EL CHURRASCASO GRILL
11608 CITY HALL PROMENADE, Miramar FL 33025 · MAPS
Last inspected Jul 15, 2026 · 10 visits since January 2024
FEB 25
AUG 25
NOV 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found -Observed 2 live flying insects landing on walls next to mop sink. Operator killed flying insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025069380 | Aug 19, 2025 | Oct 27, 2025 | $440 |
| 2--2021031072 | May 20, 2021 | Aug 20, 2021 | $360 |
Inspection history
10 visits, newest first
Jul 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
What the inspector wrote — 8 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer at 200 ppm Employee diluted solution to 100ppm
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed mashed potatoes cooked yesterday at 54F Operator discarded food item
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over Milk in Walk in Cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Rice; (130F - Hot Holding)Mashed potatoes; (128F - Hot Holding) Chef reheated foods to 165F
Show the remaining 4 findings ▾
Handwash sink not accessible for employee use at all times. Observed handwash sink next to Ice machine blocked by mop bucket Employee removed mop sink
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/
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water 85F provided at handwash sink next to ice machine blocked
Faucet/handle broken at plumbing fixture. Observed broken faucet handle at handwash sink next to ice machine blocked
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw beef stored over unwashed vegetables in Walk in Cooler Operator moved beef to shelf below unwashed vegetables.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked potatoes in Walk In Cooler. Operator placed cooked potatoes on top shelf.
Handwash sink not accessible for employee use at all times. Observed handwash sink next to Reach in cooler blocked by garbage can
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Current Hotel and Restaurant license not displayed.
Nov 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Live, small flying insects found -Observed 2 live flying insects landing on walls next to mop sink. Operator killed flying insects.
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed case with raw shell eggs stored over container with hot sauce in walk in cooler. Operator removed eggs and stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed guava sauce cold held in walk in cooler at 45F and milk at 47F. As per operator, both items transfer to unit from yesterday. Neither milk or sauce item removed from unit since.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed guava sauce cold held in walk in cooler at 45F and milk at 47F. As per operator, both items transfer to unit from yesterday. Neither milk or sauce item removed from unit since. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice hot held in steam table at 119F. Per operator, rice reheat and transfer to unit 1.5 hours prior to the inspection. Operator reheat rice in microwave to 178F.
Employee washed hands in a sink other than an approved handwash sink. Observed chef wash his hands in food preparation sink and then engaged in food preparation. Educate employee.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of brown like substances buildup inside ice machine. Operator clean and sanitized.
Bowl or other container with no handle used to dispense food. Bowl used to dispense cheese.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee open beverage container stored on shelf in dishwashing area over clean plates.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed dishwasher drinking from an open container while handling clean plates.
Aug 20, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in kitchen -shrimp bisque (57F - Cold Holding); seasoned shrimps (55F - Cold Holding); cassava (56F - Cold Holding) as per employee items not portioned or prepared today. Items held out of temperature for approximately 5 hours. See stop sale. Observed at cooler in kitchen - croqueta chorizo (54F - Cold Holding); croqueta ham (56F - Cold Holding); croqueta bacalao (56F - Cold Holding); croqueta shrimp (55F - Cold Holding) as per employee items not portioned or prepared today, items held out of temperature for approximately 5 hours. See stop sale. Observed at cooler at front bar - milk (59F - Cold Holding) as per employee items not portioned or prepared today, as per employee item was forgotten at room temperature after use. Item held out of temperature for approximately 30 minutes.
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. Observed 2 employee engaged in food preparation and manipulation without any proof of training.
Aug 19, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority2 Intermediate9 Basic
Show 15 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. Observed employee engaged in food manipulation with golden watch on, employee removed watch, employee proceeded with food manipulation with same gloves. Employee washed hands properly at proper sink.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee pick up dirty plates and beer bottles - employee rubbed hands less than 10-15 seconds.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in kitchen -shrimp bisque (57F - Cold Holding); seasoned shrimps (55F - Cold Holding); cassava (56F - Cold Holding) as per employee items not portioned or prepared today. Items held out of temperature for approximately 5 hours. See stop sale. Observed at cooler in kitchen - croqueta chorizo (54F - Cold Holding); croqueta ham (56F - Cold Holding); croqueta bacalao (56F - Cold Holding); croqueta shrimp (55F - Cold Holding) as per employee items not portioned or prepared today, items held out of temperature for approximately 5 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in kitchen -shrimp bisque (57F - Cold Holding); seasoned shrimps (55F - Cold Holding); cassava (56F - Cold Holding) as per employee items not portioned or prepared today. Items held out of temperature for approximately 5 hours. See stop sale. Observed at cooler in kitchen - croqueta chorizo (54F - Cold Holding); croqueta ham (56F - Cold Holding); croqueta bacalao (56F - Cold Holding); croqueta shrimp (55F - Cold Holding) as per employee items not portioned or prepared today, items held out of temperature for approximately 5 hours. See stop sale. Observed at cooler at front bar - milk (59F - Cold Holding) as per employee items not portioned or prepared today, as per employee item was forgotten at room temperature after use. Item held out of temperature for approximately 30 minutes.
