TEXAS DE BRAZIL CHURRASCARIA
4645 PGA BLVD BLDG M, Palm Beach Gardens FL 33418 · 561-293-7478
Last inspected Mar 30, 2026 · 8 visits since December 2023
JUN 24
NOV 24
MAR 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At bar area- approximately 20 small flying insects landing on bar counter, ice wells and reach in coolers.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate1 Basic
What the inspector wrote — 7 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. At walk in cooler, cream sauce (60F - Cooling); mushroom sauce (58F - Cooling), stored in deep container with lid, operator stated item placed in unit previous day, exceeding 6 hours. Product did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cream sauce (60F - Cooling); mushroom sauce (58F - Cooling), operator stated item placed in unit previous day, exceeding 6 hours. Product did not reach 41F within 6 hours. See stop sale.
Dented/rusted cans present. See stop sale. At dry storage rack, #10 cans of tomato paste dented. See stop sale.
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. At walk in cooler, lobster bisque (55F - Cold Holding); not prepared or portioned today. Operator stated item held in unit overnight, exceeding 6 hours. See stop sale.
Show the remaining 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, lobster bisque (55F - Cold Holding); not prepared or portioned today. Operator stated item held in unit overnight, exceeding 6 hours. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen near exit door, designated hand sink no paper towels. Operator provided paper towels.
Food storage container/container lid cracked or broken. At walk in cooler, broken/cracked plastic lid covering stored food.
Aug 11, 2025Inspection 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 ▾
Stored food not covered.At reach in freezer near Prep area- ice cream not covered - operator covered.
Mar 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Needle tenderized beef over whole leg of lamb non tenderized. Educated operator on proper storage procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold buffet: shrimp (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Advised operator to use time control. Advised operator to place time mark for remaining 3.75 hours. Time control procedure emailed to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cold buffet: potato salad (49F - Cooling) at 11:39; cooling since 9:30 - 48F at 12:05 At current rate of cooling product will not reach 41F within 4 hours. Per operator, out of temperature for approximately 15 minutes. Advised operator to use time control. Advised operator to place time stamp for remaining 3.75 hours.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by entrance to kitchen near dish machine.
Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Food preparation gloves stored in employee restroom.
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. At hand wash sink by cook line- hand wash sink blocked by trash can- operator removed.
Handwash sink used for purposes other than handwashing. At handwashing sink near walk in cooler- pitcher inside sink- 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 Intermediate1 Basic
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside- near prep area.
Jun 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At bar area- approximately 20 small flying insects landing on bar counter, ice wells and reach in coolers.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk In cooler raw beef stored over cooked ribs- operator moved raw beef to lower shelf.
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. At small reach in cooler near meat prep area- butter balls 45F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small reach in cooler near meat prep area- butter balls 45F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale.
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/
Exterior door has a gap at the threshold that opens to the outside- near prep area.
Time/temperature control for safety food thawed in an improper manner. At triple sink - raw beef defrosting in standing water- operator placed under running water.
Dec 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink used for purposes other than handwashing. At bar handwash sinks- strainer up inside sinks- operator removed.
Dec 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. At walk in cooler - raw salmon stored over unwashed vegetables- operators moved raw salmon to lower shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw bacon stored over cooked vegetables- operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - cooked couscous 47-50F- cold holding- food not prepared or portioned today- food left out at room temperature for 30 minutes- operator placed in walk in freezer to quick chill. At buffet station -mozzarella 48-49F- cold holding food not prepared or portioned today- food out of temperature for 45 minutes- operator placed under time as a public health control for remaining time.
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.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At buffet station- Cabbage salad 47-48F at 4:00 to 47-48F at 4:20 ( cooling since 3:30), chopped lettuce 52-53F at 4:00 to 52-53F at 4:20 ( cooling since. 3:30), mixed greens 49F at 4:00 to 49F at 4:20 ( cooling since 3:30) diced salad 48-51F at 4:00 to 48-51F at 4:20 ( cooling since 3:30)- food overstacked - at current rate of cooling g food will not reach 41F within 4 hours- operator placed under time as a public health control for remaining 3 hours.
Handwash sink not accessible for employee use at all times. At cookline area- handwash sink blocked by metal platform- operator removed.
Handwash sink used for purposes other than handwashing. At bar handwash sinks- strainer up inside sinks- operator removed.
Current Hotel and Restaurant license not displayed.
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.