Grille 19 Asian Fusion INC

10164 US Hwy 19, Port Richey, FL 34668 · Permanent Food Service · License 6113987

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 20 other violations

How the score was calculated

Starting score100
Violations at the Oct 19 complaint inspection
5 high priority (3 no follow-up needed, 2 fixed on the spot), 4 intermediate (2 fixed on the spot), 12 basic
-37
Safety score63

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct192026

Complaint inspection

21 violations found

First visitOct 19, 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.
21 violations found:
- 5 High priority
- 4 Intermediate
- 12 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  garlic in oil (61°F - Cold Holding), made yesterday.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At wok table-garlic in oil (61°F - Cold Holding), made yesterday. See stop sale
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  In vertical freezer- bags of raw chicken over beef chicken moved to bott
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  In reach in cooler on cook line -raw beef over sauce and raw scallops, operator moved beef to bottom
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee holding cell phone while cooking, washed hands but did not dry them.
Intermediate4
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Sponge in hand wash sink in sushi area, operator removed Operat filled
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  In back room, kitchen, operator refilled all dispensers
  Fixed on the spot
- Code 53, Manager certification and employee training: 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/ Nguyen expired
  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/ 3 cooks, 1 server, person in charge
Basic12
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  In walk in cooler - unwashed produce above sauces
  Food stored on floor.
  In prep area- buckets of broth on floor , operator moved moved to table
  Fixed on the spot
  Raw fruits/vegetables not washed prior to preparation.
  In vertical cooler in sushi area- cut avocados still. Have stickers on them, not washed before cut.
  Employee personal food not properly identified and segregated from food to be served to the public.
  Raw fish heads in freezer with food for customers
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Cup with handle in rice, handle in rice, handles in bulk storage containers, operator put handles up
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  On cook line - open bottle of water, operator removed
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
  Long ponytail hanging below hat, operator put hair under hat
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  On cook line - Reach in cooler gasket torn
  Ripped/worn tin foil used as shelf cover.
  Soiled torn foil on shelves on cook line
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Plastic containers in dish room
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Walk in cooler Reach in freezer
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Floor drain by soda machine in kitchen Wall in dish room above 3 compartment sink
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.
Stop sale: An order that the food can’t be sold or served.