DirtyFLRestaurant Inspection Data

TEXAS DE BRAZIL CHURRASCARIA

4645 PGA BLVD BLDG M

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 3/7/2025

Inspection #: Visit ID: 10720256

  • 25-18-4:Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Food preparation gloves stored in employee restroom. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Needle tenderized beef over whole leg of lamb non tenderized. Educated operator on proper storage procedures.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold buffet: shrimp (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Advised operator to use time control. Advised operator to place time mark for remaining 3.75 hours. Time control procedure emailed to operator.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cold buffet: potato salad (49F - Cooling) at 11:39; cooling since 9:30 - 48F at 12:05 At current rate of cooling product will not reach 41F within 4 hours. Per operator, out of temperature for approximately 15 minutes. Advised operator to use time control. Advised operator to place time stamp for remaining 3.75 hours.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by entrance to kitchen near dish machine. Corrected On-Site

Inspection Date: 11/14/2024

Inspection #: Visit ID: 8734306

  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At hand wash sink by cook line- hand wash sink blocked by trash can- operator removed. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At handwashing sink near walk in cooler- pitcher inside sink- operator removed. Corrected On-Site

Inspection Date: 6/4/2024

Inspection #: Visit ID: 8686431

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside- near prep area. Warning - From follow-up inspection 2024-06-04: **Time Extended**

Inspection Date: 6/3/2024

Inspection #: Visit ID: 8567919

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside- near prep area. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At triple sink - raw beef defrosting in standing water- operator placed under running water. Corrected On-Site Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At bar area- approximately 20 small flying insects landing on bar counter, ice wells and reach in coolers. Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk In cooler raw beef stored over cooked ribs- operator moved raw beef to lower shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small reach in cooler near meat prep area- butter balls 45F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small reach in cooler near meat prep area- butter balls 45F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. Repeat Violation Admin Complaint
  • 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/ Warning

Inspection Date: 12/7/2023

Inspection #: Visit ID: 8567720

  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. At bar handwash sinks- strainer up inside sinks- operator removed. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2023-12-07: **Time Extended**

Inspection Date: 12/6/2023

Inspection #: Visit ID: 8355987

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler - raw salmon stored over unwashed vegetables- operators moved raw salmon to lower shelf. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw bacon stored over cooked vegetables- operator removed. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - cooked couscous 47-50F- cold holding- food not prepared or portioned today- food left out at room temperature for 30 minutes- operator placed in walk in freezer to quick chill. At buffet station -mozzarella 48-49F- cold holding food not prepared or portioned today- food out of temperature for 45 minutes- operator placed under time as a public health control for remaining time. **Corrective Action Taken** Warning
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At buffet station- Cabbage salad 47-48F at 4:00 to 47-48F at 4:20 ( cooling since 3:30), chopped lettuce 52-53F at 4:00 to 52-53F at 4:20 ( cooling since. 3:30), mixed greens 49F at 4:00 to 49F at 4:20 ( cooling since 3:30) diced salad 48-51F at 4:00 to 48-51F at 4:20 ( cooling since 3:30)- food overstacked - at current rate of cooling g food will not reach 41F within 4 hours- operator placed under time as a public health control for remaining 3 hours. **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At cookline area- handwash sink blocked by metal platform- operator removed. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At bar handwash sinks- strainer up inside sinks- operator removed. Corrected On-Site Repeat Violation Warning