Glory Days Grill

3790 Lakeside Village Court, Lakeland, FL 33803 · Permanent Food Service · License 6308306

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Sep 18, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 routine inspection
2 high priority, 4 intermediate (1 fixed on the spot), 5 basic
-28
Extension granted on Sep 18
Counts in full until a follow-up finds the problems fixed
-3
Safety score69

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

Inspection history

1 inspection · 2 visits

Sep172026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitSep 18, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  60 days warning
  More time given
Official report, on the Florida DBPR website
First visitSep 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 2 High priority
- 4 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  shredded cheese blend (51°F - Cold Holding); shredded lettuce (49°F - Cold Holding); sliced tomatoes (44°F - Cold Holding); diced tomatoes (46°F - Cold Holding); spinach (51°F - Cold Holding); rice (50°F - Cold Holding); mashed potatoes (50°F - Cold Holding); pasta (50°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  shredded cheese blend (51°F - Cold Holding); shredded lettuce (49°F - Cold Holding); sliced tomatoes (44°F - Cold Holding); diced tomatoes (46°F - Cold Holding); spinach (51°F - Cold Holding); rice (50°F - Cold Holding); mashed potatoes (50°F - Cold Holding); pasta (50°F - Cold Holding) cookline
Intermediate4
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Cookline Manager paper towels.
  Fixed on the spot
  No soap provided at handwash sink.
  Cookline. Manager replace soap.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  White spray bottle in mop sink area. CLear spray bottle with blue liquid on service line
- 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.
Basic5
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Walkin cooler chicken and tomatoes not covered
- Code 10, In-use utensils properly stored: In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
  Dip well was not on in the cooks line. Manager turned on dipper well.
  Fixed on the spot
  Ice scoop handle in contact with ice.
  Bar area. Manager to removed.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Employee open drink on prep table. Manager discarded.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Using portion cups to scoop out sauces on the cook line. Manager discarded.
  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

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.