BRAZIL AT YOUR DOOR

Name: BRAZIL AT YOUR DOOR
Address: 2344 NE 2 AVE, MIAMI, FL, 33137, US
Rating: 32

2344 NE 2 AVE, MIAMI, FL 33137

License #2337616

🫔 Latin American ℹ️

32 Grade F / 100

Failing Health Score

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Latest inspection

March 31, 2026 · 20 findings · 7 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

BRAZIL AT YOUR DOOR in MIAMI currently holds an InspectFL Health Score of 32 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 31, 2026. Across those visits, inspectors documented 108 total violations — 22 critical, 21 major, 65 minor.

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Record snapshot

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The latest inspection on March 31, 2026 shows 20 observation rows: 7 critical, 2 major, and 11 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

108

Coverage note

Inspector notes linked where available

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BRAZIL AT YOUR DOOR 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: Met Inspection Standards
[36-36-4] Ceiling tile missing. Observed above triple sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in at front counter with ambient temp of 44F, the following tcs foods stored inside for more than 4 hours: chocolate mousse (51F - Cold Holding); pudding (50F - Cold Holding).
[36-24-5] Hole in or other damage to wall. Observed broken wall tiles next to triple sink and under dish machine.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on oven door.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[27-10-4] No hot running water at mop sink. Observed at mop sink.
[29-08-4] Plumbing system in disrepair. Observed at mop sink, faucet hanging from wall.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
[36-04-5] Utility lines are unnecessarily exposed. Observed interior soiled food storage area where food is prepped.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed at cook line, chef drinking from water bottle and not change glove or wash hands. Inspector spoke to operator about proper handwashing.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef above milk and cheese in storage cooler. Operator corrected during inspection.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken on top of raw beef in cooler next to cook line. Operator corrected during inspection.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw salmon over pastries in reach in freezer next to cook line. Operator corrected during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in at front counter with ambient temp of 44F, the following tcs foods stored inside for more than 4 hours: chocolate mousse (51F - Cold Holding); pudding (50F - Cold Holding).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in at front counter with ambient temp of 44F, the following tcs foods stored inside for more than 4 hours: chocolate mousse (51F - Cold Holding); pudding (50F - Cold Holding).
[41-10-4] Toxic substance/chemical improperly stored. Observed spray on dry food rack in prep area. Operator removed during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knife magnet.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed in storage prep area. Operator provided during inspection.

Disposition: Met Inspection Standards
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee at front counter drinking coffee and eating toast at front counter prep table.
[08B-38-4] Food stored on floor. Observed delivery boxes of meats stored on floor at rear of establishment. Observed at storage area, plastic bottles of water stored on floor.
[10-20-4] In-use tongs stored on equipment between uses. Observed stored on front counter wired rack.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in coolers throughout kitchen
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed at rear storage area, raw chicken thawing on prep table at room temperature
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed at hand sink in kitchen faucet leaking when in use.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed license expired 10/1/25. Operator paid license during inspection.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in cooler, container of raw chicken stored over fillets of bread fish. Operator removed and stored correctly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep table chimmychurri (71F - Cold Holding) as per chef less than 1 hour. Chef placed into cooler to cool. Observed at standing reach in cooler unit shredded beef (50F - Cold Holding); as per chef from the day before, chef removed to discard.
[41-10-4] Toxic substance/chemical improperly stored. Observed employee itch cream and bandages stored on flip top prep cooler. Operator removed and stored in office.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed front counter hand sink being used to store cups.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed for stored food items at standing reach in cooler unit not date marked as per chef items are no more than 2 days prepared.

