El Churrascaso Grill Tampa
Last inspected: Apr 24, 2026
45
Score
Inspectors have visited El Churrascaso Grill Tampa 11 times, with records going back to 2022. El Churrascaso Grill Tampa was last inspected on Apr 24, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around two violations to closer to eight violations.
The pattern that stands out is “handwash sink used for purposes other than handwashing”, which has been cited six times.
El Churrascaso Grill Tampa's latest score of 45 falls below the Tampa average of 79. There are enough flags in the record to merit a second thought.
11
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By the office.
29-34-4
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/ 10 employees working at time of inspection. **Corrected On-Site** **Repeat Violation**
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. At front service counter.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Containers with handles used in rice bin and bean bin.
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. 3 food employees in kitchen. **Repeat Violation**
13-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. At front service counter. **Repeat Violation**
31B-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and whole pineapples stored over diced tomato and other cut plant food in walk-in cooler.
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Sugar bin at front service counter.
02D-01-5
45
Jan 28, 2026
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with unwashed produce.raw shrimp over avocado's walk in cooler
08A-04-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used same gloves to grab single serving containers after putting food in his mouth
12A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filling rice pot with water hand sink.
31A-11-4
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/ food manager walked in during inspection **Corrected On-Site**
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee eating while preparing food. Manager talked to employee. Employee washed hands **Corrective Action Taken**
12B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys inhaler stored on shelf next to restaurant foods cook line.
40-06-5
Basic - Food stored on floor. Oil case cooks line walk in cooler potato bag on floor
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area.
31B-04-4
47
Feb 19, 2025
Routine - Food
5 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
74
Dec 2, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
58
May 7, 2024
Routine - Food
No violations found.
100
May 2, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flies at cook line and 3 live flies at dish machine area. **Warning** - From follow-up inspection 2024-05-02: 3 live flies on wall at cook line. 1 live fly on wiping cloth at dish machine. **Admin Complaint**
35A-02-6
86
Apr 30, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flies at cook line and 3 live flies at dish machine area. **Warning**
35A-02-6
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees ate and drank then back to work with food and food utensils with no handwash. **Warning**
12A-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Multiple cooking skewers stored in handwash sink on cook line. A colander with trash food debris stored in handwash sink at dish machine area, used as a dump sink. Operator removed items from handwash sinks. **Warning**
31A-11-4
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/ Observed 6 employees working at time of inspection. **Warning**
53A-05-6
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating on a prep table with juice machine in kitchen. Observed employee drinking with no straw on cook line. **Warning**
12B-02-4
Basic - Food stored on floor. Multiple cases of raw meat stored on floor in walk-in cooler. **Warning**
08B-38-4
Basic - Ice bucket stored on floor between uses. Operator removed from floor. **Corrected On-Site** **Warning**
10-14-5
52
Nov 6, 2023
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee went outside the backdoor and returned to cook line, then engaged to work with food without changing gloves. Discussed with operator.
12A-09-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. **Repeat Violation**
41-17-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided by email. **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with old food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hook and food debris in handwash sink at cook line. **Repeat Violation**
31A-11-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored with desserts in reach-in cooler. Operator removed drink. **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Employee with no hair restraint while engaging in food preparation. 2 employees working on cook line. **Repeat Violation**
13-03-4
45
Jul 11, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. Employee washed hands with no soap. Observed employee handled soiled dishes, then rinsed her hands with cold water in handwash sink with no soap. Discussed proper handwash procedures with manager. **Repeat Violation** - From follow-up inspection 2023-07-11: Employee washed hands with cold water in handwash sink on cook line. **Time Extended**
12A-19-4
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - From follow-up inspection 2023-07-11: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Employee used the handwash sink as prep sink at front service counter. Observed making drinks with water from handwash sink, then rinsed drink mixer cups in handwash sink. Discussed with operator about handwash sink is for handwash only. **Repeat Violation** - From follow-up inspection 2023-07-11: Spoon and sponge stored in handwash sink at wait station. Observed employee filling water to container in handwash sink at wait station. **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at front service counter. **Repeat Violation** - From follow-up inspection 2023-07-11: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Grease receptacle and dumpster not on proper pad/nonabsorbent surface. - From follow-up inspection 2023-07-11: **Time Extended**
33-23-4
61
May 8, 2023
Routine - Food
3 critical violations. 8 major violations. 5 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of fresh salsa 53 F stored on reach-in cooler at cook line. Operator moved into reach-in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Employee washed hands with cold water. Employee washed hands with no soap. Observed employee handled soiled dishes, then rinsed her hands with cold water in handwash sink with no soap. Discussed proper handwash procedures with manager. **Repeat Violation**
12A-19-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed drink mixer cups in handwash sink without sanitizing them.
