EMBRACE BRAZILIAN KITCHEN
1375 LYONS RD, Coconut Creek FL 33063 · 5615963993
Last inspected Aug 17, 2026 · 9 visits since July 2023
NOV 24
SEP 25
FEB 26
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 6 high priority.
6 High priority6 Intermediate4 Basic
What the inspector wrote — 16 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizing step skip. Explained steps.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Prep table : Minced beef 84F cooling since 10am. now 2:20pm / rice 80 cooling over 4 hours. Observed cooling covered and in large container.- stop sale
Raw animal food stored over/not properly separated from ready-to-eat food. 1) one door cooler: raw chicken over cooked sauces. 2) burgers over whole muscle Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Minced beef 84F cooling since 10am. now 2:20pm / rice 80 cooling over 4 hours. See stop sale.
Show the remaining 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 46F, pico 47F. Observed in unit less that 4 hrs. Observed double panned. Operator stored properly
Toxic substance/chemical improperly stored. Alcohol for medical purposes stored next oil at flip top in kitchen. Operators stored properly.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided poster.
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. Provided poster
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at flip top.
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 required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For 1 employee.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For eggs served in breakfast menu. Provided poster.
Cleaned and sanitized equipment or utensils not properly stored. Spoons and forks at wait station not inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to spices. Operator removed
Flip top cooler Floor area(s) covered with standing water.
Food not stored at least 6 inches off of the floor. Plastic water bottles stored on kitchen floor. Operator elevated
May 1, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Inside reach in freezer next to triple sink, observed container filled with raw hamburger patties and cooked chicken. Neither food items were commercially packaged. Operator removed cooked chicken from container
Food stored on floor. Container of raw pork directly on ground underneath ware washing shelf in kitchen. Operator removed
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer
In-use wet wiping cloth/towel used under cutting board. Observed green used rag under kitchen cutting board next to rice cooker.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator remade to 100ppm
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline chicken soup (132F - Hot Holding). Per operator food hot holding on stove less than four hours. Operator turned up heat on Cookline to reheat to 165F
Bowl or other container with no handle used to dispense food. Container without handle used as scoop in flour container. Operator removed
Dry storage shelves with rust that has pitted the surface.
Employee with no hair restraint while engaging in food preparation. Employees at Cookline have no hair restriction on while working with food
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for prep area two door stainless cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior sides of fryer soiled with food debris
Soiled dry wiping cloth in use. Observed at kitchen prep table. Employee discarded
Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen at Cookline soiled with food debris
Nov 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cookline- chicken (150F - Cooking). Operator placed chicken back on grill to fully cook to 165F. Reviewed cooking temperatures with operator.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator handled raw chicken then put on gloves without first washing hands. Operator removed gloves and washed hands
Raw animal food stored over canned/bottled drinks. Raw beef over bottle milk in reach in cooler. Operator properly inverted
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. Raw chicken over raw beef in reach in freezer. Operator properly inverted
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and provided handout
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided hand out and filled out with operator.
Food stored on floor. Box of bananas on floor in cookline. Operator elevated
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at cookline soiled with grease
Old labels stuck to food containers after cleaning. Squeeze bottle in dish area containing old label
Soiled dry wiping cloth in use. Observed at flip top cooler. Operator discarded soiled wiping cloth
Working containers of food removed from original container not identified by common name. Squeeze bottle of cooking oil at flip top cooler not labeled. Operator labeled
Jul 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In glassfront reach in cooler, containers of raw diced chicken above containers of prepared steak and whole muscle piece of beef. Manager began to rearrange for proper separation.
