Fogo De Chao Churrascaria
Last inspected: Jul 30, 2025
64
Score
Across the available record, Fogo De Chao Churrascaria has five inspections on file, the first dated 2023. On Jul 30, 2025, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The trend has not been favorable, with the count rising from two to six between inspections.
The most common issue across all inspections has been proper cold holding temperatures, showing up two times.
Restaurants in Providence average 80, so Fogo De Chao Churrascaria trails the local norm. On the whole, the file is mixed but not concerning.
5
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jul 30, 2025
Routine
1 critical violation. 1 major violation. 4 minor violations. 2 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheese and sliced tomatoes were observed held at 55- and 51-degrees Fahrenheit on the buffet. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Inspector observed staff disposing items per corporate protocol (3-4 hours on display) during inspection.
3-501.16(A)
Food-contact surfaces; cleaned & sanitized
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the main dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. PIC called for service during inspection.
4-501.112
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the storage room. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The hand-washing sink in the meat cutting room was blocked by a sheet pan; the hand-washing sink in the dish washing area was blocked by a garbage can. A hand-washing sink shall be accessible at all times for employee use. Garbage can was moved.
6-301.13
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. Utensils were brought to be cleaned and sanitized. Heater for utensil crock was turned on.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: The 3-door low-boy was observed in poor repair, with doors held with tape. PIC stated the unit is not presently used for refrigeration, inspector observed no food stored in unit at this time.
4-501.11
64
Sep 25, 2024
Environmental Complaint
2 critical violations. 1 minor violation.
View 3 violations
Food on display not protected from contamination
Inspector notes: Buffet service is lacking 2 sneeze guards.
3-306.11
Plumbing system not maintained in good repair
Inspector notes: Inspector observed drain at hand sink in gaucho station not aligned with floor drain, leaking onto floor.
5-205.15
Physical facilities not in good repair
Inspector notes: The buffet station in the dining area is in poor repair. The physical facilities must be maintained in good repair. Inspector observed 2 missing sneeze guards. PIC showed areas of poor repair to marble, other sneeze guards, and framing of buffet station.
6-501.11
70
Jan 24, 2024
Re-Inspection
1 critical violation. 1 corrected on site.
View 1 violation
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as liquid eggs) were observed stored above ready-to-eat foods (such as butter) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
86
Jan 10, 2024
Routine
3 critical violations. 2 major violations. 1 minor violation. 2 corrected on site.
View 6 violations
Plumbing system not maintained in good repair
Inspector notes: The handsink in grill area and meat prep room were observed in poor repair. Plumbing pipes observed leaking and not attached. Faucet at spray hose in dishwashing area was observed leaking.
5-205.15
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer cannot be used until equipment is properly cleaned and sanitized.
4-602.11
Food on display not protected from contamination
Inspector notes: Sneeze guard was lacking at the buffet area. Areas for self service shall be protected from contamination.
3-306.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, (butternut soup and Feojoada) were placed hot in the refrigerator in containers greater than four inches deep. Foods were temping between 45- 58 degrees Fahrenheit. Foods were voluntarily disposed of by the PIC.
3-501.15
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink at the grill station. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. The hand-washing sink in the meat prep room was blocked by a black trash bag. A hand-washing sink shall be accessible at all times for employee use.
6-301.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the fanguards in the walk-in cooler and side of fryer have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
50
Sep 21, 2023
Opening
1 critical violation. 2 major violations. 8 minor violations. 2 corrected on site.
View 11 violations
Hot or cold food held at improper temperature
Inspector notes: Garlic in oil, chicken salad, eggplant, and black rice, observed held at 48-60 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Garlic in oil was disposed of, and other items placed in cooler to rapidly chill.
3-501.16(A)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the employee toilet room was lacking paper towels.
6-301.12
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine and glass washer in the kitchen.
4-302.13
Adequate ventilation & lighting; designated areas used
Inspector notes: Employees' clothing or other personal belongings were observed stored in food storage area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
Food storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Wiping cloths used or stored improperly
Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.
3-304.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop is stored on an unclean surface (top of the ice bins) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Equipment or utensils not air-dried before storage
Inspector notes: Water observed in stacked food containers on the clean storage rack, and in the blender bowl. After cleaning and sanitizing, equipment and utensils must be air dried.
4-901.11
Equipment not in good repair or proper adjustment
Inspector notes: A vegetable chopper and wood cutting board were not in good repair. Parts of blades were broken and missing on the vegetable chopper, and the cutting board had gaps between pieces of wood. Both items were permanently taken out of service.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the can opener base, plate storage unit, and food container lids on clean storage rack, have an accumulation of food residue, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The door closure on the employee toilet room is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
47
Frequently Asked Questions
When was Fogo De Chao Churrascaria last inspected?
The most recent health inspection at Fogo De Chao Churrascaria on file is from Jul 30, 2025. The public record contains five inspections in total.
What is the most common violation at Fogo De Chao Churrascaria?
Across the inspection record, proper cold holding temperatures has been cited two times, more than any other issue at Fogo De Chao Churrascaria.
How does Fogo De Chao Churrascaria compare to other restaurants in Providence?
Fogo De Chao Churrascaria most recently scored 64 out of 100, which is lower than the Providence average of 80.
Has Fogo De Chao Churrascaria's inspection record improved over time?
No. Recent inspections at Fogo De Chao Churrascaria have flagged more violations than earlier ones, ticking from about two per visit to around six more recently.
What does a medium risk rating mean?
A medium risk rating at Fogo De Chao Churrascaria 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 Churrascaria inspected?
Based on the inspection history on file, Fogo De Chao Churrascaria is inspected around three times per year on average.
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