BRAZILIAN BISTRO
280 S SR 434 STE1053, Altamonte Springs FL 32714
Last inspected Sep 3, 2025 · 10 visits since October 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
OCT 23
APR 24
SEP 24
FEB 25
AUG 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee placed garnish in beverage with bare hands. Educated.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Sep 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -fried eggs need to be marked in some manner to indicate that they are undercooked.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust build up around ceiling vent above 3 compartment sink.
Aug 25, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -primed kitchen dish machine, ran 3 cycles, chlorine 0ppm.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -fried eggs need to be marked in some manner to indicate that they are undercooked.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust build up around ceiling vent above 3 compartment sink.
Aug 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -primed kitchen dish machine, ran 3 cycles, chlorine 0ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. -1 small pan of raw beef in beer walk-in cooler above cooked beans. Operator will rearrange products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -flan 52, raw chicken 52 in walk-in cooler less than 4 hours. Deliveries earlier today, door possibly left open. Operator opened freezer door for temperature recovery, will monitor cooler and move product if necessary.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -fried eggs need to be marked in some manner to indicate that they are undercooked.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no chlorine test strips for dish machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust build up around ceiling vent above 3 compartment sink.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -salmon partially thawed still in package in kitchen reach in cooler. Operator removed all salmon from vacuum packages.
In-use tongs stored on equipment door handle between uses. -oven door in kitchen.
Single-service articles improperly stored. -case of straws on floor in storage room.
Apr 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -refried beans 39-51 prepared yesterday per operator.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -1 chef employed 3 months.
No conspicuously located ambient air temperature thermometer in holding unit. -ambient thermometer unreadable in cook line make table.
Feb 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 7 high priority.
7 High priority1 Intermediate3 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -refried beans 39-51 prepared yesterday per operator.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -refried beans prepared yesterday 39° on edge, 51° in center.
Nonfood-grade bags used in direct contact with food. -flour tortillas in plastic to go bags.
Raw animal food stored over/not properly separated from ready-to-eat food. -pan of raw chicken above frozen vegetables on rack in walk-in cooler.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -rice pudding, carnitas.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. -no protection for toppings (cut lettuce, sour cream, guacamole, etc.) or plates.
Whole meat roast hot held at less than 130 degrees Fahrenheit. -carnitas (117F - Hot Holding); ground beef (112F - Hot Holding); beans (122F - Hot Holding) on buffet approximately 30 minutes.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -1 chef employed 3 months.
Cloth used as a food-contact surface. -corn tortillas wrapped in linen towels in glass door cooler.
In-use knife/knives stored in cracks between pieces of equipment. -knife between steam table and cooler.
No conspicuously located ambient air temperature thermometer in holding unit. -ambient thermometer unreadable in cook line make table.
Sep 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef trim above flan in walk in cooler. Beef relocated.
Handwash sink not accessible for employee use at all times. -cleaning products in hand wash sink behind bar. Employee removed.
Apr 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -unable to provide proof of parasite destruction for shrimp or tilapia. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -caldo made 3/30.
Handwash sink used for purposes other than handwashing. -ice dumped in hand wash sink near entrance to kitchen when reicing salsa. Advised.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -shrimp and tilapia in ceviches are raw marinated only.
No soap provided at handwash sink. -at cook line hand wash sink.
Bowl or other container with no handle used to dispense food. -in black beans. Operator placed scoop with handle in product.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee backpack on shelf with food in dry storage room.
Jan 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 23, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority6 Intermediate2 Basic
Show 11 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee placed garnish in beverage with bare hands. Educated.
Nonfood-grade bags used in direct contact with food. -rice in steam table in to go bag.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -beef portions in lift top cooler 40-51° stacked above the load line less than 4 hours. Recommend extra portions be store in lower reach-in cooler.
Manager or person in charge lacking proof of food manager certification. -chef Michael.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no chlorine test kit for dish machine.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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. -hand wash sink at kitchen entrance and hand wash sink on cook line out of paper towels.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Facility changed ownership, all equipment removed. Operator has submitted plan review application. Plans will be verified at next routine inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cloth used as a food-contact surface. -under nopales in cook line drawer.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -salmon in sealed package in cook line reach-in cooler. Educated operator.
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.