El Churrascaso Grill Tampa
Last inspected: Dec 19, 2025
86
Score
El Churrascaso Grill Tampa has been inspected 10 times since 2022. The latest inspection on file is from Dec 19, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly 11 violations earlier in the record.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
The city-wide average for Tampa sits at 79, putting El Churrascaso Grill Tampa on the better side of that line. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Dec 19, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in MFDV soiled. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-19: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards with cut marks. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-19: **Time Extended**
14-09-4
86
Dec 11, 2025
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
High Priority - Faucet at three-compartment sink does not reach all compartments. Observed faucet for three compartment sink only reaches the center sink. Faucet is short and will not reach sinks for washing or sanitizing. **Warning**
16-20-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing cutting boards in three compartment sink but did not sanitize. Discussed with person in charge. **Warning**
22-45-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3 containers of Chimichurri sauce 78F at 3:30pm placed in front service counter at 12pm, 1 container left on front service counter overnight - stop sale required. Fresh garlic and mayo sauce 81F at 3:30pm placed in front service counter at 12pm cooked to 61F at 4:00pm - stop sale required, **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chimichurri sauce 78F at 3:30pm placed in front service counter at 12pm - stop sale required. Fresh garlic and mayo sauce 81F at 3:30pm placed in front service counter at 12pm cooked to 61F at 4:00pm - stop sale required. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Bottle of windex spray stored on shelf over a bag of uncooked rice and potatoes. Employee removed spray bottle during time of inspection. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in MFDV soiled. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Frozen raw chicken thawing inside hand washing sink. Employee removed raw chicken during time of inspection. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee provided paper towels during time of inspection. **Corrected On-Site** **Warning**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phone placed against Reach in cooler lid for viewing. Employee removed cell phone from Reach in cooler during time of inspection. **Corrected On-Site** **Warning**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle stored on shelf over Reach in cooler. Employee removed bottled water during time of inspection. **Corrected On-Site** **Warning**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards with cut marks. **Repeat Violation** **Warning**
14-09-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. **Warning**
36-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen chicken thawing in a plastic container of cold water inside Employee handwash sink. Employee relocated raw chicken into the three compartment sink to thaw under cold running water. **Corrected On-Site** **Warning**
06-01-5
27
Jul 14, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Feta cheese in Reach in cooler not dated.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board at Reach in cooler. **Repeat Violation**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Red cutting board with cuts next to three compartment sink.
14-09-4
Basic - Stored food not covered. Feta cheese, cut garlic in Reach in cooler not covered. Employee covered feta cheese during time of inspection. **Corrective Action Taken**
08B-12-5
74
May 12, 2025
Routine - Food
5 critical violations. 8 major violations. 4 minor violations.
View 17 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up take-out container from floor then proceed to prepare food in the front line without washing hands or changing gloves. Employee touched beard then prepared food on front line without washing hands first. Discussed with employee. Employees washed hands and wore gloves during time of inspection. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked black beans 51F at 3:95pm cooked the previous day at 8pm. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked black beans 51F at 3:95pm cooked the previous day at 8pm. **Warning**
01B-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw pork, raw chicken, and raw shrimp stored over unwashed vegetables in Reach in cooler. Several cartons of raw shell eggs stored over Ready to eat sauces in Reach in cooler. **Repeat Violation** **Warning**
08A-04-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked black beans 51F at 3:95pm cooked the previous day at 8pm. **Warning**
03D-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Multiple chemical spray bottles inside food truck not labeled. **Repeat Violation** **Warning**
41-17-4
Intermediate - Employee applied hand antiseptic in place of washing hands as required. Employee used antiseptic instead of washing hands. Discussed with employee. Employee Employee picked up take-out container from floor then proceed to prepare food in the front line without washing hands or changing gloves. Discussed with employee washed hands and wore gloves during time of inspection. **Corrected On-Site** **Warning**
12A-01-4
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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on Reach in cooler soiled. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked by jug of dishwashing detergent and tarp. Operator relocated detergent during time of inspection. **Corrective Action Taken** **Repeat Violation** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Sharpening stone and spray bottle stored inside Employee handwash sink. Employee removed items during time of inspection. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Undercooked beef not identified on menu. **Warning**
02B-01-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-02-5
Basic - Food stored on floor. Container of caramel sauce stored on floor. Employee relocated to an approved location during time of inspection. **Repeat Violation** **Warning**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple open bottles of water inside Reach in cooler. Open bottle of water on prep table next to three compartment sink. Employee relocated all bottles to an approved location during time of inspection. **Warning**
12B-13-4
Basic - Single-service articles improperly stored. Container of single service take out boxes stored on food truck floor. **Repeat Violation** **Warning**
25-05-4
17
Jan 9, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come on truck and began food prep without washing hands.
