Brazil at Your Door

2344 NE 2 Ave, Miami, FL 33137 · Permanent Food Service · License 2337616

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Nov 5, 2026 (3 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 17 other violations

How the score was calculated

Starting score100
Violations at the Nov 5 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 intermediate (1 fixed on the spot), 12 basic (1 repeat); basic violations cost 12 at most
-29
Safety score71

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

Inspection history

1 inspection · 1 visit

Nov52026

Routine inspection

18 violations found

First visitNov 5, 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.
18 violations found:
- 2 High priority
- 4 Intermediate
- 12 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 shredded cheese (46°F - Cold Holding) on reach in cooler, as per operator less than 2 hours, operator moved to reach in cooler interior. Also observed vegetables sauce (47°F - Cold Holding) on preparation table across grill, as per operator less than 2 hours, operator moved to reach in cooler.
  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 standing freezer by dry storage area.
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 steak and vegetables sauce prepared onsite and held more than 24 hours not properly date marked on standing unit at cook line.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- 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.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed dirty utensils inside hand wash sink at kitchen. Operator removed.
  Fixed on the spot
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed a tapioca powder container not identified at kitchen area.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed 2 bags of salt and 1 of black beans stored on floor at dry storage area.
  Food not stored at least 6 inches off of the floor.
  Observed a case of raw potatoes at kitchen area.
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed on stove at kitchen area.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed personal drink on preparation table across grill.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed inside rice pot at kitchen area.
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Observed on preparation table across grill.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed soiled with food debris all units at kitchen area. Also observed soiled interior of standing freezer at kitchen.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled gaskets in all units at kitchen area.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- 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.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observed ceiling not smooth, nonabsorbent and easily cleanable in food preparation by dry storage area.
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.