West End Grill
Last inspected: Jan 28, 2026
61
Score
Public records show nine inspections at West End Grill stretching back to 2022. Inspectors last stopped by on Jan 28, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly seven violations earlier in the record.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged three times.
Restaurants in Port St. Lucie average 80, so West End Grill trails the local norm. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
61
Aug 4, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
74
Apr 10, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. - From follow-up inspection 2025-04-10: **Time Extended**
23-03-4
95
Apr 9, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over rice pudding found in standing glass cooler. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked chicken 47F cold holding, rice pudding 47F cold holding, spinach pies 12 pies. Manager discarded. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice pudding 49F cold holding, tskazi sauce 47F cold holding, cheesecake 48F cold holding. Grill coolers chicken cooked 46F cold holding, spinach and cheese pies 55F cold holding, marinated pork 50F cold holding, sliced cheese 46F cold holding, potatoes 49F cold holding, sliced gyro meat 45F cold holding, raw chicken 46F cold holding Rechecked cooked lamb 42F cold holding, gyro sliced 42F cold holding, cooked chicken 47F cold holding, rice pudding 47F cold holding, spinach pie 47F cold holding Advised to rapid cool. Most items were in coolers from overnight. **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Server dumped ice water from customers cup in hand washing sink at bar. Cups found in sink. Manager educated employee and cup removed. **Corrected On-Site**
31A-11-4
Intermediate - Non-pitting surface rust on food-contact equipment. Interior of microwave.
22-31-4
Basic - Buildup of food debris/soil residue on/in gaskets and interior of grill coolers. **Repeat Violation**
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. **Corrected On-Site**
24-05-4
Basic - Food stored on floor. Bulk migraine. Employee removed. **Corrected On-Site**
08B-38-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
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. Grill cooler digital thermometer reads 45-46F and standing glass 1 door cooler reads 50F. Manager has removed all TCS products from coolers and has called an AC technician. **Corrective Action Taken**
14-74-7
39
Nov 21, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
70
Jun 7, 2024
Food-Licensing Inspection
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen next to dishwasher. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. In kitchen next to fryer. Manager added soap dispenser on site. **Corrected On-Site**
31B-03-4
Basic - Ceiling tile missing. In multiple areas throughout kitchen where previous work was being done. Manger replaced ceiling tiles to its original place on site. **Corrected On-Site**
36-36-4
Basic - Light not functioning. Light blown under hood system. Manager replaced on site. **Corrected On-Site**
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers located in reach in coolers throughout kitchen. Manager added one to one cooler. **Corrective Action Taken**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen. **Corrected On-Site**
31B-04-4
67
Sep 5, 2023
Complaint Full
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
43
Apr 4, 2023
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over lettuce and tomatoes **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand washing sink is installed but no water is going to sink it does not turn an and there is not hot or cold water at sink. **Warning**
31A-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By air vents
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On bar **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Floors not maintained smooth and durable.
36-11-4
Basic - Food stored on floor. In storage area
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - Missing drain plug at dumpster.in shared plaza
33-11-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Open dumpster lid. In shared plaza
33-16-4
41
Nov 8, 2022
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw grouper stored over sliced cheese. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (55F - Cold Holding); romaine (71F - Cold Holding). Chef stated just placed in service 45 minutes ago. Advised rapid chill. Moved to cooler **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Used as a dump sink at bar
31A-11-4
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.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 2. Slicer guard dirty
22-20-5
Basic - Equipment in poor repair. Gasket torn on triple door cooler
14-11-5
Basic - Food stored on floor. Onions and tomatoes
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. 2. Knife stored between equipment **Corrected On-Site**
10-20-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Sink next to dishwasher
31B-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
39
Frequently Asked Questions
When was West End Grill last inspected?
The most recent health inspection at West End Grill on file is from Jan 28, 2026. The public record contains nine inspections in total.
What is the most common violation at West End Grill?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at West End Grill.
How does West End Grill compare to other restaurants in Port St. Lucie?
West End Grill most recently scored 61 out of 100, which is lower than the Port St. Lucie average of 80.
Has West End Grill's inspection record improved over time?
Yes. Recent inspections at West End Grill have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at West End Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is West End Grill inspected?
Based on the inspection history on file, West End Grill is inspected around three times per year on average.
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