BOI BRAZIL CHURRASCARIA

Name: BOI BRAZIL CHURRASCARIA
Address: 5668 INTERNATIONAL DR, ORLANDO, FL, 32819, US
Rating: 0

5668 INTERNATIONAL DR, ORLANDO, FL 32819

License #5807118

🫔 Latin American ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 9, 2026 · 17 findings · 0 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

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Quick take

BOI BRAZIL CHURRASCARIA in ORLANDO currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 9, 2026. Across those visits, DBPR recorded 187 total findings; InspectFL has detailed violation rows for 183 of them so far.

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Record snapshot

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Inspections on file

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The latest inspection on September 9, 2026 shows 17 observation rows: no critical rows, 6 major, and 11 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

183

Coverage note

Inspector notes linked where available

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DBPR

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BOI BRAZIL CHURRASCARIA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[08B-38-4] Food stored on floor./cases of food stored on walk in freezer floor./
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked potatoes, noodles, home made flan in walk in cooler.
[10-08-5] Ice scoop handle in contact with ice./bar ice bin/
[14-01-5] Bowl or other container with no handle used to dispense food./sugar bin on prep table.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit./79F, wait station next to ice machine.
[31B-03-4] No soap provided at handwash sink. Dish area hand sink. Cook line hand sink.
[36-17-5] Floor tiles missing and/or in disrepair./kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink./dish area hand sink.
[51-11-4] Carbon dioxide/helium tanks not adequately secured./front bar.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system./missing one piece hood filter.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Both women and mens restrooms. Dish area hand sink.
[21-04-4] Wiping cloth/towel used under cutting board./kitchen.
[41-17-4] Spray bottle containing toxic substance not labeled./bleach bottle not labeled/dish area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[31A-11-4] Handwash sink used for purposes other than handwashing./dish area hand sink used to dump ice.
[36-36-4] Ceiling tile missing./missing one piece over dish area/replaced immediately/
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Bar
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Kitchen.
[08B-38-4] Food stored on floor. Walk in freezer
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Prep area
[10-20-4] In-use tongs stored on equipment door handle between uses. Rotisserie cooker
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Server side station 78F
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris on cooks line
[36-62-4] Light not functioning. Dish room
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Single door reach in cooler by rotisserie cooker
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Employee restroom
[14-12-4] Utensils in poor condition. Orange metal manual juicer in kitchen
[41-07-4] Container of medicine improperly stored. Bar
[08B-02-4] Displayed food not properly protected from contamination. Grated paramesan on hot buffet line Moved to cold buffet under glass
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. 4/1/26 Paid during inspection
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw marinated whole muscle intact beef over shredded cooked beef in meat walk on cooler - raw whole muscle pork over apple juice in meat walk in cooler - raw whole shell eggs over cooked beef in prep walk in cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage over raw whole,intact muscle beef in meat walk in cooler
[41-10-4] Toxic substance/chemical improperly stored. -WD-40 next to clean equipment in dish room - coffee cleaning tablets by bar
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Dish racks
[31B-03-4] No soap provided at handwash sink. Dish room
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Grilled egg plant on buffet line Provided form and operator filled to match times
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in coolers several items
[41-17-4] Spray bottle containing pink toxic substance not labeled in dish room

Disposition: Met Inspection Standards
[36-73-4] Floor soiled/has accumulation of debris. Dish room
[36-17-5] Floor tiles missing and/or in disrepair. Prep area
[08B-38-4] Food stored on floor. Dry stock room
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system over rotisserie cooker
[10-12-5] In-use ice scoop stored on soiled surface between uses. Top of ice machine
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. By served dessert station 77F Managed discarded water
[22-08-4] Interior of microwave has rust
[36-62-4] Light not functioning dish room
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Single door reach in cooler on cooks line
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Single door cooks line reach in cooler
[33-34-4] Storage area not maintained clean and organized.
[14-33-4] Under shelves of prep tables with rust that has pitted the surface in kitchen
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar at the bar
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher placed dirty utensils in dish machine and pulled put clean and put away without washing hands Manager addressed
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw fish over unwashed watermelon in walk in cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in meat cooler 1) raw sausages over raw whole muscle tenderloin 2) raw chicken skewer over raw beef skewer
[41-10-4] Toxic substance/chemical improperly stored. Next to salt and pepper shakers in service area
[22-02-4] Food-contact surface stained/soiled with food debris, mold-like substance or slime. Dish racks
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in coolers
[41-17-4] Spray bottle containing pink toxic substance not labeled by bar
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Ice machine installed 12-22

