El Churrascaso Steak and Seafood
Last inspected: Mar 17, 2026
55
Score
Going back to 2022, El Churrascaso Steak and Seafood has 10 inspections in the public record. On Mar 17, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The trend has been favorable: violation counts have eased from around nine violations to closer to four violations per visit over the last few inspections.
When inspectors have written things up, “water with a temperature” has been the most frequent reason, cited two times.
Restaurants in Miramar average 78, so El Churrascaso Steak and Seafood trails the local norm. On the whole, the file is mixed but not concerning.
10
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Nov 20, 2025
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
35
Aug 20, 2025
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in kitchen -shrimp bisque (57F - Cold Holding); seasoned shrimps (55F - Cold Holding); cassava (56F - Cold Holding) as per employee items not portioned or prepared today. Items held out of temperature for approximately 5 hours. See stop sale. Observed at cooler in kitchen - croqueta chorizo (54F - Cold Holding); croqueta ham (56F - Cold Holding); croqueta bacalao (56F - Cold Holding); croqueta shrimp (55F - Cold Holding) as per employee items not portioned or prepared today, items held out of temperature for approximately 5 hours. See stop sale. Observed at cooler at front bar - milk (59F - Cold Holding) as per employee items not portioned or prepared today, as per employee item was forgotten at room temperature after use. Item held out of temperature for approximately 30 minutes. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-20: Observed at flip top cooler in kitchen - seasoned shrimps (52F - Cold Holding) as per employee items not portioned or prepared today. Transferred from walk in cooler 1 hour prior to inspection. Items held out of temperature for approximately 35 minutes. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : 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. Observed 2 employee engaged in food preparation and manipulation without any proof of training. **Warning** - From follow-up inspection 2025-08-20: Same **Time Extended**
53B-01-5
78
Aug 19, 2025
Complaint Full
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
29
Feb 5, 2025
Food-Licensing Inspection
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. Observed 1 badly dented can with chipotles in storage area. Operator informed and stop sale issued.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw lamb chops stored over French fries in walk in freezer
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed TCS sauce cold held in walk in cooler at 44F. Per operating, sauce transfer to unit 2.5 hours prior to the inspection. Operator transfer sauce to walk-in cooler for quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot or warm water at handwashing sink in dishwashing area. Water temp at 74F.
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine.
22-20-5
Basic - Food stored on floor. -Observed container with cooking oil stored on kitchen floor.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -Observed clean knives stored between handwashing sink and reach in cooler. Operator removed and stored properly. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. At cook line
10-20-4
Basic - Plumbing system in disrepair. -Observed plumbing at handwashing sink at dishwashing area in disrepairs.
29-08-4
45
Sep 3, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed mash potato cold held at 47F in walk in cooler. Per operator, item made and placed in unit from yesterday. Item did not removed from unit since.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed mash potato cold held at 47F in walk in cooler. Per operator, item made and placed in unit from yesterday. Item did not removed from unit since. See stop sale. **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black substance on can opener blade.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to dispense cheese in flip top cooler.
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone stored on in-use food preparation table. Operator removed cell phone. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed various food items stored on kitchen floor.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside microwave. Operator clean and sanitizer **Corrected On-Site**
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth at prep station not stored in sanitizer solution between uses. Operator place cloth in sanitizer bucket. **Corrected On-Site**
21-12-4
52
Apr 8, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Insects, Rodents, and Animals Not Present
FL-38
41
Jan 30, 2024
Routine - Food
No violations found.
100
Jun 19, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
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
Toilet Rooms Maintained
FL-53
30
Oct 28, 2022
Routine - Food
2 critical violations. 8 major violations. 5 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. WIC- ribs (47F - Cold Holding); steak (48F - Cold Holding), per operator food held less than 4 hours, iced added for a quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
22-47-4
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. Poster provided. **Warning**
11-07-5
Intermediate - Handwash sink not accessible for employee use at all times. HWS in dishwasher area, not hot water provided **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Cook line, dirty utensils and cup stored inside, operator removed **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
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**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area- employee provided **Corrected On-Site** **Warning**
31B-02-4
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. **Warning**
53B-13-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Next to triple sink. **Warning**
27-16-4
Basic - Employee with no hair restraint while engaging in food preparation. Two Employees, manager provided **Corrected On-Site** **Warning**
13-03-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Cook line- prep table , cooking utensils stored in dirty containers, Employee removed to be clean and sanitized **Corrected On-Site** **Warning**
10-02-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of soda. Manager removed **Corrected On-Site** **Warning**
12B-13-4
Basic - Plumbing system in disrepair. HWS in dishwasher area not providing hot water **Warning**
29-08-4
Basic - Bowl or other container with no handle used to dispense food. Flip top in cook line, plastic cup to dispense cheese, Employee removed cup **Corrected On-Site** **Warning**
14-01-5
26
Frequently Asked Questions
When was El Churrascaso Steak and Seafood last inspected?
The most recent health inspection at El Churrascaso Steak and Seafood on file is from Mar 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at El Churrascaso Steak and Seafood?
Across the inspection record, “water with a temperature” has been cited two times, more than any other issue at El Churrascaso Steak and Seafood.
How does El Churrascaso Steak and Seafood compare to other restaurants in Miramar?
El Churrascaso Steak and Seafood most recently scored 55 out of 100, which is lower than the Miramar average of 78.
Has El Churrascaso Steak and Seafood's inspection record improved over time?
Yes. Recent inspections at El Churrascaso Steak and Seafood have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at El Churrascaso Steak and Seafood 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 El Churrascaso Steak and Seafood inspected?
Based on the inspection history on file, El Churrascaso Steak and Seafood is inspected around three times per year on average.
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