Rio Grande Churrascaria

9559 S Dixie Hwy, Pinecrest, FL 33156 · Permanent Food Service · License 2335129

Official report

out of 100

Grade D

Safety score 64 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · no follow-up needed · 17 other violations

How the score was calculated

Starting score100
Violations at the Oct 20 routine inspection
6 high priority (2 no follow-up needed, 4 fixed on the spot), 2 intermediate, 10 basic (3 repeats); basic violations cost 12 at most
-36
Safety score64

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

Inspection history

1 inspection · 1 visit

Oct202026

Routine inspection

18 violations found

First visitOct 20, 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:
- 6 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority6
- 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 at cook line: rice (129°F - Hot Holding). As per operator less than 1 hour at cook line. Operator voluntarily threw rice out.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs stored above cooked beans in walk in. Operator rearranged order during inspection.
  Fixed on the spot
  Displayed food not properly protected from contamination.
  Observed croutons at buffet not covered. Operator removed items.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Observed at bread bowl at front counter.
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength.
  Do not use equipment not properly sanitized. Observed Quat sanitizer buckets at 0 ppm. Operator dumped buckets during inspection and replaced with new sanitizer. Final Quat reading: 200 ppm.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed windex on food rack. Operator removed from rack.
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at handsink next to ice machine. Operator provided during inspection.n
- Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
  Observed Date of Birth missing for all employees.
Basic10
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed ice cream not covered in reach in freezer. Operator covered during inspection.
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed between cooler and table across cook line. Operator removed from between equipment.
  Fixed on the spotRepeat violation
  In-use tongs stored on equipment door handle between uses.
  Observed at cook line. Operator had them removed.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed cup used as scoop in salt container across cook line. Operator removed cup during inspection.
  Fixed on the spotRepeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Observed exterior soiled.
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed at handsink in warewash.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed outside of walk in cooler.
- Code 38, Lighting: Light shield damaged/in disrepair.
  Observed above ice machine.
- 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 phone on prep table. Phone was removed.
  Fixed on the spot
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.