FOGUEIRA CRAB CHURRASCARIA Inspection – August 10, 2026

High Priority 2

#4High Priority14-15-4

High Priority – Nonfood-grade containers used for food storage – direct contact with food.flip tops doors are greasy with old food grease

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line at cooked meatballs (47F – Cold Holding)

Intermediate 5

#6Intermediate05-05-4

Intermediate – Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer stuck on 50f

#7Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in kitchen and front bar

#8Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

#9Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. No handwashing soap at front bar handwashing sink.

#10Intermediate08B-15-4

Intermediate – Whole fruit displayed for self-service not wrapped and no utensils provided. Apples on cold buffet line not individual wrapped .

Basic 3

#1Basic36-03-4

Basic – Cove molding at floor/wall juncture broken/missing. Floor by dishwasher is damaged and missing floor tiles Cove molding in kitchen and walk in cooler missing and damaged

#2Basic12B-02-4

Basic – Employee eating in a food preparation or other restricted area. Employee food plate on cutting board. Employee removed plate **Corrected On-Site**

Corrected On-Site

#3Basic14-17-4

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusty

Florida Food Watch