Rodizio Grill
Last inspected: Sep 16, 2025
52
Score
Rodizio Grill has been inspected six times since 2022. The latest inspection on file is from Sep 16, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
The pattern that stands out is “no proof provided that some food employees are informed”, which has been cited two times.
Restaurants in Dania Beach average 80, so Rodizio Grill trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
6
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Sep 16, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
52
Feb 17, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Potentially Hazardous Food Held at Proper Temperature
FL-16
64
Sep 5, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. Six pound can dented with marinara sauce in storage room. Operator moved to office for refund.
01B-01-4
High Priority - 4 Live, small flying insects flying around garbage can next to hand wash sink in bar area. Operator killed, cleaned and sanitized area during inspection. **Corrected On-Site**
35A-02-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked with card board box in cook line. Operator moved box. **Corrected On-Site**
31A-09-4
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed Employee reporting agreement form.
11-26-1
Basic - Cases of Single-service articles (cups) improperly stored on floor in storage room on the second floor.
25-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses above single service bowls in storage room on the second floor. Operator moved purses and stored correctly. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation in cook line. Operator put hat on **Corrected On-Site**
13-03-4
Basic - In-use utensil stored in sanitizer between uses. Knife inside sanitizer bucket in cook line. Educate operator on how to store utensils. Operator moved knife to ware washing area to be washed, rinsed and sanitized. **Corrective Action Taken**
10-18-5
Basic - No Heimlich maneuver/choking sign posted. Emailed poster to manager
51-13-4
43
May 14, 2024
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding display-; pasta bolognese (112F - Hot Holding); cinnamon glazed bananas (100F - Hot Holding); fries (108F - Hot Holding); yuca (105F - Hot Holding), per operator food held less than 2 hours, manager decided to placed hot holding temperature control food on time procedures. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. 3 doors freezer- ground beef on bags above boxes of raw calamari and raw shrimps. Employee placed ground beef under, on bottom shelf. **Corrected On-Site**
08A-17-6
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/
53A-05-6
Intermediate - No soap provided at handwash sink. Next to dishwasher area, employee provided. **Corrected On-Site**
31B-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Two wet mops inside mop sink, employee removed and stored to air dry. **Corrected On-Site**
42-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear kitchen- large machine
22-20-5
55
Jul 6, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter at mop sink missing vacuum breaker. **Repeat Violation** **Admin Complaint**
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. Norovirus clean up bulletin provided. **Corrective Action Taken**
11-27-4
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. Employee health reporting agreement provided for new employees. **Corrective Action Taken**
11-26-1
70
Nov 18, 2022
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on splitter at mop sink.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In Dessert station BEV AIR - house créme brûlée (48F - Cold Holding); house cheesecake (47F - Cold Holding); cut polenta (48F - Cold Holding). Per manager all items brought from walk-in at 12:00pm. All items removed and taken back to walk in to rechill. Do not use unit until temperature can be maintained at 41F or lower. 2) at SALAD BAR - assorted composed salads (45-53F - Cold Holding); mixed lettuces (48F - Cold Holding); diced cheese ps (54-57F - Cold Holding); cut watermelon (54F - Cold Holding); blanched asparagus (43-51F - Cold Holding); cut tomatoes (43-52F - Cold Holding). All items in unit since 12:30pm. Items discarded and replaced with new at proper temperature. Recommended using time as public health control for salad bar items and form provided. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tray of chicken heart skewers above tray of pineapple skewers in lowboy cooler at front line. Manager inverted trays to properly separate. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle and holder at bar has mold like build up.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink closest to dish machine. Employee replaced paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substances in 2 bottles on shelf by dish machine. Employee labeled bottles. **Corrected On-Site**
41-17-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Two employee beverages under prep tables in back kitchen without lids and straws. Manager discarded beverages. **Corrected On-Site**
12B-12-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in back prep at 100ppm quaternary. Employee remade bucket to proper 200ppm quaternary. **Corrected On-Site**
21-08-4
43
Frequently Asked Questions
When was Rodizio Grill last inspected?
The most recent health inspection at Rodizio Grill on file is from Sep 16, 2025. The public record contains six inspections in total.
What is the most common violation at Rodizio Grill?
Across the inspection record, “no proof provided that some food employees are informed” has been cited two times, more than any other issue at Rodizio Grill.
How does Rodizio Grill compare to other restaurants in Dania Beach?
Rodizio Grill most recently scored 52 out of 100, which is lower than the Dania Beach average of 80.
Has Rodizio Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Rodizio Grill have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Rodizio Grill 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 Rodizio Grill inspected?
Based on the inspection history on file, Rodizio Grill is inspected around two times per year on average.
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