The Grill at 1951
Last inspected: Mar 4, 2026
29
Score
Public records show eight inspections at The Grill at 1951 stretching back to 2022. The latest inspection on file is from Mar 4, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have been trending down, averaging around eight violations across recent inspections versus roughly 10 violations before.
Looking across the full record, “cutting board has cut marks and is no longer cleanable” is the recurring theme, flagged four times.
The Grill at 1951's latest score of 29 falls below the Port Charlotte average of 82. This restaurant has more on its record than most do.
8
Inspections
5
Critical latest
4
Major latest
2
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
5 critical violations. 4 major violations. 2 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed garlic and cooked oil mix (74F - Cold Holding) in the prep area. The operator was unable to determine the duration that the garlic and oil mixture had been held out of temperature. The operator discarded the mixture. **Corrected On-Site**
01B-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting for the faucet near the hand sink in the kitchen.
29-34-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed thawed salmon, shrimp, and tuna in reduced oxygen packaging. The operator stated the packaging is conducted on site. The operator discarded the above seafoods. The operator was emailed information regarding 10K bags. **Corrective Action Taken**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic and cooked oil mix (74F - Cold Holding) in the prep area. The operator was unable to determine the duration that the garlic and oil mixture had been held out of temperature. The operator discarded the mixture. **Corrected On-Site**
03A-02-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed thawed salmon, shrimp, and tuna in reduced oxygen packaging. The operator stated the packaging is conducted on site. The operator discarded the above seafoods. The operator was emailed information regarding 10K bags. **Corrective Action Taken**
03G-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink at the entrance to the cook line obstructed by cardboard boxes. The operator moved the boxes allowing access to the hand sinks throughout. **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed the operator conducting reduced oxygen packaging for raw meats without an approved HACCP plan. The operator was emailed information regarding special process application. **Corrective Action Taken**
03G-50-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lasagna prepared and held on site for more than 24 hours.
02C-02-5
Basic - Helium tank not adequately secured.
51-11-4
Basic - Stored food not covered. Observed rice and flour stored uncovered in dry storage.
08B-12-5
29
Aug 1, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting board on line.
14-09-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed three containers with utensils in side stored with handles down.
24-18-4
Basic - Stored food not covered. Observed créme brûlée in walk in cooler not covered. Observed operator covering food **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed chocolate cookie crumble, and raisins in containers not labeled.
02D-01-5
82
Apr 23, 2025
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener put away clean. Observed Chef removing, wash, rinse sanitize can opener. **Corrected On-Site**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lobster stuffing in walk in, with no date marking. Observed Chef discarding item.
02C-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed next to server ally, a microwave with food splatter inside microwave.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed throughout kitchen all reach in coolers and stand up freezers with food debris on gaskets. Observed Chef starting to clean gaskets. **Corrective Action Taken**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed on drying shelf in dish area, cambros, and lids with old labels on them.
16-46-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed on Stand up freezer and reach in coolers, food debris on back side of handles.
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers and reusable bottles not stored upside down. Observed Chef inverting items. **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed throughout kitchen, cutting boards with grooves on them. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Observed multiple reach in coolers and stand up freezer with torn gaskets.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door handle. Observed Chef remove tongs and place into dish area. **Corrective Action Taken** **Repeat Violation**
10-20-4
55
Jan 15, 2025
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw veal stored over cooked pasta in the reach in cooler nearest the dish area on the cook line. The operator properly stored the raw veal. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (58F - Cold Holding); chicken broth (60F - Cold Holding) on the cook line. The operator stated the potentially hazardous foods had been held for approximately 1 hours. The operator was emailed a time as public health control form.
03A-02-5
High Priority - Vacuum breaker missing at hose bibb near the hand sink at the entrance to the kitchen.
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near the three compartment sink. The operator provided appear towels for the hand sink. **Corrected On-Site**
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee rinse a set of tongs in the handwashing sink at the entrance to the kitchen.
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. The operator was unable to locate the measuring device for the high temp dishmachine.
