FOGO DE CHAO
2801 PONCE DE LEON BLVD
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/1/2025
High Priority
5
Intermediate
0
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed several AC vents soiled/dusted at kitchen area
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table by walk-in cooler entrance.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter grilling station.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quad sanitizer bucket at 0ppm. Staff provided new solution retested 200ppm **Corrected On-Site**
- 22-41-4:High Priority - 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. Observed at handwashing chlorine sanitizer dishwasher machine at 0ppm. Chlorine solution exchange retested at 50ppm. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burgers stored over smoked salmon, cooked shrimp and crab. Staff relocated the product correctly. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mortadella (61F - Cold Holding) at buffet line. Manager voluntarily discarded the item. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tomato soup (120F - Hot Holding); black beans (113F - Hot Holding) at cookline. Staff placed both products in the stove to be reheated to 165°F or above, staff was coached on reheating/holt holding procedures. **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food safety inspection conducted on 4/1/2025 revealed 9 total violations (5 high priority, 0 intermediate, 4 basic).
Inspection on 11/14/2024
High Priority
1
Intermediate
2
Basic
5
Total
8
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils in a dirty rack. Manager took tray to the dishwasher station. **Corrected On-Site**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Bar and grill station. **Corrected On-Site**
- 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed at bar.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at grill station.
- 12A-13-4:High Priority - 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 employee drying clean utensils, changed tasks and went back without washing hands.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled. Meat department.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar and grill station.
Food safety inspection conducted on 11/14/2024 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).