GLORY DAYS GRILL
10248 BIG BEND RD, Riverview FL 33578 · 813-886-8555
Last inspected Mar 30, 2026 · 6 visits since September 2023
JAN 24
JUL 24
FEB 25
DEC 25
MAR 26
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent to operator at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Needs to be moved to end of splitter with hose
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Mia Valintino,
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled
No paper towels or mechanical hand drying device provided at handwash sink. Bar sink
Show the remaining 3 findings ▾
No soap provided at handwash sink.bar Sink
No handwashing sign provided at a hand sink used by food employees. Bar sink
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Operator moved it outside
Dec 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 50 F, Cut lettuce 48 F in reach in cooler on cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Food storage container/container lid cracked or broken. Flour container cracked, manager replaced at time of inspection.
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touch raw chicken and changed gloves to touch ready to eat food without washing hands. Discussed proper hand washing procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg 48 F, corn 49 F in reach in cooler on cook line. Employee placed in ice bath at time of inspection.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted.
Cutting board has cut marks and is no longer cleanable. On cook line.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine.
Equipment in poor repair. Dish machine temped 144 F. High temp. Discussed with manager not using dish machine until it's properly working. Establishment set up 3 compartment sink tested 400 ppm quaternary ammonium.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cut leafy greens, manager removed at time of inspection.
Old labels stuck to food containers after cleaning. Old labels on containers near dish machine.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler on cook line, manager removed at time of inspection.
Jul 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate12 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 54 F- retemp 44F, eggs 54 F- retemp 43 F, corn 50 F- retemp 45F, cut lettuce 49 F- retemp 41 F,, cheese 44 F- retemp 41 F in reach in cooler, operator moved items to walk in freezer.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket tested 500+pom quaternary ammonium, operator remade tested 400ppm quaternary ammonium.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting.
Equipment in poor repair. Reach in cooler door handle broken.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table on cook line.
In-use tongs stored on equipment door handle between uses. Tongs on fryer door handle, operator removed at time of inspection.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in lettuce.
Old labels stuck to food containers after cleaning. Old label on container across from dish machine.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket next to croutons, operator removed at time of inspection.
Single-service articles not stored inverted or protected from contamination. To go boxes not inverted, operator inverted at time of inspection.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber over washed cauliflower in walk in cooler, operator removed at time of inspection.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor.
Jan 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate8 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes 45 F- retemp 43 F, corn 49 F- retemp 43 F, eggs 49 F- 35 F, chicken 47 F- 43 F, chicken wings 46 F- retemp 41 F in reach in cooler on cook line. Operator placed in walk in freezer at time of inspection.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler not date marked, operator date marked at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen. Soda gun at bar.
Handwash sink not accessible for employee use at all times. Donut box and utensil in handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler not date marked, operator date marked at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on counter.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in dish area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in cracker mix. Operator removed at time of inspection.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cut tomatoes in reach in cooler on cook line. Operator removed at time of inspection.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at handwash sink in dish area.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor at bar, operator removed at time of inspection.
Sep 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate11 Basic
Show 18 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0ppm chlorine. Discussed using 3 Compartment Sink until dish machine is working properly. Tested 3 Compartment Sink 400 ppm Quaternary ammonia. Dish machine was fixed at time of inspection tested 100ppm chlorine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese 45 F, chicken wings 47 F- 43 F, eggs 46- 41 F in reach in cooler. Operator placed on ice and in the walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork 120 F in steam well.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent to operator at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen. Soda gun at bar area.
Spray bottle containing toxic substance not labeled. Employee labeled spray bottle at time of inspection.
Cutting board has cut marks and is no longer cleanable. Throughout kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table, operator removed at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on container of seasoning. Operator removed keys.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine.
Equipment in poor repair. Reach in cooler door handle broken on cook line.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cut tomatoes, operator removed at time of inspection.
Old labels stuck to food containers after cleaning. Near dish machine.
Single-service articles improperly stored. Coffee filters above coffee machine, operator placed in container at time of inspection.
Single-service articles not stored inverted or protected from contamination. To go boxes not inverted in dining area.operator inverted at time of inspection.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over cut lettuce in walk in cooler, operator removed at time of inspection.
Working containers of food removed from original container not identified by common name. Container of seasoning not labeled in dry storage, operator labeled at time of inspection.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.