FOGO DE CHAO
8282 INTERNATIONAL DR, Orlando FL 32819 · 407.370.0711
Last inspected Jul 24, 2026 · 11 visits since August 2023
MAR 25
OCT 25
NOV 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Three Live, small flying insects in bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. Wiping clothes in handwashing sink, operator removed
Spray bottle containing yellow toxic substance not labeled. -by back prep area, operator discarded
Accumulation of debris on exterior of warewashing machine.
Ice buildup in reach-in freezer. On dessert station
Show the remaining 3 findings ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. -in back prep area Ceiling tiles
Time/temperature control for safety food thawed in an improper manner. Raw chicken in standing water, operator corrected to running water, operator turned on running water
Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled behind hot holding unit by prep area -wall underneath dish machine in dish pit
Feb 23, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Food-contact surface soiled /stained with food debris, mold-like substance or slime. -White cutting boards on prep tables -can opener in prep area -cutting boards in meat walk in cooler
Accumulation of debris on exterior of warewashing machine.
Equipment and utensils not properly air-dried - wet nesting. In clean equipment area
Ice buildup in reach-in freezer on dessert station Ice buildup in walk in freezer on fan guard
Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens in back prep area soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Between equipment in back prep area -sides of fryer on prep area -glass racks in dish area
Reach-in cooler shelves with rust that has pitted the surface. In reach in coolers on prep area
Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine in dish Pitt
Wet wiping cloth not stored in sanitizing solution between uses. In back prep area
Nov 12, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 4 high priority.
4 High priority5 Intermediate21 Basic
Show 30 findings ▾
Dented/rusted cans present. See stop sale. 6 cans of French style pickles in dry storage area, manager discarded
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up equipment from floor and did not remove gloves and wash hands Employee exited back door and came back in establishment and not washed hands
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Black beans 130F Lentil 104F Less than 4 hours per manager
Toxic substance/chemical improperly stored. White chemical bottle stored on floor next to meat cooking line
Hot water at mop sink does not reach 85 degrees Fahrenheit. No hot water in establishment 78F 7 day callback
Food-contact surface soiled with food debris, mold-like substance or slime. Salt block used for wagyu not cleaned Can opener soiled on prep line
Handwash sink not accessible for employee use at all times. Empty boxes blocking handwash sink next to prep area
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. No hot water in establishment 78F 7 day callback
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water temping at 78F near meat cooking line
interior/shelves have accumulation of soil residues. In meat butcher cooler in kitchen
Accumulation of debris inside warewashing machine. Both dish machines in back dish machine area
Accumulation of debris on exterior of warewashing machine. Both dish machines in dish machine area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Equipment and utensils not properly air-dried - wet nesting. Near mop sink and ice machine in back area
Equipment in poor repair. Plastic lid in prep area sink torn, manager discarded
Floor area(s) covered with standing water. Throughout kitchen and dish machine area
Food stored on floor. Snow crab legs on floor in walk in freezer
Food-contact surface not smooth and easily cleanable. Wooden plates used for charcuterie items for buffet
Ice buildup in reach-in freezer. For ice cream in dessert prep area
Insect control device installed over food preparation area. Over prep table area next to handwash sink in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles and exterior of reach in coolers throughout kitchen Shelves in meat cooler Butcher cooling racks Trash cans throughout kitchen Outside of glass racks throughout establishment
Old labels stuck to food containers after cleaning. Throughout clean containers in back area by mop sink
Single-service articles not stored inverted or protected from contamination. Single service buckets by prep area, manager discarded
Soiled dry wiping cloth in use. Used on meat cooking line
Stored food not covered. Snow crab legs In walk in freezer
Time/temperature control for safety food thawed in an improper manner. Raw chicken in standing water in butcher area Raw meat in standing water on prep line
Trash receptacles not provided where needed in establishment. No trash can next to handwash sink next to prep area
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over ready to eat polenta
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen and meat coolers
Water leaking from pipe and/or faucet/handle. Handwash sink near meat cooking line Underneath sink in dish machine area
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate11 Basic
Show 15 findings ▾
Raw animal food stored in same container as ready-to-eat food. Raw sausage over raw beef in meat prep room. Raw salmon over milk at salad prep station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours. garlic sauce (70F - Cold Holding) operator placed in walk-in cooler for temperature recovery. After 45 minutes garlic sauce (56F - Cold Holding)
Handwash sink not accessible for employee use at all times in prep cooler, on prep line,
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on buffet line. Operator placed raw on placard.
Ceiling tile missing by ice machine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen prep area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils at prep station
Equipment and utensils not properly air-dried - wet nesting.
Ice scoop handle in contact with ice at beverage station and bar
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl in cheese. Scoop in sugar container at bar.