12A-16-4
High Priority - Raw animal food stored over or with unwashed produce. Raw pork under unwashed tomatoes in reach in cooler.
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked with containers, employee removed at time of inspection. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled above handwash sink.
41-17-4
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
50-04-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Food stored on floor. Bag of rice on floor. Employee removed at time of inspection. **Corrected On-Site**
08B-38-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons not all facing the same direction.
25-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Sausage thawing in 3 compartment sink.
06-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep cooler.
12B-07-4
Basic - Single-service articles improperly stored. Box of cup lids on floor.
25-05-4
37
Mar 4, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk rice.
14-01-5
86
Jul 18, 2023
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched personal belongings wearing same gloves to touch food. **Warning** - From follow-up inspection 2023-07-18: Observed **Time Extended**
12A-09-4
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding reach in cooler by food truck entrance ambient temperature 56 f no temperatures taken. Stop sale sweet potatoes fries 52 f cut tomatoes 49f yuca 49. F kuis kuis salad 49 milk 6 quarts at 54 f **Warning** - From follow-up inspection 2023-07-18: Reach in cooler across from cooks line.Stop sale yuca 52 f held over 4 hours reach in cooler ambient temperature 58 f no temperatures taken see stop sale **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding reach in cooler by food truck entrance ambient temperature 56 f no temperatures taken. Stop sale sweet potatoes fries 52 f cut tomatoes 49f yuca 49. F kuis kuis salad 49 milk 6 quarts at 54 f Reach in cooler cut cheese 48 f cut tomatoes 48 f operator moved to different reach in cooler. 2 reach in glass cooler by service window flan 45 f **Warning** - From follow-up inspection 2023-07-18: Reach in cooler across from cooks line.Stop sale yuca 52 f held over 4 hours reach in cooler ambient temperature 58 f no temperatures taken see stop sale Reach in cooler across from cooks line kale 43 f yuca 43 f milk 43 f French fries 43 f feta cheese 46 f operator placed in freezer 2nd temp 43 f Ambient cooling: cut tomatoes 47f cut at 1:30 pm kale 56 f cut at 1:30 pm **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. On cook line **Warning** - From follow-up inspection 2023-07-18: observed **Time Extended**
12B-02-4
61
Jul 17, 2023
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding reach in cooler by food truck entrance ambient temperature 56 f no temperatures taken. Stop sale sweet potatoes fries 52 f cut tomatoes 49f yuca 49. F kuis kuis salad 49 milk 6 quarts at 54 f Reach in cooler cut cheese 48 f cut tomatoes 48 f operator moved to different reach in cooler. 2 reach in glass cooler by service window flan 45 f **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding reach in cooler by food truck entrance ambient temperature 56 f no temperatures taken. Stop sale sweet potatoes fries 52 f cut tomatoes 49f yuca 49. F kuis kuis salad 49 milk 6 quarts at 54 f **Warning**
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched personal belongings wearing same gloves to touch food. **Warning**
12A-09-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Discussed with employees **Warning**
12A-16-4
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. **Warning**
11-27-4
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 - 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. Printed for management **Warning**
11-26-1
Basic - Employee eating in a food preparation or other restricted area. On cook line **Warning**
12B-02-4
39
Jan 24, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
55
Jul 19, 2022
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed above 200 ppm chlorine retested to 50 ppm **Corrected On-Site** **Warning**
41-18-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: reach in cooler: milk 48 f raw chicken 48 f raw shrimp 52 f operator moved to reach in cooler 2nd temp. All food temps at 52 at 3:10 pm Cold holding yuca 82 f milk 73 f cut tomatoes 48 f mash potatoes 48 f feta 60 f operator moved to reach in freezer 2nd temp . all temps at 52 at 3:10 pm **Warning**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves. Discussed with operator the importance of removing gloves. **Corrective Action Taken** **Warning**
12A-09-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. **Warning**
05-05-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Warning**
05-08-4
52
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 Dec 19, 2025. The public record contains 10 inspections in total.
What is the most common violation at El Churrascaso Grill Tampa?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five 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 86 out of 100, which is higher than the Tampa average of 79.
Has El Churrascaso Grill Tampa's inspection record improved over time?
Yes. Recent inspections at El Churrascaso Grill Tampa have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at El Churrascaso Grill Tampa 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 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.
Nearby Restaurants