Rio Grande Churrascaria

11995 SW 26 St, Miami, FL 33175 · Permanent Food Service · License 2325748

Official report

out of 100

Grade F

Safety score 34 of 100

Latest visit: Sep 24, 2026 (6 weeks ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 33 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 routine inspection
6 high priority (1 fixed on the spot), 7 intermediate (1 fixed on the spot), 21 basic; intermediate violations cost 18 at most; basic violations cost 12 at most
-63
Extension granted on Sep 24
Counts in full until a follow-up finds the problems fixed
-3
Safety score34

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

Inspection history

1 inspection · 2 visits

Sep232026

Routine inspection

34 violations found · Inspector came back once

Follow-up visitSep 24, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
22 violations still not corrected:
- 3 High priority
- 4 Intermediate
- 15 Basic
What was still cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Ceviche (41°F - Cold Holding); Pico de gallo (40°F - Cold Holding); chicken corn salad (43°F - Cold Holding); cut tomatoes (42°F - Cold Holding); cut melon (52°F - Cold Holding) Less than 4 hours, fruit was removed and new product placed. No tuna salad available at time of call back.
  Administrative complaint
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  More time given
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Did not observed any flying insects.
  More time given
Intermediate4
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
  No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  More time given
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  More time given
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Observed equipment installed by new operator does not match plans approved on file. As per operator plans have been submitted.
  More time givenFixed on the spot
Basic15
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 29, Plumbing and backflow prevention: Plumbing system improperly installed or repaired.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Observed doors not self closing at male employee bathroom.
  More time givenFixed on the spot
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  More time given
  Open dumpster lid.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  More time given
  Floor tiles missing and/or in disrepair.
  More time given
  Hole in or other damage to wall.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
Official report, on the Florida DBPR website
First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
34 violations found:
- 6 High priority
- 7 Intermediate
- 21 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
  Fish must be fully cooked or discarded. Observed no parasite destruction for swai fish using in ceviche.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Ceviche (50°F - Cold Holding); Pico de gallo (48°F - Cold Holding); chicken corn salad (45°F - Cold Holding); cut tomatoes (45°F - Cold Holding); tuna salad (46°F - Cold Holding); cut melon (50°F - Cold Holding). As per manager, 1 hour.
- 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 sausage stored over raw bacon at RIC at cook line. Staff arranged product accordingly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed staff handle dirty dishes and not wash hands.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Observed splitter missing vacuum breaker at mop sink.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed approximately 10 flying insects with some landing on the ceiling and walls in dry food storage room.
Intermediate7
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no quaternary test strips.
  No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  Observed large ice machine filter with no service date.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed utensil inside HWS at preparation area. Utensil was removed.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray bottle of blue chemical stored over preparation table at dessert area.
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed equipment installed by new operator does not match plans approved on file.
- Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
  Observed staff not knowing how to calibrate a thermometer using the cold method. Coached staff on correct procedure.
Basic21
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed container of sugar not labeled at bar area.
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed no ambient thermometer at RIC across from grill.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed utensil container with water at 109°F at cook line and at 99°F at desserts area.
  In-use ice scoop stored on soiled surface between uses.
  Observed ice scoop stored on soiled surface over small ice machine near back exit door.
  In-use tongs stored on equipment door handle between uses.
  Observed tongs stored on oven handle at prepares. Tongs were removed.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cutting board grooved at cook line.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed WIF door with ice buildup and inside chest freezer used for ice cream.
- Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
  Observed at dish machine.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed interior of ice machine near back exit area soiled.
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
  Observed spoons stored face up at desserts area.
- Code 29, Plumbing and backflow prevention: Plumbing system improperly installed or repaired.
  Observed 3CS faucet not reaching all compartments.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed no signage at HWS at cook line.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Observed doors not self closing at employee bathroom.
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  Open dumpster lid.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed gap under back exit door
  Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  Observed fly sticky paper over preparation table at prep area. Tape was removed.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  Observed cove molding in disrepair at kitchen area.
  Floor tiles missing and/or in disrepair.
  Observed floor tiles in disrepair at bar area.
  Hole in or other damage to wall.
  Observed wall in disrepair next to WIC entrance.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed WIC walls soiled.
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.