Texas De Brazil Churrascaria
Last inspected: Mar 30, 2026
41
Score
Across the available record, Texas De Brazil Churrascaria has 11 inspections on file, the first dated 2022. The most recent report on file is from Mar 30, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
Compared to other Palm Beach Gardens restaurants (averaging 81), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
5
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cream sauce (60F - Cooling); mushroom sauce (58F - Cooling), stored in deep container with lid, operator stated item placed in unit previous day, exceeding 6 hours. Product did not reach 41F within 6 hours. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cream sauce (60F - Cooling); mushroom sauce (58F - Cooling), operator stated item placed in unit previous day, exceeding 6 hours. Product did not reach 41F within 6 hours. See stop sale.
01B-36-5
High Priority - Dented/rusted cans present. See stop sale. At dry storage rack, #10 cans of tomato paste dented. See stop sale.
01B-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, lobster bisque (55F - Cold Holding); not prepared or portioned today. Operator stated item held in unit overnight, exceeding 6 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, lobster bisque (55F - Cold Holding); not prepared or portioned today. Operator stated item held in unit overnight, exceeding 6 hours. See stop sale.
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen near exit door, designated hand sink no paper towels. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Food storage container/container lid cracked or broken. At walk in cooler, broken/cracked plastic lid covering stored food.
14-38-4
41
Aug 11, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Stored food not covered.At reach in freezer near Prep area- ice cream not covered - operator covered. **Corrected On-Site**
08B-12-5
95
Mar 7, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
58
Nov 14, 2024
Routine - Food
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
82
Jun 4, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside- near prep area. **Warning** - From follow-up inspection 2024-06-04: **Time Extended**
35B-01-4
95
Jun 3, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small reach in cooler near meat prep area- butter balls 45F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small reach in cooler near meat prep area- butter balls 45F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk In cooler raw beef stored over cooked ribs- operator moved raw beef to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At bar area- approximately 20 small flying insects landing on bar counter, ice wells and reach in coolers. **Repeat Violation** **Admin Complaint**
35A-02-6
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/ **Warning**
53A-05-6
Basic - Exterior door has a gap at the threshold that opens to the outside- near prep area. **Warning**
35B-01-4
Basic - Time/temperature control for safety food thawed in an improper manner. At triple sink - raw beef defrosting in standing water- operator placed under running water. **Corrected On-Site** **Warning**
06-01-5
45
Dec 7, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. At bar handwash sinks- strainer up inside sinks- operator removed. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2023-12-07: **Time Extended**
31A-11-4
90
Dec 6, 2023
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - cooked couscous 47-50F- cold holding- food not prepared or portioned today- food left out at room temperature for 30 minutes- operator placed in walk in freezer to quick chill. At buffet station -mozzarella 48-49F- cold holding food not prepared or portioned today- food out of temperature for 45 minutes- operator placed under time as a public health control for remaining time. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw bacon stored over cooked vegetables- operator removed. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler - raw salmon stored over unwashed vegetables- operators moved raw salmon to lower shelf. **Corrected On-Site** **Warning**
08A-04-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At buffet station- Cabbage salad 47-48F at 4:00 to 47-48F at 4:20 ( cooling since 3:30), chopped lettuce 52-53F at 4:00 to 52-53F at 4:20 ( cooling since. 3:30), mixed greens 49F at 4:00 to 49F at 4:20 ( cooling since 3:30) diced salad 48-51F at 4:00 to 48-51F at 4:20 ( cooling since 3:30)- food overstacked - at current rate of cooling g food will not reach 41F within 4 hours- operator placed under time as a public health control for remaining 3 hours. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. At cookline area- handwash sink blocked by metal platform- operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. At bar handwash sinks- strainer up inside sinks- operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
41
Feb 10, 2023
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2023-02-10: Next unannounced **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Objectionable odors in bar area of the establishment. **Warning** - From follow-up inspection 2023-02-10: Discussed with operator. Operator has service call in to identify issue. Next unannounced **Time Extended** **Corrective Action Taken**
36-64-5
86
Feb 9, 2023
Complaint Full
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door glass desert cooler: carrot cake with cream cheese frosting (55°F); milk (54°F); passion fruit mix with cream (55°F); banana cream pie (56°F); creme brule (55°F); chocolate mousse cake (56°F); flan (56°F); cream cheese pecan pie (56°F) monitored unit for approximately 45 minutes with no changes in temperature. Operator states items have been in unit overnight. Unknown time out of temperature. 1 door low top at espresso station: butter (45°F); cream (45°F); milk (45°F). Operator states items have been in unit over night. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door glass desert cooler: carrot cake with cream cheese frosting (55°F); milk (54°F); passion fruit mix with cream (55°F); banana cream pie (56°F); creme brule (55°F); chocolate mousse cake (56°F); flan (56°F); cream cheese pecan pie (56°F) monitored unit for approximately 45 minutes with no changes in temperature. Operator states items have been in unit overnight. Unknown time out of temperature. 1 door low top at espresso station: butter (45°F); cream (45°F); milk (45°F). Operator states items have been in unit over night. See Stop Sale **Repeat Violation** **Warning**
03A-02-5
Intermediate - Handwash sink missing in warewashing or food preparation area. Hand wash sink inoperable/missing faucet at hand wash sink in ware washing area **Warning**
31A-07-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at employee restroom across from prep area. Hydraulic closer is broken **Warning**
32-04-4
Basic - Bathroom door left open other than during cleaning or maintenance. Employee restroom located across from prep area left open. Operator closed **Corrected On-Site** **Warning**
32-02-4
Basic - Objectionable odors in bar area of the establishment. **Warning**
36-64-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food items/drinks stored in 1 door low top at espresso station. Operator removed **Corrected On-Site** **Warning**
08B-49-4
50
Sep 14, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Water with a temperature of 82F measured at all sinks. Total lack of hot water for entire establishment. Operator states service call is in **Corrective Action Taken** **Warning** - From follow-up inspection 2022-09-14: **Time Extended**
27-06-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water with a temperature of 82F measured at all sinks. Total lack of hot water for entire establishment. Operator states service call is in **Corrective Action Taken** **Warning** - From follow-up inspection 2022-09-14: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - No hot running water at mop sink. Total lack of hot water for entire establishment. Operator states service call is in **Corrective Action Taken** **Warning** - From follow-up inspection 2022-09-14: **Time Extended**
27-10-4
78
Frequently Asked Questions
When was Texas De Brazil Churrascaria last inspected?
The most recent health inspection at Texas De Brazil Churrascaria on file is from Mar 30, 2026. The public record contains 11 inspections in total.
What is the most common violation at Texas De Brazil Churrascaria?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Texas De Brazil Churrascaria.
How does Texas De Brazil Churrascaria compare to other restaurants in Palm Beach Gardens?
Texas De Brazil Churrascaria most recently scored 41 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has Texas De Brazil Churrascaria's inspection record improved over time?
Results have been roughly steady. Inspections at Texas De Brazil Churrascaria have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Texas De Brazil Churrascaria 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 Texas De Brazil Churrascaria inspected?
Based on the inspection history on file, Texas De Brazil Churrascaria is inspected around three times per year on average.
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