GRILLERS PUERTO RICO
2295 E IRLO BRONSON MEMORIAL HWY
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/14/2025
High Priority
7
Intermediate
4
Basic
9
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine at prep area **Corrected On-Site**
- 06-09-1:Basic - 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. Grouper and red snapper at reach in cooler on cooks line
- 36-11-4:Basic - Floors not maintained smooth and durable. At bar and cooks line
- 08B-38-4:Basic - Food stored on floor. Bucket of plantains stored on floor at walk in cooler **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around door frame of walk in freezer
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cooks line stored in 100F water with no continuous heat
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at prep are a **Corrected On-Site**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Walk in cooler at sushi bar
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Reach in cooler outside
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After several attempts dish machine was sanitizing at 50ppm **Corrected On-Site**
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Orange bucket that raw plantains were stored in at walk in cooler
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid license during inspection **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked sausage at walk in cooler Raw beef stored over raw pork at hand washing sink at walk in cooler
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawing grouper and red snapper in sealed individual bags not cut to allow oxygen to make contact with items before thawing,per manufacturer's guidelines
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle with sanitizer stored with soy sauce and to go plates at sushi bar **Corrected On-Site**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink outside
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Throughout cooks line
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee pouring out liquid in hand washing sink by triple sink
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink at bar and triple sink **Corrected On-Site**
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 4/14/2025 revealed 20 total violations (7 high priority, 4 intermediate, 9 basic).
Inspection on 10/28/2024
High Priority
5
Intermediate
1
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - 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. Salmon at cooks line
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Case of plantain in walk in cooler Buckets of peeled plantains stored directly on floor at table next to cooks line **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door frame
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. At dry dish storage. Operator removed labels **Corrected On-Site**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawing pork in sink at prep area.Operator turned on cold water faucet **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt in clear container at prep area **Corrected On-Site**
- 22-41-4:High Priority - 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. Dish machine sanitizing 0ppm. Operator changed sanitizer bucket **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked shrimp at sushi bar **Corrected On-Site**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork and chicken at top compartment of reach in cooler temping between 48F-50F. Per operator items were bought to cooks line from walk in cooler less than two hours. Operator iced down items **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outside mop sink
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer in clear spray bottle not labeled at sushi bar **Corrected On-Site**
Food safety inspection conducted on 10/28/2024 revealed 14 total violations (5 high priority, 1 intermediate, 8 basic).