A-
SALT GRASS STEAKHOUSE
4330 S STATE HWY 6, COLLEGE STATION, 77845
93
Latest Score
91.1
Avg Score
23
Inspections
84-100
Score Range
Score History
Common Violations
#10 Food contact surfaces cleaned and sanitized2x · 6 pts
#6 Time as a Public Health Control; procedures & records1x · 3 pts
#31 Adequate handwashing facilities; Accessible and properly supplied1x · 2 pts
#32 Food and Non-food Contact surfaces cleanable, properly designed1x · 2 pts
#33 Approved thawing method used1x · 1 pts
#35 Personal Cleanliness; no eating, drinking or tobacco use1x · 1 pts
#39 Utensils, equipment & linens; properly used, stored, dried & handled1x · 1 pts
● Priority (3 pts) ● Priority Foundation (2 pts) ● Core (1 pt)
Inspection History
A-
93/100Routine
2025-12-15 · Inspector: Takira Lyles
Food contact surfaces cleaned and sanitized (-3pts); Adequate handwashing facilities; Accessible and properly supplied (-2pts); Personal Cleanliness; no eating, drinking or tobacco use (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts)
A-
91/100Routine
2025-07-30 · Inspector: Takira Lyles
Time as a Public Health Control; procedures & records (-3pts); Food contact surfaces cleaned and sanitized (-3pts); Food and Non-food Contact surfaces cleanable, properly designed (-2pts); Approved thawing method used (-1pts)
A-
90/100Routine
2024-06-27
Proper Cold Holding temperature(41°F/ 45°F) - 3; Personal Cleanliness/eating, drinking or tobacco use - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Adequate handwashing facilities: Accessible and properly supplied, used - 2; Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Wiping Cloths; properly used and stored - 1
B
89/100Routine
2023-12-12
Proper Cold Holding temperature(41°F/ 45°F) - 3
A-
94/100Routine
2022-11-15
Proper Hot Holding temperature(135°F) - 3; Personal Cleanliness/eating, drinking or tobacco use - 1; Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips - 2
A
98/100Routine
2022-07-13
Personal Cleanliness/eating, drinking or tobacco use - 1; No Evidence of Insect contamination, rodent/other animals - 1
N/A
No ScoreField Investigation
2022-02-24
A-
94/100Routine
2021-11-17
No bare hand contact with ready to eat foods or approved alternate method; Food Handler/ no unauthorized persons/ personnel; Proper Cold Holding temperature(41°F/ 45°F); Utensils, equipment, & linens; properly used, stored, dried, & handled
N/A
No ScoreCompliance
2021-08-04
A
99/100Routine
2021-07-29
Utensils, equipment, & linens; properly used, stored, dried, & handled
B-
84/100Routine
2021-07-27
B
86/100Routine
2020-10-26
Wiping Cloths; properly used and stored; Personal Cleanliness/eating, drinking or tobacco use; Adequate handwashing facilities: Accessible and properly supplied, used; Food contact surfaces and Returnables ; Cleaned and Sanitized; Utensils, equipment, & linens; properly used, stored, dried, & handled; Proper Cold Holding temperature(41°F/ 45°F); Toxic substances properly identified, stored and used
N/A
No ScoreCompliance
2020-07-23
A-
91/100Routine
2020-03-16
Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3; Proper Hot Holding temperature(135°F) - 3; Wiping Cloths; properly used and stored - 1; Personal Cleanliness/eating, drinking or tobacco use - 1
A
100/100Routine
2020-03-10
N/A
No ScoreVisit
2020-01-02
N/A
No ScoreCompliance
2017-09-22
B
85/100Routine
2017-09-18
Original container labeling (Bulk Food) - 1; No Evidence of Insect contamination, rodent/other animals - 1; Wiping Cloths; properly used and stored - 1; Toxic substances properly identified, stored and used - 3; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3; Personal Cleanliness/eating, drinking or tobacco use - 1; Proper Hot Holding temperature(135°F) - 3; Environmental contamination - 1
B
87/100Routine
2017-03-07
Original container labeling (Bulk Food) - 1; Proper cooling method used; Adequate to Maintain Product Temperature - 2; Proper Cold Holding temperature(41°F/ 45°F) - 3; Food contact surfaces and Returnables ; Cleaned and Sanitized - 3; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Personal Cleanliness/eating, drinking or tobacco use - 1; Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips - 2
N/A
No ScoreCompliance
2016-02-23
Lack of Good Hygienic Practices; Cross-Contamination of Raw/Cooked Foods/Other; Food Establishment Permit (Lacking/Not
B
86/100Routine
2015-07-21
Improper Manual/Mechanical Warewashing and 3; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3; Evidence of Insect Contamination 3; Cold Hold Temperature Violation(s) (41 F/45 F) 5
N/A
No ScoreCompliance
2014-08-22
N/A
No ScoreVisit
2014-08-21