Summer Grilling Safety in Southwest Florida: Keep It Delicious—and Safe
In Sarasota, Manatee, and Charlotte counties, grilling is a favorite way to enjoy our warm-weather lifestyle. Whether it’s a backyard barbecue with neighbors or a family cookout by the pool, outdoor cooking brings people together. But it also comes with risks if safety isn’t top of mind.
According to the National Fire Protection Association, grilling-related injuries send more than 22,000 people to the emergency room each year—and gas grills alone cause over 9,000 home fires annually.
Grilling Safety: What to Know Before You Fire It Up
Whether you’re using gas, charcoal, or wood, follow these precautions for a safer grilling experience:
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Place your grill at least 10 feet away from your home, lanai, or any structure.
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Never grill in a garage or under a covered carport.
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Clean your grill often to prevent grease buildup, which can easily catch fire.
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Never leave your grill unattended.
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Don’t overcrowd the grill—too much food at once can cause flare-ups.
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Keep a spray bottle of water and a fire extinguisher nearby.
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Inspect metal parts for rust, especially on cooking grates.
Using a Gas Grill?
Check for gas leaks by applying a mix of dish soap and water to hoses and connections. Turn on the gas—if bubbles form, you have a leak. Always open the lid before lighting the grill.
Using Charcoal?
Stick with charcoal starter fluid (never gasoline), and if the fire dies down, use additional charcoal or kindling—never more starter fluid once lit.
Food Safety Counts Too
Grilling isn’t just about flames—it’s also about proper food prep. Safe grilling begins with clean hands, surfaces, and tools. If you use a wire bristle brush to clean your grill, inspect the surface before cooking—loose bristles can stick to food and pose serious health risks.
Always use a food thermometer to ensure meat reaches the proper internal temperature:
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Poultry and precooked items like hot dogs: 165°F
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Ground beef and burgers: 160°F
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Fish: 145°F
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Whole cuts of beef, pork, lamb, and veal: 145°F
If you’re smoking meat, keep the internal smoker temperature between 225°F and 300°F.
Keep cold foods chilled (below 40°F) and hot foods hot (above 140°F). Marinated foods should never sit out for more than two hours—or one hour if it’s 90°F or hotter.
When the grilling is done, refrigerate leftovers in shallow containers within two hours to prevent bacteria from growing.
At Atlas Insurance, we want your summer to be filled with flavor—not fire risks or foodborne illness. For over 72 years, we’ve served Southwest Florida with local knowledge, helping families enjoy life with confidence. Grill safely and enjoy every bite!
