Churrasco Fusion
Last inspected: Jan 14, 2026
74
Score
The health department has logged 11 inspections at Churrasco Fusion, the earliest from 2022. The latest inspection on file is from Jan 14, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
“Food being cooled by nonapproved method as evidenced” accounts for the largest share of issues, appearing three times across the record.
Restaurants in West Palm Beach average 79, so Churrasco Fusion trails the local norm. The inspection history reads as standard for a restaurant of this size.
11
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
74
Oct 6, 2025
Routine - Food
No violations found.
100
Aug 25, 2025
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
Warewashing Facilities Maintained and Used
FL-24
55
Nov 22, 2024
Routine - Food
No violations found.
100
Nov 21, 2024
Routine - Food
4 critical violations.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked carrots 47 f cooked yesterday, potatoes 48 cooked yesterday cooling overnight. **Warning**
03D-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef 95 f hot holding next to steam table. As per cook 1 hour. Advised to reheat to 165 f. Second temperature 187 after reheating. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinara sauce 49 f cooked chicken 48 f, Alfredo sauce 45 f stored overnight in this cooler not prepared or portioned today. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked carrots 47 f cooked yesterday, potatoes 48 cooked yesterday cooling overnight. marinara sauce 49 f cooked chicken 48 f, Alfredo sauce 45 f stored overnight in this cooler **Warning**
01B-02-5
55
Aug 14, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked carrots 45 f in flip top cooler on cook line. As per manager less than 2 hours in this cooler. Manager moved the container to walk in cooler to cool quickly. **Corrective Action Taken**
03A-02-5
86
Feb 22, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (71F - Cooling) at 10:15 am to 70F at 10:30 am since 9:00 am in walk in cooler. Pasta sealed in plastic wrapped over stacked. Unwrapped and laid on flat sheet pan **Corrective Action Taken**
03D-15-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in walk in cooler
36-34-5
86
Aug 4, 2023
Routine - Food
No violations found.
100
Jul 24, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm)
22-42-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes washed and air dried. Not sanitized. Employe rewashed and sanitized. **Corrective Action Taken**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over bread in bottom reach in cooler on cook line. Removed. **Corrected On-Site**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beef soup (108F - Cooling) at 10:55 since to 108 F at 11:20 am since 10:30 on cooling racks. Soup cooling at room temperature. Moved to walk in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
31A-04-4
Intermediate - Spray bottle containing toxic substance not labeled. On rack next to triple sink
41-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to rice cooker
10-07-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Working containers of food removed from original container not identified by common name. Salt container
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in salt
14-01-5
Basic - Uncovered food stored near sink exposed to splash. Employee doing food prep next to hand sink
08B-54-4
37
Feb 17, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked chicken bottom reach in cooler on cook line. Removed. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. hen soup (48F - Cooling) in bottom reach in cooler on cook line. Operator states food item not prepped or portioned today. Soup observed Tightly sealed. Operator states Soup made yesterday. At this rate soup did not cool to 41F within 6 hours.
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. hen soup (48F - Cooling) in bottom reach in cooler on cook line. Operator states food item not prepped or portioned today. Soup observed Tightly sealed. Operator states Soup made yesterday. At this rate soup did not cool to 41F within 6 hours.
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Employee observed doing food prep at hand sink. stainless steal bowl stored in hand sink. Removed. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup as scoop in rice bin. Removed. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in walk in cooler
36-34-5
55
Oct 4, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Adequate Handwashing Facilities Supplied and Accessible
FL-10
74
Frequently Asked Questions
When was Churrasco Fusion last inspected?
The most recent health inspection at Churrasco Fusion on file is from Jan 14, 2026. The public record contains 11 inspections in total.
What is the most common violation at Churrasco Fusion?
Across the inspection record, “food being cooled by nonapproved method as evidenced” has been cited three times, more than any other issue at Churrasco Fusion.
How does Churrasco Fusion compare to other restaurants in West Palm Beach?
Churrasco Fusion most recently scored 74 out of 100, which is lower than the West Palm Beach average of 79.
Has Churrasco Fusion's inspection record improved over time?
Results have been roughly steady. Inspections at Churrasco Fusion have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Churrasco Fusion means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Churrasco Fusion inspected?
Based on the inspection history on file, Churrasco Fusion is inspected around three times per year on average.
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