Miami to Brazil Rodizio
15746 SW 56 St, Miami, FL 33185 · Permanent Food Service · License 2333658
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection2 high priority (no follow-up needed, 1 repeat), 6 basic (2 repeats)-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 1, 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.
8 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, other than whole meat roast, hot held at less than 135°F.
Observed sweet plantain (84°F - Hot Holding) under hot lamp at cook line, as per cook for 1 hour prior.
Repeat violation
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed oil container on floor next to dishwasher.
Repeat violation
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Manager removed.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Repeat violation
Floor soiled/has accumulation of debris.
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.