RIO GRANDE CHURRASCARIA
1655 -1657 SOUTH 21ST AVE, Hollywood FL 33020 · 786-620-7261
Last inspected Jun 15, 2026 · 11 visits since April 2024
JAN 25
MAR 25
SEP 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. No hot water in entire establishment resulting in employees using only cold water to wash their hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019061973 | Dec 4, 2019 | Jan 10, 2020 | $160 |
Inspection history
11 visits, newest first
Jun 15, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
What the inspector wrote — 9 findingsThe state's own report →
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. Employees in dish area failed to wash hands before handling sanitized dishware and skewers from machine and triple sink. Reviewed with manager and employees proper procedand employees washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In Maximum reach in cooler, raw chicken skiers above raw pork and raw shrimp,skewers. Employee rearranged for proper separation.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In right Victory reach in cooler, commercial blue cheese dressing (45F - Cold Holding). Per manager not prepared or portioned today and open more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On cook cart by rotisserie oven, under no temperature control, fresh garlic oil (68F - Cold Holding). Per employee prepared at 11:30am. Employee moved container to reach in cooler to chill to 41F. 2) In right Victory reach in cooler, commercial blue cheese dressing (45F - Cold Holding). Per manager not prepared or portioned today and open more than 4 hours. See stop sale.
Show the remaining 5 findings ▾
Handwash sink not accessible for employee use at all times. Chemical cleaner bottles in hand sink by dish machine. Manager removed.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by dish machine and in back prep area. Manager replaced both.
No soap provided at handwash sink. At hand sink by dish machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf next to clean plate opposite dish machine.
No conspicuously located ambient air temperature thermometer in holding unit. In glassfront cooler by back door.
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In prep area Maximum reach in cooler, raw chicken skewers above raw steak skewers. Employee rearranged.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At cook line hand sink due to stripped hot faucet handle.
Faucet/handle missing/damaged at plumbing fixture. Cook line hand sink hot water faucet stripped.
Sep 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
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. Not provided for new employees
No running water at three-compartment sink. Observed at bar three compartment sink
Floor soiled/has accumulation of debris. Floor heavily soiled with grease/food debris under cook line equipment
Ice buildup in reach-in cooler. Observed at 2 door low top next to kitchen entrance. No tcs foods stored in unit
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 1 door glass reach in coolers, cook line flip top cooler
Standing water in bottom of reach-in-cooler. Observed at 2 door low top next to kitchen entrance. No tcs foods stored in unit
Sep 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 1 high priority.
1 High priority6 Intermediate8 Basic
Show 15 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked corn (89F - Hot Holding); cooked yukka (85F - Hot Holding); ham croquette (105F - Hot Holding) being held on buffet line for 2.5 hours. Operator states section of steam table not of buffet line not functioning. Operator removed and discarded
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 3 days ago located in reach in cooler not date marked. Operator date marked
Handwash sink does not have enough water pressure to properly wash hands. Total lack of water at skewer cooking area hand wash sink under
Handwash sink used for purposes other than handwashing. Observed employee use cook line hand wash sink to fill bowl with water for cooking
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. Not provided for new employees
No running water at three-compartment sink. Observed at bar three compartment sink
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at cook line hand wash sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor soiled/has accumulation of debris. Floor heavily soiled with grease/food debris under cook line equipment
Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed at hot holding unit in front of skewer cooking area.
Ice buildup in reach-in cooler. Observed at 2 door low top next to kitchen entrance. No tcs foods stored in unit
Interior of oven and microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 1 door glass reach in coolers, cook line flip top cooler
Standing water in bottom of reach-in-cooler. Observed at 2 door low top next to kitchen entrance. No tcs foods stored in unit
Mar 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. No hot water in entire establishment resulting in employees using only cold water to wash their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lowboy Reach in-; White Cheese (60F - Cold Holding) Per Manager food item in unit less than 4 hours. Items not prepared or portioned today. Manager moved to reach in cooler to quick chill.
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. No hot water in entire establishment.
No hot running water at three-compartment sink.
No soap provided at handwash sink. Bar area. Employee provided during inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Cases of onions and potatoes stored on floor by dry storage area.
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of grease next to fryer in cook line.
No hot running water at mop sink.
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate6 Basic
Show 10 findings ▾
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test kit provided for chlorine ware washing machine
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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. Not provided for new employees. Provided to operator
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tile shows damage or is in disrepair. Observed next to back door. Water leaking from ceiling
Floor soiled/has accumulation of debris. Observed under cook line equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top cooler
Standing water in bottom of reach-in-cooler. Observed at 1 door glass, 2 door low top glass reach in coolers
Jun 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw pork in 2 door cooler behind flip top. Operator rearranged TCS foods to proper placement.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at mop sink in rear of building.
Handwash sink used for purposes other than handwashing. Observed handwashing sink at across 1 door white cooler with raw beef debris. Operator cleaned.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Jun 18, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Apr 17, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Plumbing system in disrepair. Faucet assembly at hand wash sink by cook line loose and drain dripping into bucket.
Apr 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority7 Intermediate2 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In Maximum reach in cooler, containers of raw fish above containers of house made sauces. Employee rearranged cooler for proper separation.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, commercial mashed potatoes (45F - Cold Holding); milk (46F - Cold Holding); cream cheese (46F - Cold Holding); commercial lobster bisque (45F - Cold Holding); cooked pork (51F - Cold Holding); cooked beans (52F - Cold Holding); blue cheese crumbles (47F - Cold Holding); raw pork (46F - Cold Holding); raw beef (45F - Cold Holding); raw chicken (45F - Cold Holding). Per employee, and date marks, all items in unit more than 24 hrs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, commercial mashed potatoes (45F - Cold Holding); milk (46F - Cold Holding); cream cheese (46F - Cold Holding); commercial lobster bisque (45F - Cold Holding); cooked pork (51F - Cold Holding); cooked beans (52F - Cold Holding); blue cheese crumbles (47F - Cold Holding); raw pork (46F - Cold Holding); raw beef (45F - Cold Holding); raw chicken (45F - Cold Holding). Per employee, and date marks, all items in unit more than 24 hrs. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) at cook line, STOVETOP - beans (111F - Hot Holding); spinach cream sauce (98F - Hot Holding) 2) at cook line, HOT BOX - white rice (112F - Hot Holding); corn (115F - Hot Holding) Per employee all items prepared after opening 3 hrs ago. All items returned to stove to reheat for proper hot holding and temperature of hot box increased.
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. Bulletin printed and provided.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Luciano Silva 5-24-2018 ServSafe
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager Luciano Silva 5-24-2018 Person in Charge Giovanni da Silva
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 soap provided at handwash sink. At hand sink by cook line.
Spray bottle containing toxic substance not labeled. Unknown substance in bottle hanging on hand sink near back door.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink by cook line due to leak.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in prep area wearing watch. Employee removed.
Plumbing system in disrepair. Faucet assembly at hand wash sink by cook line loose and drain dripping into bucket.
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.