Porto Alegre Brazilian Grill Restaurant

795 E 8 Ave, Hialeah, FL 33010 · Permanent Food Service · License 2334323

Official report

out of 100

Grade F

Safety score 46 of 100

Latest visit: Jul 15, 2026

What drove the grade

Live, small flying insects foundHigh priority · fixed on the spot · 23 other violations

How the score was calculated

Starting score100
Violations at the Jul 14 routine inspection
7 high priority (5 fixed on the spot), 6 intermediate (5 fixed on the spot, 2 repeats), 11 basic (3 repeats); basic violations cost 12 at most
-54
Safety score46

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

Inspection history

1 inspection · 2 visits

Jul142026

Routine inspection

24 violations found · Inspector came back once

Follow-up visitJul 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 2 High priority
- 1 Intermediate
- 1 Basic
What was still cited
High priority2
- Code 01, Approved source; food safe and unadulterated: No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked.
  Administrative complaint
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  More time given
Intermediate1
- Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
  More time given
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
Official report, on the Florida DBPR website
First visitJul 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
- 7 High priority
- 6 Intermediate
- 11 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed Raw beef (45°F - Cold Holding) inside walk in cooler 2. As per operator for more than 4 hours. Operator segregate it during inspection.
  Fixed on the spot
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed approximately 1 flying insect landing on top of melon at buffet area at front counter. Operator discarded during discarded during inspection.
  Fixed on the spot
  No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked.
  Fish must be fully cooked or discarded. Observed no parasite destruction for cold smoked salmon inside reach in cooler next to meat preparation area.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Raw beef (45°F - Cold Holding) inside walk in cooler 2. As per operator for more than 4 hours. Operator segregate it during inspection. Also observed Sliced tomato (50°F - Cold Holding); Chicken salad (54°F - Cold Holding); Coleslaw (51°F - Cold Holding) at buffet area at front counter. As per operator for less than 2 hours. Operator removed for rapid cooling inside walk in cooler during inspection.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Observed at mop sink area next to dishwasher area at kitchen area.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  Observed approximately 1 flying insect landing on top of melon at buffet area at front counter. Operator discarded during inspection. Also observed approximately 1 flying insect flying around buffet area at front counter.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Observed Sanitizer Bucket (Chlorine 200+ppm) under steam table at kitchen area. Operator added more water to sanitizer solution Sanitizer Bucket (Chlorine 100ppm).
  Fixed on the spot
Intermediate6
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
  Observed inside oil container on top of preparation table in front of grill at kitchen area. Operator replaced it with a food grade brush during inspection.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener blade soiled on top of preparation table at kitchen area. Operator put it to wash at the time of inspection.
  Fixed on the spotRepeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towel at hand wash sink located at meats preparation station. Operator provided during inspection.
  Fixed on the spotRepeat violation
  No soap provided at handwash sink.
  Observed no soap at hand wash sink located at meats preparation station. Operator provided during inspection.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed degreaser spray bottle not identified stored under hand wash sink in front of grill at kitchen area. Operator identified spray bottle during inspection.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
  Observed no certificate Ariel R., Dainiel D., and Yusnel Bernal. As per operator working for more than 2 months.
Basic11
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed flour container not identified under steam table at kitchen area.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed sugar container uncovered on top of shelf above steam table at kitchen area.
  Food stored on floor.
  Observed chicken base containers stored on the floor next to back door. Operator stored it 6 inches above the floor during inspection.
  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 spoon handle touching sugar inside metal container on top of preparation table next to slicer machine at kitchen area. Operator stored properly during inspection.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed 1 employee engaged in food preparation with no hair restraint at kitchen area. Employee put hair restraint 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 bowl with no handle inside pasta salad and potato salad inside walk in cooler. Operator removed during inspection.
  Fixed on the spot
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup inside ice cream freezer next to oven s at kitchen area.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wiping cloth stored on top of preparation table at meats preparation area. Employee placed wiping cloth inside sanitizer solution at the time of inspection.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed microwave interior soiled next to ovens at kitchen area.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed walls soiled all around kitchen area.
  Repeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.