Porto Alegre Brazilian Grill Restaurant
Last inspected: Apr 3, 2026
78
Score
Inspectors have visited Porto Alegre Brazilian Grill Restaurant 10 times, with records going back to 2022. The latest inspection on file is from Apr 3, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly two violations before.
“Accumulation of debris inside warewashing machine” comes up most often, recorded four times in the inspection record.
Among Hialeah restaurants, this is a fairly standard result. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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.
11-26-1
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Food not stored at least 6 inches off of the floor. Observed containers of food on kitchen floor. **Corrected On-Site**
08B-47-4
78
Oct 7, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled all around kitchen area. **Warning** - From follow-up inspection 2025-10-07: Observed walls soiled all around kitchen area. **Time Extended**
36-27-5
95
Oct 6, 2025
Routine - Food
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw Beef (53F - Cold Holding); Raw Picaña (50F - Cold Holding) at walk in cooler at preparation area, as per operator less than 4 hours. Also observed chicken salad (54F - Cold Holding); Pasta Salad (49F - Cold Holding);); coleslaw (46F - Cold Holding) at Walk in cooler, as per operator less than 4 hours. Also observed Raw Garlic Picaña (51F - Cold Holding); Raw Beef Skewers (53F - Cold Holding); Raw Chicken (51 F - Cold Holding); Raw Beef Skewers (51F - Cold Holding) at reach in cooler at front counter preparation area. As per operator for less than 4 hours. Also observed at buffet Pasta Salad (54F - Cold Holding); Potato Salad (49F - Cold Holding); Sliced Tomatoes (52F - Cold Holding); Chicken Cold Salad (53F - Cold Holding) as per operator over 4 hours. Operator discarded during inspection. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at buffet Pasta Salad (54F - Cold Holding); Potato Salad (49F - Cold Holding); Sliced Tomatoes (52F - Cold Holding); Chicken Cold Salad (53F - Cold Holding) as per operator over 4 hours. Operator discarded during inspection. **Corrected On-Site** **Warning**
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee engaging in food preparation touching his head while using gloves. Coached employee on proper procedures.Employee removed gloves. **Corrective Action Taken** **Warning**
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken breast stored above bacon on shelves in reach in cooler at preparation area, operator stored properly during inspection. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Live, small flying insects found Observed approximately 9 flying insects landing on beer nozzles at dispensing unit at dining area. Also observed 8 flying insects flying around preparation area at front counter where the meat skewers get prepared. **Warning**
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer machine soiled with food debris next to ovens at kitchen area. Also observed 2 white cutting boards soiled at preparation table next to rice maker machine at kitchen area. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter. Operator provided paper. **Warning**
31B-02-4
Basic - Clean linens stored on floor. Observed clean lines bag stored on floor next to walk in cooler entrance, operator stored properly during inspection. **Corrected On-Site** **Warning**
21-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal water bottles and food stored on shelves above prep areas in front charcoal grill and next to fryers at kitchen area. **Warning**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop inside standing water at 98° F. next to ovens at kitchen area. Operator removed container at the time of inspection. **Corrected On-Site** **Warning**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled next to oven at kitchen area. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets soiled next to preparation table at kitchen area and front counter area. **Warning**
23-03-4
Basic - Single-service articles improperly stored. Observed to go boxes case stored on the floor next to mop sink area. Operator removed it and stored properly. **Corrected On-Site** **Warning**
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled all around kitchen area. **Warning**
36-27-5
27
Apr 30, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan. Observed two walk-in coolers and one ice machine at the rear of the establishment, outside the building. - From follow-up inspection 2025-04-30: Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan. Observed two walk-in coolers and one ice machine at the rear of the establishment, outside the building. **Admin Complaint**
51-16-7
90
Feb 11, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan. Observed two walk-in coolers and one ice machine at the rear of the establishment, outside the building.
51-16-7
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
70
Aug 12, 2024
Complaint Full
No violations found.
100
Aug 5, 2024
Complaint Full
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 58F. Operator discarded water. **Corrective Action Taken** **Warning**
10-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slice machine blade soiled. **Warning**
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed handle touching the salt. **Warning**
14-01-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm). Operator set up Triple Sink (Chlorine 100ppm). **Warning**
16-55-4
Basic - Interior of oven microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Missing drain plug at dumpster. **Warning**
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled. **Repeat Violation** **Warning**
23-03-4
Basic - Objectionable odors in or other areas of the establishment. By the dumpster area. **Warning**
36-64-5
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation** **Warning**
16-03-4
52
Apr 23, 2024
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
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. Observed kitchen employees touching dirty kitchen oven then engaging in food preparation.
12A-29-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen employees touching Dirty apron, engaged in food preparation no hand washing.
12A-28-4
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.
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food.
05-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor soiled/has accumulation of debris. Underneath kitchen grill.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
29
Jan 12, 2024
Routine - Food
4 critical violations. 6 major violations. 4 minor violations.
