Off the Hook Churrascaria
Last inspected: Oct 14, 2025
100
Score
Public records show seven inspections at Off the Hook Churrascaria stretching back to 2022. Inspectors last stopped by on Oct 14, 2025. A low risk tier reflects an inspection that turned up minimal issues.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
Across the inspection history, “no paper towels” is the issue that surfaces most often, recorded two times.
The city-wide average for Miami sits at 74, putting Off the Hook Churrascaria on the better side of that line. Overall, the inspection record reads well.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 14, 2025
Routine - Food
No violations found.
100
May 22, 2025
Routine - Food
4 critical violations. 7 major violations. 1 minor violation.
View 12 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Observed new ownership MI TIERRA ASADORA LLC. **Warning**
50-08-7
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed film wrapped cooked octopus and film wrapped Rae fish stored in the same container inside reach in cooler across cook line. Operated properly separated products. **Corrected On-Site** **Warning**
08A-08-5
High Priority - Raw animal food stored over canned/bottled drinks. Observed raw shell eggs stored over bottled beers inside walking cooler. Operated removed the eggs and placed under beers. **Corrected On-Site** **Warning**
08A-11-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) stored on prep table across cook line. Operator diluted with water and removed the bucket from the prep table. Retest Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site** **Warning**
41-15-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by lid with containers. Operator removed items. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed fish carpaccio and fish ceviche not marked as raw in menu. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to triple sink. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at front counter. **Warning**
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan inside walk in cooler. Also observed cooked potatoes, cooked octopus, stored inside reach in cooler across cook line without date mark. As per operator for more than 24 hrs. Operator started to mark products. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser not properly labeled under triple sink. Operator labeled during inspection. **Corrected On-Site** **Warning**
41-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed across cook line on prep table. Operator removed the towel. **Corrected On-Site** **Warning**
21-04-4
26
Aug 13, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (89F - Hot Holding) at steam table. As per employee for approximately 30 min. Employee turned up heat of steam table for reheat. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over mushrooms inside walk in cooler. Employee properly arranged products by cooking tempetures. **Corrected On-Site**
08A-04-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with table cleaner not labeled at kitchen. Employee properly labeled bottle. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed potato cutter soiled. Employee started to clean equipment. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at front counter.
31B-03-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe under hand sink next to triple sink.
29-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed inside flour container. Employee removed the bowl. **Repeat Violation**
14-01-5
Basic - Ceiling tile missing. Observed at kitchen area.
36-36-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed big spoon in standing water 88F at steam table. Employee turned up heat for reheat. **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. **Repeat Violation**
23-03-4
39
Apr 22, 2024
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) on cook line floor. Employee discarded the solution and refilled with new solution retest Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site**
41-15-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed hose connected no vacuum breaker at mop sink. **Repeat Violation**
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Home made cabbage sauce (66F - Cold Holding) on preparation table next to cook line. As per employee for 30 minutes. Employee placed inside walk in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw shell eggs over bread inside walk in cooler. Employee properly rearranged items by cooking temperatures. **Corrected On-Site**
08A-14-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and provided to manager via email. **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed potato cutter soiled on prep table next to cook line.
22-02-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside rice container with handle in contact with product. Employee placed upwards the handle. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 70F on preparation table next to cook line. Employee discarded the water and wash, rinse and sanitize utensils. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with food debris at kitchen.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer door gaskets soiled. Also observed hood filters soiled.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
33
Feb 9, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee engaged in food preparation with broken gloves. Coached employee on correct glove use, change and hand washing procedures. **Corrected On-Site**
12A-09-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and provided to manager via email. Manager printed. **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container inside had wash sink next to triple sink. Also observed employee washing equipment inside hand wash sink. Coached Manager in correct procedures. Employee removed the container. **Corrected On-Site**
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and provided to manager via email. Manager printed forms and employees signed the forms. **Corrected On-Site**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shrimp ceviche without date mark, as per mark was prepared 3 days ago. Manager date marked the food products. **Corrected On-Site**
02C-02-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing jewelry while preparing food.
13-07-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment with 43 units but license states for 25 units. Seating change form was provided to manager.
51-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employees without hair restraint engaging in food preparation.
13-03-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking water while preparing food. Coached employee on correct procedures. **Corrected On-Site**
12B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottled water on beer dispenser table. Employee removed the water. **Corrected On-Site**
12B-07-4
39
May 19, 2023
Food-Licensing Inspection
1 major violation.
View 1 violation
Food Obtained from Approved Sources
FL-11
90
Jul 13, 2022
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed waitress putting away dirty dishes and serve food immediately without hand washing.
12A-02-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed portion rice in container date marked more than 7 days. Manager discarded at the time of the inspection. **Corrected On-Site**
02C-01-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw steak stored in shelves inside walk in cooler. Manager rearranged properly during inspection. **Corrected On-Site** **Repeat Violation**
08A-20-5
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 employee touching dirty dishes and clean dishes no hand wash.
12A-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues in hand wash sink located at front counter.
31A-11-4
Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Also in hand wash sink in kitchen area.
31A-01-4
Basic - Bowl or other container with no handle used to dispense food. Observed a bowl inside of sugar container. Employee removed during inspection. **Corrected On-Site**
14-01-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic to go containers not inverted in shelves in kitchen area. Manager rearranged properly during inspection. **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed a container with frozen steak store above reach in cooler in kitchen area. Employee moved to walk in cooler. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wiping cloths not stored in sanitizing solution throughout establishment.
21-12-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 85° F in kitchen area.
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. Observed on equipment handle. Employee removed during inspection. **Corrected On-Site**
10-20-4
Basic - Employee eating in a food preparation or other restricted area. Observed personal drinks in preparation table next to food. Throughout establishment.
12B-02-4
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. Observed thawing tuna in ROP package. In walk in cooler. Employee open packages during inspection. **Corrected On-Site**
06-09-1
30
Frequently Asked Questions
When was Off the Hook Churrascaria last inspected?
The most recent health inspection at Off the Hook Churrascaria on file is from Oct 14, 2025. The public record contains seven inspections in total.
What is the most common violation at Off the Hook Churrascaria?
Across the inspection record, “no paper towels” has been cited two times, more than any other issue at Off the Hook Churrascaria.
How does Off the Hook Churrascaria compare to other restaurants in Miami?
Off the Hook Churrascaria most recently scored 100 out of 100, which is higher than the Miami average of 74.
Has Off the Hook Churrascaria's inspection record improved over time?
Results have been roughly steady. Inspections at Off the Hook Churrascaria have averaged around eight violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Off the Hook Churrascaria means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Off the Hook Churrascaria inspected?
Based on the inspection history on file, Off the Hook Churrascaria is inspected around two times per year on average.
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