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Rice container in kitchen Sugar container in kitchen
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Dry storage and bar
[36-36-4] Ceiling tile missing. Over meat walk in cooler
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware in a glass in dining room
[14-11-5] Equipment in poor repair. Microwave in server station
[36-17-5] Floor tiles missing and/or in disrepair. Kitchen and prep walk in cooler
[08B-38-4] Food stored on floor. Walk in freezer
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Rotisserie area
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Under cheese bread warmer in kitchen
[10-20-4] In-use tongs stored on equipment door handle between uses. Cook line
[36-62-4] Light not functioning. Over rotisserie cooker
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Triple door reach in cooler
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Triple door reach in cooler in kitchen
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw marinated beef over coke cans in meat walk in cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken legs over raw whole intact muscle beef in meat walk in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Triple door reach in cooler in kitchen sliced tomatoes (58F - Cold Holding); sliced deli meat (57F - Cold Holding) Less than four hours per manager Moved to prep walk in cooler for temperature recovery
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit On the buffet line grilled eggplant (88F - Hot Holding); grilled zucchini (89F - Hot Holding) Less than four hours Placed in walk in cooler for temperature recovery Advised use of time plan
[29-34-4] Vacuum breaker missing at hose bibb under dish washer
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Meat Walk in cooler Outside thermometer
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled in kitchen
[31A-09-4] Handwash sink not accessible for employee use at all times. Ramekin and spoon in hand sink for dish washer
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Kitchen near ice machine
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in prep reach in cooler

Disposition: Warning Issued
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Rotisserie area
[08B-38-4] Food stored on floor. Walk in freezer
[14-01-5] Bowl or other container with no handle used to dispense food. Rice container in kitchen Sugar container in kitchen
[36-36-4] Ceiling tile missing. Over meat walk in cooler
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware in a glass in dining room
[14-11-5] Equipment in poor repair. Microwave in server station
[36-17-5] Floor tiles missing and/or in disrepair. Kitchen and prep walk in cooler
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Under cheese bread warmer in kitchen
[10-20-4] In-use tongs stored on equipment door handle between uses. Cook line
[36-62-4] Light not functioning. Over rotisserie cooker
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Triple door reach in cooler
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Triple door reach in cooler in kitchen
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw marinated beef over coke cans in meat walk in cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken legs over raw whole intact muscle beef in meat walk in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Triple door reach in cooler in kitchen sliced tomatoes (58F - Cold Holding); sliced deli meat (57F - Cold Holding) Less than four hours per manager Moved to prep walk in cooler for temperature recovery
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit On the buffet line grilled eggplant (88F - Hot Holding); grilled zucchini (89F - Hot Holding) Less than four hours Placed in walk in cooler for temperature recovery Advised use of time plan
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Meat Walk in cooler Outside thermometer
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled in kitchen
[31A-09-4] Handwash sink not accessible for employee use at all times. Ramekin and spoon in hand sink for dish washer
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Kitchen near ice machine
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in prep reach in cooler

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Dry storage room and at bar
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area
[08B-47-4] Food not stored at least 6 inches off of the floor in walk in freezer.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system.
[10-08-5] Ice scoop handle in contact with ice. Bar
[10-17-4] In-use knife/knives stored in cracks between prep table and wall o cross from dish room
[36-62-4] Light not functioning. Over rotisserie cooker
[14-11-5] Microwave in poor repair at server side station
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Triple door reach in kitchen
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go boxes in prep area
[08B-02-4] Displayed food not properly protected from contamination. Cooked eggplant and parm cheese on buffet Moved under sneeze guard
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw sausages over raw beef skewer and raw chicken skewer over cooked chicken skewer on speed rack
[29-34-4] Vacuum breaker missing at hose bibb under dish machine
[31A-09-4] Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand sink in dish room
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager card expired 4/12/24
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in prep walk in cooler
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Ice machine installed 12-22

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles in kitchen
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At the bar
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Table across from walk in cooler
[36-11-4] Floors not maintained smooth and durable. In front of walk in freezer in prep walk on cooler has tiles cracked
[08B-38-4] Food stored on floor. Walk in freezer
[10-12-5] In-use ice scoop stored on soiled surface between uses. Top,of ice machine
[36-62-4] Light not functioning. Several on dry stock room One in kitchen
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Single door meat cooler in kitchen
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Triple door reach in cooler in the kitchen
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Server side station
[29-49-6] Standing water in bottom of reach-in-cooler. Beer cooler at the bar
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Whole muscle instant beef thawing at room temperature across from meat walk In cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen
[14-06-4] Wood food-contact surface not properly sealed. Muddler at the bar
[14-17-4] shelves with rust that has pitted the surface on rack outside of meat walk in cooler
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher sprayed off dirty dishes and placed in dishwasher then engaged with putting away clean dishes Manager educated
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw whole shell eggs over unwashed eggs plants in prep walk in cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw chicken over bottled water Raw pork ribs over cooked beef
[29-34-4] Vacuum breaker missing at hose bibb under dish machine
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several pans in prep walk in cooler
[41-17-4] Spray bottle clear containing toxic substance not labeled at the bar