Portugal Wine Bar And Grill: inspection record

Name: Portugal Wine Bar And Grill
Address: 15 Palm Harbor Village Way , Suites A B C, Palm Coast, FL, US

Portugal Wine Bar And Grill at 15 Palm Harbor Village Way , Suites A B C in Palm Coast was last inspected by the Florida DBPR on May 15, 2026. Its most recent routine inspection recorded 1 finding, 0 of them high priority (no high-priority findings). Flagler Food has 3 inspection visits on file for this license since July 1, 2025.

Inspection history

May 15, 2026: Routine - Food

Result: Call Back - Complied. 0 high-priority, 1 intermediate and 0 basic findings.

Basic: 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**

March 11, 2026: Routine - Food

Result: Administrative complaint recommended. 1 high-priority, 1 intermediate and 8 basic findings.

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. **
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** **
Basic: Floor area(s) covered with standing water. Observed water on floor behind espresso machine at bar.
Basic: Floor soiled/has accumulation of debris. Observed floor in bar area around bathrooms soiled with dirt debris.
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.
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.
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**
Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in cooler shelves rusty.
Basic: 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** **
Basic: 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**

September 16, 2025: Routine - Food

Result: Inspection Completed - No Further Action. 3 high-priority, 2 intermediate and 6 basic findings.

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. **
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. **
Basic: Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Bottle water in ice bin.
Basic: Stop Sale issued due to food not being in a wholesome, sound condition. Swai and grouper thawing in vacuumed sealed bags.
Basic: 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**
Basic: Handwash sink used for purposes other than handwashing. Items in hand washing sink at bar. Person in charge removed all. **Corrected On-Site**
Basic: No paper towels or mechanical hand drying device provided at handwash sink. Person in charge replaced. **Corrected On-Site**

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