LUSO PORTUGUESE GRILL

Name: LUSO PORTUGUESE GRILL
Address: 11566 SW VILLAGE PARKWAY, PORT ST LUCIE, FL, 34987, US
Rating: 12.4

11566 SW VILLAGE PARKWAY, PORT ST LUCIE, FL 34987

License #6605193

🍽️ American ℹ️

12.4 Grade F / 100

Failing Health Score

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Latest inspection

May 28, 2026 · 2 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LUSO PORTUGUESE GRILL in PORT ST LUCIE currently holds an InspectFL Health Score of 12.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on May 28, 2026. Across those visits, inspectors documented 121 total violations — 21 critical, 39 major, 61 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on May 28, 2026 shows 2 observation rows: no critical rows, 1 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

121

Coverage note

Inspector notes linked where available

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LUSO PORTUGUESE GRILL has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. Bag in a box found in office.
[01C-03-4] Clam tags not marked with last date served.

Disposition: Warning Issued
[10-20-4] 4 In-use tongs stored on equipment door handle between uses. Cook removed.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Womens.
[14-74-7] 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. Premium Standing cooler ambient air thermometer reads 50F. Employee adjusted temperature gauge inside cooler. Rechecked during inspection, 41F ambient.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. In expo area.
[14-11-5] Equipment in poor repair. Gasket of produce standing 2 door cooler.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in white rice. Cook removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and seafood over cooked pasta in make table cooler. Cook removed.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. milk 44F cold holding, butter packets 54F cold holding.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Premium cooler - milk 44F cold holding, butter packets 54F cold holding. Cooked sausage 69-70F cold holding. Per cook, in cooler for 2 hours. Advised to rapid chill and to keep foods under line of pans. Rechecked found at 51F cold holding.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For cook. Signed.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector panel is soiled.
[40-04-4] Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Medicine stored with single service items in drawer at front counter.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Near stove.
[35A-03-4] Dead roaches on premises. 4 Under cook line cooler / cook line area. 3 dead under/ near warewashing area. 1 dead on ware washing bucket. 1 dead on guard of 3 door standing cooler. 4 dead in mop sink area. 1 dead in womens / employees bathroom 1 dead on found stored above upright reach in cooler.
[01B-10-4] Dead shellfish and/or shellfish with broken shells. See stop sale. 2 dozen Cracked clam shells.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Unable to run dish machine at front counter.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 2 cell phones on prep table. Employee removed.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Heavy accumulation of Kerr over food debris in warehouse washing area.
[08B-38-4] Food stored on floor. Bag in a box at front counter.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Found on the grass.
[10-08-5] Ice scoop handle in contact with ice.
[25-32-4] Reuse of single-service or single-use articles. Found in freezer.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Paper used for dining room tables stored on the floor at the front counter
[08B-12-5] Stored food not covered. Raw chicken in 3 door upright cooler.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over milk and 2 door cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[22-41-4] 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. Found at 0ppm. Reran and primed and found at 0ppm.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee working with chemicals and went to take out chicken from oven.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw seafood over premade plantain bowls in the freezer.
[35A-05-4] Roach activity present as evidenced by 2 live roaches found on cooks line. 1 found behind dish machine. 3 found in front bar. 1 live in bathroom next to changing table.
[35A-23-4] Roach excrement and/or droppings present. On bulk oil cardboard box and front counter cabinet door.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage 63F cold holding, meat sauce 52F cold holding. Advised to rapid chill. Found in cold make table.
[41-10-4] Toxic substance/chemical improperly stored with food on dry rack shelf.
[01C-03-4] Clams tags not marked with last date served.
[53A-03-7] 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/ Diana
[31A-09-4] Handwash sink not accessible for employee use at all times. Cutting board at hand washing sink at front counter.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoke salmon Teixeria style
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Homemade Desserts in front counter cooler.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both employee bathrooms.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-11-5] Equipment in poor repair. Microwave handle missing.
[08B-38-4] Food stored on floor. Bulk olives.
[36-62-4] Light not functioning. 2 light bulbs under hood.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Front counter sink.
[22-41-4] 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. 0 ppm. Reran and primed. Found at 0 ppm. Utensils stored inside. Operator will call to get serviced and set up three compartment sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Seafood over cooked pasta and raw pork over cooked tripe found in cold make table. Raw chicken over precooked open bag of potatoes.
[01C-02-4] Establishment not maintaining clams tags for 90 days. Educated Person in Charge. Person in charge informed staff.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice in sink. Informed staff.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees present.
[31B-03-4] No soap provided at handwash sink. Front counter sink.
[53B-13-5] 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. M.D and L.D.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tripe cooked made 3 days ago.

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. Bulk oil near reach in cooler. Bulk olives found on floor in kitchen. Employee removed.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed to Operator to print out.
[29-49-6] Standing water in bottom of reach-in-cooler. 3-door cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Educated and employee stored mop to dry.
[12A-27-4] Employee cracked raw shell eggs and then handled clean equipment or utensils without washing hands. Staff translated to employee on cooks line to remove gloves and wash hands every time raw eggs are cracked. Employee removed gloves and washed hands.
[08A-04-5] Raw pork and beef stored over with potatoes. Reminded staff of following cooking temperatures. Employee corrected.
[11-27-4] 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. Provided printed copy.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee used handwashing sink to rinse out linen cloth. Staff member translated to employee to only use handwashing sink to wash hands.
[16-37-1] No chemical test kit provided when using sanitizer at warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In kitchen.
[53B-13-5] 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. F.H.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato and chicken soup made 2 days ago. Employee is throwing away soup and is placing a dare mark on potato soup.