Grill Shack

Year by year

Inspections

1. Aug 20, 2026 Follow Up · 1 priority foundation, 3 core, 4 repeat
   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - PROVIDED

     No consumer advisory provided on menu for burgers, when customers are able to order them to their liking.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Provide both the symbol and the phrase stating that consuming undercooked meats could increase the risk of a foodborne illness.

     Code 3-603.11 (A)

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The ceiling above the ice cream/coffee, waffle area is not approved.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Move equipment back to the approved kitchen space or install approved finishes in this space.

     Code 6-201.11

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The walls near the sanitize drainboard and along back prep wall of kitchen have some peeling paint.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core Repeat

     LIGHT BULBS - PROTECTIVE SHIELDING

     Lights located in front kitchen area are not shatter resistant or shielded.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

   • Not serious Core Repeat

     TOILET FACILITIES - CLOSING TOILET ROOM DOORS

     Toilet room doors are not kept closed.

     Correction: Keep toilet room doors closed except during cleaning and maintenance operations.

     Code 6-501.19

2. Aug 3, 2026 Routine · 3 priority, 7 priority foundation, 6 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw shell eggs are stored above ready-to-eat foods in 2 door refrigerator.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Eggs were moved during inspection.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Hummus was not cooled within the 6 hour parameter, as it was made at midnight and is still up to 58 degrees F.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Food discarded.

     Code 3-501.14 (A)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Temperature controlled foods in prep cooler such as tomatoes, gyro meat, lettuce, and steak are cold held at 44°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Foods were moved to a different cooler.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage and cooling.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food such as hummus and rice.

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

     Code 2-103.11 (H)

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for hummus and rice, as they are in deep, covered containers.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Make smaller portions of food at a time since there is no walk-in cooler for cooling foods down. Food was discarded.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - PROVIDED

     No consumer advisory provided on menu for burgers, when customers are able to order them to their liking.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Provide both the symbol and the phrase stating that consuming undercooked meats could increase the risk of a foodborne illness.

     Code 3-603.11 (A)

   • Not serious Priority Foundation Corrected on site

     HOT AND COLD WATER - CAPACITY - QUANTITY AND AVAILABILITY

     Hot water is not available at kitchen handsinks or warewash sinks.

     Correction: Provide an adequate water source or system that will meet the peak demands of this facility and also ensure that hot water generation will meet peak water demands as well. Plumber was contacted during inspection, came out, and did all necessary repairs to restore hot water in kitchen.

     Code 5-103.11

   • Not serious Priority Foundation Corrected on site

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 68°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. Plumber fixed during inspection.

     Code 5-202.12 (A)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Paper towels provided during inspection.

     Code 6-301.12

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Various sauces and condiments are stored in unlabeled containers and bottles.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Prep cooler and 2 door refrigerator are not at proper temperatures to keep foods under 41 degrees F.

     Correction: Repair equipment to good condition or remove from premise. Both will be serviced today. Discontinue storing temperature controlled foods in these units until repairs are done.

     Code 4-501.11 (A)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The walls near the sanitize drainboard and along back prep wall of kitchen have some peeling paint.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The ceiling above the ice cream/coffee, waffle area is not approved.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Move equipment back to the approved kitchen space or install approved finishes in this space.

     Code 6-201.11

   • Not serious Core

     LIGHT BULBS - PROTECTIVE SHIELDING

     Lights located in front kitchen area are not shatter resistant or shielded.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

   • Not serious Core

     INTENSITY - LIGHTING

     The light intensity in the back of the kitchen is very dim, due to burnt out light bulbs.

     Correction: Provide the correct lighting intensity in all work and storage areas.

     Code 6-303.11

   • Not serious Core

     TOILET FACILITIES - CLOSING TOILET ROOM DOORS

     Toilet room doors are not kept closed.

     Correction: Keep toilet room doors closed except during cleaning and maintenance operations.

     Code 6-501.19

3. Jul 1, 2025 Pre-inspection · 4 priority, 1 priority foundation, 2 core
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Gyro meat in the prep cooler made the night before is at 51 degrees F and was not properly cooled.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Food was reheated to 165 degrees F to restart the cooling process.

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Use test strips to ensure correct concentration. Test strips were used to redo bleach in sinks and bucket.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     There is an attachment on the drain of the prep sink that extends into the funnel.

     Correction: Provide an air gap on water supply side to protect water supply. Attachment was removed during the inspection.

     Code 5-202.13

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     A sanitizer for low temp dish machines is being used in the compartment sinks, and is not being used according to manufacturer’s use directions.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use. Low temp dish machine sanitizer was removed from premise during inspection since there is no dish machine.

     Code 7-202.12 (A)

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for gyro meat in the prep cooler, as it is in a deep plastic covered container and is at 51 degrees F.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Gryo was being reheated during inspection to start cooling process over.

     Code 3-501.15 (A)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Various oils are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Containers were labeled during inspection.

     Code 3-302.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Cutting board has excessive scratching and is no longer cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12