GLORY DAYS GRILL
1926 CAPITAL CIRCLE NE, Tallahassee FL 32308 · 850-919-3779
Last inspected Aug 6, 2026 · 9 visits since September 2023
OCT 24
NOV 24
DEC 25
MAR 26
AUG 26
— STEADY
5 inspections within 32 points of each other. Whatever this kitchen does, it does consistently.
Waste water not draining through waste line connected to soda gun holster at bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 6, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 5, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Wings 48, tenders 48, breast 47, beef 48, salmon 44, ribs 50.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings 48, tenders 48, breast 47, beef 48, salmon 44, ribs 50. Per manager all items out from previous day.
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No soap provided at handwash sink. No soap at hand sink by server station.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build up above server/expo station on vents and ceiling tiles.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up on top of storage rack in freezer.
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at bar missing paper towels.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee in kitchen had drink on prep cook table by food. Manager removed and disposed of cup.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on 1/6 pans on clean storage rack.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle found in flour in kitchen. Manager removed utensils.
Nov 6, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 5, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed shredded chicken 115F, 121F at 3:30, cooked and cooling since 3:25, down to 75F, 89F at 5:30. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook Line: Reach in Cooler Drawers 1/3: sautéed mushrooms 51F, ribs 55F, ground beef 49F, philly raw beef 44F, salmon 45F, boneless chicken 48F, chicken wings 46F, Make Table 2/4: homemade ranch 48F, shredded mozzarella 47F, shredded cheese blend 47F, mashed cooked eggs 46F, chili 47F, Make Table 3/4: shredded lettuce 54F, diced tomatoes 56F, homemade ranch 60F, blue cheese dressing 59F, hummus 61F, guacamole 62F, cupped blue cheese 51F, cupped ranch dressing 50F, Work Table: boneless chicken 72F, chicken wings 78F, Make Table 4/4: shetka fish 49F. Front Line: Make Table: homemade ranch 56F, blue cheese dressing 57F, portioned ranch 72F, portioned blue cheese 71F, hummus 56F, sour cream 58F, salsa 63F. Walk in Cooler: shredded chicken 115F, 121F at 3:30, cooked and cooling since 3:25, down to 75F, 89F at 5:30.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple TCS food items held above 41F at cook line area at 4:00: Reach in Cooler Drawers 1/3: sauteed mushrooms 51F, ribs 55F, ground beef 49F, philly raw beef 44F, salmon 45F, boneless chicken 48F, chicken wings 46F, Make Table 2/4: homemade ranch 48F, shredded mozzarella 47F, shredded cheese blend 47F, mashed cooked eggs 46F, chili 47F, Make Table 3/4: shredded lettuce 54F, diced tomatoes 56F, homemade ranch 60F, blue cheese dressing 59F, hummus 61F, guacamole 62F, cupped blue cheese 51F, cupped ranch dressing 50F, Work Table: boneless chicken 72F, chicken wings 78F, Make Table 4/4: shetka fish 49F. Observed Front Line Make Table: homemade ranch 56F, blue cheese dressing 57F, portioned ranch 72F, portioned blue cheese 71F, hummus 56F, sour cream 58F, salsa 63F at 4:30. Per manager all food items at cook line held since approximately 11:00. Per employee all items held at front line held since 11:00. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed shredded chicken stored covered in dense portions. Manager uncovered chicken during inspection. Shredded chicken 115F, 121F at 3:30, cooked and cooling since 3:25, down to 75F, 89F at 5:30. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink at server station area. Manager stored paper towels during inspection.
Soda guns stored in soiled soda gun holsters at bar area.
Waste water not draining through waste line connected to soda gun holster at bar area.
Oct 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken wings cold held for more than 4 hours at 45F. Observed salmon packs not slit thawing in walk in cooler during time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings cold held for more than 4 hours at 45F. See stop sale. Observed Raw chicken 55F Ground beef patties 52F Salmon 53F Smoked ribs 51F Grilled peppers and onions 51F cold held less than 4 hours. Operator placed food items in walk in freezer during time of inspection. New temperatures: Smoked ribs 41F Salmon 43F Raw chicken 42F Grilled peppers and onions 43F Ground beef patties 41F
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles accumulated with slime at bar.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable. Observed cutting board grooved on prep line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table. Operator removed drink during time of call back.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on top of clean plates on expo line. Operator removed cell phone during time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Observed half pans and deep pans wet nesting near prep sink.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee opened Gatorade. Operator removed drink during time of inspection.
Silverware/utensils stored upright with the food-contact surface up. Observed silverware facing up in kitchen area. Operator corrected silverware during time of inspection.
Time/temperature control for safety food thawed in an improper manner. Observed salmon packs not slit thawing in walk in cooler during time of inspection. See stop sale
Jan 4, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observe soda guns soiled with slime like substance at bar area.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink by beverage area.
Open dumpster lid. Observed dumpster lid open.
Silverware/utensils stored upright with the food-contact surface up. Observed silverware facing up in kitchen area.
Sep 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate12 Basic
Show 18 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced tomatoes 49F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes held at 49F over 4 hours.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Manager trashed blade during time of inspection.
Handwash sink used for purposes other than handwashing. Observed spoon inside hand sink on cook line, and gloves in hand wash sink at bar.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle in kitchen, and bar area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance
Bowl or other container with no handle used to dispense food. Observed serving cup inside seasoning, and chowder. Manager removed serving cups from the food items during time of inspection.
Cutting board has cut marks and is no longer cleanable back prep area.
Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint.
Equipment and utensils not properly air-dried - wet nesting in back prep area.
Equipment in poor repair. Hood filter on cook line.
In-use tongs stored on equipment door handle between uses. Observed tongs hanging on fryer doors.
Interior of oven has accumulation of black substance/grease/food debris cook line and back prep area.
Old labels stuck to food containers after cleaning. Observed spray bottles in back prep area with no labels.
Water leaking from faucet on cooking in front of ice machine.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths on cook line.
Working containers of food removed from original container not identified by common name. Observed seasoning, and sugar container not labeled in kitchen area.
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.