22-45-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee used the handwash sink as prep sink at front service counter. Observed making drinks with water from handwash sink, then rinsed drink mixer cups in handwash sink. Discussed with operator about handwash sink is for handwash only. **Repeat Violation**
31A-11-4
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. Handwash sink at front service counter. **Repeat Violation**
31B-02-4
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.
53B-01-5
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.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle by handwash sink at dish machine area. **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 2 minutes in handwash sink at wait station. **Repeat Violation**
27-16-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator discarded. Opened employee beverage container in a cold holding unit with food to be served to customers. Operator discarded. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. All food employees. **Repeat Violation**
13-03-4
Basic - Food stored on floor. A container of sugar stored on floor at food prep area. Operator moved to shelf. Multiple food items stored on floor in walk-in cooler and walk-in freezer. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - Grease receptacle and dumpster not on proper pad/nonabsorbent surface.
33-23-4
22
Nov 7, 2022
Routine - Food
4 critical violations. 8 major violations. 3 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in cooler: mashed potato (cooked last night over 6 hours, 51F at 11:20am - Cooling); cooked black bean (cooked last night over 6 hours, 53F at 11:20am - Cooling).
03D-02-5
High Priority - Employee washed hands with cold water. No hot water at least 100 F provided in all handwash sink.
12A-19-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimps and raw shell eggs stored over cooked shrimp and other ready to eat sauces in reach-in cooler on cook line. Operator rearranged items at time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. mashed potato and cooked black bean.
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed 2 large containers of mashed potato and 2 large containers of cooked black bean, both deeper than 4 inches and covered cooling from last night more than 6 hours in walk-in cooler. Provided proper cooling procedures handout to operator by email.
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed scrubbing pads and colander stored in handwash sinks at cook line and dish room. Operator removed items. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at dish room.
31B-02-4
Intermediate - No hot running water at three-compartment sink, mop sink and all handwash sink sinks. Hot water temped 91-93 F in all sinks. Operator stated that water heater turned off at closing and turned on at opening everyday, re temped hot water at the end of inspection, all sinks have hot water with 100+ F provided. **Corrected On-Site**
27-06-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All cooked/prepped food items in containers has old date marked from June and July 2022 in walk-in cooler.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. **Repeat Violation**
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Observed a few bags of drinking ice stored on floor in walk-in freezer. Operator moved to shelf. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. In ice machine. Operator moved handle up. **Corrected On-Site**
10-08-5
21
Frequently Asked Questions
When was El Churrascaso Grill Tampa last inspected?
The most recent health inspection at El Churrascaso Grill Tampa on file is from Apr 24, 2026. The public record contains 11 inspections in total.
What is the most common violation at El Churrascaso Grill Tampa?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited six times, more than any other issue at El Churrascaso Grill Tampa.
How does El Churrascaso Grill Tampa compare to other restaurants in Tampa?
El Churrascaso Grill Tampa most recently scored 45 out of 100, which is lower than the Tampa average of 79.
Has El Churrascaso Grill Tampa's inspection record improved over time?
No. Recent inspections at El Churrascaso Grill Tampa have averaged around eight violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at El Churrascaso Grill Tampa means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is El Churrascaso Grill Tampa inspected?
Based on the inspection history on file, El Churrascaso Grill Tampa is inspected around three times per year on average.
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