GRILLSMITH WESLEY CHAPEL
2000 PIAZZA AVE, UNIT 100, BLDG 4, Wesley Chapel FL 33543 · 813.881.0055
Last inspected Aug 26, 2026 · 8 visits since August 2023
DEC 24
JUN 25
NOV 25
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live fly on ice machine, 1 live fly on 1/3 pan in dish area, 2 live flies on wall in dish area, 1 live fly on wall by server entrance. Manager eradicated and cleaned and sanitized areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding at 2:20, placed in cooler at 1:45, retemp, 43F at 2:40); raw salmon (50F - Cold Holding, at 2:20, placed in cooler at 1:30, retemp 45F at 2:40) raw steak (46F - Cold Holding at 2:20, placed in cooler at 1:45, retemp, 43F at 2:40) Manager placed items in walk in cooler to rapidly cool down and placed a work order in for cooler.
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.
May 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on the cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust soiled ceiling tiles in the dish washing area.
Cutting board has cut marks and is no longer cleanable on prep tables and cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottles on several prep tables in the kitchen.Manager removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone being stored above the cook line. Manager removed.
Nov 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate8 Basic
Show 16 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cleaning dirty surface, then started to prepare Togo sauce container. Stopped employee explained necessity of cleaning hands between cleaning counters and food preparation. Employee washed hands then put gloves on.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (49F - Cold Holding); tomatoes (50F - Cold Holding); spaghetti (47F - Cold Holding); spaghetti (46F - Cold Holding) Operator could not tell me how long items had been at that temperature. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce (45F - Cold Holding at 1:40, prepped 9:45, retemp 39F at 2:30);Fish (54F Cold Holding at1:56, prepped 12:30,retemp 38F at 4:40 );Shrimp (56F Cold Holding at 2:00, prepped 10:30, 40F at 4:40);Shrimp (51F cold Holding at 2:00, prepped 10:30, retemp 38F at 4:40);Chicken (46F cold holding at 2:00, prepped 11:30, retemp 41F at 4:40 );Dijon chive mayo (46F cold holding at 2:03, prepped 10am, retemp 38F at 4:40);Cheddar slices (56F cold holding at 2:03, prepped 11:30,retemp 43F at 4:40 );Salmon 56F cold holding at 2:10, prepped 1:15, retemp 33F at 4:40) manager moved all items to freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lemon Butter (113F hot holding at 2:13, prepped at 1:15, retemp 137F at 4:40) manager heated back up on stove to 165F then put into hot holding.
Toxic substance/chemical improperly stored. Chemicals stored above silverware linen cloths in storage room by restrooms. Discussed with manager needing to rearrange shelves.
Vacuum breaker missing at splitter added to hose bibb at mop sink. Discussed with manager needing to get a vacuum breaker.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Shane Neukam - stated he will be getting sooner.
Handwash sink not accessible for employee use at all times. Hand sink blocked by push cart in prep area. Manager moved. manager cleaned thermometer in hand sink. Discussed hand sinks only being used to wash hands.
Clean linens stored on floor in storage room near bathrooms
Cutting board has cut marks and is no longer cleanable. Manager stated they are already looking into getting completely new and different cutting boards.
Dishmachine has no data plate/operating specifications. Data plate no longer readable. Discussed with manager replacing it.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed large drink tumbler on table next to soda machine. Employee removed.
Equipment and utensils not properly air-dried - wet nesting. Observed in clear container on storage rack in dish area.
Food stored on floor. Box of fries on floor of walk in freezer. Box of potatoes on floor of preparation area.
Hood filter missing from automatic fire suppression/exhaust system. Hood filters missing on both sides of kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed in multiple areas. Discussed with manager.
Jun 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee with no hair restraint while engaging in food preparation. Two cooks Placed on hat
Equipment and utensils not properly air-dried - wet nesting. Dish storage Employee removed pans from wet nesting
Old labels stuck to food containers after cleaning. At dish storage Employee removed labels
Reach-in cooler interior/shelves have accumulation of soil residues. At bar area cooler
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate11 Basic
Show 14 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing at splitter of hose Bibb at mop sink
Handwash sink not accessible for employee use at all times. Push cart blocking hand sink in back prep kitchen Employee removed cart
Handwash sink used for purposes other than handwashing. Hand sink in bar used as a dump sink
Ceiling tile missing. Missing above manager office
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls not inverted on storage shelf in dish area
Drain cover(s) missing. Missing at mop sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table on cook line Employee removed
Employee with no beard guard/restraint while engaging in food preparation. Employee missing beard guard on cookline
Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting on shelf in dish area
Equipment in poor repair. Gasket torn on white chest freezer on cookline
No handwashing sign provided at a hand sink used by food employees. Hard wash sink must be replaced at hand sink on service line
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table on cookline Employee placed in sanitizer bucket
Wiping cloth sanitizing solution stored on the floor. Stored on floor on cookline Employed in second bucket
Working containers of food removed from original container not identified by common name. Bulk salt not labeled on shelf above prep table in back kitchen Employee labeled
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed smoked salmon (50F - Cold Holding) at 4:00pm in reachin cooler on service line Observed employee place in walkin freezer, salmon temped at 41F at 4:21pm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fries (99F - Hot Holding) on steam table Corrected -observed employee voluntarily discard
No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink on cookline Corrected -observed employee replace
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold build up inside ice machine
Bowl or other container with no handle used to dispense food. Observed paper bowl used to scoop bulk rice Corrected -observed employee discard
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.observed bowls and platters not inverted in storage area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Ob employee drink stored on prep table
In-use tongs stored on equipment door handle between uses. Observed 4 pairs of tongs stored on oven handles Corrected-observed employee remove
No handwashing sign provided at a hand sink used by food employees. Observed missing at hand on cookline Corrected observed employee place at hand sink
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on floor on cookline Corrected -observed employee place in double buckets
Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping clothes stored on prep table on cookline Corrected -observed employee place in dirty Linen hamper
Working containers of food removed from original container not identified by common name. Observed bulk sugar with no label in dry storage area Corrected observed employee label
Aug 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Aug 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live fly on ice machine, 1 live fly on 1/3 pan in dish area, 2 live flies on wall in dish area, 1 live fly on wall by server entrance. Manager eradicated and cleaned and sanitized areas.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler to right side of saute- housemade bbq and alfredo sauce (49F - Cold Holding), shredded cheddar (48F - Cold Holding); alfredo base (57F - Cold Holding); cooked chicken (52F - Cold Holding). Stop sale issued, in unit longer than 4
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. Emailed form to operator
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Cutting board has cut marks and is no longer cleanable. In dish area. Manager discarded
No Heimlich maneuver/choking sign posted. Emailed copy to operator
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.