BRAZILIAN STEAKHOUSE
3230 CLARK RD, Sarasota FL 34231 · 941-487-8649
Last inspected Jun 23, 2026 · 9 visits since August 2023
FEB 24
JUL 24
NOV 24
AUG 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomatoes (61F - Cold Holding); potato salad (63F - Cold Holding) on the buffet line. The operator discarded the potentially hazardous foods.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $460
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2023042500 | Jun 2, 2023 | Sep 13, 2023 | $300 |
| 7--2023021364 | Mar 14, 2023 | May 18, 2023 | $160 |
Inspection history
9 visits, newest first
Jun 23, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed 2 areas in kitchen where lights are not shielded.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign near dishmachine and front counter sinks.
Apr 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs stored over produce in refrigerator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on buffet cold holding potato salad 52F, salsa 51F, 2 hours. Operator to discard. Educated operator on using time for lunch buffet.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on right side of hot buffet hot holding cooked vegetable 114, rice 120F. Educated operator on time as public health.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Emailed agreement and printed for operator.
Accumulation of debris on exterior of warewashing machine.Top of dishmachine soiled.
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. Observed 2lb salmon defrosted in vacuum pack with instructions to remove before defrosting. See stop sale.
Food stored on floor.Observed rice, flour, and plastic water bottles stored on floor near soda in kitchen.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed 2 areas in kitchen where lights are not shielded.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign near dishmachine and front counter sinks.
Time/temperature control for safety food thawed in an improper manner.Observed beef and pork defrosting in three compartment sink without water running.Operator placed in bucket with running water.
Aug 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked chicken in the cold holding unit in the back of the kitchen. The operator properly stored the raw chicken.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomatoes (61F - Cold Holding); potato salad (63F - Cold Holding) on the buffet line. The operator discarded the potentially hazardous foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (61F - Cold Holding); potato salad (63F - Cold Holding) on the buffet line. The operator discarded the potentially hazardous foods.
Employee washed hands in a sink other than an approved handwash sink. Observed an employee wash hands in the three compartment sink. Educated the employee on proper handwashing procedures.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed the certified food manager Claudio Silva expired 10/1/2025.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple foods prepared on site and held for more than 24 hours with no date mark.
Spray bottle containing toxic substance not labeled. Observed a chemical spray bottle with no label in the dish area.
Accumulation of debris on the top exterior of the warewashing machine.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Observed bags of uncooked rice stored on the floor in the back of the kitchen. Observed plastic bottled water stored in the floor in the hallway.
Lights in the warewashing area missing the proper shield, sleeve coatings or covers.
No handwashing sign provided at a hand sink used by food employees behind the front counter.
Silverware/utensils stored upright with the food-contact surface up. Observed plastic forks and spoons stored with the food contact surface up on the front counter. The operator properly stored the plastic utensils.
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored near clean dishware at the server station. The operator properly stored the chemical.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork prepared onsite and held for more than 24 hours with no date mark.
Accumulation of black mold-like substance in the interior of the ice machine.
Accumulation of debris on the top exterior of the warewashing machine.
Food stored on floor. Observed plastic bottled water stored on the floor in the hallway.
Ice scoop handle in contact with ice in the ice machine. The operator properly stored the ice scoop handle.
No handwashing sign provided at a hand sink used by food employees behind the front counter.
Time/temperature control for safety food thawed in an improper manner. Observed pork sausage thawing at room temperature. The operator placed the sausage in a cold holding unit.
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over hoagie rolls in the glass door reach in cooler in the kitchen. The operator properly stored the raw bacon.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in the glass door reach in cooler in the kitchen. The operator properly stored the raw meats.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed the operator wearing gloves change a trash can liner then handle a clean food container without changing gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken at 11:45 (111F - Hot Holding) in the buffet line. The operator stated the chicken has been held for approximately 45 minutes. The operator reheated the cooked chicken at 12:05 to (170F - Hot Holding).
Toxic substance/chemical improperly stored. Observed a spray bottle of window cleaner stored near clean dishware near the front counter. The operator properly stored the spray bottle.
Food thermometer(s) not calibrated according to manufacturer's specifications. Observed the probe thermometer read 20F in ice water.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed marinated raw chicken and cooked chicken prepared on site and held for more than 24 hours with no date mark.
Accumulation of debris on top of the warewashing machine.
Food stored on floor. Observed plastic bottled water stored on the floor at the entrance to the hallway. The operator properly stored the bottled water.
Silverware/utensils stored upright with the food-contact surface up. Observed plastic stirrer spoons stored with the food contact surface up at the coffee station.
Feb 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef, cooked pork, and cooked noodles prepared on site and held for over 24 hours not date marked. The operator placed dates marks on the above food items.
Spray bottles containing toxic substance not labeled.
Very slow draining water in the handwash sink in the kitchen.
Feb 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over canned/bottled drinks. Observed raw shell eggs stored over bottled beverages in the reach in cooler at the front counter. The operator properly stored the raw shell eggs.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked ground beef (49F - Cold Holding) in the reach in cooler near the hand sink in the kitchen. The operator stated the ground beef had been held over 24 hours. The operator discarded the ground beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (62F - Cold Holding); cut tomatoes (60F - Cold Holding) on the buffet line. The operator stated the items have been held for approximately 2 hours. The operator placed the above items in a reach in cooler. Observed cooked ground beef (49F - Cold Holding) in the reach in cooler near the hand sink in the kitchen. The operator stated the ground beef had been held over 24 hours. The operator discarded the ground beef.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice at 1:30 (118F - Hot Holding); cooked noodles at 1:30 (120F - Hot Holding); cooked chicken at 1:30 (118F - Hot Holding). The operator stated the above items have been held for approximately 2 hours. The operator reheated cooked rice at 2:00 (168F - Hot Holding); cooked chicken at 2:00 (170F - Hot Holding); cooked noodles at 2:00 (173F - Hot Holding)
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand sink at the front counter. The operator provided paper towels for the hand sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef, cooked pork, and cooked noodles prepared on site and held for over 24 hours not date marked. The operator placed dates marks on the above food items.
Spray bottles containing toxic substance not labeled.
Accumulation of debris on top of the warewashing machine.
Employee with no hair restraint while engaging in food preparation.
Very slow draining water in the handwash sink in the kitchen.
Oct 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Employee dried hands on apron after washing. Educated the employee on proper handwashing procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over shredded cheese in the reach in cooler in the back of the kitchen. The operator properly stored the raw bacon.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw fish in the reach in cooler in the back of the kitchen. The operator properly stored the raw products.
Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored near boxed juice at the front counter. The operator properly stored the spray bottle.
Spray bottle containing toxic substance not labeled at the front counter.
Accumulation of debris on the top exterior of warewashing machine.
Time/temperature control for safety food thawed in an improper manner. Observed fish thawing in standing water in the prep sink. The operator ran cold water over the fish.
Aug 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.