RIO GRANDE CHURRASCARIA SOUTHWEST RANCHES LLC
6800 DYKES RD, Southwest Ranches FL 33331 · 7863336858
Last inspected Jul 29, 2026 · 10 visits since August 2023
JUL 24
APR 25
OCT 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Two dead flying insects on top or rice cover in dry storage area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021018155 | Apr 14, 2021 | May 19, 2021 | $400 |
Inspection history
10 visits, newest first
Jul 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority6 Intermediate7 Basic
What the inspector wrote — 18 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler mashed potatoes (50F - Cooling) in deep covered plastic containers. Per operator prepared last night and held in cooler overnight. See stop sale
Dented/rusted cans present. See stop sale. Can of 5.51 pounds of artichokes
Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed tomatoes in walk-in cooler. Operator stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler mashed potatoes (50F - Cooling) in deep covered plastic containers. Per operator prepared last night and held in cooler overnight.
Show the remaining 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on front counter fresh garlic and oil (47F - Cold Holding) per operator held out of temperature less than 15 minutes. Operator added more ice to the container.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk-in cooler mashed potatoes (50F - Cooling) in deep covered plastic containers.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
No paper towels or mechanical hand drying device provided at handwash sink. Back prep area. Operator provided.
No probe thermometer provided to measure temperature of food products.
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. One person without training.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator filled out form
Bathroom door left open other than during cleaning or maintenance. Employee bathroom
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom
Carbon dioxide/helium tanks not adequately secured. Front bar area
Damaged/spoiled/recalled food not properly segregated. Observed dented Can of 5.51 pounds of artichokes on storage rack.
In-use tongs stored on equipment door handle between uses. Pair of tongs on oven door handle. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on stove In-use utensil stored in standing water temperature 108F employee turned on burner.
Working containers of food removed from original container not identified by common name. Sugar on cook line shelf. Operator labeled
Mar 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 7 high priority.
7 High priority3 Intermediate0 Basic
Show 10 findings ▾
Live, small flying insects found Observed 1 flying insect landing on feta cheese on buffet. Operator killed fly. See stop sale.
Raw animal food stored over or with unwashed produce. Observed a container of raw ceviche stored over unwashed peppers and limes in walk-in cooler. Operator stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw civache stored over pico du gallo in walk-in cooler. Operator stored correctly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk-in cooler raw chicken stored over octopus. Operator stored correctly.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 flying insect landing on feta cheese on buffet.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line fresh garlic and oil (80F - Cold Holding) out at room temperature per operator held out of temperature less than two hours. Not portion or prepared today. Operator placed in ice bath to chill. Observed on buffet provolone (47-49F - Cold Holding) per operator held out of temperature less than 3 hours operator placed in cooler to quickly chill. Observed on buffet cut cantaloupe (47F - Cold Holding); cut honeydew (47F - Cold Holding); cut watermelon (51F - Cold Holding) sitting on top of olive per operator held out of temperature less than 3 hours. Operator placed items in the ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table cooked brisket (115-136F - Hot Holding) per operator held out of temperature less than 15 minutes. Operator placed in oven to reheat.
Handwash sink used for purposes other than handwashing. Squeeze bottle stored in handwashing sink at bar. Employee removed
Manager or person in charge lacking proof of food manager certification.Freddys Arcis Ramos
No paper towels or mechanical hand drying device provided at handwash sink. Located at the bar.
Oct 2, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate5 Basic
Show 14 findings ▾
Displayed food not properly protected from contamination. Observed fruits and salads not protected by sneeze guard.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler - raw shell eggs stored over raw beef. Employee stored 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. Observed in walk in cooler - shredded beef (53F - Cold Holding) as per employee item held out of temperature overnight. Item not portioned or prepared today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler - shredded beef (53F - Cold Holding) as per employee item held out of temperature overnight. Item not portioned or prepared today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed near grill - garlic in oil (76F - Hot Holding) as per employee item held out of temperature for approximately 1 hour. Employee placed item under refrigeration.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket at 200ppm (chlorine)
Handwash sink not accessible for employee use at all times. Observed at hibachi station. Operator made sink accessible.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at hibachi bar. Employee provided items
Spray bottle containing toxic substance not labeled. Observed sprayer near dishwasher machine without name label.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in ice machine in kitchen. Employee cleaned.
Carbon dioxide/helium tanks not adequately secured. Observed at bar.
