EL CHURRASCO GRILL
15557 SW WARFIELD BLVD, Indiantown FL 34956 · (772) 597-1362
Last inspected Aug 13, 2026 · 8 visits since September 2023
MAR 25
MAR 25
JUL 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Procedure sent to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,860
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025061940 | Jul 23, 2025 | Oct 2, 2025 | $1,200 |
| 2--2025036066 | Mar 24, 2025 | Jun 16, 2025 | $560 |
| 2--2016049021 | Oct 17, 2016 | Jan 5, 2017 | $1,500 |
| 2--2016039039 | Aug 17, 2016 | Sep 16, 2016 | $400 |
| 2--2015018305 | Mar 6, 2015 | Jun 24, 2015 | $200 |
Inspection history
8 visits, newest first
Aug 13, 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 front counter steam table- Cooked potatoes 103F- hot holding, - food sitting on top of steam table/counter- food out of temperature for 45 minutes- operator placed on stove to be reheated.
Aug 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At front counter area- employee left for break and handled personal belongings and cell phone- then returned to work and prepared food for order without washing their hands- educated operator- employee washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler drawers by cookline - raw chicken stored over cooked plantains - operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline- sour cream 46F- cold holding, shredded cheese 46F- cold holding, sausage 46F- cold holding, chopped lettuce 41F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator in walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter steam table- Cooked potatoes 103F- hot holding, - food sitting on top of steam table/counter- food out of temperature for 45 minutes- operator placed on stove to be reheated.
Toxic substance/chemical improperly stored. At bar storage area- chemical spray bottle stored over plastic utensils - operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided.
Bowl or other container with no handle used to dispense food.
Jan 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 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 handle soiled wiping cloth then proceed to prep tortillas without washing hands. Advised operator and employees of proper hand washing
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat sauces at lower boy stainless reach in cooler at front cook line Operator stored properly
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tilapia 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. See stop sale
Handwash sink used for purposes other than handwashing. Observed employee ring out wiping cloth inside hand wash sink
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.
Observed bucket of carrots stored on floor of walk in cooler
Bowl or other container with no handle used to dispense food.
Commercially processed reduced oxygen packaged tilapia 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. See stop sale
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drinks on food dry storage shelves
Jul 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 8 high priority.
8 High priority2 Intermediate2 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken tamales (64F - Cooling at 1:00 PM since 7:0 At current rate of cooling, items did not reach from 135F to 41F within 6 hours. See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken, then proceed to handle clean sugar container, and plate ready to eat foods with clean food utensils without washing hands. Advised employees with operator to clean hands properly.
Metal stem-type thermometer soiled. Observed probe thermometer soiled with debris. Advised operator to clean.
Nonfood-grade bags used in direct contact with food. Observed flour tortillas in direct contact with non food safe " thank you" bags Operator removed
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat potatoes in walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken at 11af hot holding at 1:20 Per operator, items placed on steam table in at 7am, items out of temperature for more than 4 hours, see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken at 111F (hot holding )at 1:20 Per operator, items placed on steam table in at 7am, items out of temperature for more than 4 hours, see stop sale.
Toxic substance/chemical improperly stored. Observed hydrogen peroxide stored over rice, dry beans at dry storage shelf in back kitchen.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken tamales in metal pan in walk in cooler near cooler door (64F - Cooling at 1:00 PM since 7:00-63F at 1:45) At current rate of cooling, items did not reach from 135F to 41F within 6 hours. See stop sale.
Handwash sink used for purposes other than handwashing. Observed lean dishes inside hand wash sink at front counter. Operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in kitchen.
No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand wash sink at from kitchen. Operator provided sign
Mar 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
Show 8 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. Observed employee without gloves touching taco shells with bare hands. Operator washed hands and put on gloves.
Nonfood-grade bags used in direct contact with food. Observed beef in to go bags in freezer at cook line
Raw animal food stored over or with unwashed produce Observed raw shelled eggs above unwashed peppers. Operator removed the eggs..
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (91-99F - Cold Holding) Operator placed in oven to reheat.
Toxic substance/chemical improperly stored. Observed grill cleaning above salt. Operator removed.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hose Bibb next to hand sink at cook line.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open bottle of water on prep table in kitchen.
Mar 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes only being washed and rinsed, no sanitizing solution set up. Operator set up 3 compartment sink with chlorine sanitizer at 50 ppm.
Nonfood-grade bags used in direct contact with food. Observed tortillas in direct contact with non food grade "thank you" bags in low boy reach in cooler on cook line. observed raw pork in direct contact with non food grade "thank you" bags in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat carrots and celery in walk in cooler. Operator store items properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table: cooked chicken wings (90F-hot holding); plantains (83F - Hot Holding) per operator, items placed at steam table at 1:30 and left out of temperature for approximately 2 hours. Advised operator to reheat to 165F within 2 hours or chill to 41F within 2 hours. Operator voluntarily discarded.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided paper towels.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled with food debris at cookline.
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans 67°F-70°F in walk in cooler cooked yesterday. Not prepped or cooked today. Beans are in a deep covered container. See stop sale
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans 67°F-70°F in walk in cooler cooked yesterday. Not prepped or cooked today. Beans are in a deep covered container.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish washer washed and rinsed dishes only. No sanitizer set up. Dish washer set up sanitizer chlorine 75ppm and sanitized dishes.
Nonfood-grade to go bags used in direct contact with tortillas in prep area. Cook removed bags.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and raw beef over cooked beans in walk in cooler. Cook removed beans.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork chops 94°F hot holding for less than 2 hours in front buffet line. Cook returned chops into the oven and reheated to 174°F for further hot holding.
Handwash sink used for purposes other than handwashing. Hand sink at entrance to kitchen used as a dump sink. Reviewed proper procedures with employee.
Sep 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Observed tortillas stored and in direct contact with thank you Togo bag at reach in cooler in cook line area. Operator stored properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef over plantains reach in freezer in dish/prep area. Raw beef opened from commercial packaging. Operator stored properly.
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. cooked salsa (47F - Cold Holding) Observed container of house made cooked tomato salsa at tall sliding reach in cooler by ice cream cooler. Per operator, not prepared or portioned today. Per operator, held overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked salsa (47F - Cold Holding) Observed container of house made cooked tomato salsa at tall sliding reach in cooler by ice cream cooler. Per operator, not prepared or portioned today. Per operator, held overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front hot wells: baked chicken (103F - Hot Holding) Observed large pan of baked chicken filled to top of pan. Per operator, out of temperature for 1 hour. Operator returned to oven, rechecked 145F hot holding.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Procedure sent to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tall reach in by ice cream cooler: milk (50F - Cooling) at 3:55 since 1:55 - 50F at 4:10 Per operator, went to restaurant depot to purchase milk and other products. Per operator, milk out of temperature for 2 hours. At current rate of cooling product will not reach 41F within 4 hours. Operator moved to walk in cooler to quick chill. Advised operator not to store products that require temperature control in sliding reach in cooler by ice cream cooler.
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.