TEXAS DE BRAZIL
4112 W BOYSCOUT BLVD, Tampa FL 33607 · 813-871-1400
Last inspected Apr 17, 2026 · 7 visits since November 2023
AUG 24
APR 25
JUN 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed black beans (132F - Hot Holding) on buffet line Observed employee discard black beans
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A few grilled chicken on skewers (115F - Hot Holding) holding on top shelf of the rotating grill. Operator placed on lower shelf to reheat at time of inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic substance not labeled. Operator labeled at time of inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle in ice bin at kitchen. Operator removed scoop from ice bin.
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Employee washed hands with cold water. Hot water shut off in handwash sinks a cook line, prep line and wait station. Ran water in handwash sinks and temped 80-81F.
Raw animal food stored over canned/bottled drinks. Smoked salmon stored on top of bottled half n half creamers in walk-in cooler. Operator moved smoked salmon to bottom shelf.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed a server dropped off soiled dishes at dish machine area, then returned to dining area to served customers food and drinks without washing hands first. Discussed proper handwashing techniques with operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A large container of raw chicken wing (72F - Cold Holding) stored on prep sink at barbecue station. Operator moved to walk-in cooler at time of inspection. Discussed with operator about how much is too much for time/temperature control for safety food during prepping.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of black bean (123F - Hot Holding) stored on prep table at prep kitchen. Discussed proper hot holding temperature 135F or higher with operator, and reheating temperature is 165F or above. Employee reheating black bean at time of inspection.
Handwash sink not accessible for employee use at all times. A container of sauce stored in handwash sink at Bar-B-Q station, multiple empty boxes blocked access for handwashing. A container and a ladle stored in handwash sink at prep room. Operator removed items for handwash sinks.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in handwash sink at barbecue station, prep kitchen, and wait station next to cook line. Operator turned on hot water valves in all handwash sinks, temped 85+ F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on dry food storage shelf. Operator removed drink.
Food not stored at least 6 inches off of the floor. 2 containers of homemade sauces stored on floor at prep kitchen.
Time/temperature control for safety food thawed in an improper manner. Lamb shanks thawing in standing water in prep sink at Barbecue station.
Wet mop not stored in a manner to allow the mop to dry.
Jun 10, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A pan of coleslaw 48 F and sliced salami 48 F in cold salad buffet display cooler. Operator moved items to reach-in freezer to rapid cool.
Handwash sink used for purposes other than handwashing. Handwash sink at bar used as dump sink. Handwash sink at wait station has lemon wedge and ice cubes in sink.
No paper towels or mechanical hand drying device provided at handwash sink. At bar. Operator provided.
No soap provided at handwash sink. At bar. Operator provided.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle in ice bin at bar. Operator removed scoop from ice bin.
No handwashing sign provided at a hand sink used by food employees. At bar.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed employee wiping cooler top with spray bottle and soiled wiping cloth at bar.
Apr 14, 2025Inspection 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed some cutting boards are stained at time of inspection
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clear food containers stored on shelves in prep room at time of inspection.
Old labels stuck to food containers after cleaning. Observed old "use first" stickers on clear plastic containers stored on shelves in prep room at time of inspection.
Aug 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed bread, bacon, and croutons stored improperly at salad bar Corrected observed employee place behind sneeze guard
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed potato salad (45 - Cold Holding) on salad bar Observed employee place on ice
Ceiling tile missing. Observed missing in dish area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on shelf above prep table on cookline Observed employee remove
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting above the prep table above one compartment prep sink Corrected observed employee move wet dishes to the dish area to be cleaned
Food not stored at least 6 inches off of the floor. Observed sauce stored on floor in walk-in cooler Corrected -observed employee place on shelf
Ice bucket/shovel stored on floor between uses. Observed 5 ice buckets stored on floor next to ice machine Corrected observed employee wash ice buckets and properly store them
No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink in dish area
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed stored on floor under front prep table Corrected observed employee place on shelf
Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table Corrected observed employee remove
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed black beans (132F - Hot Holding) on buffet line Observed employee discard black beans
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans (132F - Hot Holding) on buffet line Observed employee discard black beans
Toxic substance/chemical improperly stored. Observed chemical spray bottles stored on hand sink in back prep area Corrected -observed employee remove
No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink air back prep area Corrected -observed employee replace
Ceiling tile missing. Observed 2 ceiling tiles missing above dish area Corrected -observed employee replace
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed bottle of water stored on reachin cooler Corrected observed employee remove
Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table on cookline Corrected -observed employee place sanitizer bucket on shelf
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor in grill area Corrected -observed employee place in sanitizer bucket
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed changing gloves with no hand washing, corrected action taken, inspector discussed with manager proper hand washing.
Handwash sink used for purposes other than handwashing. Equipment and other bar items stored in employee hand wash sink, corrected, employee removed items during inspection.
No soap provided at handwash sink. No soap at employee hand wash sink at bar area. Corrected manager replaced soap during inspection.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. No paper towel dispenser in dish wash employee hand wash sink, corrected, manager placed paper at employee hand wash sink,
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chopped tomatoes, potato salad made in house, opened containers of milk all held over 24 hrs not date marked.
Ceiling tile missing. Ceiling tile missing in dish room.
Cutting board has cut marks and is no longer cleanable.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employees drinking on cooks line.
Food stored on floor. Bag of flour stored on floor in back kitchen area, corrected, employee removed bag of flour during inspection.
Old labels stuck to food containers after cleaning. Observed old labels stuck on clean containers at back kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses.
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.