View 14 violations
High Priority - Displayed food not properly protected from contamination. Observed croutons on top of salad bar not protected. Operator placed correctly. **Corrected On-Site**
08B-02-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef (106F-116F - Hot Holding) stored on top of prep table and mashed potatoes (123F - Hot Holding) on the steam table. Advised operator to reheat items. **Corrective Action Taken**
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid license during the inspection. Confirmation number is 236045573. **Corrective Action Taken** **Admin Complaint**
50-17-3
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee taking out a piece of gum from a bag and put gloves on to start engaging in food preparation with out washing hands. Educated employee about washing hands after change of task. **Corrected On-Site**
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice scoop handle soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed meat screwers inside the handwashing sink. Operator removed. **Corrective Action Taken**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the meat cutting station.
31B-02-4
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. Observed new employees gracile with no signed form. Signed during the inspection. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. At the meat cutting station.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan with no date marking and cold salads in walk in cooler. Operator placed dates on the containers. **Corrective Action Taken**
02C-02-5
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gum while cutting meat. Employee threw away gum. **Corrected On-Site**
12B-09-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Observed walk in cooler with shelves soiled.
14-17-4
Basic - Smoking or vaping in an enclosed indoor workplace. Observed employee by the meat oven blowing out smoke from a vaping machine. Educated manager and employees, that you are not able to smoke while preparing food.
54-01-5
25
Sep 9, 2022
Routine - Food
8 critical violations. 5 major violations. 9 minor violations.
View 22 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed crema catalana (45/47F - Cooling), flan (4748F - Cooling) located in the walk-in cooler, as per operator made the day before. **Repeat Violation** **Warning**
03D-02-5
High Priority - Displayed food not properly protected from contamination. Observed cut fruits and farofa located by the buffet area not protected. Operator removed items from unprotected area. **Corrected On-Site** **Repeat Violation** **Warning**
08B-02-4
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed creamed potatoes 122F - Hot Holding) located in the buffet area. Observed mashed potatoes (122F - Hot Holding); white rice (109F - Hot Holding) black beans (93F - Hot Holding) located in kitchen steam tables. As per operator placed there less than 3 hours. Operator reheated food to 165F and above. **Corrected On-Site** **Repeat Violation** **Warning**
03B-15-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed chicken stored over raw beef inside of walk-in cooler. **Warning**
08A-20-5
High Priority - Server handled soiled dishes or utensils and then picked up clean utensils without washing hands. **Warning**
12A-02-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw beef (48F - Cold Holding); flat meat (48F - Cold Holding); ribeye (48F - Cold Holding); chicken breast (48F - Cold Holding); lamb (50F - Cold Holding) located in the meat walk-in cooler. As per operator more than 4 hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (48F - Cold Holding); flat meat (48F - Cold Holding); ribeye (48F - Cold Holding); chicken breast (48F - Cold Holding); lamb (50F - Cold Holding) located in the meat walk-in cooler. As per operator more than 4 hours. **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Located by kitchen prep area chlorine 200+ ppm. Operator prepared new solution chlorine 50 ppm. **Corrected On-Site** **Warning**
41-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels on hand sink located in kitchen. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled located in the kitchen. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse utensil in hand sink located by cook-line. **Repeat Violation** **Warning**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with fabuloso liquid on prep table located in the kitchen. Operator removed bottle. **Corrected On-Site** **Warning**
41-17-4
Basic - Equipment in poor repair. Observed meat walk-in cooler ambient temperature 51F. Food stored inside raw beef (48F - Cold Holding); flat meat (48F - Cold Holding); ribeye (48F - Cold Holding); chicken breast (48F - Cold Holding); lamb (50F - Cold Holding) As per operator more than 4 hours. **Warning**
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
13-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed one single white and one single green cutting board with cut marks. **Warning**
14-09-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Located in the cook line. **Warning**
36-37-5
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe connected to walk-in cooler fan. **Warning**
29-11-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-17-4
Basic - Open dumpster lid. **Repeat Violation** **Warning**
33-16-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wash cloths underneath cutting boards throughout the kitchen. Operators removed wash cloths. **Corrected On-Site** **Repeat Violation** **Warning**
21-04-4
Basic - Ice scoop handle in contact with ice. **Repeat Violation** **Warning**
10-08-5
12
Frequently Asked Questions
When was Porto Alegre Brazilian Grill Restaurant last inspected?
The most recent health inspection at Porto Alegre Brazilian Grill Restaurant on file is from Apr 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at Porto Alegre Brazilian Grill Restaurant?
Across the inspection record, “accumulation of debris inside warewashing machine” has been cited four times, more than any other issue at Porto Alegre Brazilian Grill Restaurant.
How does Porto Alegre Brazilian Grill Restaurant compare to other restaurants in Hialeah?
Porto Alegre Brazilian Grill Restaurant most recently scored 78 out of 100, which is about the same as the Hialeah average of 75.
Has Porto Alegre Brazilian Grill Restaurant's inspection record improved over time?
No. Recent inspections at Porto Alegre Brazilian Grill Restaurant have averaged around six violations per visit, up from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at Porto Alegre Brazilian Grill Restaurant 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 Porto Alegre Brazilian Grill Restaurant inspected?
Based on the inspection history on file, Porto Alegre Brazilian Grill Restaurant is inspected around three times per year on average.
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