No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink at -front counter -hibachi bar -bar
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature. Operator placed item in cooler
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket near dishwasher machine.
Jul 25, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 19, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Exterior door has a gap at the threshold that opens to the outside. Back entrance door: -bottom left side broken rubber protection. - Middle of two doors does not close properly.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door and curtains.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Two units- Walk in cooler/ walk in freezer
Wall soiled with accumulated grease, food debris, and/or dust. Inside walk in freezer- food debris
Feb 9, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate5 Basic
Show 6 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. After 3er attempt, Dishwasher (Chlorine 10ppm)
Exterior door has a gap at the threshold that opens to the outside. Back entrance door: -bottom left side broken rubber protection. - Middle of two doors does not close properly.
Floor tiles missing and/or in disrepair. Ware washing area: in front of dish machine -3 missing towels with standing water water -1 broken tile.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door and curtains.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Two units- Walk in cooler/ walk in freezer
Wall soiled with accumulated grease, food debris, and/or dust. Inside walk in freezer- food debris
Feb 8, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 22 violations recorded, 4 high priority.
4 High priority4 Intermediate14 Basic
Show 22 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. After 3er attempt, Dishwasher (Chlorine 10ppm)
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 flying insects by front counter coffee station -3 flying insects by rear kitchen- second coffee station -4 flying insects by dry goods storage area, flying around open container of solid pork grease for cooking. -2 flying insects around plastic containers of white rice in dry goods storage area.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 00ppm). Employee made new solution, quaternary sanitizer at 200 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Small WIC-; raw steak (47F - Cold Holding); raw chicken (46F - Cold Holding); marinated steak (47F - Cold Holding). Per operator food held less than 4 hours, all food moved back to second walk in cooler for a quick chill. Advised operator not to store TCS foods inside unit, until technician verifies proper cold holding temperatures.
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. Poster provided.
Handwash sink not accessible for employee use at all times. Jars, utensils and cups inside hand sink in coffee station. Employee removed
No paper towels or mechanical hand drying device provided at handwash sink - service area, employee provided -rear cook line-
No soap provided at handwash sink. Front counter-employee provided.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Two dead flying insects on top or rice cover in dry storage area.
Bathroom facility not clean.
Ceiling/ceiling tile shows damage or is in disrepair. Sandwich station: -5 tiles with water damage -1 missing tile
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Serving spoons, knives and pots stored above triple sink, subject to water splash. Employee begins to move utensils.
Covered waste receptacle not provided in women's bathroom. Employee bathroom-trash can missing cover and trash bag
Exterior door has a gap at the threshold that opens to the outside. Back entrance door: -bottom left side broken rubber protection. - Middle of two doors does not close properly.
Floor tiles missing and/or in disrepair. Ware washing area: in front of dish machine -3 missing towels with standing water water -1 broken tile.
Food stored on floor. Two bags of loaf bread on floor in sandwich station, employee removed and placed on shelf.
Garbage can soiled. Employee restroom.
Hole in or other damage to wall. -Hole on right side corner behind storage rack of cooking oil containers in dry good's storage area. -two broken frames, right and left side of back entrance door.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door and curtains.
Single-service articles stored on a soiled surface. Front counter - coffee station- spoons, coffee mixers and straws on dirty compartments, Employee removed.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Two units- Walk in cooler/ walk in freezer
Wall soiled with accumulated grease, food debris, and/or dust. Inside walk in freezer- food debris
Aug 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- observed container of marinara 47 degrees F. Operator stated marinara was cooked and put inside walk in cooler last night. See Stop Sale.
Pesticide/insecticide labeled for household use only present in establishment. Pantry room- observed spray bottle of insect killer on bottom shelf. Operator discarded spray bottle of insect killer.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Main kitchen prep table at meat press- observed employee seasoning raw tilapia, wash and dried hands with same gloves. Operator explained to employee to remove gloves, wash hands and put on clean gloves before beginning to prep.
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.
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 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. Provided operator with employee health form.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cook line- observed plates being stored not inverted on expo line. Operator stored plates inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line- observed employee personal beverage on clean service plate at expo line. Employee removed personal beverage and place plate at dish machine area.
Exterior door has a gap at the threshold that opens to the outside. Main kitchen- observed gap at bottom of exit door at stove.
Soiled dry wiping cloth in use. Main kitchen cook line- observed wiping cloths on prep tables throughout entire kitchen.
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.