Fogo De Chao
Last inspected: Oct 3, 2025
41
Score
Going back to 2023, Fogo De Chao has six inspections in the public record. Inspectors last stopped by on Oct 3, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited three times.
Fogo De Chao's latest score of 41 falls below the Coral Gables average of 68. There are enough flags in the record to merit a second thought.
6
Inspections
3
Critical latest
2
Major latest
5
Minor latest
Inspection History
Oct 3, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked bacon chicken (123F - Hot Holding); cooked beef (115F - Hot Holding) at front line hot boxes, manager requested staff to place items back in the grill. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chimichurri sauce with garlic (62F - Cold Holding) at cookline, manager voluntarily discarded it. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues at handwashing sink unit next to prep area.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at both ice machine.
22-20-5
Basic - Wiping cloth sanitizing solution stored on the floor. Observed box of at cookline, staff relocated it to shelf. **Corrected On-Site**
21-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cookline stove oven door.
10-20-4
Basic - Food stored on floor. Observed box of vegetables stored on the walk-in cooler unit floor, staff relocated it to rack. **Corrected On-Site**
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed over prep area.
14-09-4
41
Apr 1, 2025
Routine - Food
5 critical violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burgers stored over smoked salmon, cooked shrimp and crab. Staff relocated the product correctly. **Corrected On-Site**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at handwashing chlorine sanitizer dishwasher machine at 0ppm. Chlorine solution exchange retested at 50ppm. **Corrected On-Site**
22-41-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tomato soup (120F - Hot Holding); black beans (113F - Hot Holding) at cookline. Staff placed both products in the stove to be reheated to 165°F or above, staff was coached on reheating/holt holding procedures. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mortadella (61F - Cold Holding) at buffet line. Manager voluntarily discarded the item. **Corrective Action Taken**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed several AC vents soiled/dusted at kitchen area
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table by walk-in cooler entrance.
14-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter grilling station.
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quad sanitizer bucket at 0ppm. Staff provided new solution retested 200ppm **Corrected On-Site**
21-08-4
39
Nov 14, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Warewashing Facilities Maintained and Used
FL-24
55
May 17, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen. Manager removed garbage can.
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Manager took it to the dishwashing area. Cutting boards soiled. Manager replaced cutting boards. **Corrected On-Site**
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys and telephones over prep area.
40-06-5
74
Jan 22, 2024
Routine - Food
1 critical violation. 2 major violations. 7 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 beef at hot holding unit ( grill station)at 125°. Manager adjusted control to 135. The beef was cooked less than one hour prior to temperature was taken. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Manager took it to the three compartment sink. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sinks at bar and grill station used for other purposes. Manager removed items from hand sinks.. **Corrected On-Site**
31A-11-4
Basic - Water leaking from pipe and/or faucet/handle. Hand sink at grill station.
29-11-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Ice scoop handle in contact with ice. Front bar. Manager removed the scoop from the ice. **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen salad station.
10-07-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Front bar. Manager adjusted the faucet. **Corrected On-Site**
10-03-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed poultry improperly thawed at prep sink at "station salad"
06-01-5
50
Jan 9, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
55
Frequently Asked Questions
When was Fogo De Chao last inspected?
The most recent health inspection at Fogo De Chao on file is from Oct 3, 2025. The public record contains six inspections in total.
What is the most common violation at Fogo De Chao?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Fogo De Chao.
How does Fogo De Chao compare to other restaurants in Coral Gables?
Fogo De Chao most recently scored 41 out of 100, which is lower than the Coral Gables average of 68.
Has Fogo De Chao's inspection record improved over time?
Results have been roughly steady. Inspections at Fogo De Chao have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Fogo De Chao 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 Fogo De Chao inspected?
Based on the inspection history on file, Fogo De Chao is inspected around two times per year on average.
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