Disposition: Warning Issued
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[12B-07-4] Observed an open bottle of water stored at prep table near steamer. Employee removed.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at dessert prep area back storage.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents at kitchen and ware washing area.
[24-27-4] Observed clean pans and pots stored near hand sink exposed to splash at kitchen by three compartment sink.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers and clean plates stored not inverted at kitchen dry rack.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a wrist watch while preparing food.
[08B-37-4] Observed bags of rice,flour bags,yuca flour, dry bean bags stored inside bathroom. Toilet was removed from bathroom and make it a storage. Hand sink still connected and working.
[14-33-4] Still observed At storage.
[25-06-4] Observed SS aluminum Togo containers not inverted across cook line. Employee inverted.
[02D-01-5] Observed a squeeze bottle with cooking oil and squeeze bottle with water not labeled at prep table.
[08A-20-5] Still Observed raw shell eggs stored over raw picahna at reach in cooler storage area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at storage area.
[51-16-7] Still Observed establishment convert one of the bathrooms as a preparation/ storage area. Observed preparation table and a mixer an according to operator they prepared desserts at this area. Observed at front counter hand sink added near ice machine, ice machine was at kitchen was moved to front counter area,not in plans added a hot box and dessert display at front counter. Plans need to be submitted and approved.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at dessert prep area back storage.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents at kitchen and ware washing area.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean pans and pots stored near hand sink exposed to splash at kitchen by three compartment sink.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers and clean plates stored not inverted at kitchen dry rack.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open bottle of water stored at prep table near steamer. Employee removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee with headphones in the neck while preparing food.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a wrist watch while preparing food.
[08B-37-4] Food stored in a prohibited area. Observed bags of rice,flour bags,yuca flour, dry bean bags stored inside bathroom. Toilet was removed from bathroom and make it a storage. Hand sink still connected and working.
[08B-38-4] Food stored on floor. Observed cooking oil containers stored on floor at dry storage by office. Observed boxes of black beans stored on floor at dry storage by office.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink by storage area.
[14-33-4] Prep storage table shelves with rust that has pitted the surface at kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior have accumulation of residues at dry storage area.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed SS aluminum Togo containers not inverted across cook line. Employee inverted.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed a squeeze bottle with cooking oil and squeeze bottle with water not labeled at prep table.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over chocolate cake at reach in freezer at storage area.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over raw picahna at reach in cooler storage area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at storage area.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment convert one of the bathrooms as a preparation/ storage area. Observed preparation table and a mixer an according to operator they prepared desserts at this area. Observed at front counter hand sink added near ice machine, ice machine was at kitchen was moved to front counter area,not in plans added a hot box and dessert display at front counter.

Disposition: Warning Issued
[53B-01-5] At time of callback inspection observed no employee training available for employees hired more than 60 days. Cristiano and Maria.
[08A-05-6] At time of callback inspection observed eggs stored over greens.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Observed cleaned cooking trays/pans stored on the floor next to grill at cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on prep table across from cook line next to cutting board. Employee removed and sanitized area.
[08B-38-4] Food stored on floor. Observed in kitchen area plastic gallons of cooking oil and sacks of onions stored on floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease build up.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed at prep table at entrance of kitchen containers of chicken and packages of beef thawing at room temperature. Cook placed into reach in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed on walls above dish machine.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in standing reach in cooler of kitchen a plastic bin of white rice (71F - Cooling). As per cook rice has been cooling since the night before over 6 hours. Cook discarded rice.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed in dry storage coolers raw shelled eggs stored over unwashed greens bundles.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in standing reach in cooler of kitchen a plastic bin of white rice (71F - Cooling). As per cook rice has been cooling since the night before over 6 hours. Cook discarded rice.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for food handling employees Cristiano and Maria hired more than 60 days.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory posted in establishment or on menu for items that can be served under cooked such as the burgers and filet mignon. Provided operator with sign to post.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[08B-38-4] Food stored on floor. Flour, sugar and potato stored on floor in dry food storage room. Food stored in a prohibited area. Observed a case of orange, canned tomato sauce and canned mushrooms stored in employee restroom in dry food storage room.
[51-13-4] No Heimlich maneuver/choking sign posted.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach-in cooler in kitchen.
[29-11-4] Water leaking from pipe under handwash sink in kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over salsa and strawberries in rice in kitchen.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked yuca, cooked black bean and various cooked/prep food in large reach-in cooler in kitchen.
[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. Provided by email.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink used as espresso/coffee service sink at front service counter.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Adla Cruz.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. The only handwash sink at kitchen. Provided. No soap provided at handwash sink. The only handwash sink in kitchen. Provided. No handwashing sign provided at a hand sink used by food employees. Handwash sink in kitchen and at front service counter.
[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.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided by email.