El Churrascaso Grill #4
1255 W 46 St Unit 27, Hialeah, FL 33012 · Mobile Food Dispensing Vehicle · License 2361193
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection2 high priority (fixed on the spot), 3 intermediate (fixed on the spot, 1 repeat), 11 basic-24
- Safety score76
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 visitSep 15, 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.
16 violations found:
Official report, on the Florida DBPR websiteWhat 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 Raw pork (47°F - Cold Holding) inside reach in cooler in front of oven. As per employee for less than 4 hours. Employee stored inside reach in freezer in front of hand wash sink for rapid cooling.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed non food grade bag used to covered cooked rice on top of stove. Employee removed it during inspection.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Observed no consumer advisory on the menu or posted on the MFDV. Printed and provided to operator during inspection.
Fixed on the spot
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked yuca container not date marked inside reach in coolers in front of three compartment sink. As per employee prepared 2 days ago. Employee date marked them during inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towel on hand wash sink. Employee provided paper towel during inspection.
Fixed on the spotRepeat violation
Basic11
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed liquid food seasoning containers stored on the floor under table located at service window. Employee stored 6 inches above the floor during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic bowl with no handle inside cooked rice container at reach in cooler in front of hand wash sink. Operator discarded rice during inspection.
Fixed on the spot
Cutting board has cut marks and is no longer cleanable.
Observed grooved cutting board on top of preparation table in front of oven.
Cardboard used to line nonfood-contact shelves.
Observed on table located at service window.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed towel under cutting board on top of preparation table in front of oven.
Soiled dry wiping cloth in use.
Observed soiled dry wiping cloth over preparation table in front of oven.
Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth over preparation table in front of oven.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach in cooler gaskets soiled in front of oven.
Buildup of food debris/soil residue on equipment door handles.
Observed reach in cooler handle soiled in front of oven.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed water nesting inside reach in coolers in front of hand wash sink and three compartment sink.
Code 50, Current license displayed: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.