THE GRILL AT 1951

Name: THE GRILL AT 1951
Address: 1951 TAMIAMI TRL, PORT CHARLOTTE, FL, 33948, US
Rating: 84

1951 TAMIAMI TRL, PORT CHARLOTTE, FL 33948

License #1801170

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

84 Grade C / 100

Mixed Health Record

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Quick take

THE GRILL AT 1951 in PORT CHARLOTTE currently holds an InspectFL Health Score of 84 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, inspectors documented 15 total violations — 5 critical, 4 major, 6 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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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 March 4, 2026 shows 11 observation rows: 5 critical, 4 major, and 2 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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What you’ll see here

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lasagna prepared and held on site for more than 24 hours.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed the handwashing sink at the entrance to the cook line obstructed by cardboard boxes. The operator moved the boxes allowing access to the hand sinks throughout.
[51-11-4] Helium tank not adequately secured.
[08B-12-5] Stored food not covered. Observed rice and flour stored uncovered in dry storage.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed thawed salmon, shrimp, and tuna in reduced oxygen packaging. The operator stated the packaging is conducted on site. The operator discarded the above seafoods. The operator was emailed information regarding 10K bags.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed the operator conducting reduced oxygen packaging for raw meats without an approved HACCP plan. The operator was emailed information regarding special process application.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting for the faucet near the hand sink in the kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic and cooked oil mix (74F - Cold Holding) in the prep area. The operator was unable to determine the duration that the garlic and oil mixture had been held out of temperature. The operator discarded the mixture.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed thawed salmon, shrimp, and tuna in reduced oxygen packaging. The operator stated the packaging is conducted on site. The operator discarded the above seafoods. The operator was emailed information regarding 10K bags.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed garlic and cooked oil mix (74F - Cold Holding) in the prep area. The operator was unable to determine the duration that the garlic and oil mixture had been held out of temperature. The operator discarded the mixture.

Community reaction

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Community pulse