El Churrasco Grill 2 LLC
2995 SE Dixie Hwy, Stuart, FL 34997 · Permanent Food Service · License 5319021
What drove the grade
Rodent activity present as evidenced by rodent droppings found.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection4 high priority (fixed before it reopened Nov 4, 2 repeats), 2 intermediate (fixed before it reopened Nov 4), 3 basic-23
- Emergency closure on Nov 3, reopened Nov 4Counts 20 for 30 days after reopening, 10 until 90 days, then nothing-20
- Safety score57
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitNov 4, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing at back dry storage room.
More time given
- First visitNov 3, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At front counter steam table - Chicken empanadas 90°F- hot holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator placed to be reheated.
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.
Employee was in dinning room eating then proceeded to enter the kitchen and held clean equipment and food without washing their hands - educated operator- employee washed their hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
At reach in cooler- non food grade paper towels used to store cut cilantro - operator removed.
Fixed on the spotRepeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
At back dry storage room - approximately 15 rodent droppings on wall electrical equipment. At back dry storage room - approximately- 5 rodent droppings around the water heater. At back dry storage approximately - 35 rodent droppings storage shelving where pots and pans are stored underneath. At back storage area approximately- 10 rodent droppings on top of out of order ice machine.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At kitchen handwash sink - packaged chicken and plastic containers inside sink- operator removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
- operator provided.
Basic3
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
At reach cooler - in use avocados with stickers still attached - educated operator- employee removed .
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing at back dry storage room.
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up
- Follow-up visitAug 19, 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.
At steam table -Fried chicken 105°F- hot holding- food out of temperature for 1 hour- operator discarded.
Fixed on the spot
At the first visitFixed on the spot
At steam table -Fried chicken 105°F- hot holding- food out of temperature for 2 hours- operator discarded.
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.