El Churrascaso Brazilian Grill

3694 W 12 Ave, Hialeah, FL 33012 · Permanent Food Service · License 2314876

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Sep 8, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 8 routine inspection
2 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 9 basic
-23
Safety score77

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

Inspection history

1 inspection · 1 visit

Sep82026

Routine inspection

14 violations found

First visitSep 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 2 High priority
- 3 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed fries (56°F - Cold Holding); sweet potato fries (59°F - Cold Holding) next to fryers at cook line, as per employee less than 1 hour. Employee moved to walk in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw steak stored above cut cheese on reach in cooler across grill at front counter. Employee stored properly.
  Fixed on the spot
Intermediate3
- 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 mashed potatoes prepared onsite and held more than 24 hours not properly date marked on shelves at walk in cooler.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled white cutting board at cook line. Observed soiled with food debris can opener blade. Employee moved to dishwashing area.
  Fixed on the spot
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed salt and sugar container not identified with name at kitchen area.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed desserts not covered on shelves at walk in cooler, operator covered during inspection. Observed cut fruits not covered inside cooler at front counter. Employee covered.
  Fixed on the spot
  Food stored on floor.
  Observed a case of oranges stored on floor at front counter. Employee stored properly.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed on salt container, employee stored properly.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed on sugar container, employee removed.
  Fixed on the spot
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed rusted shelves on walk in coolers and walk in freezer.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled with food debris and grease can opener holder.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed dust accumulated on vents and ceiling tiles at kitchen area.
- Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
  Observed a total 120 seats, establishments only reported 49 after remodeling.
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.