BOI BRAZIL CHURRASCARIA
5668 INTERNATIONAL DR, Orlando FL 32819 · 407-953-3175
Last inspected Apr 6, 2026 · 10 visits since July 2023
APR 24
AUG 24
MAR 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. 4/1/26 Paid during inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Apr 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
6 High priority5 Intermediate13 Basic
What the inspector wrote — 24 findingsThe state's own report →
Container of medicine improperly stored. Bar
Displayed food not properly protected from contamination. Grated paramesan on hot buffet line Moved to cold buffet under glass
Operating with an expired Division of Hotels and Restaurants license. 4/1/26 Paid during inspection
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw marinated whole muscle intact beef over shredded cooked beef in meat walk on cooler - raw whole muscle pork over apple juice in meat walk in cooler - raw whole shell eggs over cooked beef in prep walk in cooler
Show the remaining 20 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage over raw whole,intact muscle beef in meat walk in cooler
Toxic substance/chemical improperly stored. -WD-40 next to clean equipment in dish room - coffee cleaning tablets by bar
Food-contact surface soiled with food debris, mold-like substance or slime. Dish racks
No soap provided at handwash sink. Dish room
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Grilled egg plant on buffet line Provided form and operator filled to match times
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in coolers several items
Spray bottle containing pink toxic substance not labeled in dish room
Carbon dioxide/helium tanks not adequately secured. Bar
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Kitchen.
Food stored on floor. Walk in freezer
In-use knife/knives stored in cracks between pieces of equipment. Prep area
In-use tongs stored on equipment door handle between uses. Rotisserie cooker
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Server side station 78F
Interior of oven has accumulation of black substance/grease/food debris on cooks line
Light not functioning. Dish room
No conspicuously located ambient air temperature thermometer in holding unit. Single door reach in cooler by rotisserie cooker
No handwashing sign provided at a hand sink used by food employees. Employee restroom
Utensils in poor condition. Orange metal manual juicer in kitchen
Sep 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate13 Basic
Show 21 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher placed dirty utensils in dish machine and pulled put clean and put away without washing hands Manager addressed
Raw animal food stored over or with unwashed produce. Raw fish over unwashed watermelon in walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in meat cooler 1) raw sausages over raw whole muscle tenderloin 2) raw chicken skewer over raw beef skewer
Toxic substance/chemical improperly stored. Next to salt and pepper shakers in service area
Food-contact surface stained/soiled with food debris, mold-like substance or slime. Dish racks
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in coolers
Spray bottle containing pink toxic substance not labeled by bar
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine installed 12-22
Floor soiled/has accumulation of debris. Dish room
Floor tiles missing and/or in disrepair. Prep area
Food stored on floor. Dry stock room
Hood filter missing from automatic fire suppression/exhaust system over rotisserie cooker
In-use ice scoop stored on soiled surface between uses. Top of ice machine
In-use utensil stored in standing water less than 135 degrees Fahrenheit. By served dessert station 77F Managed discarded water
Interior of microwave has rust
Light not functioning dish room
No conspicuously located ambient air temperature thermometer in holding unit. Single door reach in cooler on cooks line
Reach-in cooler interior/shelves have accumulation of soil residues. Single door cooks line reach in cooler
Storage area not maintained clean and organized.