Employee washed hands in a sink other than an approved handwash sink. Observed employees removed golden watch on wrist then proceeded to wash hands at a sink that is not an approved handwashing sink.
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. Observed 2 employee engaged in food preparation and manipulation without any proof of training.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine next to triple sink.
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink stored on shelf above prepping table. Employee removed item.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed car keys stored on prepping table in kitchen. Employee removed item.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food preparation with golden watch on wrist. Employee removed item.
Food stored on floor. Observed next to grill - cooked octopus stored directly on the floor. Employee stored correctly.
In-use tongs stored on equipment door handle between uses. Observed tongs on grill handle. Employee removed and stored properly.
Stored food not covered. Observed at walk in cooler - containers of dessert not covered.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at bar.
Feb 5, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. Observed 1 badly dented can with chipotles in storage area. Operator informed and stop sale issued.
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw lamb chops stored over French fries in walk in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed TCS sauce cold held in walk in cooler at 44F. Per operating, sauce transfer to unit 2.5 hours prior to the inspection. Operator transfer sauce to walk-in cooler for quick chill.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot or warm water at handwashing sink in dishwashing area. Water temp at 74F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine.
Food stored on floor. -Observed container with cooking oil stored on kitchen floor.
In-use knife/knives stored in cracks between pieces of equipment. -Observed clean knives stored between handwashing sink and reach in cooler. Operator removed and stored properly.
In-use tongs stored on equipment door handle between uses. At cook line
Plumbing system in disrepair. -Observed plumbing at handwashing sink at dishwashing area in disrepairs.
Sep 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed mash potato cold held at 47F in walk in cooler. Per operator, item made and placed in unit from yesterday. Item did not removed from unit since.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed mash potato cold held at 47F in walk in cooler. Per operator, item made and placed in unit from yesterday. Item did not removed from unit since. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black substance on can opener blade.
Bowl or other container with no handle used to dispense food. Observed bowl used to dispense cheese in flip top cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone stored on in-use food preparation table. Operator removed cell phone.
Food stored on floor. Observed various food items stored on kitchen floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside microwave. Operator clean and sanitizer
Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth at prep station not stored in sanitizer solution between uses. Operator place cloth in sanitizer bucket.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. Observed 1 badly dented can with chipotle at dry storage area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw lamb in reach in cooler. Operator relocate raw chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed heavy cream cold held at 45F in flip top cooler. Per operator, cream transfer from walk-in cooler to flip top cooler 1.5 hours prior to the inspection. Operator placed item on ice bath for quick chill.
Handwash sink not accessible for employee use at all times. Observed hand wash sink in kitchen area block with garbage container. Operator removed container
Handwash sink used for purposes other than handwashing. Observed handwash sink in dishwashing area used to stored wiping cloth.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance buildup inside ice machine.
Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed light burnout in dishwashing station.
Ice scoop handle in contact with ice in machine.
Jan 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 2 high priority.
2 High priority8 Intermediate7 Basic
Show 17 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. Dishwasher chlorine sanitizer at 00 ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed beans hot held at 111F in crockpot. Per operator, beans cooked 2 hours prior to the inspection. Operator increased stirred and increased temperature on the unit. -Observed rice hot held at 77F in steam table. Per operator, rice placed in unit 1.5 hours prior to the inspection. Operator reheat rice to 171F. Correct on site.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade.
Handwash sink not accessible for employee use at all times. -Observed handwash sink in kitchen block with garbage container.
No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink in dishwashing area.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed at 11:20 a.m. no date marked on flan and sauce stored in walk-in cooler. Per operator, both items cooked at 9:00 a.m. yesterday.
Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser in kitchen area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine.
Current Hotel and Restaurant license not displayed.
Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside chest freezer.
Ice scoop handle in contact with ice. At ice machine. Operator removed scoop
In-use knife/knives stored in cracks between pieces of equipment. -Observed knife stored between handwash sink and food preparation table.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside Panasonic microwave.
Stored food not covered. -Observed uncovered containers with cooked yucca stored in walk-in cooler. Operator covered
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.