CHURRASCO BAR & GRILL Inspection – October 5, 2026

High Priority 3

#5High Priority12A-16-4

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee prepping vegetables with no portable water in unit.

#6High Priority27-12-4

High Priority – Establishment operating with no potable running water.

#7High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over beef in low boy cooler under flattop

Intermediate 3

#8Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Cleaning products in sink **Corrected On-Site**

Corrected On-Site

#9Intermediate16-22-4

Intermediate – No dishwashing facilities of any kind provided. No water in kiosk

#10Intermediate22-38-5

Intermediate – No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.

Basic 4

#1Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured. At three compartment sink

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on prep table

#3Basic08B-38-4

Basic – Food stored on floor. Cases of cooking oil, cans of soda

#4Basic25-05-4

Basic – Single-service articles improperly stored. Cases of togo containers on floor below slushy machines

Florida Food Watch