Rio Grande Churrascaria Southwest Ranches LLC

6800 Dykes Rd, Southwest Ranches, FL 33331 · Permanent Food Service · License 1619205

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Nov 3, 2026 (4 days ago)

What drove the grade

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.High priority · 11 other violations

How the score was calculated

Starting score100
Violations at the Nov 3 routine inspection
3 high priority (1 fixed on the spot), 3 intermediate, 6 basic (1 repeat)
-31
Safety score69

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Nov32026

Routine inspection

12 violations found

First visitNov 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 3 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Observed at buffet .@11:10 no time marked on buffet held using time as a public health control. Operator determined that item made at 11:00 a.m. Operator time marked Operator correctly time marked.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 Ppm chlorine. Operator ran machine again rechecked 50 Ppm
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Observed splitter attached to faucet without vacuum breakers installed by the three compartment sink.
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed wiping cloth stored in handwashing sink prep area. Observed handwashing sink prep area used as dump sink evident by food debris in sink.
  No soap provided at handwash sink.
  Employee bathroom Men's bathroom stall
- 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. Manager did not have access to the rest of the food handlers cards file cabinet was locked. 1 employee had handler card
Basic6
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed on cook line beef 38°F and leg of lamb 31°F in a pan out at room temperature. Operator placed in walk-in cooler.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed at prep station In-use utensil stored in standing water temperature 65°F. Operator discarded water.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employee wearing a watch on left wrist while preparing chicken skewers.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Left ice machine in kitchen
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Employee bathroom
- Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Jul292026F46Routine inspection18 violations, 5 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  More time given
Official report, on the Florida DBPR website
First visitJul 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
- 5 High priority
- 6 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Can of 5.51 pounds of artichokes
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed in walk-in cooler mashed potatoes (50°F - Cooling) in deep covered plastic containers. Per operator prepared last night and held in cooler overnight.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed on front counter fresh garlic and oil (47°F - Cold Holding) per operator held out of temperature less than 15 minutes. Operator added more ice to the container.
  Fixed on the spotRepeat violationAdministrative complaint
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed in walk-in cooler mashed potatoes (50°F - Cooling) in deep covered plastic containers. Per operator prepared last night and held in cooler overnight. See stop sale
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw chicken stored over unwashed tomatoes in walk-in cooler. Operator stored correctly.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate6
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Observed in walk-in cooler mashed potatoes (50°F - Cooling) in deep covered plastic containers.
  No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Operator filled out form
  Fixed on the spot
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chlorine test strips
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Back prep area. Operator provided.
  Fixed on the spot
- 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. One person without training.
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Sugar on cook line shelf. Operator labeled
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Damaged/spoiled/recalled food not properly segregated.
  Observed dented Can of 5.51 pounds of artichokes on storage rack.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed on stove In-use utensil stored in standing water temperature 108°F employee turned on burner.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  Pair of tongs on oven door handle. Operator removed
  Fixed on the spot
- Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
  Employee bathroom
  Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Employee bathroom
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Front bar area
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.