DirtyFLRestaurant Inspection Data

LUSO PORTUGUESE GRILL

LUSO PORTUGUESE GRILL has 11 health inspections on file for its PORT ST LUCIE location, with an overall rating of 1.8/5. Recent inspections indicate some food safety concerns.

Last inspection: 3 weeks ago · 11 reports on file

11566 SW VILLAGE PARKWAY

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 11 health inspection reports

All Inspection Reports

3/24/2026· 3w ago

Visit ID: 10894563

Follow-up Inspection Required

3 high, 4 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Some Utensils on cook line. Warning
  • 14-74-7:Basic - 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. Repeat Violation Warning
  • 08B-38-4:Basic - Food stored on floor. Bag in a box found in office. Repeat Violation Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 1. Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. 1 found in mop sink. Education provided. **Corrective Action Taken** Warning
  • 14-86-1:High Priority - 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. **Corrective Action Taken** Warning
  • 08A-20-5:High Priority - 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. Corrected On-Site Warning
  • 03A-02-5:High Priority - 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. **Corrective Action Taken** Repeat Violation Warning
  • 01C-03-4:Intermediate - Clam tags not marked with last date served. Repeat Violation Warning
  • 02C-03-5:Intermediate - 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. Corrected On-Site Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. person in charge stated his is expired and is scheduled to renew. **Corrective Action Taken** Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. Cook provided. Corrected On-Site Warning

10/14/2025· 6mo ago

Visit ID: 13547543

Met Inspection Standards

1 int, 3 basic

  • 16-55-4:Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. In expo area. Repeat Violation - From follow-up inspection 2025-10-14: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket of produce standing 2 door cooler. - From follow-up inspection 2025-10-14: **Time Extended**
  • 33-23-4:Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Repeat Violation - From follow-up inspection 2025-10-14: **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation - From follow-up inspection 2025-10-14: **Time Extended**

10/13/2025· 6mo ago

Visit ID: 13492989

Follow-up Inspection Required

3 high, 2 int, 7 basic

  • 10-20-4:Basic - 4 In-use tongs stored on equipment door handle between uses. Cook removed. Corrected On-Site
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's.
  • 14-74-7:Basic - 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 cooler ambient air thermometer reads 50F. Employee adjusted temperature gauge inside cooler. Rechecked during inspection, 41F ambient. Corrected On-Site
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. In expo area. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Gasket of produce standing 2 door cooler.
  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Repeat Violation
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in white rice. Cook removed. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and seafood over cooked pasta in make table cooler. Cook removed. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. milk 44F cold holding, butter packets 54F cold holding.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Premium cooler - milk 44F cold holding, butter packets 54F cold holding. Cooked sausage 69-70F cold holding. Per cook, in cooler for 2 hours. Advised to rapid chill and to keep foods under line of pans. Rechecked found at 51F cold holding. **Corrective Action Taken** Repeat Violation
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For cook. Signed. Corrected On-Site

8/22/2025· 7mo ago

Visit ID: 13492582

Follow-up Inspection Required

1 high, 1 int, 2 basic

  • 16-55-4:Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2025-08-14: **Time Extended** - From follow-up inspection 2025-08-22: **Time Extended**
  • 33-23-4:Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Found on the grass. - From follow-up inspection 2025-08-14: **Time Extended** - From follow-up inspection 2025-08-22: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : 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. Found at 0ppm. Reran and primed and found at 0ppm. Repeat Violation Admin Complaint - From follow-up inspection 2025-08-14: Reran and found at 0 ppm. **Time Extended** - From follow-up inspection 2025-08-22: 0 ppm. Reran and primed and still found at 0ppm. Admin Complaint
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clams tags not marked with last date served. - From follow-up inspection 2025-08-14: **Time Extended** - From follow-up inspection 2025-08-22: **Time Extended**

8/14/2025· 8mo ago

Visit ID: 13491352

Follow-up Inspection Required

1 high, 5 int, 3 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector panel is soiled. - From follow-up inspection 2025-08-14: **Time Extended**
  • 16-55-4:Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2025-08-14: **Time Extended**
  • 33-23-4:Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Found on the grass. - From follow-up inspection 2025-08-14: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : 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. Found at 0ppm. Reran and primed and found at 0ppm. Repeat Violation Admin Complaint - From follow-up inspection 2025-08-14: Reran and found at 0 ppm. **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clams tags not marked with last date served. - From follow-up inspection 2025-08-14: **Time Extended**
  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - 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 - From follow-up inspection 2025-08-14: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoke salmon Teixeria style - From follow-up inspection 2025-08-14: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation - From follow-up inspection 2025-08-14: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Homemade Desserts in front counter cooler. Repeat Violation - From follow-up inspection 2025-08-14: **Time Extended**

