Fogo de Chao
8815 SW 72 Place, Miami, FL 33156 · Permanent Food Service · License 2331698
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection6 high priority (1 fixed by the Aug 12 follow-up, 5 fixed on the spot, 1 repeat), 1 intermediate (1 repeat), 7 basic (5 repeats)-36
- Administrative complaint on Aug 11, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score52
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.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
More time given
Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
- First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed Cooler next to flat top with ambient temp of 55°F, the following TCS foods stored inside for more than 4 hours: chimmichurri (48°F - Cold Holding); sliced tomato (55°F - Cold Holding); burgers (56°F - Cold Holding); ground beef empanadas (56°F - Cold Holding). Operator tossed out all food.
Fixed on the spot
Stop Sale issued due to food not being in a wholesome, sound condition.
Observed 8 Live flies in bar area, landing on pineapple wedges used as garnish. Operator tossed out garnishes.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Cooler next to flat top with ambient temp of 55°F, the following TCS foods stored inside for more than 4 hours: chimmichurri (48°F - Cold Holding); sliced tomato (55°F - Cold Holding); burgers (56°F - Cold Holding); ground beef empanadas (56°F - Cold Holding). Operator tossed out all food.
Repeat violationFixed on the spotAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in warmer at cook line: white rice (126°F - Hot Holding). As per operator, less than 1 hour. Operator placed back into oven.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed smoked salmon above hearts of palm in cooler next to prep table. Manager rearranged order.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 8 Live flies in bar area, landing on pineapple wedges used as garnish.
Administrative complaint
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed dry food shelves soiled.
Repeat violation
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed cases of ribeye on freezer floor. Operator placed onto shelf during inspection.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed on cook line; tongs on handle of oven. Operator had tongs removed.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Observed in multiple coolers.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed in reach in next to flat top.
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 Cooler next to flat top with ambient temp of 55°F, the following TCS foods stored inside for more than 4 hours: chimmichurri (48°F - Cold Holding); sliced tomato (55°F - Cold Holding); burgers (56°F - Cold Holding); ground beef empanadas (56°F - Cold Holding). Operator tossed out all food and removed cooler from line.
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed across fryers. Operator removed from cutting board.
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed outside of meat cooler and inside.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.