Fogo de Chao

11543 Regency Village Dr, Orlando, FL 32821 · Permanent Food Service · License 5816033

Official report

out of 100

Grade B

Safety score 89 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. sausage (126°F - Hot Holding) in hotbox at rotisserie, operator will heat to proper minimum temperatureHigh priority · fixed on the spot · 5 other violations

How the score was calculated

Starting score100
Violations at the Sep 28 routine inspection
1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic
-11
Safety score89

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

Inspection history

1 inspection · 2 visits

Sep282026

Routine inspection

6 violations found · Inspector came back once

Follow-up visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 2 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. sausage (126°F - Hot Holding) in hotbox at rotisserie, operator will heat to proper minimum temperature
  More time given
Intermediate1
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  More time given
Basic2
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
Official report, on the Florida DBPR website
First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
- 1 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. sausage (126°F - Hot Holding) in hotbox at rotisserie, operator will heat to proper minimum temperature
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Cold smoked salmon on buffet
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  At rotisserie also at bar
  Fixed on the spot
Basic3
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  In kitchen
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl in rice in hot box on cook-line. In mushroom breading container in walk in cooler. In cinnamon sugar at rotisserie
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Handsink at rotisserie non operational
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.