Nov 4, 2025
Routine
Score: 1000 violations
No violations recorded for this inspection.
Alpharetta, Fulton County
Tucano Steakhouse LLC dba Passador Brazilian Steakhouse
2355 MANSELL RD ALPHARETTA, GA 30022
Food
Latest score
100
Nov 4, 2025
City
Alpharetta
County
Fulton
Inspections
3
Score history
Inspection scores over time for this facility.
Inspection history
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Jan 30, 2025
Routine
Score: 982 violations
15C - nonfood-contact surfaces clean
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
1 ptsCorrected: NoRepeat: No
Observed mold-like debris on the ceiling of dish mashing area. Observed heavy build-up of food residue on the floor of WIF. CA: Advised PIC to frequently clean all non-food contact surfaces. Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
1 ptsCorrected: NoRepeat: No
Observed broken/exposed light fixture on the ceiling above dish machine area. CA: Advised PIC to have fixed. All physical facilities shall be maintained in good repair
Feb 13, 2024
Routine
Score: 961 violation
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
4 ptsCorrected: NoRepeat: No
Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation in reach-in coolers throughout main kitchens area. CA: EHS educated PIC on proper date marking procedures. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf