Fogo de Chao
2801 Ponce de Leon Blvd, Coral Gables, FL 33134 · Permanent Food Service · License 2336838
What drove the grade
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection1 high priority (fixed on the spot), 1 intermediate, 9 basic-15
- Safety score85
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 visitNov 4, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
See stop sale. Observed blue cheese stored for more than 4 hours in the bar area. Operator removed the blue cheese from the bar area.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed soiled plate that as per operator was cleaned.
Basic9
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils stored in standing water at 105°F.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed grooved cutting board located by the prep table.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet towel not stored inverted sanitizing solution located at the meat racking station.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed the interior of the microwave soiled with crumbs.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed the interior of ice machine soiled with a mold like substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed fan guards in walk in cooler soiled with an accumulation of dust. Observed reach in cooler gasket located by the entrance to the kitchen soiled.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed plates not stored inverted by the entrance to the kitchen. Operator removed the top plates and inverted the top plate.
Fixed on the spot
Equipment and utensils not properly air-dried - wet nesting.
Observed wet nesting on utensils above the prep table located by the dry storage area.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed unsecured CO2/Helium tank located by the dry storage 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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.