FOGO DE CHAO BRAZILIAN STEAKHOUSE
201 E LAS OLAS BLVD STE 100, Fort Lauderdale FL 33301 · 972-361-6286
Last inspected Aug 7, 2026 · 12 visits since July 2023
NOV 25
JAN 26
JAN 26
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - main (Temperature 125F).
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026004318 | Nov 10, 2025 | May 6, 2026 | $200 |
| 2--2026019842 | Jan 26, 2026 | Apr 16, 2026 | $200 |
Inspection history
12 visits, newest first
Aug 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Spray bottle containing toxic substance not labeled. In the chemical storage area, a spray bottle of stainless steel cleaner was not labeled. The manager labeled the spray bottle
Apr 7, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, a raw lobster tail was stored on the rack above the signature basil sauce and cheese. The item was removed from the cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line, polenta (54F - Cold Holding). The item was held on top of the line, not inside the refrigerator. The item was moved to the walk in cooler to chill and cold hold. This polenta was not prepared or portioned today.
Jan 26, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.e buffet line, butter (59F - Cold Holding). The butter had been on the line less than 1 hour. The butter was returned to refrigerator to chill and cold hold. The butter was not prepped or portioned today.
Jan 20, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 12, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority0 Intermediate1 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - main (Temperature 125F).
Employee washed hands with no soap. Wait staff member washed at expo hand sink without soap. Reviewed proper hand washing and employee washed hands with soap.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw smoked salmon stored over ready to eat cooked beef. Operator stored all items 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. Walk in cooler - cooked beef (47-48F); cream sauce (46-50F). Per operator items held in unit overnight. No items prepped or portioned today. Observed items in closed plastic containers. Observed ice buildup on circulation fans in walk in cooler. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked beef (47-48F); cream sauce (46-50F). Per operator items held in unit overnight. No items prepped or portioned today. Observed items in closed plastic containers. Observed ice buildup on circulation fans in walk in cooler. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - cooked bananas (120-125F - Hot Holding). Per operator holding less than 1/2 hour. Operator placed in fryer to reheat.
Employee eating in a food preparation or other restricted area. Observed employee eating in expo area. Reviewed proper procedures and employee removed items.
Nov 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled clean containers from dishmachine after handling dirty pans at triple sink without washing hands first. Reviewed with employee and manager proper handwashing end employee washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In butcher walk in cooler, trays of skewered raw beef above tray of raw pork skewers and tray of raw chicken skewers on cart above of raw pork. Employee rearranged all items for proper separation.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fryer holding station, fried plantains (98-102F - Hot Holding); fried polenta (106F - Hot Holding). Per manager prepared approximately 45 minutes. Observed breaker got unit tripped. Manager reset breaker and placed items to oven to reheat.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter with attached hose at mop sink missing vacuum breaker.
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 143F). Operator reset unit. Water temperature 160F.
Server handled soiled dishes and then prepared a beverage without washing hands. Second Server handled soiled dishes and then prepared a beverage without washing hands. Reviewed proper hand washing and employees properly washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grill - cooked pork (90F - Hot Holding). Per operator holding almost 2 hours. Reviewed proper procedures and operator converted to Time as a Public Health Control.
Walk in cooler - Raw beef stored over ready-to-eat polenta. Operator stored all items properly.
No soap provided at handwash sink. Dish area hand sink. Operator replaced.
Floor area(s) covered with standing water. By glass door unit at expo area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensil in water 76F. Operator removed.
Waste line missing at bar soda gun holsters.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling vents soiled with accumulated food debris, grease, or dust in cold cutting room at front counter. Operator cleaned during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored in standing water 77F in dipper well at prep table in kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on food prep table opposite cook line. Operator removed.
Jun 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination....farofa, crouton, mozzarella cheese, cut basil at buffet line.
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....fresh garlic in oil 68F, chimichurri sauce 59 F at coffee station by the kitchen,fresh garlic in oil 71F by the grill at kitchen, food not portion or prepped today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fresh garlic in oil 68F, chimichurri sauce 59 F at coffee station by the kitchen,fresh garlic in oil 71F by the grill at kitchen, food not portion or prepped today, food being held more than 4 hours. Stop sale issue, manager discarded food.... Capers 56F in flip top reach in cooler top of the another container and cold cut meat 59F, provolone cheese 58F, chicken salad 47F, asparagus 47F, smoked salmon 48F, slice cheese 51F in buffet line, food was not prepped or portion today, food being held less than four hour, manager moved to another acceptable cooler....meat 44F-48F in meat walk in cooler.manager stated that door was opened for prep. Food being held less than 4 hours. Employee closed door.
No paper towels or mechanical hand drying device provided at handwash sink at coffee station at kitchen. Employee provided
In-use utensil not used with moist food stored in running water by the rice dispenser at buffet line.
Jul 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw smoked salmon stored over canned drinks in expo area glass door reach in. Operator stored all items properly.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of debris on exterior of warewashing machine. Operator cleaned during inspection.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. Operator removed.
Jul 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.