BRAZILIAN BISTRO

Name: BRAZILIAN BISTRO
Address: 280 S SR 434 STE1053, ALTAMONTE SPRINGS, FL, 32714, US
Rating: 68.3

280 S SR 434 STE1053, ALTAMONTE SPRINGS, FL 32714

License #6904851

🫔 Latin American ℹ️

68.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 3, 2025 · 2 findings · 0 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BRAZILIAN BISTRO in ALTAMONTE SPRINGS currently holds an InspectFL Health Score of 68.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 3, 2025. Across those visits, inspectors documented 48 total violations — 18 critical, 16 major, 14 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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

April 10, 2024

The latest inspection on September 3, 2025 shows 2 observation rows: no critical rows, 1 major, and 1 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

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

Community pulse

Would you eat here?

BRAZILIAN BISTRO has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust build up around ceiling vent above 3 compartment sink.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -fried eggs need to be marked in some manner to indicate that they are undercooked.

Disposition: Warning Issued
[21-05-5] Cloth used as a food-contact surface. -corn tortillas wrapped in linen towels in glass door cooler.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -knife between steam table and cooler.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -ambient thermometer unreadable in cook line make table.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -refried beans 39-51 prepared yesterday per operator.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -refried beans prepared yesterday 39° on edge, 51° in center.
[14-31-5] Nonfood-grade bags used in direct contact with food. -flour tortillas in plastic to go bags.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -pan of raw chicken above frozen vegetables on rack in walk-in cooler.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -rice pudding, carnitas.
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. -no protection for toppings (cut lettuce, sour cream, guacamole, etc.) or plates.
[03B-04-5] Whole meat roast hot held at less than 130 degrees Fahrenheit. -carnitas (117F - Hot Holding); ground beef (112F - Hot Holding); beans (122F - Hot Holding) on buffet approximately 30 minutes.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -1 chef employed 3 months.

Disposition: Warning Issued
[21-05-5] Cloth used as a food-contact surface. -under nopales in cook line drawer.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -salmon in sealed package in cook line reach-in cooler. Educated operator.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee placed garnish in beverage with bare hands. Educated.
[14-31-5] Nonfood-grade bags used in direct contact with food. -rice in steam table in to go bag.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -beef portions in lift top cooler 40-51° stacked above the load line less than 4 hours. Recommend extra portions be store in lower reach-in cooler.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. -chef Michael.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no chlorine test kit for dish machine.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at kitchen entrance and hand wash sink on cook line out of paper towels.
[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/. Facility changed ownership, all equipment removed. Operator has submitted plan review application. Plans will be verified at next routine inspection.
[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.