A BRASILEIRA BAR & GRILL
2417 S HIAWESSE RD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/17/2025
High Priority
5
Intermediate
2
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on buffet line. Open inverted . Plates on dry storage rack **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cups above prep table. Operator removed. **Corrected On-Site**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor at cook line soiled.
- 08B-38-4:Basic - Food stored on floor. Rice and panko. Operator corrected **Corrected On-Site**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In walk in cooler **Repeat Violation**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line soiled.
- 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. Per operator from day prior Cooked beef (49F - Cooling) **Repeat Violation**
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw shrimp and fish in walk in freezer. Operator removed. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior. Cooked beef (49F - Cooling) **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than Four hours. Moved to freezer for quick chill Shredded Cheese (51F - Cold Holding) **Corrective Action Taken** **Repeat Violation**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chlorox bleach stored on shelf with pasta, corn starch and hear of Palms on dry storage rack. Operator removed **Corrected On-Site**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Operator had beef in large pot cover. **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket soiled **Repeat Violation**
Food safety inspection conducted on 2/17/2025 revealed 13 total violations (5 high priority, 2 intermediate, 6 basic).
Inspection on 11/6/2024
High Priority
4
Intermediate
2
Basic
9
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine on the right when entering the kitchen. **Repeat Violation**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and glasses on dish rack **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. Water bottles and cups on top of soda and ice container. Operator removed. **Corrected On-Site**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor by cookline soiled
- 10-01-5:Basic - Full text of violation In cornmeal and rice containers. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cook line **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers at cook line
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler.Reach in across from cook line. **Corrected On-Site**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by cook line soil
- 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. Per manager from the night prior Beans (49F - Cooling) Rice (50F - Cooling)
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies at bar area. **Repeat Violation**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per manager from the night prior Beans (49F - Cooling) Rice (50F - Cooling)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours Half and half (48F - Cold Holding)
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.nozzles at the bar. **Repeat Violation**
Food safety inspection conducted on 11/6/2024 revealed 15 total violations (4 high priority, 2 intermediate, 9 basic).