Fogo De Chao Brazilian Steakhouse
Last inspected: Apr 7, 2026
74
Score
Inspectors have visited Fogo De Chao Brazilian Steakhouse 13 times, with records going back to 2022. The most recent visit was on Apr 7, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things are looking better lately, with recent visits averaging around one violation compared to roughly six violations earlier on.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 80, which Fogo De Chao Brazilian Steakhouse's 74 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
13
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 7, 2026
Complaint Full
2 critical violations.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, a raw lobster tail was stored on the rack above the signature basil sauce and cheese. The item was removed from the cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line, polenta (54F - Cold Holding). The item was held on top of the line, not inside the refrigerator. The item was moved to the walk in cooler to chill and cold hold. This polenta was not prepared or portioned today. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
74
Jan 26, 2026
Complaint Full
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Jan 20, 2026
Complaint Full
No violations found.
100
Jan 12, 2026
Complaint Full
6 critical violations. 1 minor violation.
View 7 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - main (Temperature 125F). **Warning**
22-49-4
High Priority - Employee washed hands with no soap. Wait staff member washed at expo hand sink without soap. Reviewed proper hand washing and employee washed hands with soap. **Corrected On-Site** **Warning**
12A-20-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw smoked salmon stored over ready to eat cooked beef. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked beef (47-48F); cream sauce (46-50F). Per operator items held in unit overnight. No items prepped or portioned today. Observed items in closed plastic containers. Observed ice buildup on circulation fans in walk in cooler. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked beef (47-48F); cream sauce (46-50F). Per operator items held in unit overnight. No items prepped or portioned today. Observed items in closed plastic containers. Observed ice buildup on circulation fans in walk in cooler. See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - cooked bananas (120-125F - Hot Holding). Per operator holding less than 1/2 hour. Operator placed in fryer to reheat. **Corrective Action Taken** **Admin Complaint**
03B-01-6
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in expo area. Reviewed proper procedures and employee removed items. **Corrected On-Site** **Warning**
12B-02-4
39
Nov 10, 2025
Routine - Food
4 critical violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
55
Mar 25, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 143F). Operator reset unit. Water temperature 160F. **Corrected On-Site**
22-49-4
High Priority - Server handled soiled dishes and then prepared a beverage without washing hands. Second Server handled soiled dishes and then prepared a beverage without washing hands. Reviewed proper hand washing and employees properly washed hands. **Corrected On-Site**
12A-02-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grill - cooked pork (90F - Hot Holding). Per operator holding almost 2 hours. Reviewed proper procedures and operator converted to Time as a Public Health Control. **Corrected On-Site**
03B-01-6
High Priority - Walk in cooler - Raw beef stored over ready-to-eat polenta. Operator stored all items properly. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink. Dish area hand sink. Operator replaced. **Corrected On-Site**
31B-03-4
Basic - Waste line missing at bar soda gun holsters.
29-17-4
Basic - Floor area(s) covered with standing water. By glass door unit at expo area.
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensil in water 76F. Operator removed. **Corrected On-Site** **Repeat Violation**
10-07-4
43
Dec 16, 2024
Routine - Food
3 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
86
Jun 4, 2024
Routine - Food
No violations found.
100
Jun 3, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fresh garlic in oil 68F, chimichurri sauce 59 F at coffee station by the kitchen,fresh garlic in oil 71F by the grill at kitchen, food not portion or prepped today , food being held more than 4 hours . **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fresh garlic in oil 68F, chimichurri sauce 59 F at coffee station by the kitchen,fresh garlic in oil 71F by the grill at kitchen, food not portion or prepped today , food being held more than 4 hours . Stop sale issue , manager discarded food.... Capers 56F in flip top reach in cooler top of the another container and cold cut meat 59F , provolone cheese 58F, chicken salad 47F, asparagus 47F, smoked salmon 48F, slice cheese 51F in buffet line , food was not prepped or portion today , food being held less than four hour, manager moved to another acceptable cooler . ...meat 44F-48F in meat walk in cooler .manager stated that door was opened for prep . Food being held less than 4 hours . Employee closed door . **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination....farofa , crouton , mozzarella cheese , cut basil at buffet line . **Repeat Violation** **Warning**
08B-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at coffee station at kitchen. Employee provided **Corrected On-Site** **Warning**
31B-02-4
Basic - In-use utensil not used with moist food stored in running water by the rice dispenser at buffet line . **Warning**
10-23-4
55
Jul 14, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw smoked salmon stored over canned drinks in expo area glass door reach in. Operator stored all items properly. **Corrected On-Site**
08A-11-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. Operator removed. **Corrected On-Site**
10-12-5
Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned during inspection. **Corrected On-Site**
16-21-4
70
May 5, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guards not properly protecting all items on buffet, including bean pasta salad, salmon, provolone cheese, guacamole, white beans, garlic, chicken salad. Employee began putting items further under sneeze guard. **Warning** - From follow-up inspection 2023-05-05: Observed edamame, pickled onions, asparagus, diced tomatoes protruding from under sneeze guard. **Time Extended**
08B-01-4
86
May 4, 2023
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guards not properly protecting all items on buffet, including bean pasta salad, salmon, provolone cheese, guacamole, white beans, garlic, chicken salad. Employee began putting items further under sneeze guard. **Warning**
08B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet items Cooked white beans 46F, cut romaine 54F, chicken salad 45F, mortadella 46F, less than 4 hours per manager. Manager states items are replaced multiple times at lunch. No time marks, no written plan. Recommended Time as a Public Health Control and provided form for written plan. **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker required on non chemical side of splitter by back door to kitchen
29-42-4
Intermediate - Manager or person in charge lacking proof of food manager certification. No proof for manager on duty Herman Santizo, employee for approximately 5 months.
53A-01-7
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at front grill station.
27-16-4
52
Aug 13, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Fogo De Chao Brazilian Steakhouse last inspected?
The most recent health inspection at Fogo De Chao Brazilian Steakhouse on file is from Apr 7, 2026. The public record contains 13 inspections in total.
What is the most common violation at Fogo De Chao Brazilian Steakhouse?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Fogo De Chao Brazilian Steakhouse.
How does Fogo De Chao Brazilian Steakhouse compare to other restaurants in Fort Lauderdale?
Fogo De Chao Brazilian Steakhouse most recently scored 74 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Fogo De Chao Brazilian Steakhouse's inspection record improved over time?
Yes. Recent inspections at Fogo De Chao Brazilian Steakhouse have averaged around one violation per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Fogo De Chao Brazilian Steakhouse 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 Fogo De Chao Brazilian Steakhouse inspected?
Based on the inspection history on file, Fogo De Chao Brazilian Steakhouse is inspected around four times per year on average.
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