RIO GRANDE CHURRASCARIA

Name: RIO GRANDE CHURRASCARIA
Address: 9559 S DIXIE HWY, PINECREST, FL, 33156, US
Rating: 66

9559 S DIXIE HWY, PINECREST, FL 33156

License #2335129

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

66 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

RIO GRANDE CHURRASCARIA in PINECREST currently holds an InspectFL Health Score of 66 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 23, 2026. Across those visits, inspectors documented 55 total violations — 6 critical, 14 major, 35 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Inspection Completed - No Further Action
[41-07-4] Container of medicine improperly stored. Observed advil and cream on dry food rack. Operator removed during inspection.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed across cook line between cooler and prep table. Operator corrected during inspection.
[08B-38-4] Food stored on floor. Observed in kitchen area; oil on floor. Operator placed on shelf.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed at time of inspection.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed next to hand sink at cook line.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit; inspector provided via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener. Operator removed from table and placed in warewash area to be washed, rinsed and sanitized.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[36-24-5] Hole in or other damage to wall. Observed small holes in warewash area. Observed at entrance to warewash area.

Call Back - Admin. complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler: potato salad (46F - Cold Holding); cooked octopus (47F - Cold Holding); cooked potato (51F - Cold Holding). As per operator, cooler door was left open for prepping counter; all foods in temp danger zone for less than 2 hours. Observed across cook line: garlic in oil fresh (61F Cold Holding). As per operator, less than 2 hours.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit; inspector provided via email.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 20 dead flies on sticky tape in warewash area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in both walk in coolers.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[22-41-4] 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. Observed dishwasher in bar area with 0 ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves on dry dish racks.
[36-24-5] Hole in or other damage to wall. Observed above next to exit in back of kitchen.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email.
[53B-01-5] 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. Observed no proof of training on site.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in freezer next to ice bin. Observed in both walk in coolers and all reach in.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink next to cook line used as dump sink.

Warning Issued
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit; inspector provided via email.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in both walk in coolers.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker charging on top of sugar bin. Observed phone on each above food.
[41-10-4] Toxic substance/chemical improperly stored. Observed window cleaner on dry food rack.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed no proof on site.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[08B-38-4] Food stored on floor. Observed rice on floor next to ice bin. Observed in dry storage area meat on floor. Operator placed in walk in cooler on shelf. Observed in walk in cooler cases of produce on floor.
[35A-02-7] Live, small flying insects found. Observed 11 flies in kitchen on ceiling and walls above prep table. Observed 3 live flies in warewash area; on wall. Observed 3 live flies in dry storage area on ceiling. Observed 2 live flies in bar area; flying around.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour and sugar with no label next to ice machine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink next to cook line used as dump sink.
[36-24-5] Hole in or other damage to wall. Observed above next to exit in back of kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves on dry dish racks.
[51-18-6] No copy of latest inspection report available. Observed last copy not available.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler: potato salad (46F - Cold Holding); cooked octopus (47F - Cold Holding); cooked potato (51F - Cold Holding). As per operator, cooler door was left open for prepping counter; all foods in temp danger zone for less than 2 hours. Observed across cook line: garlic in oil fresh (61F Cold Holding). As per operator, less than 2 hours.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse