PICANHA BRAZIL STEAKHOUSE
5650 WEST SAMPLE ROAD, Margate FL 33073 · 561-929-9579
Last inspected Dec 18, 2025 · 6 visits since July 2023
NOV 23
AUG 24
NOV 24
JUL 25
DEC 25
▲ GETTING WORSE
5 inspections trending down, 15 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler at chicken (47F - Cold Holding); beef (47F - Cold Holding), cook moved all items to walk in freezer, said items arrived this morning
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Dec 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Used a chlorine test kit and found no chlorine sanitizer ppm 0 residual in the dishwashing machine.manager corrected by replacing empty bucket with full bucket, then priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Pic has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb in cooler used for hose doesn't have a hose Bibb vacuum breaker
Handwash sink not accessible for employee use at all times. Handwashing sink in front preparation area has a sanitizer bucket inside. Employee removed bucket.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water next to the clean dish by dishwasher, Manager moved bottle of water
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In second walk in at beef (50F - Cold Holding); chicken (50F - Cold Holding), Manager said it was cut two hours ago moved to walk in cooler and put ice on items and called for service.
Insect control device installed over food preparation area. Bug zapper in dry storage above food and food items, Manager unplugged zapper and said it was being moved
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents dusty
Aug 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine ppm at zero Manager changed bucket of sanitizer and primed to 100 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler at chicken (47F - Cold Holding); beef (47F - Cold Holding), cook moved all items to walk in freezer, said items arrived this morning
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Employee beverage container on a food preparation ? table or over/next to clean equipment/utensils.opened bottle of water on prep table. Chef discarded bottle of water
Employee with no hair restraint while engaging in food preparation. Cook not wearing hair restraints. Cook put on hair net
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in walk in cooler. Chef filled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents by the dishwasher full of dust.
Objectionable odors in bathroom or other areas of the establishment. Strange odor in prep room and walk in cooler.
Jul 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over cooked bacon in walk in cooler. Raw lamb stored cooked pork in skewer reach in cooler. Operator reorganized
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee conducting ware washing with gloved hands, then proceed to buffet line and dry gloved hands and handle utensils. Discussed with operator, operator instructed employee to wash hand hands, change gloves and replace utensils
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked fish (110°F - Hot Holding) on hot buffet line. Operator states item has been out for approximately 1.5 hours. Operator reheated to 165°F+ and removed grate from bottom of pan.
Toxic substance/chemical improperly stored. Can of wd-40 stored with spices in buffet storage area. Operator properly stored
Handwash sink not accessible for employee use at all times. Hand wash sink next to ice machine blocked by bicycle. Operator removed
Objectionable odors in prep area of the establishment.
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.