Hometown Grill
1931 Tamiami Trl Ste 10, Port Charlottle, FL 33948 · Permanent Food Service · License 1801931
What drove the grade
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection5 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 2 basic-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
See stop sale. Observed cooked lobster date marked 9/13 in the reach in cooler near the cook line. Observed marinated beef date marked 9/13. The operator discarded the above foods.
Fixed on the spot
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed cooked lobster date marked 9/13 in the reach in cooler near the cook line. Observed marinated beef date marked 9/13. The operator discarded the above foods.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Observed cooked corned beef hash and raw shell eggs held under time as public health control with no time marking. The operator placed accurate time marks on the above foods.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored over cooked ham in the top portion of the reach in cooler near the cook line. The operator properly stored the raw eggs.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw ground beef stored over raw bacon in the stand up cooler near the fryers. The operator properly stored the raw foods.
Fixed on the spot
Intermediate2
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
The operator took the brush out of service.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Repeat violation
Basic2
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed an employee beverage stored on a food preparation table near the hand sink at the front of the kitchen. The operator properly stored the beverage.
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide tanks not adequately secured in the back of the kitchen.
The operator secured the tanks.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.
Safest restaurants in Port Charlottle
No other A-grade restaurants in Port Charlottle yet.