BRAZILIAN BISTRO

High Priority - - From initial inspection : High Priority - 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. -primed kitchen dish machine, ran 3 cycles, chlorine 0ppm. Warning - From follow-up inspection 2025-08-25: 0ppm chlorine. Waiting for repair, using 3 compartment sink. Time extend 7 days. Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -fried eggs need to be marked in some manner to indicate that they are undercooked. - From follow-up inspection 2025-08-25: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust build up around ceiling vent above 3 compartment sink. - From follow-up inspection 2025-08-25: Time Extended

High Priority - 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. -primed kitchen dish machine, ran 3 cycles, chlorine 0ppm. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -1 small pan of raw beef in beer walk-in cooler above cooked beans. Operator will rearrange products.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -flan 52, raw chicken 52 in walk-in cooler less than 4 hours. Deliveries earlier today, door possibly left open. Operator opened freezer door for temperature recovery, will monitor cooler and move product if necessary.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -fried eggs need to be marked in some manner to indicate that they are undercooked.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no chlorine test strips for dish machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust build up around ceiling vent above 3 compartment sink.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -salmon partially thawed still in package in kitchen reach in cooler. Operator removed all salmon from vacuum packages. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. -oven door in kitchen.

Basic - Single-service articles improperly stored. -case of straws on floor in storage room.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -refried beans 39-51 prepared yesterday per operator. Warning

High Priority - 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. -refried beans prepared yesterday 39° on edge, 51° in center. Warning

High Priority - Nonfood-grade bags used in direct contact with food. -flour tortillas in plastic to go bags. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -pan of raw chicken above frozen vegetables on rack in walk-in cooler. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -rice pudding, carnitas. Warning

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. -no protection for toppings (cut lettuce, sour cream, guacamole, etc.) or plates. Warning

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. -carnitas (117F - Hot Holding); ground beef (112F - Hot Holding); beans (122F - Hot Holding) on buffet approximately 30 minutes. Warning

Intermediate - 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. -1 chef employed 3 months. Warning

Basic - Cloth used as a food-contact surface. -corn tortillas wrapped in linen towels in glass door cooler. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. -knife between steam table and cooler. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -ambient thermometer unreadable in cook line make table. Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -unable to provide proof of parasite destruction for shrimp or tilapia. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -caldo made 3/30.

Intermediate - Handwash sink used for purposes other than handwashing. -ice dumped in hand wash sink near entrance to kitchen when reicing salsa. Advised.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -shrimp and tilapia in ceviches are raw marinated only. Warning

Intermediate - No soap provided at handwash sink. -at cook line hand wash sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -in black beans. Operator placed scoop with handle in product. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee backpack on shelf with food in dry storage room. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee placed garnish in beverage with bare hands. Educated. Corrective Action Taken Warning

High Priority - Nonfood-grade bags used in direct contact with food. -rice in steam table in to go bag. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -beef portions in lift top cooler 40-51° stacked above the load line less than 4 hours. Recommend extra portions be store in lower reach-in cooler. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. -chef Michael. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no chlorine test kit for dish machine. Warning

Intermediate - 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/ Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at kitchen entrance and hand wash sink on cook line out of paper towels. Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Facility changed ownership, all equipment removed. Operator has submitted plan review application. Plans will be verified at next routine inspection. Warning

Intermediate - 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. Warning

Basic - Cloth used as a food-contact surface. -under nopales in cook line drawer. Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -salmon in sealed package in cook line reach-in cooler. Educated operator. Warning