Boi Brazil Churrascaria
5668 International Dr, Orlando, FL 32819 · Permanent Food Service · License 5807118
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked potatoes, noodles, home made flan in walk in cooler.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection6 intermediate (1 fixed on the spot), 11 basic-28
- Safety score72
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 9, 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.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate6
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./cooked potatoes, noodles, home made flan in walk in cooler.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing./dish area hand sink used to dump ice.
No paper towels or mechanical hand drying device provided at handwash sink./dish area hand sink.
No soap provided at handwash sink.
Dish area hand sink. Cook line hand sink.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled./bleach bottle not labeled/dish area.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic11
Code 08, Food protection and cross-contamination: Food stored on floor./cases of food stored on walk in freezer floor./
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F./79°F, wait station next to ice machine.
Ice scoop handle in contact with ice./bar ice bin/
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food./sugar bin on prep table.
Hood filter missing from automatic fire suppression/exhaust system./missing one piece hood filter.
Code 21, Wiping cloths and linens: Wiping cloth/towel used under cutting board./kitchen.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Both women and men's restrooms. Dish area hand sink.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair./kitchen.
Ceiling tile missing./missing one piece over dish area/replaced immediately/
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured./front bar.
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.