Fogo De Chao
Last inspected: Feb 23, 2026
61
Score
The health department has logged 14 inspections at Fogo De Chao, the earliest from 2022. The latest inspection on file is from Feb 23, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things are looking better lately, with recent visits averaging around three violations compared to roughly 20 violations earlier on.
Looking across the full record, “ceiling/ceiling tiles/vents soiled” is the recurring theme, flagged eight times.
By comparison, the average Orlando facility scores 79, putting Fogo De Chao on the weaker side. On the whole, the file is mixed but not concerning.
14
Inspections
0
Critical latest
1
Major latest
8
Minor latest
Inspection History
Feb 23, 2026
Complaint Full
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled /stained with food debris, mold-like substance or slime. -White cutting boards on prep tables -can opener in prep area -cutting boards in meat walk in cooler
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Equipment and utensils not properly air-dried - wet nesting. In clean equipment area
24-08-4
Basic - Ice buildup in reach-in freezer on dessert station Ice buildup in walk in freezer on fan guard
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens in back prep area soiled
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Between equipment in back prep area -sides of fryer on prep area -glass racks in dish area
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. In reach in coolers on prep area
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine in dish Pitt
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In back prep area
21-12-4
61
Nov 12, 2025
Complaint Partial
No violations found.
100
Oct 24, 2025
Routine - Food
No violations found.
100
Oct 16, 2025
Routine - Food
4 critical violations. 5 major violations. 21 minor violations.
View 30 violations
High Priority - Dented/rusted cans present. See stop sale. 6 cans of French style pickles in dry storage area , manager discarded **Corrected On-Site**
01B-01-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up equipment from floor and did not remove gloves and wash hands Employee exited back door and came back in establishment and not washed hands
12A-29-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Black beans 130F Lentil 104F Less than 4 hours per manager
03B-01-6
High Priority - Toxic substance/chemical improperly stored. White chemical bottle stored on floor next to meat cooking line
41-10-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water temping at 78F near meat cooking line **Warning**
27-16-4
Intermediate - Basic - Hot water at mop sink does not reach 85 degrees Fahrenheit. No hot water in establishment 78F 7 day callback **Warning**
27-25-4
Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. No hot water in establishment 78F 7 day callback **Warning**
27-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Salt block used for wagyu not cleaned Can opener soiled on prep line
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Empty boxes blocking handwash sink next to prep area
31A-09-4
Basic - interior/shelves have accumulation of soil residues. In meat butcher cooler in kitchen
22-16-4
Basic - Accumulation of debris inside warewashing machine. Both dish machines in back dish machine area
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. Both dish machines in dish machine area
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Near mop sink and ice machine in back area
24-08-4
Basic - Equipment in poor repair. Plastic lid in prep area sink torn , manager discarded **Corrected On-Site**
14-11-5
Basic - Floor area(s) covered with standing water. Throughout kitchen and dish machine area
36-22-4
Basic - Food stored on floor. Snow crab legs on floor in walk in freezer
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. Wooden plates used for charcuterie items for buffet
14-13-4
Basic - Ice buildup in reach-in freezer. For ice cream in dessert prep area
14-69-4
Basic - Insect control device installed over food preparation area. Over prep table area next to handwash sink in kitchen
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles and exterior of reach in coolers throughout kitchen Shelves in meat cooler Butcher cooling racks Trash cans throughout kitchen Outside of glass racks throughout establishment
23-03-4
Basic - Old labels stuck to food containers after cleaning. Throughout clean containers in back area by mop sink
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service buckets by prep area, manager discarded **Corrected On-Site**
25-06-4
Basic - Soiled dry wiping cloth in use. Used on meat cooking line
21-10-4
Basic - Stored food not covered. Snow crab legs In walk in freezer
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken in standing water in butcher area Raw meat in standing water on prep line
06-01-5
Basic - Trash receptacles not provided where needed in establishment. No trash can next to handwash sink next to prep area
33-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over ready to eat polenta
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen and meat coolers
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Handwash sink near meat cooking line Underneath sink in dish machine area
29-11-4
12
Mar 26, 2025
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw sausage over raw beef in meat prep room. Raw salmon over milk at salad prep station. **Corrected On-Site**
08A-08-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours. garlic sauce (70F - Cold Holding) operator placed in walk-in cooler for temperature recovery. After 45 minutes garlic sauce (56F - Cold Holding)
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on buffet line. Operator placed raw on placard. **Corrected On-Site**
02B-01-5
Intermediate - Handwash sink not accessible for employee use at all times in prep cooler, on prep line, **Corrected On-Site**
31A-09-4
Basic - Ceiling tile missing by ice machine
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen prep area. **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at prep station **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Ice scoop handle in contact with ice at beverage station and bar **Corrected On-Site**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl in cheese. Scoop in sugar container at bar. **Corrected On-Site**
10-01-5
Basic - No copy of latest inspection report available.
