CHURRASCASO GRILL WYNWOOD IN FLORIDA
169 NE 25 ST
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/10/2025
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at prep table.
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed SS plates not inverted at prep table. Owner inverted. Corrected On-Site
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unable to answered how to calibrate probe thermometer.
Food safety inspection conducted on 4/10/2025 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 11/21/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Inspection Details:
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Observed oil containers and a box with bottles of water stored on floor. Repeat Violation Warning - From follow-up inspection 2024-11-21: Observed oil containers and a box with bottles of water stored on floor. **Time Extended**
- 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knifes stored between wall and behind three compartment sink. Repeat Violation Warning - From follow-up inspection 2024-11-21: Observed knifes stored between wall and behind three compartment sink. **Time Extended**
- 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed under red cutting board. Warning - From follow-up inspection 2024-11-21: Observed under red cutting board. **Time Extended**
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a container with raw chicken over raw pork inside reach in cooler. Operator remove the container with raw chicken on the bottom shelf and container with raw pork in the top shelf at reach in cooler. Corrected On-Site Warning - From follow-up inspection 2024-11-21: Observed a container with raw chicken over raw pork inside reach in cooler. **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink next to three compartment sink. Repeat Violation Warning - From follow-up inspection 2024-11-21: Observed at hand wash sink next to three compartment sink. **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Observed at hand wash sink next to three compartment sink. Warning - From follow-up inspection 2024-11-21: Observed at hand wash sink next to three compartment sink. **Time Extended**
Food safety inspection conducted on 11/21/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 9/27/2024
High Priority
2
Intermediate
6
Basic
3
Total
11
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed oil containers and a box with bottles of water stored on floor. Repeat Violation Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knifes stored between wall and behind three compartment sink. Repeat Violation Warning
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed under red cutting board. Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a container with raw chicken over raw pork inside reach in cooler. Operator remove the container with raw chicken on the bottom shelf and container with raw pork in the top shelf at reach in cooler. Corrected On-Site Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cleaning table and proceed to prepared food without wash hands and put new gloves. Operator was informed that he needs to discarded gloves and wash hands when he changed tasks. Corrected On-Site Warning
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands at three compartment sink. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink not accessible for use blocked with a pan of yuca. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink next to three compartment sink. Repeat Violation Warning
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed two employees Diego,Giovanis hired more than 60 days with no proof of training. Warning
- 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed no sanitizer of any kind. Operator went to store and bought a gallon of Chlorine sanitizer. Corrected On-Site Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at hand wash sink next to three compartment sink. Warning
Food safety inspection conducted on 9/27/2024 revealed 11 total violations (2 high priority, 6 intermediate, 3 basic).
Inspection on 12/27/2023
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed 2 jugs of oil stored on floor.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between wall and prep table.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Soiled Hood filters.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed black beans (55 F - Cold Holding). As per operator, black beans were prepared the night before between 8:00pm-9:00pm and were stored in reach in cooler overnight. Operator discarded black beans. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed black beans (55 F - Cold Holding). As per operator, black beans were prepared the night before between 8:00pm-9:00pm and were stored in reach in cooler overnight. Operator discarded black beans. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked black beans (55 F - Cold Holding). As per operator, black beans were prepared the night before between 8:00pm-9:00pm and were stored in reach in cooler. Operator dis carded cooked black beans. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed metal scrub located inside hand wash sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near 3 compartment sink.
Food safety inspection conducted on 12/27/2023 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).