Embrace Brazilian Kitchen
1375 Lyons Rd, Coconut Creek, FL 33063 · Permanent Food Service · License 1623413
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection6 high priority (3 fixed by the Oct 19 follow-up, 3 fixed on the spot), 6 intermediate (2 fixed on the spot), 4 basic-38
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. Minced beef 84°F cooling since 10am . now 2:20pm / rice 80 cooling over 4 hours . See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sliced tomatoes 46°F , pico 47°F. Observed in unit less that 4 hrs. Observed double panned . Operator stored properly
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Prep table : Minced beef 84°F cooling since 10am . now 2:20pm / rice 80 cooling over 4 hours . Observed cooling covered and in large container.- stop sale
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
1) one door cooler: raw chicken over cooked sauces. 2) burgers over whole muscle Operator stored properly.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Sanitizing step skip. Explained steps.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Alcohol for medical purposes stored next oil at flip top in kitchen. Operators stored properly.
Fixed on the spot
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. For eggs served in breakfast menu. Provided poster.
Fixed on the spot
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Provided poster.
Fixed on the spot
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.
Provided poster
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board at flip top .
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. For 1 employee .
Basic4
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Plastic water bottles stored on kitchen floor. Operator elevated
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on shelf next to spices. Operator removed
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Spoons and forks at wait station not inverted.
Code 36, Floors, walls, ceilings and ventilation: Flip top cooler Floor area(s) covered with standing water.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.