El Churrascaso Brazilian Grill
20505 S Dixie Hwy Ste 1245, Miami, FL 33189 · Permanent Food Service · License 2337490
What drove the grade
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection2 high priority (fixed by the Aug 12 follow-up, 1 repeat), 4 intermediate (1 fixed on the spot, 3 repeats), 13 basic (7 repeats); basic violations cost 12 at most-34
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
More time given
Floor tiles missing and/or in disrepair.
More time given
- First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 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 sausage (46°F - Cold Holding); pork (48°F - Cold Holding); beef (48°F - Cold Holding) inside the reach in cooler at the front counter. As per employee less than 3 hours ago.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed a hose connected at the time of the inspection next to the hand wash sink in the kitchen area.
Repeat violation
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 couscous not date marked inside the walk. In cooler. As per employee it was cook on Sunday.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener soiled.
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed at the hand wash sink in the kitchen. Employee provided paper towels.
Fixed on the spotRepeat violation
Basic13
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Observed knife stored between preparation tables at the cook line. Employee removed it.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee drinking in a food preparation or other restricted area.
Employee removed the glass of water.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler door gaskets torn at the cook line.
Repeat violation
Ice buildup in walk-in freezer.
Repeat violation
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler is not working properly. Temperature was at 48°F.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Employee removed them.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Employee removed it.
Fixed on the spot
Wet wiping cloth not stored in sanitizing solution between uses.
Observed at the front counter. Employee removed it.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Repeat violation
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Observed spoons to stir beverages not properly stored inside a metal container.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
Observed floor tiles missing grout throughout the kitchen area.
Repeat violation
Floor tiles missing and/or in disrepair.
Observed broken floor tiles in the kitchen. Akso observed walk in cooler floor damage.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed cell phone stored on preparation table at the front counter. Employee removed it.
Fixed on the spot
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.