EL TORO RED CRAB CHURRASCARIA

Name: EL TORO RED CRAB CHURRASCARIA
Address: 3887 W HILLSBORO BLVD, DEERFIELD BEACH, FL, 33442, US
Rating: 42.7

3887 W HILLSBORO BLVD, DEERFIELD BEACH, FL 33442

License #1619247

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

42.7 Grade F / 100

Failing Health Score

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Quick take

EL TORO RED CRAB CHURRASCARIA in DEERFIELD BEACH currently holds an InspectFL Health Score of 42.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 20, 2026. Across those visits, inspectors documented 35 total violations — 4 critical, 18 major, 13 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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

None on file yet

The latest inspection on May 20, 2026 shows 8 observation rows: no critical rows, 4 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

Location + actions

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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.

Disposition: Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw pork ribs thawing in three compartments sink in standing water. Employee put under cold running water
[29-17-4] Waste line missing at soda gun holster. Soda gun is not cleaned showing signs of mold like substance
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink at the front bar has no hot water, shut off
[36-17-5] Floor tiles missing and/or in disrepair. Tiles missing and cracked by the dishwasher
[31A-09-4] Handwash sink not accessible for employee use at all times.handwashing sink by the prep area blocked by a large chair
[36-03-4] Cove molding at floor/wall juncture broken/missing. Cove molding in disrepair in walk in cooler
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink in dishwasher area with pail and mat stored in it
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink by cook line has no paper towels, employee filled paper towels

Disposition: Inspection Completed - No Further Action
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometer at time of inspection
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink in kitchen was blocked by chair and phone in sink. Manager removed items
[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. Forms not was emailed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs were over bread in walk in cooler. Chef moved eggs
[08B-38-4] Food stored on floor. Boxes of food on the floor in the walk in freezer. Chef picked up
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour not labeled
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked beef (80F - Cooling); ribs (80F - Cooling) items by cook line left outside to cool for approximately 1 hour. Chef put in walk in cooler
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips were located
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure available at time of inspection. Form was emailed
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handwashing sign not up at handwashing sink in kitchen
[08B-15-4] Whole fruit displayed for self-service not wrapped and no utensils provided. Apples at salad bar were not wrapped
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen and dishwasher area. Manager filled paper towels

Community reaction

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Community pulse