Grillsmith Wesley Chapel
2000 Piazza Ave, Unit 100, Bldg 4, Wesley Chapel, FL 33543 · Permanent Food Service · License 6113191
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 6 complaint inspection3 high priority (2 fixed by the Oct 7 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 6 basic-19
- Administrative complaint on Oct 6, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- Follow-up visitOct 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
diced chicken (45°F - Cold Holding); diced chicken (50°F - Cold Holding); cavitapi (49°F - Cold Holding); spaghetti (47°F - Cold Holding); chicken wings and drums (47°F - Cold Holding). All items held in cold holding units over night. No temperatures taken by establishment in the morning.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
diced chicken (45°F - Cold Holding); diced chicken (50°F - Cold Holding); cavitapi (49°F - Cold Holding); spaghetti (47°F - Cold Holding); raw salmon (46°F - Cold Holding at 11:45, placed at 10:30, retemp 42°F at 12:34); raw steak (46°F - Cold Holding at 11:45, placed 10:30, retemp 41°F at 12:30); buttermilk (45°F - Cold Holding at 11:32, placed 10:30, retemp 42°F at 12:27); sliced chicken (57°F - Cold Holding at 11:30, placed in cooler 10:30, retemp 43°F at 12:21); chicken wings and drums (47°F - Cold Holding); shredded mozzarella and provolone cheese (47°F - Cold Holding at 11:30, placed 10:30, retemp 41°F at 12:23); caramelized onions (45°F - Cold Holding at 11:32, placed 10:30, retemp 43°F at 12:25); caramelized pears (41°F - Cold Holding); bacon jam (56°F - Cold Holding at 11:34, placed 10:30, retemp 43°F at 12:26) Employees placed all items not stop saled on ice.
Fixed on the spotRepeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
10 flies in dish storage area. Landing on soda bib station and oil cylinders. 17 flies on boxes above left soda station across from dish area.
Administrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in dish washing area.
Manager replaced
Fixed on the spot
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Squeeze bottle and bulk containers in back Prep room not labeled. Employee labeled.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Box of Togo boxes stored on floor.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee coffee cup in reach in cooler on cookline. Manager removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Colorful Cutting boards in dish storage area have cut marks and are no longer cleanable.
Food storage container/container lid cracked or broken.
Clear plastic food storage pans with cracked edges on cookline. Manager stated they ordered new sets and are waiting for them to arrive.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees in front server alley and behind bar.
Earlier inspections 1
A96Routine inspection2 violations, 1 high priority No follow-up needed
- First visitAug 26, 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.
2 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.
raw beef (47°F - Cold Holding at 2:20, placed in cooler at 1:45, retemp, 43°F at 2:40); raw salmon (50°F - Cold Holding, at 2:20, placed in cooler at 1:30, retemp 45°F at 2:40) raw steak (46°F - Cold Holding at 2:20, placed in cooler at 1:45, retemp, 43°F at 2:40) Manager placed items in walk in cooler to rapidly cool down and placed a work order in for cooler.
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler under stove top grill not keeping foods cold. Manager called for someone to come repair the cooler.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.