When storing grilled octopus, place it in a shallow container and wrap it in aluminum foil or plastic wrap to keep it moist and fresh. Put it into the refrigerator within two hours of cooking to prevent the growth of harmful microorganisms, warns the United States Department of Agriculture. If you want grilled octopus to last longer, freeze it at zero degrees Fahrenheit for up to three months for best results, recommends the Still Tasty website. Wrap it in aluminum foil or freezer wrap to prevent freezer burn from ruining your delicacy.

Before using any grilled octopus you've stored in the refrigerator or freezer, smell and visually inspect it. If you notice any rancid odors, discoloration or sliminess to the octopus, discard it because it has spoiled. When both cooking and reheating octopus, check that its internal temperature reaches at least 145 F to kill off any harmful microorganisms in the seafood, recommends Foodsafety.gov. If you've grilled octopus with any other perishable ingredients, the dish will only last as long as the shortest shelf life of any ingredients you've used.