51-18-6
Basic - Old labels stuck to food containers after cleaning in prep room
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw lamb thawing in standing water at prep sink. **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and lettuce over prepped eggplant. **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
35
Aug 12, 2024
Routine - Food
1 major violation. 13 minor violations.
View 14 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table **Corrected On-Site**
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler gaskets at the bar.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen back prep and ware washing areas. **Repeat Violation**
36-34-5
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf above prep table **Corrected On-Site**
24-08-4
Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine **Corrected On-Site**
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between dump sink and metal trash holder at the bar **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. On stove and fryer handles in the kitchen **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. zephaire ove in kitchen.
22-08-4
Basic - Light not functioning. One light under the hood on cooks line
36-62-4
Basic - Open dumpster lid. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Vending machine exterior soiled. **Corrected On-Site**
23-01-4
Basic - Water leaking from pipe and/or faucet/handle. At hand washing sink in kitchen area. **Repeat Violation**
29-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizer improper. 0 ppm rechecked 200
21-08-4
47
Apr 29, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. -bar fruit cut by bartender without gloves, manager instructed employee to don gloves
09-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink inside prep area at walk in cooler **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -provided operator time as public health control written plan. **Corrective Action Taken**
03F-10-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -warewashing aarea
36-34-5
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Open dumpster lid.
33-16-4
Basic - Water leaking from pipe and/or faucet/handle. -hand sink near warewashing station
29-11-4
58
Nov 8, 2023
Complaint Partial
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Displayed food not properly protected from contamination. Pumpkin seeds, chopped green onions and Romano cheese Manager moved under sneeze guard **Corrected On-Site**
08B-02-4
High Priority - Three Live, small flying insects in bar area. **Repeat Violation**
35A-02-6
Basic - In-use ice scoop stored on soiled surface between uses. Ice machine **Corrected On-Site**
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the bar **Corrected On-Site**
10-17-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Floor under hand sink when entering kitchen
21-44-1
64
Aug 14, 2023
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
58
Aug 10, 2023
Complaint Full
5 critical violations. 4 major violations. 22 minor violations.
View 31 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours Moved to walk 8n cooler to rapid chill milk (45F - Cold Holding) butter (63°f-Cold Holding) mortadella (66F - Cold Holding) **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Server touched lemons with bare hands and placed on glass rim with no other processes for service. Bartender touched garnish with bare hands
09-02-5
High Priority - Change of task no hand wash. Server took skewer of meat out to dining room, returned skewer to fire, touched additional skewers, adding salt to meats, and finally returning with cooked meats to dining room. Educated operator about proper hand washing. **Corrective Action Taken**
12A-02-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect in prep area 1 small flying insect in dish area 1 small flying insect in employee restroom area
35A-02-6
High Priority - Raw chicken touching raw pork meat cooler **Corrected On-Site**
08A-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ovens in prep area soiled. Shelves inside walk in meat cooler for skewers heavily soiled Walls of meat walk in cooler heavily soiled
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Blood in handsink upon entry of kitchen **Corrected On-Site**
31A-11-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Wooden boards steak is served to guest
14-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located in the bar
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout establishment
36-34-5
Basic - Clean utensils stored between equipment and wall. Knives stored on prep shelf between soiled equipment
24-14-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean serving boards stored next to soiled salt bricks on prep table.