Under shelves of prep tables with rust that has pitted the surface in kitchen
Working containers of food removed from original container not identified by common name. Sugar at the bar
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sliced beef over sliced cheese in walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1)Raw sausage over raw picahna in walk in cooler 2) raw bacon wrapped chicken over raw short rib in walk in cooler
Vacuum breaker missing at hose bibb under dish machine
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in meat cooler
No soap provided at handwash sink. By dish room
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in the prep walk in cooler
Spray bottle containing clear toxic substance not labeled on the bar
Carbon dioxide/helium tanks not adequately secured. Bar
Ceiling tile missing. Dry stock room
Floor tiles missing and/or in disrepair. In front of walk in freezer in prep walk in cooler
Hood filter missing from automatic fire suppression/exhaust system. Over rotisserie cooker
In-use knife/knives stored in cracks between pieces of equipment. Under cheese bread warmer in kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit in dessert area 115F
Light not functioning. Over rotisserie cookers
Reach-in cooler shelves with rust that has pitted the surface. Triple door reach in in the kitchen
Unnecessary items/unused equipment on the premises. Dry stock room
Wall soiled with accumulated grease, food debris, and/or dust. At the bar
Sep 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
5 High priority5 Intermediate14 Basic
Show 24 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw marinated beef over coke cans in meat walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken legs over raw whole intact muscle beef in meat walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Triple door reach in cooler in kitchen sliced tomatoes (58F - Cold Holding); sliced deli meat (57F - Cold Holding) Less than four hours per manager Moved to prep walk in cooler for temperature recovery
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit On the buffet line grilled eggplant (88F - Hot Holding); grilled zucchini (89F - Hot Holding) Less than four hours Placed in walk in cooler for temperature recovery Advised use of time plan
Vacuum breaker missing at hose bibb under dish washer
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Meat Walk in cooler Outside thermometer
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled in kitchen
Handwash sink not accessible for employee use at all times. Ramekin and spoon in hand sink for dish washer
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen near ice machine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in prep reach in cooler
Bowl or other container with no handle used to dispense food. Rice container in kitchen Sugar container in kitchen
Carbon dioxide/helium tanks not adequately secured. Dry storage and bar
Ceiling tile missing. Over meat walk in cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware in a glass in dining room
Equipment in poor repair. Microwave in server station
Floor tiles missing and/or in disrepair. Kitchen and prep walk in cooler
Food stored on floor. Walk in freezer
Hood filter missing from automatic fire suppression/exhaust system. Rotisserie area
In-use knife/knives stored in cracks between pieces of equipment. Under cheese bread warmer in kitchen
In-use tongs stored on equipment door handle between uses. Cook line
Light not functioning. Over rotisserie cooker
No conspicuously located ambient air temperature thermometer in holding unit. Triple door reach in cooler
Reach-in cooler shelves with rust that has pitted the surface. Triple door reach in cooler in kitchen
Aug 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 5 high priority.
5 High priority6 Intermediate14 Basic
Show 25 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw marinated beef over coke cans in meat walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken legs over raw whole intact muscle beef in meat walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Triple door reach in cooler in kitchen sliced tomatoes (58F - Cold Holding); sliced deli meat (57F - Cold Holding) Less than four hours per manager Moved to prep walk in cooler for temperature recovery
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit On the buffet line grilled eggplant (88F - Hot Holding); grilled zucchini (89F - Hot Holding) Less than four hours Placed in walk in cooler for temperature recovery Advised use of time plan
Vacuum breaker missing at hose bibb under dish washer
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Meat Walk in cooler Outside thermometer
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled in kitchen
Handwash sink not accessible for employee use at all times. Ramekin and spoon in hand sink for dish washer
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen near ice machine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in prep reach in cooler
Bowl or other container with no handle used to dispense food. Rice container in kitchen Sugar container in kitchen
Carbon dioxide/helium tanks not adequately secured. Dry storage and bar
Ceiling tile missing. Over meat walk in cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware in a glass in dining room
Equipment in poor repair. Microwave in server station
Floor tiles missing and/or in disrepair. Kitchen and prep walk in cooler
Food stored on floor. Walk in freezer
Hood filter missing from automatic fire suppression/exhaust system. Rotisserie area
In-use knife/knives stored in cracks between pieces of equipment. Under cheese bread warmer in kitchen
In-use tongs stored on equipment door handle between uses. Cook line
Light not functioning. Over rotisserie cooker
No conspicuously located ambient air temperature thermometer in holding unit. Triple door reach in cooler
Reach-in cooler shelves with rust that has pitted the surface. Triple door reach in cooler in kitchen
Aug 26, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Vacuum breaker missing at hose bibb under dish machine
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager card expired 4/12/24
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in prep walk in cooler
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine installed 12-22
Carbon dioxide/helium tanks not adequately secured. Dry storage room and at bar
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area
Hood filter missing from automatic fire suppression/exhaust system.
Light not functioning. Over rotisserie cooker
Microwave in poor repair at server side station
Reach-in cooler shelves with rust that has pitted the surface. Triple door reach in kitchen
Jun 24, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Vacuum breaker missing at hose bibb under dish machine
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager card expired 4/12/24
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in prep walk in cooler
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine installed 12-22
Carbon dioxide/helium tanks not adequately secured. Dry storage room and at bar
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area
Hood filter missing from automatic fire suppression/exhaust system.
