Fogo De Chao Churrascaria Brazilian Steakhouse
Last inspected: Apr 23, 2026
58
Score
The health department has logged eight inspections at Fogo De Chao Churrascaria Brazilian Steakhouse, the earliest from 2022. The most recent report on file is from Apr 23, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
The pattern that stands out is “ceiling/ceiling tiles/vents soiled”, which has been cited five times.
That's lower than the typical Miami Beach restaurant, which scores around 69. On the whole, the file is mixed but not concerning.
8
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed HWS blocked by plastic trays at dishwasher area. **Repeat Violation**
31A-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Floor area(s) covered with standing water. Observed at ware washing area. **Repeat Violation**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair at kitchen entrance. **Repeat Violation**
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
58
Nov 14, 2025
Complaint Full
2 critical violations. 3 major violations. 2 minor violations.
View 7 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.
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fries (54F - Cold Holding) at cook line, as per chef for approximately 1 hour prior. Coached on correct procedures.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed HWS blocked by plastic trays at dishwasher area.
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Floor area(s) covered with standing water. Observed at ware washing area.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair at kitchen entrance.
36-17-5
50
Sep 30, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed wiping cloth in handwashing sink at grill area, manager removed towel. **Corrected On-Site**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent at warewashing area soiled.
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed an employee urging meat in meat room not wearing a hair restraint.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers at prep area wet nesting.
24-08-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at prep area.
29-49-6
74
Mar 17, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Ceiling tiles and vents soiled throughout the kitchen.
36-34-5
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
10-20-4
90
Oct 30, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ; cooked bananas (110F - Hot Holding) at the cook line. As per the cook they were cooked approximately 1 hour ago. The cook discarded the bananas. **Corrected On-Site**
03B-01-6
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. Observed the dish washer touching dirty dishes and then removed clean dishes without washing his hands. Observed a server bring back dirty dishes and then touched a clean glass and beer bottle without washing his hands.
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener bladder soiled. The manager took the can opener to be washed.**Repeat Violation** **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. The manager threw the bottle in the trash. **Corrected On-Site**
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed at the coffee station. **Repeat Violation**
29-28-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at the ware washing area.
36-34-5
Basic - Cloth used as a food-contact surface. Observed a sever use a wet towel to dry a scoop utensils.
21-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open cup with milk on top of a microwave. The manager threw the cup in the trash. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on the walk-in freezer door and door frame. **Repeat Violation**
14-69-4
43
Jun 19, 2024
Complaint Full
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at mop sink splitter and faucet next to mop sink. **Repeat Violation**
29-34-4
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager not knowing cooking temperature of intact meats. Coached manager on correct temperature.
53A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at preparation area.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink at bar with metal strainer inside. Staff removed metal strainer. **Corrected On-Site**
31A-11-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter with no date of service at coffee station.
29-28-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at walk-in freezer door.
14-69-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at cookline.
36-34-5
Basic - Food stored on floor. Observed boxes of frying oil stored on floor at dry storage area. Staff removed boxes. **Corrected On-Site**
08B-38-4
Basic - Standing water in bottom of reach-in-cooler. Observed at reach-in cooler at preparation area.
29-49-6
47
Feb 20, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In dish area
29-34-4
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 put dirty dishes in the machine then removed clean dishes without washing hands, discussed with operator proper hand washing techniques.
12A-13-4
High Priority - Raw animal food stored over or with unwashed produce. Chicken over ready to eat vegetables, operator moved the chicken **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. By glass racks, operator moved them. **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
50
Nov 17, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef at walk in cooler. Manager rearranged items. **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose connected at ware washing area underneath hand sink.
29-34-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water when valve is open. Located at grill area.
27-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled with food debris near walk in cooler. Observed ceiling soiled with black substance at ware washing area. Observed ceiling vents soiled with black substance at kitchen.
36-34-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed plastic food storage containers stored on floor at dry storage area. Employee placed items on shelf. **Corrected On-Site**
24-26-4
Basic - Ice buildup in reach-in freezer. Located at dessert station.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled at ware washing area.
23-03-4
55
Frequently Asked Questions
When was Fogo De Chao Churrascaria Brazilian Steakhouse last inspected?
The most recent health inspection at Fogo De Chao Churrascaria Brazilian Steakhouse on file is from Apr 23, 2026. The public record contains eight inspections in total.
What is the most common violation at Fogo De Chao Churrascaria Brazilian Steakhouse?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited five times, more than any other issue at Fogo De Chao Churrascaria Brazilian Steakhouse.
How does Fogo De Chao Churrascaria Brazilian Steakhouse compare to other restaurants in Miami Beach?
Fogo De Chao Churrascaria Brazilian Steakhouse most recently scored 58 out of 100, which is lower than the Miami Beach average of 69.
Has Fogo De Chao Churrascaria Brazilian Steakhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Fogo De Chao Churrascaria Brazilian Steakhouse have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Fogo De Chao Churrascaria 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 Churrascaria Brazilian Steakhouse inspected?
Based on the inspection history on file, Fogo De Chao Churrascaria Brazilian Steakhouse is inspected around two times per year on average.
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