THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
   Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
AB&T Delinquent Invoice & Activity List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: GRILLSMITH WESLEY CHAPEL License Number: SEA6113191
Rank: Seating License Expiration Date: 02/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 2000 PIAZZA AVE, UNIT 100, BLDG 4
WESLEY CHAPEL, FL 33543

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 02/05/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 5 18
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-15-4    Basic - Accumulation of food debris/soil residue on handwash sink. In dish room
14-01-4    Basic - Bowl or other container with no handle used to dispense food.in salt
23-04-4    Basic - Build-up of mold-like substance on nonfood-contact surface. On cardboard and black line covers in the beer cooler
36-75-4    Basic - Build-up of soil/debris on the floor under shelving.and around edges
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable.all
12B-07-4    Basic - Employee beverage container above a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public.in reach in **Corrected On-Site**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Coat, back pack under line with equipment **Corrected On-Site**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
14-38-4    Basic - Food storage container/container lid cracked or broken. **Repeat Violation**
23-08-4    Basic - Soda gun holster with accumulated slime/debris.at bar
23-05-4    Basic - Soil residue build-up on nonfood-contact surface.under just Thai cooler, in bread draws
23-10-4    Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.
23-12-4    Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. At hand sink in dish room
21-38-4    Basic - Wiping cloth sanitizing solution stored on the floor. On cook line **Corrected On-Site**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name.salt flour by can opener
14-33-4    Basic - shelves with rust that has pitted the surface.by the freezer dry stotage
03D-03-4    High Priority - Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup at 94° after 1.75 hours put into smaller pans and chilled to 64° **Corrective Action Taken**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.sauces54°, 55°, 53° in top left corner of cook line reach in by prep sink sour cream in salad reach in 46° **Corrective Action Taken** **Repeat Violation**
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.marsala 117°, sauce 115°, potatoes 117°, potatoes 124°potatoes reheated to over 165° **Corrected On-Site**
03F-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. On buttermilk dip suggested using dry erase board
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. On outside of dry storage containers
22-26-4    Intermediate - Buildup of soiled material on racks in the reach-in cooler.2 door upright
22-05-4    Intermediate - Cutting board(s) stained/soiled.all
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. Rack and equipment blocking
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 2 door upright and condensation build up under drawers in salad reach in
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.