EL CHURRASCO GRILL 2 LLC
2995 SE DIXIE HWY, Stuart FL 34997 · 5616323042
Last inspected Aug 19, 2026 · 11 visits since October 2023
JAN 25
JUN 25
NOV 25
FEB 26
JUN 26
▼ IMPROVING
5 inspections trending up, 49 points better than where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in freezer, Raw chicken stored over raw beef. Advised operator of proper storage.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024031638 | May 13, 2024 | Aug 1, 2024 | $400 |
| 2--2023062732 | Oct 30, 2023 | Dec 18, 2023 | $200 |
Inspection history
11 visits, newest first
Aug 19, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table -Fried chicken 105F- hot holding- food out of temperature for 2 hours- operator discarded.
Jun 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container. At small reach in cooler non food grade paper towel used to line container in direct contact with cilantro- operator removed.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At tall reach in freezer raw chicken not commercially packaged stored over raw shrimp- operator removed and stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table -Fried chicken 105F- hot holding- food out of temperature for 2 hours- operator discarded.
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. No proof for any employees for the establishment
Bowl or other container with no handle used to dispense food. At small reach in cooler - in use sauce cup used to dispense jalapeños- operator removed.
Raw fruits/vegetables not washed prior to preparation. At small reach in cooler - in use avocados with stickers attached - educated operator - employee removed.
Feb 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer raw chicken stored not commercially packaged over raw pork - operator removed and stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen counter -Cooked black beans 114F- hot holding - &ood left out on counter -food out of temperature for 45 minutes - operator placed on stove to be reheated.
At cookline- Handwash sink locked by trash can - not accessible for employee use at all times
Employee washed hands in a sink other than an approved handwash sink. Employee handled phone than proceeded to wash their hands in three compartment sink and then proceeded preparing food for order- educated operator - employee washed their hands.
Manager or person in charge lacking proof of food manager certification.
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Container of medicine improperly stored. At kitchen, bottle of medicine stored on shelf above prep table. Operator removed.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Clean dishes not properly sanitized. Advised operator Do not use equipment/utensils not properly sanitized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline flip top cooler, sour cream (47F - Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight, exceeding 6 hours. Operator discarded.
Handwash sink not accessible for employee use at all times. At kitchen, designated hand sink blocked by trash can. Operator moved trash can.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen designated hand sink, no paper towels. Operator provided paper towels.
Jun 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Non-food grade paper/paper towel used as liner for food container- cheese container Paper towel removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef container stored on top of cooked Al pastor container in cooler by three compartment sink; stored properly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. empanadas (112F - Hot Holding);in steam table at front counter; as per operator out of temperature for approximately 2 hours; advised to reheat to 165 F.
Bowl or other container with no handle used to dispense cheese in reach in cooler by cook line Removed
Jan 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 8 high priority.
8 High priority2 Intermediate1 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. At kitchen, Employee cutting washed tomatoes with bare hands with no AOP. Advised operator of proper procedure when using bare hands. Employee washed hands and put on gloves.
Nonfood-grade bags used in direct contact with food. At reach in freezer, food stored in direct contact with Thank you bags. Advised operator of proper food storage.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in freezer, Raw chicken stored over cooked beef. Raw fish stored over cooked soup. Advised operator of proper storage.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in freezer, Raw chicken stored over raw beef. Advised operator of proper storage.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At kitchen, raw shell eggs (75F - Cold Holding). Not prepared or portioned today. Operator stated item held over 24 hours. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At kitchen, raw shell eggs (75F - Cold Holding). Not prepared or portioned today. Operator stated item held over 24 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter steam table, fried chicken (101F - Hot Holding). Operator stated item held approximately 1 hour. Advised operator to reheat product to 165F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink, no vacuum breaker with hose attached.
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. At reach in cooler, several items cooked and stored without proper date marking. Advised operator that all items heat treated and held over 24 hours must have proper date marking.
Food stored on floor. At kitchen, oil stored on floor and box of raw shell eggs.
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. At reach in cooler, food stored in "Thank You" bags. Advised operator of proper food storage, operator removed food and placed into food grade bags.
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. At kitchen, sour cream (81F - Cold Holding); whole raw shell eggs (87F - Cold Holding), not prepared or portioned today. Operator stated products held over 4 hours, See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen, sour cream (81F - Cold Holding); whole raw shell eggs (87F - Cold Holding), not prepared or portioned today. Operator stated products held over 4 hours, See stop sale.
Handwash sink not accessible for employee use at all times. At kitchen, handwashing sink blocked by garbage can.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler, cooked chicken, cooked pork, cooked chicken, cooked soup, cooked beef, stored over 24 hours, not properly date marked. Advised operator of proper date marking for foods stored over 24 hours.
Food stored on floor. Box of Whole shell eggs stored on floor in hallway.
No handwashing sign provided at a hand sink used by food employees.
Unwashed fruits/vegetables over ready-to-eat food. In reach in cooler, unwashed produce stored over ready to eat/Cooked foods. Advised operator of proper storage.
May 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler Raw pork stored over cooked chicken. Advised operator of proper storage. Operator moved raw pork to lower shelf.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler, pinto beans (45F@10:55, since 7:30- Cooling), 46F @11:47; soup (45F - Cooling)@11:00, since 7:30am, 46F @11:43; cooked chicken (46F - Cooling)@11:00 since 7:30am, 46F @11:45; black beans (46F - Cooling)@11:08, since 7:30, 46F @ 11:47. At the current cooling rate product will not reach 41F within 6 hours.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed operator washing utensil with water and using spatula for Ready to eat food. Advised operator of proper 3 compartment sink set up. Wash, rinse, sanitize.
Food stored on floor. At kitchen, oil stored on floor
Jan 4, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken opened from commercial packaging over raw pork in tall stainless reach in freezer in kitchen. Operator stored properly.
Handwash sink used for purposes other than handwashing. Observed container of salsa sitting in hand wash sink in kitchen. Operator stored properly.
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. No proof of employee training certificates at time of inspection.
Oct 30, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority5 Intermediate1 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chorizo over sliced cheese at reach in cooler in kitchen. Operator stored properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken opened from commercial packaging over raw pork in tall stainless reach in freezer in kitchen. Operator stored properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on counter: cooked rice (82F - Cooling) at 11:20 since 11:10 - 83F 11:45; cooked tomato salsa (116F - Cooling) at 11:30 since 11:15 -113F 11:45 At current rate of cooling products will not reach 70F within 2 hours. Operator moved to reach in cooler to quick chill.
Handwash sink used for purposes other than handwashing. Observed container of salsa sitting in hand wash sink in kitchen. Operator stored properly.
No paper towels or mechanical hand drying device provided at handwash sink. In dry storage area.
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. No proof of employee training certificates at time of inspection.
No soap provided at handwash sink. In dry storage area.
Raw fruits/vegetables not washed prior to preparation. Observed avocados with sticker attached at reach in cooler in kitchen. Per operator, avocados are ready to use. Educated operator on proper procedure for washing produce. Operator removed stickers and washed avocados.
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.