No copy of latest inspection report available.
Old labels stuck to food containers after cleaning in prep room
Time/temperature control for safety food thawed in an improper manner. Raw lamb thawing in standing water at prep sink.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and lettuce over prepped eggplant.
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate13 Basic
Show 14 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table
Buildup of food debris/soil residue on equipment door handles. Cooler gaskets at the bar.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen back prep and ware washing areas.
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting. On shelf above prep table
In-use ice scoop stored on soiled surface between uses. On top of ice machine
In-use knife/knives stored in cracks between pieces of equipment. Between dump sink and metal trash holder at the bar
In-use tongs stored on equipment door handle between uses. On stove and fryer handles in the kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. zephaire ove in kitchen.
Light not functioning. One light under the hood on cooks line
Open dumpster lid.
Vending machine exterior soiled.
Water leaking from pipe and/or faucet/handle. At hand washing sink in kitchen area.
Wiping cloth quaternary ammonium compound sanitizer improper. 0 ppm rechecked 200
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. -bar fruit cut by bartender without gloves, manager instructed employee to don gloves
No paper towels or mechanical hand drying device provided at handwash sink. -hand sink inside prep area at walk in cooler
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -provided operator time as public health control written plan.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -warewashing aarea
Ice scoop handle in contact with ice.
Open dumpster lid.
Water leaking from pipe and/or faucet/handle. -hand sink near warewashing station
Nov 8, 2023Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Displayed food not properly protected from contamination. Pumpkin seeds, chopped green onions and Romano cheese Manager moved under sneeze guard
Three Live, small flying insects in bar area.
In-use ice scoop stored on soiled surface between uses. Ice machine
In-use knife/knives stored in cracks between pieces of equipment. At the bar
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Floor under hand sink when entering kitchen
Aug 14, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Wooden boards steak is served to guest
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout establishment
Cutting board has cut marks and is no longer cleanable.p throughout establishment
Equipment or utensils not designed or constructed in a durable manner. Wooden food contact serving boards no longer smooth and cleanable.
Light not functioning in hood and throughout establishment
Light shield damaged/in disrepair behind rotisserie
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of large dry ingredients container soiled. Exterior of mobile ice containers soiled Gaskets milk container soiled
Soiled floors throughout establishment Floor drains soiled throughout establishment
Waste line missing at soda gun holster.
Water leaking from pipe and/or faucet/handle in prep area next to walk in cooler
Aug 10, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 31 recorded, 5 high priority.
5 High priority4 Intermediate22 Basic
Show 31 findings ▾
Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Server touched lemons with bare hands and placed on glass rim with no other processes for service. Bartender touched garnish with bare hands
Change of task no hand wash. Server took skewer of meat out to dining room, returned skewer to fire, touched additional skewers, adding salt to meats, and finally returning with cooked meats to dining room. Educated operator about proper hand washing.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect in prep area 1 small flying insect in dish area 1 small flying insect in employee restroom area
Raw chicken touching raw pork meat cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours Moved to walk 8n cooler to rapid chill milk (45F - Cold Holding) butter (63°f-Cold Holding) mortadella (66F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ovens in prep area soiled. Shelves inside walk in meat cooler for skewers heavily soiled Walls of meat walk in cooler heavily soiled
Handwash sink used for purposes other than handwashing. Blood in handsink upon entry of kitchen
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Wooden boards steak is served to guest
No paper towels or mechanical hand drying device provided at handwash sink located in the bar
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout establishment
Clean utensils stored between equipment and wall. Knives stored on prep shelf between soiled equipment
Cleaned and sanitized equipment or utensils not properly stored. Clean serving boards stored next to soiled salt bricks on prep table.
Cutting board has cut marks and is no longer cleanable.p throughout establishment
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food and cutting meat
Employee with no beard guard/restraint while engaging in food preparation and cutting meat
Employee with no hair restraint while engaging in food preparation.
Equipment or utensils not designed or constructed in a durable manner. Wooden food contact serving boards no longer smooth and cleanable.
Fan soiled with accumulated grease, food debris, and/or Dustin walk-in cooler
In-use ice scoop stored on soiled surface between uses. Knives for cutting meats stored on soiled counter in meat cooking area
Inside/outside of dumpster not clean.
Light not functioning in hood and throughout establishment
Light shield damaged/in disrepair behind rotisserie
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of large dry ingredients container soiled. Exterior of mobile ice containers soiled Gaskets milk container soiled
Old labels stuck to food containers after cleaning.
Soiled floors throughout establishment Floor drains soiled throughout establishment
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in prep area
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over ready to eat cooked artichoke in walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface in meat cooler
Waste line missing at soda gun holster.
Water leaking from pipe and/or faucet/handle in prep area next to walk in 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.