El Churrasco Grill
15557 SW Warfield Blvd, Indiantown, FL 34956 · Permanent Food Service · License 5301484
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection5 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 1 basic-20
- Administrative complaint on Aug 11, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score60
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 13, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked potatoes 116°F-hot holding- food sitting on counter for approximately 30 minutes- operator placed to be reheated.
FixedFixed on the spot
- First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At flip top cooler by cookline- sour cream 46°F- cold holding, shredded cheese 46°F- cold holding, sausage 46°F- cold holding, chopped lettuce 41°F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator in walk in cooler to quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At front counter steam table- Cooked potatoes 103°F- hot holding, - food sitting on top of steam table/counter- food out of temperature for 45 minutes- operator placed on stove to be reheated.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At reach in cooler drawers by cookline - raw chicken stored over cooked plantains - operator removed and stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
At front counter area- employee left for break and handled personal belongings and cell phone- then returned to work and prepared food for order without washing their hands- educated operator- employee washed their hands.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
At bar storage area- chemical spray bottle stored over plastic utensils - operator removed.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Operator provided.
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
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.