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable.p throughout establishment
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food and cutting meat
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation and cutting meat
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Wooden food contact serving boards no longer smooth and cleanable.
14-10-4
Basic - Fan soiled with accumulated grease, food debris, and/or Dustin walk-in cooler
36-27-5
Basic - In-use ice scoop stored on soiled surface between uses. Knives for cutting meats stored on soiled counter in meat cooking area **Corrected On-Site**
10-12-5
Basic - Inside/outside of dumpster not clean.
33-10-4
Basic - Light not functioning in hood and throughout establishment
36-62-4
Basic - Light shield damaged/in disrepair behind rotisserie
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of large dry ingredients container soiled. Exterior of mobile ice containers soiled Gaskets milk container soiled
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Soiled floors throughout establishment Floor drains soiled throughout establishment
36-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in prep area **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over ready to eat cooked artichoke in walk in cooler. **Corrected On-Site**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface in meat cooler
14-17-4
Basic - Waste line missing at soda gun holster.
29-17-4
Basic - Water leaking from pipe and/or faucet/handle in prep area next to walk in cooler
29-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
11
Apr 25, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink.Water,77 f at ladies restroom. **Warning** - From follow-up inspection 2023-04-12: **Time Extended** - From follow-up inspection 2023-04-25: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen **Warning** - From follow-up inspection 2023-04-12: **Time Extended** - From follow-up inspection 2023-04-25: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable.Walk in freezer is soiled. **Warning** - From follow-up inspection 2023-04-12: **Time Extended** - From follow-up inspection 2023-04-25: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2023-04-12: **Time Extended** - From follow-up inspection 2023-04-25: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base and side of back door. **Warning** - From follow-up inspection 2023-04-12: **Time Extended** - From follow-up inspection 2023-04-25: **Time Extended**
35B-05-4
74
Apr 12, 2023
Routine - Food
3 critical violations. 4 major violations. 17 minor violations.
View 24 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
50-17-3
High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. At prep sink and dish area **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
29-37-4
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored.Coffee cleanser tablets next to coffee mugs at coffee station. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
41-10-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Soda gun at bar area. Cutting boards are stained. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink.Bar area. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Water filters and coffee filters. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
29-28-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink.Water,77 f at ladies restroom. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. On top of both machines **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Ceiling near mop sink. Tiles missing over dish area. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Multiple employee in kitchen with no hair restraint **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors throughout kitchen has grease build up. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Near both back doors and throughout kitchen. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable.Walk in freezer is soiled. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Hanging from fryer door. **Corrected On-Site** **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No waste receptacle installed at handwash sinks provided with disposable towels. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
33-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of fryer soiled Fan covers in walk in cooler. Shelves in all walk in coolers. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base and side of back door. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
35B-05-4
Basic - - From initial inspection : Basic - Reach-in cooler interior have accumulation of soil residues.Milk reach in cooler at coffee station. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Loose plastic ware in Cambro not inverted **Corrected On-Site** **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Utensils in poor condition.Broken lids throughout the establishment. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
14-12-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Leaking at prep sink and dessert area sink. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
29-11-4
18
Apr 11, 2023
Routine - Food
9 critical violations. 6 major violations. 22 minor violations.
