LUSO PORTUGUESE GRILL

Name: LUSO PORTUGUESE GRILL
Address: 11566 SW VILLAGE PARKWAY, PORT ST LUCIE, FL, 34987, US
Rating: 55.5

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

55.5 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 55.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 24, 2026. Across those visits, inspectors documented 55 total violations — 11 critical, 14 major, 30 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Warning Issued
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk. Server dated.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 48F cold holding. Per employee, in cooler less than 4 hours. Advised to rapid chill.
[10-20-4] In-use tongs stored on equipment door handle between uses. 1.
[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 1 door cooler. Ambient thermometer reads 50F. Reminder to staff to keep in front area.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[01C-03-4] Clam tags not marked with last date served.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. 1 found in mop sink. Education provided.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. person in charge stated his is expired and is scheduled to renew.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Some Utensils on cook line.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork over cooked noodles. Cook corrected.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. Cook provided.
[08B-38-4] Food stored on floor. Bag in a box found in office.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Used for custard desserts. Advised to to use/ obtain food grade paper towels or parchment paper. Employee removed some.

Emergency order recommended
[01B-10-4] Dead shellfish and/or shellfish with broken shells. See stop sale. 2 dozen Cracked clam shells.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Found on the grass.
[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.
[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
[16-55-4] 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.
[22-41-4] 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.
[41-10-4] Toxic substance/chemical improperly stored with food on dry rack shelf.
[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.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over milk and 2 door cooler.
[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.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Near stove.
[25-32-4] Reuse of single-service or single-use articles. Found in freezer.
[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.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[35A-23-4] Roach excrement and/or droppings present. On bulk oil cardboard box and front counter cabinet door.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoke salmon Teixeria style
[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.

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