El Churrascaso Grill

7761 NW 107 Avenue, Unit 207, Doral, FL 33178 · Permanent Food Service · License 2336064

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Sep 24, 2026 (6 weeks ago)

What drove the grade

Water with a temperature of least 85°F not provided/shut off at employee handwash sink.Intermediate · 25 other violations

How the score was calculated

Starting score100
Violations at the Sep 24 routine inspection
9 intermediate (2 fixed on the spot, 1 repeat), 17 basic (2 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-30
Safety score70

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep242026

Routine inspection

26 violations found

First visitSep 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
26 violations found:
- 9 Intermediate
- 17 Basic
What the inspector cited
Intermediate9
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed flan and cream brÃ»lée not date marked at RIC at entrance to kitchen. As per staff, made on 09.21. Coached operator on correct procedure.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed not chlorine test strips available.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed white cutting board soiled at kitchen area.
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed no hot water at HWS at kitchen area.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed HWS blocked by dishmachine at 3CS area.
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  Observed HWS at bar with containers inside. Containers were removed.
  Fixed on the spotRepeat violation
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at HWS at 3CS.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Adrain and Rosiladies working for more than 60 days with no food handlers training.
Basic17
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed sugar not labeled at kitchen area and assorted plastic squeeze bottles not labeled at preparation area.
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed at RICs in kitchen area. Thermometers were placed.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed tongs stored on oven handle at cook line. Tongs were removed.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Observed staff drinking from open water container I. Food preparation area. Cup was removed.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed staff doing food preparation with no hair restraint.
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed staff doing food preparation while wearing watch and jewelry.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowl with no handle inside sugar container at kitchen. Bowl was removed.
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  Observed at white cutting board and green cutting board at kitchen area.
  Repeat violation
  Equipment in poor repair.
  Observed RIC at cook line in disrepair.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed interior of microwave soiled at kitchen area.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed WIC gaskets soiled and RIC at 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 metal pots stored not inverted at shelves next to WIC.
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed at HWS at kitchen area and bar area.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed wall damaged at mop sink area.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed at mop sink.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  No copy of latest inspection report available.
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.