Portugal Wine Bar and Grill
Last inspected: Mar 11, 2026
52
Score
Portugal Wine Bar and Grill has been inspected nine times since 2022. On Mar 11, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly seven violations earlier in the record.
The most common issue across all inspections has been “in-use wet wiping cloth/towel used under cutting board”, showing up five times.
That's lower than the typical Palm Coast restaurant, which scores around 79. This restaurant has more on its record than most do.
9
Inspections
1
Critical latest
1
Major latest
8
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter sauce (97F - Hot Holding); red sauce (125F - Hot Holding) on steamer table for 1 hour per kitchen employee. Employee placed on stove to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
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**
53A-02-7
Basic - Floor area(s) covered with standing water. Observed water on floor behind espresso machine at bar.
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed floor in bar area around bathrooms soiled with dirt debris.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of small convection over near salad reach in cooler soils with food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed outside of ice machine lid soiled with grease. Observed shelves above triple sink soiled with dust.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed reduced oxygen packaged fish thawing on prep table. Person in charge removed fish from packaging and placed in walk-in cooler. **Corrected On-Site**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in cooler shelves rusty.
14-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine lid soiled with black/green mold like substance. **Repeat Violation**
22-20-5
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. Observed multiple packages of reduced oxygen fish still in its reduced oxygen environment while thawing in walk-in cooler or on prep table. Product not fully thawed yet. Person in charge removed fish from reduced oxygen bags. **Corrected On-Site** **Repeat Violation**
06-09-1
52
Sep 16, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Bottle water in ice bin.
01B-12-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Swai and grouper thawing in vacuumed sealed bags.
01B-13-4
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**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Items in hand washing sink at bar. Person in charge removed all. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Person in charge replaced. **Corrected On-Site**
31B-02-4
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.
22-20-5
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.
06-09-1
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**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Person in charge removed cloth. **Repeat Violation**
21-04-4
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**
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. **Repeat Violation**
02D-01-5
39
Jan 15, 2025
Routine - Food
6 minor violations.
View 6 violations
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**
14-01-5
Basic - Food stored on floor. In walk in cooler and walk in freezer cases of food on floor.
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. Butcher knife has tape around handle. Person in charge removed knife. **Corrected On-Site**
14-13-4
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**
10-01-5
Basic - In-use wiping cloth/towel used under cutting board. Under cutting board. Person in charge removed. **Corrected On-Site** **Repeat Violation**
21-04-4
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**
02D-01-5
74
Aug 8, 2024
Routine - Food
No violations found.
100
Aug 7, 2024
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Presence of insects, rodents, or other pests. Observed 1 dead spider in trap in kitchen. Person in charge disposed of trap. **Corrected On-Site**
35A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in; Steaks 50F, pork ossobuco 49F, snapper 50F cook octopus 50F, lamb 53F, veal 51F, chicken 50F, pork 51F, beef filet 50F; ( - Cold Holding). Time out of temperature could not be determined. **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in; Steaks 50F, pork ossobuco 49F, snapper 50F cook octopus 50F, lamb 53F, veal 51F, chicken 50F, pork 51F, beef filet 50F; ( - Cold Holding). Time out of temperature could not be determined. **Repeat Violation** **Admin Complaint**
03A-02-5
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. Some newer employees do not have food safety training.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. At bar. Person in charge labeled. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing pot in hand washing sink. Addressed immediately and she removed pot and took it to 3 compartment sink. **Corrective Action Taken** **Repeat Violation**
31A-11-4
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/ Establishment has 4 people working and no food manager on site.
53A-05-6
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle laying in salt. Person in charge removed scoop. **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet cloth under cutting board. Person in charge removed. **Corrected On-Site**
21-04-4
Basic - Single-service articles improperly stored. Single service box of to-go containers on floor upstairs.
25-05-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes on clean dish rack in kitchen are not inverted.
24-05-4
Basic - Food storage container/container lid cracked or broken. Establishment was using container cut in half to hold mushrooms. Person in charge discarded container. **Corrective Action Taken**
14-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Several knifes between wall and 3 compartment sink. Person in charge removed knives. **Corrected On-Site**
10-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop face down in bucket. Person in charge hung to dry. **Corrected On-Site**
42-01-4
Basic - Hood filters/grease extractors not designed to be easily removable for cleaning. Clean plates on rack that is dusty.
14-49-4
29
Feb 2, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
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.
03A-02-5
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.
01B-02-5
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**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Bar items in hand washing sink. Person in charge removed. **Corrected On-Site**
31A-11-4
Basic - Food stored on floor. In walk in freezer; cases of shrimp on floor.
08B-38-4
58
Aug 1, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
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**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Bottle unlabeled. Person in charge labeled. **Corrected On-Site**
41-17-4
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**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Water on floor of steps.
08B-47-4
Basic - In-use wiping cloth/towel used under cutting board. Person in charge removed. **Corrected On-Site**
21-04-4
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**
10-17-4
64
Apr 12, 2023
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
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**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Establishment does not have a food manager. **Warning**
53A-01-7
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.
53B-13-5
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**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board has grooves on it.
14-09-4
Basic - Food stored on floor. Onions on floor of kitchen. Person in charge removed onions. **Corrected On-Site**
08B-38-4
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**
10-12-5
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**
10-20-4
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**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets have food debris in them at make table.
23-03-4
Basic - Wood food-contact surface not properly sealed. Unsealed wood above dessert make.
14-06-4
47
Aug 24, 2022
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make; Rice 50F, shell eggs 50F; ( - Cold Holding). Per person in charge items in cooler 1 hour. Items were above fill line and placed inside cooler. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose out back.
29-34-4
Basic - Dead roaches on premises. Observed 8 dead roaches in glue trap. Person in charge disposed of dead roaches. **Corrected On-Site**
35A-03-4
Basic - Food stored on floor. Water on floor of dry storage. Person in charge moved water to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. Person in charge removed. **Corrected On-Site**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. 2 pairs of tongs hanging from oven door. Person in charge removed. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet rag under cutting board. Person in charge removed. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at bar.
31B-04-4
Basic - Single-service articles improperly stored. Case of single service containers on floor in upstairs storage. Person in charge moved. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Stored food not covered. Sauces made yesterday not covered. Person in charge covered. **Corrected On-Site**
08B-12-5
50
Frequently Asked Questions
When was Portugal Wine Bar and Grill last inspected?
The most recent health inspection at Portugal Wine Bar and Grill on file is from Mar 11, 2026. The public record contains nine inspections in total.
What is the most common violation at Portugal Wine Bar and Grill?
Across the inspection record, “in-use wet wiping cloth/towel used under cutting board” has been cited five times, more than any other issue at Portugal Wine Bar and Grill.
How does Portugal Wine Bar and Grill compare to other restaurants in Palm Coast?
Portugal Wine Bar and Grill most recently scored 52 out of 100, which is lower than the Palm Coast average of 79.
Has Portugal Wine Bar and Grill's inspection record improved over time?
No. Recent inspections at Portugal Wine Bar and Grill have averaged around nine violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Portugal Wine Bar and Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Portugal Wine Bar and Grill inspected?
Based on the inspection history on file, Portugal Wine Bar and Grill is inspected around three times per year on average.
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