EL CHURRASCASO BRAZILIAN GRILL
20505 S DIXIE HWY STE 1245
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 12/17/2024
High Priority
0
Intermediate
4
Basic
8
Total
12
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dusted/soiled AC returns over mop sink area.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed two green cutting boards with mark not longer cleanable at kitchen preparation table.
- 08B-38-4:Basic - Food stored on floor. Observed contain Net oh cooking oil stored on the floor at kitchen , also a bag of potatoes at walk in cooler.
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at all reach in coolers units at kitchen line.
- 08B-12-5:Basic - Stored food not covered. Observed several containers of ice cream at chest freezer uncovered.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping towels not stored in sanitizer bucket at different kitchen preparation tables.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside handwashing sink next to walk in cooler entrance.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Observed not probe thermometer available for food safety.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed not soap available at men bathroom used by food handling employees.
Food safety inspection conducted on 12/17/2024 revealed 12 total violations (0 high priority, 4 intermediate, 8 basic).
Inspection on 5/1/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled with grease accumulation located at cook line. - From follow-up inspection 2024-05-01: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler observed mix salad (55F - Cold Holding), as per chef for less than 4 hours, employee placed salad in the walk-in cooler to rapidly cool. - From follow-up inspection 2024-05-01: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled - From follow-up inspection 2024-05-01: **Time Extended**
Food safety inspection conducted on 5/1/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 5/1/2024
High Priority
1
Intermediate
3
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee's water cup stored on food storage shelf above the prep cooler at preparation area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the preparation cooler located across front the fryers cheese (69F - Cold Holding); cooked cassava (70 F - Cold Holding), as per employees food wash put in this unit less than 4 hours ago at 11 am. Instructed employee to removed food from this unit and transferred it to another working cooler to rapidly cool. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a knife and food residue in the hand wash sink at cook line.
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge unable answered cold holding temperature for TCS food.
Food safety inspection conducted on 5/1/2024 revealed 5 total violations (1 high priority, 3 intermediate, 1 basic).
Inspection on 2/29/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed cooking oil stored on the kitchen floor.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled with grease accumulation located at cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler observed mix salad (55F - Cold Holding), as per chef for less than 4 hours, employee placed salad in the walk-in cooler to rapidly cool.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
Food safety inspection conducted on 2/29/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).