A BRASILEIRA BAR & GRILL Inspection – January 5, 2026

High Priority 4

#4High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw sausage with ray chicken **Corrected On-Site**

Corrected On-Site

#5High Priority02C-01-5

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cheese pasta made in house dated 12/23

#6High Priority01B-24-5

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. –cheese pasta made in house dated 12/23

Stop Sale

#7High Priority35A-05-4

High Priority – Roach activity present as evidenced by live roaches found. -1 live roach at bar -operator killed, discarded, sanitized **Warning**

Warning

Intermediate 1

#8Intermediate27-16-4

Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -next to 3 compartment sink

Basic 3

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic35A-03-4

Basic – Dead roaches on premises. -5 dead roaches in glue trap at bar

#3Basic38-07-4

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -2 fixtures in kitchen

Florida Food Watch