature quickly.
Fixed on the spot
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting boards on cook line have cut marks and are no longer cleanable.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed wet nesting on silver and clear containers in storage rack across from dish machine.
Code 36, Floors, walls, ceilings and ventilation: ceiling tiles and vents soiled with accumulated mold-like substance in back prep area above the hand sink.
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
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.