El Churrascaso Steakhouse
7419 Miami Lakes Dr, Miami Lakes, FL 33014 · Permanent Food Service · License 2335765
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 27 complaint inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate, 5 basic (1 repeat)-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitOct 27, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed thawed salmon in ROP, located in walk in cooler.
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed wet wiping cloth in quaternary sanitazer solution of 400 ppm. Operator add water, rechecked 200 ppm.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employees name Carlos,
Basic5
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed thawed salmon in ROP, located in walk in cooler.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed in used utensil in standing water at 90°F, operator placed on the stove to reheat at 135°F.
Fixed on the spot
Ice scoop handle in contact with ice.
Operator properly stored it.
Fixed on the spot
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed sanitazer bucket on preparation table, operator removed it.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Repeat violation
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
- Stop sale
- An order that the food can’t be sold or served.