16-62-1
Intermediate - No soap provided at handwash sink near the three compartment sink. The operator provided soap for the hand sink. **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed a ramekin with no handle used as a scoop for Parmesan cheese in the reach in cooler on the cook line. The operator removed the ramekin. **Corrected On-Site**
14-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen calamari thawing in standing water in the prep area. Observed frozen mussels thawing at room temperature in the prep area. The operator used proper thawing methods for the above foods. **Corrected On-Site**
06-01-5
Basic - Food stored on floor. Observed a box of raw sirloin steak stored on the floor of the walk in cooler. The operator properly store the raw steak. **Corrected On-Site**
08B-38-4
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 thawed sea bass and snapper not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the sea bass and snapper. **Corrected On-Site**
06-09-1
Basic - Coffee filters not stored inverted or protected from contamination. The operator properly stored the filters. **Corrected On-Site**
25-06-4
33
Apr 2, 2024
Routine - Food
4 critical violations. 8 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
27
Oct 4, 2023
Complaint Full
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. Observed 3 Tuscan Tomato and Herb Pasta Sauce on dry storage shelf dented. Observed Dijon Mustard on dry storage sauce dented and blown. Observed head Chef voluntarily remove dented cans from shelf and segregate in office, to return to vendor. **Corrected On-Site**
01B-01-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards in kitchen area with cut marks, stains, and black like mold starting to appear. **Repeat Violation**
14-09-4
Basic - Food stored on floor. Observed multiple food items in walk in cooler
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed six pairs of tongs hanging from oven door. Observed head Chef remove and put in dish area **Corrective Action Taken** **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed towels under cutting boards on line in the kitchen.
21-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed multiple employee drinks in reach in cooler across from server station. Educated Head Chef/staff to segregate employee drinks into a holder that is marked employee only.
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Observed containers of flour , sugar, etc. with out proper labels in dry storage room.
02D-01-5
64
Mar 21, 2023
Routine - Food
1 critical violation. 7 major violations. 6 minor violations.
View 14 violations
High Priority - Food stored in ice used for drinks. Observed multiple juice containers at bar ice bin. Operator removed the items and discarded the ice. **Corrected On-Site**
08B-56-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Thomas Thompson, 10/10/2021. Operator able to provide a current manager certificate by the end of inspection. Bailey Lavallee, 12/18/2018. **Corrected On-Site**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade at prep table. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a container of water by ware washing area handwash sink. Operator removed the container. **Corrected On-Site**
31A-09-4
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/ Thomas Thompson, 10/10/2021. Operator able to provide current manager certificate by the end of inspection. Bailey Lavallee, 12/18/2018. **Corrected On-Site**
53A-05-6
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.
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Ceiling tile missing. Observed multiple ceiling tiles missing at dining area.
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at Make Table.
14-09-4
Basic - Food stored on floor. Observed multiple food items at Walk in Cooler. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs at oven handle. Operator removed the tongs to a safe location. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of flour at cookline.
02D-01-5
32
Dec 6, 2022
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. Pest strip on shelf with single use gloves and clean ware washing items.
41-10-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee eat with gloved hands and failed to change gloves. Educated operator on proper glove change/hand washing. **Corrective Action Taken**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (69 F - Cold Holding) per operator butter was on counter for an hour prior, operator placed butter in walk in freezer to rapidly cool. . Repeat from 03-04-2022 **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. GM Joe Giuliano, hired three moths prior does. It have certified food manager training.
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at fountain dispenser on expo line have a mold like substance inside.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used to store large food container.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. To go cups without handles used as scoops in flour bins in dry storage.
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside ice machine. Repeat from 03-04-2022 **Repeat Violation**
22-20-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cooks line.
21-09-4
Basic - Employee with no hair restraint while engaging in food preparation. One employee not wearing hair restraint.
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack stored with food in dry storage room.
40-06-5
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating mashed potatoes while preparing twice backed potatoes.
12B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured CO2 tank and helium tanks in front of office.
51-11-4
33
Frequently Asked Questions
When was The Grill at 1951 last inspected?
The most recent health inspection at The Grill at 1951 on file is from Mar 4, 2026. The public record contains eight inspections in total.
What is the most common violation at The Grill at 1951?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at The Grill at 1951.
How does The Grill at 1951 compare to other restaurants in Port Charlotte?
The Grill at 1951 most recently scored 29 out of 100, which is lower than the Port Charlotte average of 82.
Has The Grill at 1951's inspection record improved over time?
Yes. Recent inspections at The Grill at 1951 have averaged around eight violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at The Grill at 1951 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 The Grill at 1951 inspected?
Based on the inspection history on file, The Grill at 1951 is inspected around two times per year on average.
Nearby Restaurants