8/13/2025· 8mo ago

Visit ID: 13489943

Facility Temporarily Closed

7 high, 7 int, 16 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector panel is soiled.
  • 40-04-4:Basic - 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.
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Near stove.
  • 35A-03-4:Basic - Dead roaches on premises. 4 Under cook line cooler / cook line area. 3 dead under/ near warewashing area. 1 dead on ware washing bucket. 1 dead on guard of 3 door standing cooler. 4 dead in mop sink area. 1 dead in women's / employees bathroom 1 dead on found stored above upright reach in cooler. Admin Complaint
  • 01B-10-4:Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. 2 dozen Cracked clam shells.
  • 16-55-4:Basic - 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.
  • 40-06-5:Basic - 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. Corrected On-Site
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Heavy accumulation of Kerr over food debris in warehouse washing area.
  • 08B-38-4:Basic - Food stored on floor. Bag in a box at front counter. Repeat Violation
  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Found on the grass.
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Found in freezer.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Paper used for dining room tables stored on the floor at the front counter
  • 08B-12-5:Basic - Stored food not covered. Raw chicken in 3 door upright cooler.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over milk and 2 door cooler.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 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. Found at 0ppm. Reran and primed and found at 0ppm. Repeat Violation Admin Complaint
  • 12A-07-5:High Priority - 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.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw seafood over premade plantain bowls in the freezer. Repeat Violation
  • 35A-05-4:High Priority - Roach activity present as evidenced by 2 live roaches found on cooks line. 1 found behind dish machine. 3 found in front bar. 1 live in bathroom next to changing table. Admin Complaint
  • 35A-23-4:High Priority - Roach excrement and/or droppings present. On bulk oil cardboard box and front counter cabinet door.
  • 03A-02-5:High Priority - 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.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored with food on dry rack shelf.
  • 01C-03-4:Intermediate - Clams tags not marked with last date served.
  • 53A-03-7:Intermediate - 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
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cutting board at hand washing sink at front counter.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoke salmon Teixeria style
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Homemade Desserts in front counter cooler. Repeat Violation

5/6/2025· 11mo ago

Visit ID: 10827226

Met Inspection Standards

1 high, 2 int, 3 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-05-06: **Time Extended**
  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both employee bathrooms. - From follow-up inspection 2025-05-06: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. 2 light bulbs under hood. - From follow-up inspection 2025-05-06: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : 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. 0 ppm. Reran and primed. Found at 0 ppm. Utensils stored inside. Operator will call to get serviced and set up three compartment sink. Warning - From follow-up inspection 2025-05-06: Dish machine not being used. Ran 3x and primed and dish machine is reading 25 ppm. Please continue to use three compartment sink until test strip reads 50 -100 ppm. Inspector will review next unannounced inspection. **Time Extended**
  • 01C-02-4:Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clams tags for 90 days. Educated Person in Charge. Person in charge informed staff. - From follow-up inspection 2025-05-06: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation - From follow-up inspection 2025-05-06: **Time Extended**

4/25/2025· 11mo ago

Visit ID: 10722635

Follow-up Inspection Required

2 high, 7 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both employee bathrooms.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-11-5:Basic - Equipment in poor repair. Microwave handle missing.
  • 08B-38-4:Basic - Food stored on floor. Bulk olives. Corrected On-Site Repeat Violation
  • 36-62-4:Basic - Light not functioning. 2 light bulbs under hood.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Front counter sink.
  • 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. 0 ppm. Reran and primed. Found at 0 ppm. Utensils stored inside. Operator will call to get serviced and set up three compartment sink. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seafood over cooked pasta and raw pork over cooked tripe found in cold make table. Raw chicken over precooked open bag of potatoes. Corrected On-Site
  • 01C-02-4:Intermediate - Establishment not maintaining clams tags for 90 days. Educated Person in Charge. Person in charge informed staff.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice in sink. Informed staff.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
  • 53A-05-6:Intermediate - 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/ 4 employees present.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Front counter sink.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. M.D and L.D.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tripe cooked made 3 days ago. Corrected On-Site Repeat Violation

11/15/2024· 1y 5mo ago

Visit ID: 8723328

Met Inspection Standards

2 high, 6 int, 4 basic

  • 08B-38-4:Basic - Food stored on floor. Bulk oil near reach in cooler. Bulk olives found on floor in kitchen. Employee removed. Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed to Operator to print out.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. 3-door cooler.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Educated and employee stored mop to dry. Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled clean equipment or utensils without washing hands. Staff translated to employee on cooks line to remove gloves and wash hands every time raw eggs are cracked. Employee removed gloves and washed hands. Corrected On-Site
  • 08A-04-5:High Priority - Raw pork and beef stored over with potatoes. Reminded staff of following cooking temperatures. Employee corrected. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided printed copy. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee used handwashing sink to rinse out linen cloth. Staff member translated to employee to only use handwashing sink to wash hands.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at warewashing machine or wiping cloths.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. F.H.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato and chicken soup made 2 days ago. Employee is throwing away soup and is placing a dare mark on potato soup. Corrected On-Site

5/7/2024· 1y 11mo ago

Visit ID: 8572785

Met Inspection Standards

2 int, 4 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. On cooks line.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At front of kitchen. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Cod fish at cook reach in. Informed employee. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

12/12/2023· 2y 4mo ago

Visit ID: 8565603

Met Inspection Standards

1 high, 1 int, 4 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Under 3 compartment sink
  • 08B-38-4:Basic - Food stored on floor. bag in a box Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Steak above potatoes Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site