TEXAS DE BRAZIL
4112 W BOYSCOUT BLVD · TAMPA · Hillsborough County · FL 33607
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 5
12A-19-4High Priority – Employee washed hands with cold water. Hot water shut off in handwash sinks a cook line, prep line and wait station. Ran water in handwash sinks and temped 80-81F.
08A-11-5High Priority – Raw animal food stored over canned/bottled drinks. Smoked salmon stored on top of bottled half n half creamers in walk-in cooler. Operator moved smoked salmon to bottom shelf. **Corrected On-Site**
12A-02-4High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed a server dropped off soiled dishes at dish machine area, then returned to dining area to served customers food and drinks without washing hands first. Discussed proper handwashing techniques with operator.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A large container of raw chicken wing (72F – Cold Holding) stored on prep sink at barbecue station. Operator moved to walk-in cooler at time of inspection. Discussed with operator about how much is too much for time/temperature control for safety food during prepping. **Corrective Action Taken** **Repeat Violation**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of black bean (123F – Hot Holding) stored on prep table at prep kitchen. Discussed proper hot holding temperature 135F or higher with operator, and reheating temperature is 165F or above. Employee reheating black bean at time of inspection. **Corrective Action Taken**
Intermediate 3
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. A container of sauce stored in handwash sink at Bar-B-Q station, multiple empty boxes blocked access for handwashing. A container and a ladle stored in handwash sink at prep room. Operator removed items for handwash sinks. **Corrected On-Site**
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
27-16-4Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in handwash sink at barbecue station, prep kitchen, and wait station next to cook line. Operator turned on hot water valves in all handwash sinks, temped 85+ F. **Corrected On-Site**
Basic 4
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on dry food storage shelf. Operator removed drink. **Corrected On-Site**
08B-47-4Basic – Food not stored at least 6 inches off of the floor. 2 containers of homemade sauces stored on floor at prep kitchen.
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Lamb shanks thawing in standing water in prep sink at Barbecue station.
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
Inspector observations synchronized from DBPR on August 19, 2026 8:14 AM.
Violation category totals
2 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.