View 37 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher handled dirty dishes and put on gloves before washing hands. Operator instructed employee of proper hand washing procedures. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Smoke salmon over milk in walk in cooler. **Repeat Violation** **Warning**
08A-05-6
High Priority - Spray hose at dish sink lower than flood rim of sink. At prep sink and dish area **Warning**
29-37-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chef places items in reach in cooler at 9am, items were temped at 1:10pm.Operator discarded items. crab cream 61F liquid egg 62F yogurt 63F Salmon 57F **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chef places items in reach in cooler at 9am, items were temped at 1:10pm.Operator discarded items. crab cream 61F liquid egg 62F yogurt 63F Salmon 57F **Corrective Action Taken** **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. On cook line less than 4 hours per operator. Fried polenta 120F Fried plantains 124F Sausage 90F **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored.Coffee cleanser tablets next to coffee mugs at coffee station. **Warning**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Soda gun at bar area. Cutting boards are stained. **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.The cold smoked salmon is not identified on the the buffet line as undercooked. **Warning**
02B-01-5
Intermediate - No soap provided at handwash sink.Bar area. **Warning**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning**
03F-10-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Water filters and coffee filters. **Warning**
29-28-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink.Water,77 f at ladies restroom. **Warning**
27-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen **Warning**
36-34-5
Basic - Accumulation of black mold-like substance in the interior of the ice machine. **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. On top of both machines **Warning**
16-21-4
Basic - Ceiling tile missing. Ceiling near mop sink. Tiles missing over dish area. **Warning**
36-36-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Warning**
06-09-1
Basic - Employee beverage container on a food preparation shelf in dry storage area. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Multiple employee in kitchen with no hair restraint **Warning**
13-03-4
Basic - Floor soiled/has accumulation of debris. Floors throughout kitchen has grease build up. **Warning**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Near both back doors and throughout kitchen. **Warning**
36-17-5
Basic - Floors not maintained smooth and durable.Walk in freezer is soiled. **Warning**
36-11-4
Basic - In-use ice scoop stored on soiled surface between uses. Multiple scoops on top of ice machines. **Repeat Violation** **Warning**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Hanging from fryer door. **Corrected On-Site** **Warning**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. In prep area **Corrected On-Site** **Warning**
21-04-4
Basic - Interior of oven has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - No waste receptacle installed at handwash sinks provided with disposable towels. **Warning**
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of fryer soiled Fan covers in walk in cooler. Shelves in all walk in coolers. **Warning**
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base and side of back door. **Warning**
35B-05-4
Basic - Reach-in cooler interior have accumulation of soil residues.Milk reach in cooler at coffee station. **Warning**
22-16-4
Basic - Salad bar/buffet bowls not properly protected or inverted to prevent contamination. Bowls at soup station not under sneeze guard. **Corrected On-Site** **Warning**
24-11-4
Basic - Single-service articles not stored inverted or protected from contamination. Loose plastic ware in Cambro not inverted **Corrected On-Site** **Warning**
25-06-4
Basic - Utensils in poor condition.Broken lids throughout the establishment. **Warning**
14-12-4
Basic - Water leaking from pipe and/or faucet/handle. Leaking at prep sink and dessert area sink. **Warning**
29-11-4
5
Dec 15, 2022
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over ready to eat bread in prep walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage skewer over raw beef skewer in meat walk in cooler. **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Two 2" pans of polenta dated 12/7 in prep walk in cooler **Repeat Violation**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Two 2" pans of polenta dated 12/7 in prep walk in cooler
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at the bar **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Towels in sink across from cooking area. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Marinated chicken bin **Corrected On-Site**
14-01-5
Basic - In-use ice shovel stored on soiled surface between uses at ice machine **Corrected On-Site**
10-12-5
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Meat walk n cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in the prep walk in cooler soiled.
23-03-4
Basic - Several green Cutting board has cut marks and is no longer cleanable.
14-09-4
33
Frequently Asked Questions
When was Fogo De Chao last inspected?
The most recent health inspection at Fogo De Chao on file is from Feb 23, 2026. The public record contains 14 inspections in total.
What is the most common violation at Fogo De Chao?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited eight times, more than any other issue at Fogo De Chao.
How does Fogo De Chao compare to other restaurants in Orlando?
Fogo De Chao most recently scored 61 out of 100, which is lower than the Orlando average of 79.
Has Fogo De Chao's inspection record improved over time?
Yes. Recent inspections at Fogo De Chao have averaged around three violations per visit, down from roughly 20 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Fogo De Chao 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 inspected?
Based on the inspection history on file, Fogo De Chao is inspected around four times per year on average.
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