Terra Gaucha Brazilian Steakhouse
4483 Southside Blvd, Jacksonville, FL 32216 · Permanent Food Service · License 2612802
What drove the grade
Displayed food not properly protected from contamination.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection3 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 10 basic (1 repeat)-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 6, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
Cooked pork not under sneeze guard, manager rearranged
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Employee grabbed a lemon and placed it in drink, explained to her and she got tongs
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee handled raw bacon then got mittens and grabbed tray with cooked bacon from oven, explained to him and he washed hands, placed mittens in laundry area
Fixed on the spot
Intermediate2
Code 11, Employee health: 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.
None, emailed one
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Yellow substance by box freezer, cook line, employee labeled it's cleaner, also a couple at bar by hand sink
Fixed on the spot
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
White powdered in container at storage room, employee labeled it flour
Fixed on the spot
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw bacon 30f in prep sink, employee turned cold running water on
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed asparagus on shelf above cooked chicken, walk in cooler employee rearranged
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
In ice machine, employee moved it
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
Knife in between wall and prep sink, employee removed them
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink above clean containers in server area, employee placed them on bottom shelf
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Cook cooking, no hair restraint
Employee with no beard guard/restraint while engaging in food preparation.
Scooping mashed potatoes, no beard guard
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Rust on shelf in reach in cooler by cook line
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Aluminum trays in storage too,, employee inverted them
Fixed on the spot
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.