Rio Grande Churrascaria

1255 W 46 St Unit -27, Hialeah, FL 33012 · Permanent Food Service · License 2318462

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Sep 18, 2026 (7 weeks ago)

What drove the grade

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.High priority · 15 other violations

How the score was calculated

Starting score100
Violations at the Sep 18 routine inspection
2 high priority (1 fixed on the spot), 4 intermediate (1 fixed on the spot), 10 basic (1 repeat)
-31
Safety score69

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

Inspection history

1 inspection · 1 visit

Sep182026

Routine inspection

16 violations found

First visitSep 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
- 2 High priority
- 4 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed 2 cut baby corn cans dented on rack by office. Operator segregated to be discarded.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw steak stored above raw pork on shelves at walk in cooler.
Intermediate4
- 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 cooked beans, cooked brisket,cooked pasta and potato salad prepared onsite and held more than 24 hours not properly date marked on shelves at walk in cooler.
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled with food debris can opener blade. Operator moved to dishwashing area.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Rolando,Eniel,Yerandi and Erick certificates expired.
Basic10
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Observed on cooked rice container, operator stored properly.
  Fixed on the spot
  Ice scoop handle in contact with ice.
  Observed at bar area, operator stored properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee eating while preparing food.
  Observed employee eating at meat cutting station, manager coached employee.
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  Observed cooked rice stored on cracked plastic container, operator changed.
  Fixed on the spot
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed at preparation area, employee removed.
  Fixed on the spotRepeat violation
  Clean wiping cloth supply not properly stored.
  Observed clean wiping cloths stored on floor at office. Operator stored properly.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed soiled interior in all units at preparation area.
- 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. Observed soiled with food debris gaskets in all units at preparation area. Observed soiled with slime walk in cooler gaskets.
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Observed ice bucket stored on floor at bar area, operator stored properly.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  Observed 2 fly sticky tape with trapped insects at meat cutting area, operator removed.
  Fixed on the spot
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.
Stop sale: An order that the food can’t be sold or served.