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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
GRILLE 19 ASIAN FUSION INC in PORT RICHEY currently holds an InspectFL Health Score of 23.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 39 total violations — 11 critical, 9 major, 19 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on October 19, 2026 shows 21 observation rows: 5 critical, 4 major, and 12 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
GRILLE 19 ASIAN FUSION INC has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. garlic in oil (61F - Cold Holding), made yesterday.
- [08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In vertical freezer- bags of raw chicken over beef chicken moved to bott
- [14-11-5] Equipment in poor repair. On cook line - Reach in cooler gasket torn
- [14-20-4] Ripped/worn tin foil used as shelf cover. Soiled torn foil on shelves on cook line
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler Reach in freezer
- [31A-11-4] Handwash sink used for purposes other than handwashing. Sponge in hand wash sink in sushi area, operator removed Operat filled
- [36-73-4] Floor soiled/has accumulation of debris. Floor drain by soda machine in kitchen Wall in dish room above 3 compartment sink
- [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/ Nguyen expired
- [08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Raw fish heads in freezer with food for customers
- [16-46-4] Old labels stuck to food containers after cleaning. Plastic containers in dish room
- [12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. On cook line - open bottle of water, operator removed
- [08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler - unwashed produce above sauces
- [08B-38-4] Food stored on floor. In prep area- buckets of broth on floor , operator moved moved to table
- [08B-39-4] Raw fruits/vegetables not washed prior to preparation. In vertical cooler in sushi area- cut avocados still. Have stickers on them, not washed before cut.
- [12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee holding cell phone while cooking, washed hands but did not dry them.
- [13-02-4] Employee with ineffective hair restraint while engaging in food preparation. Long ponytail hanging below hat, operator put hair under hat
- [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/ 3 cooks, 1 server, person in charge
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In back room, kitchen, operator refilled all dispensers
- [10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cup with handle in rice, handle in rice, handles in bulk storage containers, operator put handles up
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wok table-garlic in oil (61F - Cold Holding), made yesterday. See stop sale
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line -raw beef over sauce and raw scallops, operator moved beef to bottom
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