LUSO PORTUGUESE GRILL

Name: LUSO PORTUGUESE GRILL
Address: 11566 SW VILLAGE PARKWAY, PORT ST LUCIE, FL, 34987, US
Rating: 60.2

11566 SW VILLAGE PARKWAY, PORT ST LUCIE, FL 34987

License #6605193

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

60.2 Grade F / 100

Failing Health Score

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Quick take

LUSO PORTUGUESE GRILL in PORT ST LUCIE currently holds an InspectFL Health Score of 60.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 28, 2026. Across those visits, inspectors documented 74 total violations — 17 critical, 20 major, 37 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 28, 2026 shows 2 observation rows: 2 critical, 0 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

*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.

Inspector notes not available yet — showing violation categories below.

Disposition: Call Back - Complied
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Warning Issued
[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.
[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.
[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.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Womens.
[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.
[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.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
[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.
[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.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[10-20-4] 4 In-use tongs stored on equipment door handle between uses. Cook removed.

Disposition: Emergency order recommended
[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.
[10-08-5] Ice scoop handle in contact with ice.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Found on the grass.
[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.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Near stove.
[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.
[41-10-4] Toxic substance/chemical improperly stored with food on dry rack shelf.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[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
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over milk and 2 door cooler.
[25-32-4] Reuse of single-service or single-use articles. Found in freezer.
[35A-23-4] Roach excrement and/or droppings present. On bulk oil cardboard box and front counter cabinet door.
[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.
[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.
[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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Cutting board at hand washing sink at front counter.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector panel is soiled.
[01C-03-4] Clams tags not marked with last date served.
[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.
[08B-38-4] Food stored on floor. Bag in a box at front counter.
[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.
[08B-12-5] Stored food not covered. Raw chicken in 3 door upright cooler.
[01B-10-4] Dead shellfish and/or shellfish with broken shells. See stop sale. 2 dozen Cracked clam shells.
[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.
[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
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoke salmon Teixeria style
[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.

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