Br 77 Brazilian Steakhouse
3228 Margaritaville Blvd, Kissimmee, FL 34747 · Permanent Food Service · License 5911829
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 Jul 27 complaint inspection2 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 5 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 27, 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.
10 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.
Cooked beef temping 128°F and cooked potatoes temping 127°F in hot holding cabinet on cook line. Per operator they were prepared less than 4 hours ago. Operator had employee reheat to 165°F.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine in kitchen and at bar tested several times at 0ppm. Operator was able to fix issue during inspection.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Two green cutting boards in prep area and at dishmachine in kitchen.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink next to ice machine had food debris inside, operator cleaned. Handwashing sink next to triple sink had wet wiping cloth inside and scouring sponge. Operator removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Handwashing sink next to ice machine. Operator provided paper towels.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed strawberries and cabbage over prepped tomatoes and other washed vegetables in walk-in cooler. Unwashed blueberries over sauces in reach in cooler across from cook line. Operator rearranged.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth on clean dish rack across from dishmachine, with clean dishes.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Bowls on top shelf of clean dish rack across from dishmachine.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Handwashing sink at rotisserie area leaking from faucet, handle does not shut off water and is shut off underneath sink.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Vents over prep table at end of cook line by door leading to bathrooms.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.