Portside Pub and Grill

717 Coolidge St, Sebastian, FL 32958 · Permanent Food Service · License 4105314

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Jul 22, 2026

What drove the grade

Live, small flying insects found one fly in kitchen.High priority · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (fixed on the spot, 1 repeat), 11 basic (3 repeats); basic violations cost 12 at most
-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 visit

Jul222026

Routine inspection

15 violations found

First visitJul 22, 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.
15 violations found:
- 2 High priority
- 2 Intermediate
- 11 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw eggs over butter in back household reach in cooler.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found one fly in kitchen.
Intermediate2
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Provided to owner.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Bar hand wash sink used to dump drinks.
  Fixed on the spotRepeat violation
Basic11
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Oil on floor in kitchen.
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  On oven handle.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Reach in freezer next to desk in office torn gasket. White reach in freezer in kitchen torn gasket.
  Repeat violation
  Duct tape used to repair nonfood-contact surface.
  Handles for two door reach in cooler in kitchen.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Clean bins with old labels, moved to wash.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in freezer by triple sink soiled bottom shelf, food debris.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in freezer gaskets soiled with mold like substance in office. Reach in cooler in office gaskets soiled with mold like substance. Three door reach in freezer in office gaskets soiled with debris. Vent hood covers soiled with debris. Reach in freezer near triple sink soiled gaskets.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Clean bins wet nesting. Moved to wash.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Reach in cooler for produce in office has standing water bottom shelf.
- Code 33, Garbage and refuse: Open dumpster lid.
  Fixed on the spot
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  Lighting in kitchen missing covers.
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.