A Brasileira Bar & Grill
Last inspected: Jan 28, 2026
100
Score
A Brasileira Bar & Grill appears in inspection records 13 times, starting in 2022. The latest inspection on file is from Jan 28, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to one violation per visit.
The most common issue across all inspections has been “accumulation of black/green mold-like substance”, showing up four times.
Restaurants in Orlando average 79, so A Brasileira Bar & Grill is doing better than most peers. Overall, the inspection record reads well.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
No violations found.
100
Jan 13, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -next to 3 compartment sink - From follow-up inspection 2026-01-07: **Time Extended** - From follow-up inspection 2026-01-13: -work order placed with repair company **Time Extended**
27-16-4
90
Jan 7, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -next to 3 compartment sink - From follow-up inspection 2026-01-07: **Time Extended**
27-16-4
90
Jan 5, 2026
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw sausage with ray chicken **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cheese pasta made in house dated 12/23
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. --cheese pasta made in house dated 12/23
01B-24-5
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach at bar -operator killed, discarded, sanitized **Warning**
35A-05-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -next to 3 compartment sink
27-16-4
Basic - Dead roaches on premises. -5 dead roaches in glue trap at bar
35A-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -2 fixtures in kitchen
38-07-4
43
Sep 4, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle at host stand with pink substance not labeled **Warning** - From follow-up inspection 2025-09-04: **Time Extended**
41-17-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -at dish washing area **Warning** - From follow-up inspection 2025-09-04: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -in flour and bread crumbs **Warning** - From follow-up inspection 2025-09-04: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in contact with bread crumbs **Warning** - From follow-up inspection 2025-09-04: **Time Extended**
10-01-5
74
Sep 2, 2025
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0ppm **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -buffet line: salad mix (51F - Cold Holding); cut tomatoes (46F - Cold Holding): Advised operators to place items on time plan -cook line: raw beef (51F - Cold Holding); shredded cheese (50F - Cold Holding); steak (49F - Cold Holding) **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -bottle of hand sanitizer stored on table with dishes for self service **Warning**
41-10-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -at dish washing area **Warning**
27-16-4
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle at host stand with pink substance not labeled **Warning**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. -in flour and bread crumbs **Warning**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -bowls at rear door **Corrected On-Site** **Warning**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on table used for coffee making **Warning**
12B-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in contact with bread crumbs **Warning**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
35
Feb 17, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
29
Nov 6, 2024
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
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)
01B-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)
03A-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)
03D-02-5
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**
35A-02-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.nozzles at the bar. **Repeat Violation**
22-02-4
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**
22-20-5
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**
24-05-4
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**
40-06-5
Basic - Floor soiled/has accumulation of debris. Floor by cookline soiled
36-73-4
Basic - Full text of violation In cornmeal and rice containers. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cook line **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers at cook line
22-16-4
Basic - Standing water in bottom of reach-in-cooler.Reach in across from cook line. **Corrected On-Site**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by cook line soil
36-27-5
29
Apr 10, 2024
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
13
Dec 13, 2023
Routine - Food
1 critical violation. 6 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (47F - Hot Holding
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Cup in sink . Manager removed **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to cook-line. Stocked **Corrected On-Site**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form and employees signed. **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. Next to cook line. Stocked **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Blue substance. Manager labeled bottle **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket . Manager turned over. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Water leaking from pipe and/or faucet/handle. Under hand sink near dish
29-11-4
41
Jun 9, 2023
Routine - Food
No violations found.
100
May 25, 2023
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
35
Dec 12, 2022
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. Bleach stored next to ingredients under cabinet by exit door back of the kitchen. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon next to vegetable in reach in cooler by cook line. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef bottom reach in cooler at cook line. **Corrected On-Site**
08A-20-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips not available. **Repeat Violation**
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained at cook line. Can opener soiled at cook line. Interior dish machine soiled. Soda gun soiled at bar station.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to single service items at server station. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack over soda boxes rack at entrance of ki. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters soiled at hood suppression at cook line. Soiled gaskets walk-in cooler and walk-in freezer. Exterior dish machine soiled.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind three compartment sink. Behind cook line. **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Sugar no labeled at server station. **Corrected On-Site**
02D-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled Above single service items by server station.
36-34-5
37
Frequently Asked Questions
When was A Brasileira Bar & Grill last inspected?
The most recent health inspection at A Brasileira Bar & Grill on file is from Jan 28, 2026. The public record contains 13 inspections in total.
What is the most common violation at A Brasileira Bar & Grill?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited four times, more than any other issue at A Brasileira Bar & Grill.
How does A Brasileira Bar & Grill compare to other restaurants in Orlando?
A Brasileira Bar & Grill most recently scored 100 out of 100, which is higher than the Orlando average of 79.
Has A Brasileira Bar & Grill's inspection record improved over time?
Yes. Recent inspections at A Brasileira Bar & Grill have averaged around one violation per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at A Brasileira Bar & Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is A Brasileira Bar & Grill inspected?
Based on the inspection history on file, A Brasileira Bar & Grill is inspected around four times per year on average.
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