TORERO’S BRAZILIAN CHURRASCARIA

Name: TORERO’S BRAZILIAN CHURRASCARIA
Address: 15544 SW 72 STREET, (15540/44/48), MIAMI, FL, 33193, US
Rating: 61.9

15544 SW 72 STREET, (15540/44/48), MIAMI, FL 33193

License #2337076

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

61.9 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

TORERO’S BRAZILIAN CHURRASCARIA in MIAMI currently holds an InspectFL Health Score of 61.9 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 March 3, 2026. Across those visits, inspectors documented 24 total violations — 5 critical, 5 major, 14 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
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored between the wall and three compartment sink.
[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 server brought dirty dishes and prepared desserts without washing hands first.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine sanitizer test strip expired since 09/2025.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under white cutting board across grill station.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in coolers and reach in freezer throughout the entire establishment with accumulation of grease on door handles.
[24-15-4] Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Observed clean pans stored under a split air conditioner next to kitchen exit door.
[25-05-4] Single-service articles improperly stored. Observed a box of single- service lid stored on floor next to bins of rice.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink located in meat prep area.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker installed at hose bibb located next to mop sink.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed pineapple sword stored next to raw picana, also observed raw sausage stored next to garlic picana.
[35A-02-7] Live, small flying insects found. Observed one small flying insects flying in the air inside meat prep area. Operator exterminated flying insect and discarded.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris inside meat prep area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed Interior of microwave has accumulation of grease.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mash potato 110F Hold Holding. Operator start reheating the mash potato. Final temperature 157F Reheating.Observed pork ribs at 126F Hot Holding. As per operator item has been there for less than an hour.
[05-07-4] Food thermometer(s) not calibrated according to manufacturers specifications. Observed thermometer not calibrated. Coached operator the correct parameters.
[14-11-5] Equipment in poor repair. Observed prep table inside meat prep area that the below shelves is rusted.
[36-22-4] Floor area(s) covered with standing water. Observed standing blood inside walk in cooler located outside the premises. Operator cleaned during inspection.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled with blood residue located in meat prep area. Observed reach in cooler top counter and below with accumulation of food debris, grease across the grilled.

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