PORTUGAL WINE BAR AND GRILL

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed no current food manager certification on site. Person in charge has "Food Safety Management Principles" certification from Learn2serve/360 Training. Warning - From follow-up inspection 2026-05-15:

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Bottle water in ice bin.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Swai and grouper thawing in vacuumed sealed bags.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table; Garlic soup 130F, marinara 128F, onions and peppers 121F; ( - Hot Holding). Person in charge reheated to 165F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Items in hand washing sink at bar. Person in charge removed all. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Person in charge replaced. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has mold like substance on ice plate.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Swai and grouper thawing in vacuumed sealed bags. Stop sale issued. Bag clearly states to leave frozen.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives underneath microwave in back. Person in charge removed all knives. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Person in charge removed cloth. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple drinks in coolers. Person in charge removed all drink. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoop in octopus. Person in charge removed. Corrected On-Site

Basic - Food stored on floor. In walk in cooler and walk in freezer cases of food on floor.

Basic - Food-contact surface not smooth and easily cleanable. Butcher knife has tape around handle. Person in charge removed knife. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle laying in ice. Person in charge removed. Corrected On-Site Repeat Violation

Basic - In-use wiping cloth/towel used under cutting board. Under cutting board. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Salt/flour on cook line not labeled. Person in charge labeled. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In salad cooler: butter 51F; ( - Cold Holding). Butter in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In salad cooler: butter 51F; ( - Cold Holding). Butter in cooler overnight.

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 not dated. Person in charge dated. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bar items in hand washing sink. Person in charge removed. Corrected On-Site

Basic - Food stored on floor. In walk in freezer; cases of shrimp on floor.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler; raw steak over cook sausages. Person in charge moved steak to store properly. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle unlabeled. Person in charge labeled. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal clothes in dry goods. Person in charge removed. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Water on floor of steps.

Basic - In-use wiping cloth/towel used under cutting board. Person in charge removed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between wall and 3 compartment sink. Person in charge removed. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Tray on hand washing sink in kitchen. Person in charge removed tray. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Establishment does not have a food manager. Warning

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. Establishment is missing some training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ceviche in cooler not dated. Person in charge dated. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board has grooves on it.

Basic - Food stored on floor. Onions on floor of kitchen. Person in charge removed onions. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. Person in charge removed ice scoops. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Establishment has 1 pair of tong on oven doors. Person in charge removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar. Person in charge removed scoop. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets have food debris in them at make table.

Basic - Wood food-contact surface not properly sealed. Unsealed wood above dessert make.