THE GRILL AT 1951

Name: THE GRILL AT 1951
Address: 1951 TAMIAMI TRL, PORT CHARLOTTE, FL, 33948, US
Rating: 63.3

1951 TAMIAMI TRL, PORT CHARLOTTE, FL 33948

License #1801170

🍽️ American ℹ️

63.3 Grade F / 100

Failing Health Score

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Latest inspection

March 4, 2026 · 11 findings · 5 critical

Routine - Food

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Quick take

THE GRILL AT 1951 in PORT CHARLOTTE currently holds an InspectFL Health Score of 63.3 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 4, 2026. Across those visits, inspectors documented 60 total violations — 14 critical, 10 major, 36 minor.

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

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THE GRILL AT 1951 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
[51-11-4] Helium tank not adequately secured.
[08B-12-5] Stored food not covered. Observed rice and flour stored uncovered in dry storage.
[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-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.
[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.
[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.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting for the faucet near the hand sink in the kitchen.
[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.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[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.
[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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a ramekin with no handle used as a scoop for Parmesan cheese in the reach in cooler on the cook line. The operator removed the ramekin.
[25-06-4] Coffee filters not stored inverted or protected from contamination. The operator properly stored the filters.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed sea bass and snapper not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the sea bass and snapper.
[08B-38-4] Food stored on floor. Observed a box of raw sirloin steak stored on the floor of the walk in cooler. The operator properly store the raw steak.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen calamari thawing in standing water in the prep area. Observed frozen mussels thawing at room temperature in the prep area. The operator used proper thawing methods for the above foods.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw veal stored over cooked pasta in the reach in cooler nearest the dish area on the cook line. The operator properly stored the raw veal.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (58F - Cold Holding); chicken broth (60F - Cold Holding) on the cook line. The operator stated the potentially hazardous foods had been held for approximately 1 hours. The operator was emailed a time as public health control form.
[29-34-4] Vacuum breaker missing at hose bibb near the hand sink at the entrance to the kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed an employee rinse a set of tongs in the handwashing sink at the entrance to the kitchen.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. The operator was unable to locate the measuring device for the high temp dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink near the three compartment sink. The operator provided appear towels for the hand sink.
[31B-03-4] No soap provided at handwash sink near the three compartment sink. The operator provided soap for the hand sink.

Disposition: Met Inspection Standards
[01B-01-4] Dented/rusted cans present. Observed a dented #10 can of diced potatoes in the dry storage area. The operator segregated the can for return.
[29-19-4] Standing water in floor drain in front of the rear exit.
[36-36-4] Ceiling tile missing in the warewashing area and behind the bar.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed grouper not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the grouper.
[12B-07-4] Employee beverage container on a food preparation table in the back prep area. The operator discarded the employee beverages.
[40-06-5] Employee personal items stored above a food preparation area at the entrance to the cook line.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch. The employee removed the watch.
[14-11-5] Equipment in poor repair. Observed the walk in cooler door unable to completely close.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed the ice scoop stored unprotected on top of the ice machine.
[10-20-4] In-use tongs stored on the oven door handle between uses on the cook line. The operator properly stored the tongs.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in use scoop store in 79F standing water near the bread station.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed in-use silverware stored with the food contact surface up in the server station.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over Parmesan cheese in the walk in cooler. The operator properly stored the raw shell eggs.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw veal stored over raw fish in the walk in cooler. The operator properly stored the raw veal.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fresh garlic in oil (78F - Cold Holding) at the bread station. The operator stated the garlic and oil had been holding over 4 hours. The operator discarded the garlic and oil.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic in oil (78F - Cold Holding) at the bread station. The operator stated the garlic and oil had been holding over 4 hours. The operator discarded the garlic and oil.