LUSO PORTUGUESE GRILL

High Priority - Non-food grade paper/paper towel used as liner for food container. Used for custard desserts. Advised to to use/ obtain food grade paper towels or parchment paper. Employee removed some. Corrective Action Taken Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork over cooked noodles. Cook corrected. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 48F cold holding. Per employee, in cooler less than 4 hours. Advised to rapid chill. Corrective Action Taken Repeat Violation Warning

Intermediate - Clam tags not marked with last date served. Repeat Violation Warning

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. Server dated. Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. person in charge stated his is expired and is scheduled to renew. Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. Cook provided. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Some Utensils on cook line. Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Premium standing 1 door cooler. Ambient thermometer reads 50F. Reminder to staff to keep in front area. Repeat Violation Warning

Basic - Food stored on floor. Bag in a box found in office. Repeat Violation Warning

Basic - In-use tongs stored on equipment door handle between uses. 1. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. 1 found in mop sink. Education provided. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and seafood over cooked pasta in make table cooler. Cook removed. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. milk 44F cold holding, butter packets 54F cold holding.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Premium cooler - milk 44F cold holding, butter packets 54F cold holding. Cooked sausage 69-70F cold holding. Per cook, in cooler for 2 hours. Advised to rapid chill and to keep foods under line of pans. Rechecked found at 51F cold holding. Corrective Action Taken Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - 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. For cook. Signed. Corrected On-Site

Basic - 4 In-use tongs stored on equipment door handle between uses. Cook removed. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Premium Standing cooler ambient air thermometer reads 50F. Employee adjusted temperature gauge inside cooler. Rechecked during inspection, 41F ambient. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. In expo area. Repeat Violation

Basic - Equipment in poor repair. Gasket of produce standing 2 door cooler.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in white rice. Cook removed. Corrected On-Site

High Priority - - From initial inspection : High Priority - 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. Found at 0ppm. Reran and primed and found at 0ppm. Repeat Violation Admin Complaint - From follow-up inspection 2025-08-14: Reran and found at 0 ppm. Time Extended

Intermediate - - From initial inspection : Intermediate - Clams tags not marked with last date served. - From follow-up inspection 2025-08-14: Time Extended

Intermediate - - From initial inspection : Intermediate - 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/ Diana - From follow-up inspection 2025-08-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoke salmon Teixeria style - From follow-up inspection 2025-08-14: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation - From follow-up inspection 2025-08-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Homemade Desserts in front counter cooler. Repeat Violation - From follow-up inspection 2025-08-14: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector panel is soiled. - From follow-up inspection 2025-08-14: Time Extended

Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Unable to run dish machine at front counter. - From follow-up inspection 2025-08-14: Time Extended

Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Found on the grass. - From follow-up inspection 2025-08-14: Time Extended

High Priority - 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. Found at 0ppm. Reran and primed and found at 0ppm. Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee working with chemicals and went to take out chicken from oven.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw seafood over premade plantain bowls in the freezer. Repeat Violation

High Priority - Roach activity present as evidenced by 2 live roaches found on cooks line. 1 found behind dish machine. 3 found in front bar. 1 live in bathroom next to changing table. Admin Complaint

High Priority - Roach excrement and/or droppings present. On bulk oil cardboard box and front counter cabinet door.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage 63F cold holding, meat sauce 52F cold holding. Advised to rapid chill. Found in cold make table.

High Priority - Toxic substance/chemical improperly stored with food on dry rack shelf.

Intermediate - Clams tags not marked with last date served.

Intermediate - 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/ Diana

Intermediate - Handwash sink not accessible for employee use at all times. Cutting board at hand washing sink at front counter.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoke salmon Teixeria style

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Homemade Desserts in front counter cooler. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector panel is soiled.

Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Medicine stored with single service items in drawer at front counter.

Basic - Cove molding at floor/wall juncture broken/missing. Near stove.

Basic - Dead roaches on premises. 4 Under cook line cooler / cook line area. 3 dead under/ near warewashing area. 1 dead on ware washing bucket. 1 dead on guard of 3 door standing cooler. 4 dead in mop sink area. 1 dead in women's / employees bathroom 1 dead on found stored above upright reach in cooler. Admin Complaint

Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. 2 dozen Cracked clam shells.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Unable to run dish machine at front counter.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 2 cell phones on prep table. Employee removed. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Heavy accumulation of Kerr over food debris in warehouse washing area.

Basic - Food stored on floor. Bag in a box at front counter. Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Found on the grass.

Basic - Ice scoop handle in contact with ice.

Basic - Reuse of single-service or single-use articles. Found in freezer.

Basic - Single-service articles not stored inverted or protected from contamination. Paper used for dining room tables stored on the floor at the front counter

Basic - Stored food not covered. Raw chicken in 3 door upright cooler.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over milk and 2 door cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - 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. Found at 0 ppm. Utensils stored inside. Operator will call to get serviced and set up three compartment sink. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seafood over cooked pasta and raw pork over cooked tripe found in cold make table. Raw chicken over precooked open bag of potatoes. Corrected On-Site

Intermediate - Establishment not maintaining clams tags for 90 days. Educated Person in Charge. Person in charge informed staff.

Intermediate - Handwash sink used for purposes other than handwashing. Ice in sink. Informed staff.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - 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/ 4 employees present.

Intermediate - No soap provided at handwash sink. Front counter sink.

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. M.D and L.D.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tripe cooked made 3 days ago. Corrected On-Site Repeat Violation

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both employee bathrooms.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Microwave handle missing.

Basic - Food stored on floor. Bulk olives. Corrected On-Site Repeat Violation

Basic - Light not functioning. 2 light bulbs under hood.

Basic - No Heimlich maneuver/choking sign posted. Emailed. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Front counter sink.