Light not functioning. Over rotisserie cooker
Microwave in poor repair at server side station
Reach-in cooler shelves with rust that has pitted the surface. Triple door reach in kitchen
Apr 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Displayed food not properly protected from contamination. Cooked eggplant and parm cheese on buffet Moved under sneeze guard
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw sausages over raw beef skewer and raw chicken skewer over cooked chicken skewer on speed rack
Vacuum breaker missing at hose bibb under dish machine
Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand sink in dish room
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager card expired 4/12/24
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in prep walk in cooler
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine installed 12-22
Carbon dioxide/helium tanks not adequately secured. Dry storage room and at bar
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area
Food not stored at least 6 inches off of the floor in walk in freezer.
Hood filter missing from automatic fire suppression/exhaust system.
Ice scoop handle in contact with ice. Bar
In-use knife/knives stored in cracks between prep table and wall o cross from dish room
Light not functioning. Over rotisserie cooker
Microwave in poor repair at server side station
Reach-in cooler shelves with rust that has pitted the surface. Triple door reach in kitchen
Single-service articles not stored inverted or protected from contamination. To go boxes in prep area
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate16 Basic
Show 22 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher sprayed off dirty dishes and placed in dishwasher then engaged with putting away clean dishes Manager educated
Raw animal food stored over or with unwashed produce. Raw whole shell eggs over unwashed eggs plants in prep walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw chicken over bottled water Raw pork ribs over cooked beef
Vacuum breaker missing at hose bibb under dish machine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several pans in prep walk in cooler
Spray bottle clear containing toxic substance not labeled at the bar
Buildup of food debris/soil residue on equipment door handles in kitchen
Carbon dioxide/helium tanks not adequately secured. At the bar
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Table across from walk in cooler
Floors not maintained smooth and durable. In front of walk in freezer in prep walk on cooler has tiles cracked
Food stored on floor. Walk in freezer
In-use ice scoop stored on soiled surface between uses. Top,of ice machine
Light not functioning. Several on dry stock room One in kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. Single door meat cooler in kitchen
Reach-in cooler shelves with rust that has pitted the surface. Triple door reach in cooler in the kitchen
Silverware/utensils stored upright with the food-contact surface up. Server side station
Standing water in bottom of reach-in-cooler. Beer cooler at the bar
Time/temperature control for safety food thawed in an improper manner. Whole muscle instant beef thawing at room temperature across from meat walk In cooler
Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen
Wood food-contact surface not properly sealed. Muddler at the bar
shelves with rust that has pitted the surface on rack outside of meat walk in cooler
Jul 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate17 Basic
Show 21 findings ▾
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the divisionchicken
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of equipment in back hall soiled Interior of hot hood cabinet soiled Interior of oven soiled Inside rotisserie soiled Interior of meat stand up cooler Interior bar cooler soiled.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Per operator from yesterday pasta, sliced tomatoes, black beans
Bowl or other container with no handle used to dispense food. Plastic panel of hot warmer btoken
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen
Clean utensils or equipment stored in dirty drawer or rack. Skewers stored on rusted shelf
Cove molding at floor/wall juncture broken/missing.
Cutting board has cut marks and is no longer cleanable.
Drain cover(s) missing in bar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment in poor repair. Tall boy not working Gaskets torn meat cooler Door handle missing Racks rusted on shelf across from freezer Table top refrigerator not working across from 2nd walk in
Floor tiles missing and/or in disrepair in walk-in cooler
Heavily soiled floors throughout kitchen
Hole in or other damage to wall throughout kitchen
Ice bucket/stored on floor between uses.
Light not functioning in hood
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of large trash cans soiled Exterior hot box soiled Exterior of oven soiled Hood filters soiled Sleeves under prep tables soiled Racks in all coolers and walk in soiled. Tall boy handles soiled.
Reach-in cooler shelves with rust that has pitted the surface.
Unnecessary items/unused equipment on the premises. Excessive broken and unused equipment throughout the establishment
- From initial inspection : Portable fire extinguisher missing from its designated location. For reporting purposes only. On floor outside the bar
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.