IPANEMA CHURRASCARIA
2023 S PINE AVE
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/4/2025
High Priority
2
Intermediate
3
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains. **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored over food served to te public in dry goods storage area **Repeat Violation**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shirts stored on soft drink syrup boxes. Manager removed shirts. **Corrected On-Site** **Repeat Violation**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing meat not wearing a hair net
- 10-08-5:Basic - Ice scoop handle in contact with ice. In-use utensil in temperature control food stored with handle touching food (ice ) Manager removed handle **Corrected On-Site**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil in non-time/temperature control food stored with handle touching food ( sugar ). Manager removed hanlde **Corrective Action Taken**
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Reach in cooler units not operating by meat cooking area
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in floor. Manager stored mop correctly **Corrected On-Site**
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put on clean gloves, touched hair, then put cell phone in pocket then handled Ready-To-Eat raddish plate. Then adjusted glasses by the bridge of her nose, then continued handling plate.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potato on buffet at 101F, mash potatoes had been reheated and was taken off buffet table and reheated
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the underside of the food contact surface of the nozzles on the soda dispensing machine at server station.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in hand wash sink by dishwash area
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink on cook line in kitchen
Food safety inspection conducted on 2/4/2025 revealed 13 total violations (2 high priority, 3 intermediate, 8 basic).
Inspection on 9/18/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/30/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drink bottles on prep tables in kitchen. employees removed
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf over rice and salt.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on cutting board
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by fire pit had Beef (45,44,46,45,45F - Cold Holding. Employee advised that all the beef had been brought from the walk-in-cooler and laced in the reach in cooler 30 minutes earlier. Employee put all the beef back in the walk-in-cooler **Corrective Action Taken** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
Food safety inspection conducted on 8/30/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).