BOI BRAZIL CHURRASCARIA

Name: BOI BRAZIL CHURRASCARIA
Address: 5668 INTERNATIONAL DR, ORLANDO, FL, 32819, US
Rating: 67.2

5668 INTERNATIONAL DR, ORLANDO, FL 32819

License #5807118

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

67.2 Grade F / 100

Failing Health Score

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Quick take

BOI BRAZIL CHURRASCARIA in ORLANDO currently holds an InspectFL Health Score of 67.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 6, 2026. Across those visits, inspectors documented 45 total violations — 10 critical, 9 major, 26 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 6, 2026 shows 24 observation rows: 6 critical, 5 major, and 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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.

Disposition: Inspection Completed - No Further Action
[31B-03-4] No soap provided at handwash sink. Dish room
[14-12-4] Utensils in poor condition. Orange metal manual juicer in kitchen
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Single door reach in cooler by rotisserie cooker
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Employee restroom
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Kitchen.
[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
[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
[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
[08B-38-4] Food stored on floor. Walk in freezer
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris on cooks line
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Prep area
[08B-02-4] Displayed food not properly protected from contamination. Grated paramesan on hot buffet line Moved to cold buffet under glass
[41-07-4] Container of medicine improperly stored. Bar
[10-20-4] In-use tongs stored on equipment door handle between uses. Rotisserie cooker
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Dish racks
[36-62-4] Light not functioning. Dish room
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. 4/1/26 Paid during inspection
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Bar
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep area
[41-17-4] Spray bottle containing pink toxic substance not labeled in dish room
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Server side station 78F
[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
[41-10-4] Toxic substance/chemical improperly stored. -WD-40 next to clean equipment in dish room - coffee cleaning tablets by bar

Disposition: Inspection Completed - No Further Action
[08B-38-4] Food stored on floor. Dry stock room
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Single door cooks line reach in cooler
[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
[33-34-4] Storage area not maintained clean and organized.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Single door reach in cooler on cooks line
[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
[41-10-4] Toxic substance/chemical improperly stored. Next to salt and pepper shakers in service area
[36-62-4] Light not functioning dish room
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. By served dessert station 77F Managed discarded water
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system over rotisserie cooker
[36-17-5] Floor tiles missing and/or in disrepair. Prep area
[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
[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
[10-12-5] In-use ice scoop stored on soiled surface between uses. Top of ice machine
[36-73-4] Floor soiled/has accumulation of debris. Dish room
[14-33-4] Under shelves of prep tables with rust that has pitted the surface in kitchen
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw fish over unwashed watermelon in walk in cooler
[22-08-4] Interior of microwave has rust

Community reaction

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Community pulse