TEXAS DE BRAZIL

Name: TEXAS DE BRAZIL
Address: 4112 W BOYSCOUT BLVD, TAMPA, FL, 33607, US
Rating: 33.3

4112 W BOYSCOUT BLVD, TAMPA, FL 33607

License #3916869

🫔 Latin American ℹ️

33.3 Grade F / 100

Failing Health Score

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Latest inspection

October 15, 2026 · 8 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

TEXAS DE BRAZIL in TAMPA currently holds an InspectFL Health Score of 33.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 15, 2026. Across those visits, inspectors documented 63 total violations — 16 critical, 17 major, 30 minor.

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Record snapshot

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The latest inspection on October 15, 2026 shows 8 observation rows: 3 critical, 3 major, and 2 minor.

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Inspector notes

Coverage note

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TEXAS DE BRAZIL 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.

Disposition: Inspection Completed - No Further Action
[14-38-4] Food storage container/container lid cracked or broken. 2 broken lids used to cover raw lambs in walk-in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink blocked by multiple cleaning equipment at prep kitchen. Operator removed items away from handwash sink.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Ecolab Sink and Surface Cleaner tested 848+ ppm and its too strong per test strips provided by operator. Operator reset sanitizer manually, retested 700ppm as proper strength per test strip.
[08B-62-4] Unprotected ice bin in a customer/nonsecure area. Ice bin with lid stored at dining area by bar. Operator removed ice bin.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Ecolab Sink and Surface Cleaner tested 848+ppm and its too strong per test strips provided by operator. Operator reset sanitizer manually, retested 700ppm as proper strength per test strip.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. 2 employees handled soiled dishes at dish machine area, then returned to handled food and clean food utensils without washing hands. Discussed with operator, operator coached employees, employees washed hands properly at time of inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employees washing wiping clothes and dumped ice in handwash sink at kitchen by entrance. Discussed with operator about handwash sink for handwash only.
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Yandell Gonzalez, assistant manager.

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on dry food storage shelf. Operator removed drink.
[08B-47-4] Food not stored at least 6 inches off of the floor. 2 containers of homemade sauces stored on floor at prep kitchen.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Lamb shanks thawing in standing water in prep sink at Barbecue station.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[12A-19-4] Employee washed hands with cold water. Hot water shut off in handwash sinks a cook line, prep line and wait station. Ran water in handwash sinks and temped 80-81F.
[08A-11-5] Raw animal food stored over canned/bottled drinks. Smoked salmon stored on top of bottled half n half creamers in walk-in cooler. Operator moved smoked salmon to bottom shelf.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed a server dropped off soiled dishes at dish machine area, then returned to dining area to served customers food and drinks without washing hands first. Discussed proper handwashing techniques with operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A large container of raw chicken wing (72F - Cold Holding) stored on prep sink at barbecue station. Operator moved to walk-in cooler at time of inspection. Discussed with operator about how much is too much for time/temperature control for safety food during prepping.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of black bean (123F - Hot Holding) stored on prep table at prep kitchen. Discussed proper hot holding temperature 135F or higher with operator, and reheating temperature is 165F or above. Employee reheating black bean at time of inspection.
[31A-09-4] Handwash sink not accessible for employee use at all times. A container of sauce stored in handwash sink at Bar-B-Q station, multiple empty boxes blocked access for handwashing. A container and a ladle stored in handwash sink at prep room. Operator removed items for handwash sinks.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in handwash sink at barbecue station, prep kitchen, and wait station next to cook line. Operator turned on hot water valves in all handwash sinks, temped 85+ F.