Luso Portuguese Grill

11566 SW Village Parkway, Port St Lucie, FL 34987 · Permanent Food Service · License 6605193

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Oct 15, 2026 (3 weeks ago)

What drove the grade

Dishmachine chlorine sanitizer not at proper minimum strength.High priority · fixed by the Oct 15 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 routine inspection
1 high priority (fixed by the Oct 15 follow-up), 3 intermediate (1 fixed on the spot), 8 basic (1 repeat)
-20
Safety score80

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

Inspection history

1 inspection · 2 visits

Oct72026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitOct 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  More time given
Basic1
- Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
  More time given
Official report, on the Florida DBPR website
First visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 1 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority1
- Code 22, Food-contact surfaces clean and sanitized: 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 2x. Still found at 0 ppm. Please set up 3 bay sink.
Intermediate3
- Code 11, Employee health: 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.
  Printed copy. Both server and greeter signed.
  Fixed on the spot
- Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  On menu, credit card fee amount / percentage is not specified, nor is on the bill / receipt.
Basic8
- Code 05, Thermometers provided and accurate: Ambient air thermometer not located in the warmest part of the cold holding unit.
  For small black and white clear door Premium cooler.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Frozen Raw pork and seafood in plastic containers on wooded bench. Education provided and corrected.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bulk oil.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  On cook line.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  On cook line.
  Fixed on the spot
  Reach-in cooler interior/shelves have accumulation of soil residues.
  3 door cooler.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
  Red Coffee machine.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Air pods holder and open drink on cook line 3 door cooler. Education provided and removed.
  Fixed on the spot
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.