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. In Artic Air reach in freezer, container of raw diced chicken above open case of fish filets. Employee began to rearrange items.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In kitchen FLIPTOP UPPER - sliced deli ham (46F - Cold Holding); ground cooked pork (48F - Cold Holding). Per manager items in unit since 7-6. And in FLIPTOP LOWER - cooked pork (46F - Cold Holding). Per manager also in unit since 7-6. 2) In SERVICE 2 DOOR - sour cream (51F - Cold Holding); cream cheese (48F - Cold Holding); slaw mix (49F - Cold Holding). Per date marks all in unit more than 24 hours; not prepped or portioned today. 3) In kitchen ARTIC AIR - cooked beans (51F - Cold Holding); heavy cream (48F - Cold Holding); chicken stock (47F - Cold Holding). Per date marks all in unit more than 24 hrs. None used or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In kitchen FLIPTOP UPPER - sliced deli ham (46F - Cold Holding); ground cooked pork (48F - Cold Holding). Per manager items in unit since 7-6. And in FLIPTOP LOWER - cooked pork (46F - Cold Holding). Per manager also in unit since 7-6. 2) In SERVICE 2 DOOR - sour cream (51F - Cold Holding); cream cheese (48F - Cold Holding); slaw mix (49F - Cold Holding). Per date marks all in unit more than four hours, not prepped or portioned today. 3) In kitchen ARTIC AIR - cooked beans (51F - Cold Holding); heavy cream (48F - Cold Holding); chicken stock (47F - Cold Holding). Per date marks all in unit more than 24 hrs. None used or portioned today. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In service area, cooked meat sauce 127F at 3:15pm (cooked cooling approximately 30 minutes) to 98F at 4:10pm. Based on times and temperatures, sauce will not reach 70F in 2 hrs. Manager began to separate sauce in to more shallow metal containers to aid in faster cooling.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 40F in ice water. Corrected to 32F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table next to bowl of cut onions. Employee moved bottle.
Single-service articles not stored inverted or protected from contamination. Foil to go pans on top of ice machine not inverted. Manager inverted.
Soiled dry wiping cloth in use. Soiled wiping cloth on cutting board at kitchen fliptop unit.
Working containers of food removed from original container not identified by common name. 1) Squeeze bottle of oil on cook line not labeled. 2) Container of sugar on front counter not labeled.
Jan 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority2 Intermediate8 Basic
Show 16 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) In Artic Air freezer in kitchen, non commercially wrapped raw salmon, open case raw fish filets, and non commercially wrapped steak all above multiple ready to eat foods including open bags of fries, tostones, and empanadas. Manager rearranged all items during inspection for proper separation. 2) In 2 Door Artic Air freezer in service area, trays of non commercially wrapped steaks above open bags of cooked clams. 3) In white upright freezer in service area, individually wrapped raw burgers above open bags of cheese. Manager rearranged all units during inspection for proper separation.
Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen fliptop lower cooler, containers of raw beef and chicken above bottled sauces and condiments. Manager inverted all items to properly separate.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In Coke glassfront cooler in service area, containers of raw chicken above containers of raw steaks and beef. Manager rearranged items for proper separation.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In fliptop upper cooler, container of commercially cooked plantains (62F - Cold Holding). Container sitting above and outside chill line of unit. Per manager, container in unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop upper cooler, container of commercially cooked plantains (62F - Cold Holding). Container sitting above and outside chill line of unit. Per manager, container in unit overnight. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In fliptop upper cooler, cut tomatoes (52F - Cooling). Per manager cut at 9:00am. Tomatoes sitting above chill line in container. Manager moved tomatoes to freezer to rapid chill to 41F.
Handwash sink not accessible for employee use at all times. Employee placed container of frozen tostones in kitchen hand sink during inspection. Employee removed tostones and placed in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) In Artic Air reach in cooler in kitchen, two containers of cooked rice not date marked. Per manager, prepared more than 24 hrs. Manager added date marks. 2) In reach in freezer by cook line, portioned wrapped raw salmon not marked with date cut and frozen.
Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of salt. Employee removed cup.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee cell phone on top of single use deli paper at fliptop unit. 2) Employee jackets on shelf with dry goods in service area.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at cook line has ice buildup around top of cooling unit. Manager removed ice while rearranging items in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on top of lowboy cooler in service area. Employee dumped water and replaced utensils.
In-use wet wiping cloth/towel used under cutting board. In service area, wet wiping cloth under cutting board on top of lowboy cooler.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled water in kitchen fliptop lower cooler.
Soiled dry wiping cloth in use. Soiled dry wiping cloth on end of cutting board at kitchen fliptop.
Working containers of food removed from original container not identified by common name. Squeeze bottle of oil above fliptop not labeled.
Jul 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Observed raw fish stored over French fries and precooked plantains in freezer.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch raw chicken and beef and then touch ready to eat food without chicken gloves and wash hands. Educate employee. He then proceeds to change his gloves and wash hands.
Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash his hands in 3 compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked rice stored in refrigerator. Per operator, rice cooked on 07/26/2023.
Employee with no hair restraint while engaging in food preparation. Operator chef preparing food with no hair restraint.
Food stored on floor. -Observed containers with cooking oil and tomato sauce stored on passage way floor.
Ice buildup in reach-in freezer and/or walk-in freezer. -observed heavy ice buildup in Crome freezer.
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.