FOGO DE CHAO
8282 INTERNATIONAL DR
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/26/2025
High Priority
2
Intermediate
2
Basic
11
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing by ice machine
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen prep area. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at prep station Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
- 10-08-5:Basic - Ice scoop handle in contact with ice at beverage station and bar 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. Bowl in cheese. Scoop in sugar container at bar. Corrected On-Site
- 51-18-6:Basic - No copy of latest inspection report available.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning in prep room
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw lamb thawing in standing water at prep sink. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and lettuce over prepped eggplant. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw sausage over raw beef in meat prep room. Raw salmon over milk at salad prep station. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours. garlic sauce (70F - Cold Holding) operator placed in walk-in cooler for temperature recovery. After 45 minutes garlic sauce (56F - Cold Holding)
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times in prep cooler, on prep line, Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on buffet line. Operator placed raw on placard. Corrected On-Site
Food safety inspection conducted on 3/26/2025 revealed 15 total violations (2 high priority, 2 intermediate, 11 basic).
Inspection on 8/12/2024
High Priority
0
Intermediate
1
Basic
13
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler gaskets at the bar.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen back prep and ware washing areas. Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf above prep table Corrected On-Site
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between dump sink and metal trash holder at the bar Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On stove and fryer handles in the kitchen Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. zephaire ove in kitchen.
- 36-62-4:Basic - Light not functioning. One light under the hood on cooks line
- 33-16-4:Basic - Open dumpster lid. Corrected On-Site Repeat Violation
- 23-01-4:Basic - Vending machine exterior soiled. Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At hand washing sink in kitchen area. Repeat Violation
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizer improper. 0 ppm rechecked 200
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table Corrected On-Site
Food safety inspection conducted on 8/12/2024 revealed 14 total violations (0 high priority, 1 intermediate, 13 basic).
Inspection on 4/29/2024
High Priority
1
Intermediate
2
Basic
4
Total
7
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. -warewashing aarea
- 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
- 33-16-4:Basic - Open dumpster lid.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -hand sink near warewashing station
- 09-03-4:High Priority - Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. -bar fruit cut by bartender without gloves, manager instructed employee to don gloves
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink inside prep area at walk in cooler Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -provided operator time as public health control written plan. **Corrective Action Taken**
Food safety inspection conducted on 4/29/2024 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 11/8/2023
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice machine Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At the bar Corrected On-Site
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Floor under hand sink when entering kitchen
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Pumpkin seeds, chopped green onions and Romano cheese Manager moved under sneeze guard Corrected On-Site
- 35A-02-6:High Priority - Three Live, small flying insects in bar area. Repeat Violation
Food safety inspection conducted on 11/8/2023 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 8/14/2023
High Priority
0
Intermediate
1
Basic
9
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout establishment - From follow-up inspection 2023-08-14: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.p throughout establishment - From follow-up inspection 2023-08-14: **Time Extended**
- 14-10-4:Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Wooden food contact serving boards no longer smooth and cleanable. - From follow-up inspection 2023-08-14: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning in hood and throughout establishment - From follow-up inspection 2023-08-14: **Time Extended**
- 38-01-4:Basic - - From initial inspection : Basic - Light shield damaged/in disrepair behind rotisserie - From follow-up inspection 2023-08-14: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of large dry ingredients container soiled. Exterior of mobile ice containers soiled Gaskets milk container soiled - From follow-up inspection 2023-08-14: **Time Extended**
- 36-10-4:Basic - - From initial inspection : Basic - Soiled floors throughout establishment Floor drains soiled throughout establishment - From follow-up inspection 2023-08-14: **Time Extended**
- 29-17-4:Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. - From follow-up inspection 2023-08-14: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle in prep area next to walk in cooler - From follow-up inspection 2023-08-14: **Time Extended**
- 14-16-4:Intermediate - - From initial inspection : Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Wooden boards steak is served to guest - From follow-up inspection 2023-08-14: **Time Extended**
Food safety inspection conducted on 8/14/2023 revealed 10 total violations (0 high priority, 1 intermediate, 9 basic).
Inspection on 8/10/2023
High Priority
5
Intermediate
4
Basic
22
Total
31
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.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout establishment
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Knives stored on prep shelf between soiled equipment
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean serving boards stored next to soiled salt bricks on prep table.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.p throughout establishment
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food and cutting meat
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation and cutting meat
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Wooden food contact serving boards no longer smooth and cleanable.
- 36-27-5:Basic - Fan soiled with accumulated grease, food debris, and/or Dustin walk-in cooler
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Knives for cutting meats stored on soiled counter in meat cooking area Corrected On-Site
- 33-10-4:Basic - Inside/outside of dumpster not clean.
- 36-62-4:Basic - Light not functioning in hood and throughout establishment
- 38-01-4:Basic - Light shield damaged/in disrepair behind rotisserie
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of large dry ingredients container soiled. Exterior of mobile ice containers soiled Gaskets milk container soiled
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 36-10-4:Basic - Soiled floors throughout establishment Floor drains soiled throughout establishment
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in prep area Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over ready to eat cooked artichoke in walk in cooler. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface in meat cooler
- 29-17-4:Basic - Waste line missing at soda gun holster.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle in prep area next to walk in cooler
- 09-02-5:High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Server touched lemons with bare hands and placed on glass rim with no other processes for service. Bartender touched garnish with bare hands
- 12A-02-4:High Priority - Change of task no hand wash. Server took skewer of meat out to dining room, returned skewer to fire, touched additional skewers, adding salt to meats, and finally returning with cooked meats to dining room. Educated operator about proper hand washing. **Corrective Action Taken**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect in prep area 1 small flying insect in dish area 1 small flying insect in employee restroom area
- 08A-13-5:High Priority - Raw chicken touching raw pork meat cooler Corrected On-Site
- 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 walk 8n cooler to rapid chill milk (45F - Cold Holding) butter (63°f-Cold Holding) mortadella (66F - Cold Holding) **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ovens in prep area soiled. Shelves inside walk in meat cooler for skewers heavily soiled Walls of meat walk in cooler heavily soiled
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Blood in handsink upon entry of kitchen Corrected On-Site
- 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Wooden boards steak is served to guest
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located in the bar
Food safety inspection conducted on 8/10/2023 revealed 31 total violations (5 high priority, 4 intermediate, 22 basic).