GRILL AT 1951
1951 TAMIAMI TRL, Port Charlotte FL 33948 · 2392982827
Last inspected Mar 4, 2026 · 6 visits since October 2023
APR 24
JAN 25
APR 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate2 Basic
What the inspector wrote — 11 findingsThe state's own report →
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.
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.
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.
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.
Show the remaining 7 findings ▾
Vacuum breaker missing at hose bibb or on fitting for the faucet near the hand sink in the kitchen.
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.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
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.
Helium tank not adequately secured.
Stored food not covered. Observed rice and flour stored uncovered in dry storage.
Aug 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting board on line.
Silverware/utensils stored upright with the food-contact surface up. Observed three containers with utensils in side stored with handles down.
Stored food not covered. Observed créme brûlée in walk in cooler not covered. Observed operator covering food
Working containers of food removed from original container not identified by common name. Observed chocolate cookie crumble, and raisins in containers not labeled.
Apr 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener put away clean. Observed Chef removing, wash, rinse sanitize can opener.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lobster stuffing in walk in, with no date marking. Observed Chef discarding item.
Buildup of food debris/soil residue on equipment door handles. Observed on Stand up freezer and reach in coolers, food debris on back side of handles.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers and reusable bottles not stored upside down. Observed Chef inverting items.
Cutting board has cut marks and is no longer cleanable. Observed throughout kitchen, cutting boards with grooves on them.
Equipment in poor repair. Observed multiple reach in coolers and stand up freezer with torn gaskets.
In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door handle. Observed Chef remove tongs and place into dish area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed next to server ally, a microwave with food splatter inside microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed throughout kitchen all reach in coolers and stand up freezers with food debris on gaskets. Observed Chef starting to clean gaskets.
Old labels stuck to food containers after cleaning. Observed on drying shelf in dish area, cambros, and lids with old labels on them.
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
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.
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.
Vacuum breaker missing at hose bibb near the hand sink at the entrance to the kitchen.
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.
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.
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.
No soap provided at handwash sink near the three compartment sink. The operator provided soap for the hand sink.
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.
Coffee filters not stored inverted or protected from contamination. The operator properly stored the filters.
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.
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.
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.
Apr 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate11 Basic
Show 16 findings ▾
Dented/rusted cans present. Observed a dented #10 can of diced potatoes in the dry storage area. The operator segregated the can for return.
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.
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.
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.
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.
Ceiling tile missing in the warewashing area and behind the bar.
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.
Employee beverage container on a food preparation table in the back prep area. The operator discarded the employee beverages.
Employee personal items stored above a food preparation area at the entrance to the cook line.
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.
Equipment in poor repair. Observed the walk in cooler door unable to completely close.
In-use ice scoop stored on soiled surface between uses. Observed the ice scoop stored unprotected on top of the ice machine.
In-use tongs stored on the oven door handle between uses on the cook line. The operator properly stored the tongs.
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.
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.
Standing water in floor drain in front of the rear exit.
Oct 4, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. Observed 3 Tuscan Tomato and Herb Pasta Sauce on dry storage shelf dented. Observed Dijon Mustard on dry storage sauce dented and blown. Observed head Chef voluntarily remove dented cans from shelf and segregate in office, to return to vendor.
Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards in kitchen area with cut marks, stains, and black like mold starting to appear.
Food stored on floor. Observed multiple food items in walk in cooler
In-use tongs stored on equipment door handle between uses. Observed six pairs of tongs hanging from oven door. Observed head Chef remove and put in dish area
In-use wet wiping cloth/towel used under cutting board. Observed towels under cutting boards on line in the kitchen.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed multiple employee drinks in reach in cooler across from server station. Educated Head Chef/staff to segregate employee drinks into a holder that is marked employee only.
Working containers of food removed from original container not identified by common name. Observed containers of flour, sugar, etc. with out proper labels in dry storage room.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.