Fogo de Chao Churrascaria
4784 Town Center Pkwy, Jacksonville, FL 32246 · Permanent Food Service · License 2615539
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection5 high priority (1 fixed by the Aug 17 follow-up, 4 fixed on the spot), 4 intermediate (1 fixed on the spot, 1 repeat), 4 basic-31
- Safety score69
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 visitAug 17, 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 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. Operator servers & offer uncooked raw salmon on menu & has no parasite destruction letter or invoices showing freezing parameters. Operator reaching out food representative
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw prep salmon stored over potato salad on shelf in walk in cooler. Moved by manager.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Dishwasher (Temperature 140°F @ 1st run, 155°F @ 2nd run) while in use. Operator setting up three compartment sink
Fixed on the spot
Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 140°F @ 1st run, 155°F @ 2nd run) while in use. Operator setting up three compartment sink
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 8 live flying insects in establishment in following areas. 8 live above shelf in kitchen for stored glass racks (employee killed 4 of them) 2 live near prep area in kitchen 2 live at bar area near floor drain Following day call back after speaking to District Office
Intermediate4
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Operator has cold buffet on Time but paperwork not completed. Completed paperwork during inspection
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Operator has no measuring device
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Dump drain pan stored in hand wash sink at bar
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle with green solution at bar area not labeled near towels. Employee stated it's sanitizer solution
Repeat violation
Basic4
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs stored on fryer lower door handle
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee preparing food in kitchen with no hair restraint
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee on cook line preparing food with watch on wrist
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
At bar under sink area
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.