RIO GRANDE CHURRASCARIA

Name: RIO GRANDE CHURRASCARIA
Address: 1255 W 46 ST UNIT -27, HIALEAH, FL, 33012, US
Rating: 0

1255 W 46 ST UNIT -27, HIALEAH, FL 33012

License #2318462

🫔 Latin American ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 18, 2026 · 16 findings · 2 critical

Routine - Food

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Quick take

RIO GRANDE CHURRASCARIA in HIALEAH currently holds an InspectFL Health Score of 0 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 18, 2026. Across those visits, inspectors documented 180 total violations — 21 critical, 22 major, 137 minor.

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The latest inspection on September 18, 2026 shows 16 observation rows: 2 critical, 4 major, and 10 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

180

Coverage note

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RIO GRANDE CHURRASCARIA has a rough inspection history. Would you risk it?

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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

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Official DBPR inspection report ↗

Disposition: Warning Issued
[01B-01-4] Dented/rusted cans present. See stop sale. Observed 2 cut baby corn cans dented on rack by office. Operator segregated to be discarded.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on cooked rice container, operator stored properly.
[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 cooked beans, cooked brisket,cooked pasta and potato salad prepared onsite and held more than 24 hours not properly date marked on shelves at walk in cooler.
[14-38-4] Food storage container/container lid cracked or broken. Observed cooked rice stored on cracked plastic container, operator changed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled with food debris and grease can opener holder. Observed soiled with food debris gaskets in all units at preparation area. Observed soiled with slime walk in cooler gaskets.
[21-19-4] Clean wiping cloth supply not properly stored. Observed clean wiping cloths stored on floor at office. Operator stored properly.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled with food debris can opener blade. Operator moved to dishwashing area.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Rolando,Eniel,Yerandi and Erick certificates expired.
[12B-01-4] Employee eating while preparing food. Observed employee eating at meat cutting station, manager coached employee.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at preparation area, employee removed.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw pork on shelves at walk in cooler.
[10-08-5] Ice scoop handle in contact with ice. Observed at bar area, operator stored properly.
[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.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed ice bucket stored on floor at bar area, operator stored properly.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior in all units at preparation area.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed 2 fly sticky tape with trapped insects at meat cutting area, operator removed.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl no handle inside rice bucket. Operator discarded bowl.
[36-36-4] Ceiling tile missing. Observed at storage area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at bar green cutting board grovel.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from an uncover cup Employee placed lid and straw on cup.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed at prep area two employees seasoning meats no hair restraints. Employees put hats on.
[36-17-5] Floor tiles missing and/or in disrepair. Observed cracked tiles on floor kitchen and storage areas.
[08B-38-4] Food stored on floor. Observed inside walk in cooler , box with raw beef stored on the floor, mayonnaise buckets on the floor. Operator stored food items six inches above the floor.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at bar employee removed wet towel.
[24-11-4] Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen goat, calamari and raw shrimp 34F at 3 compartment sink thawing on standing water. Operator open cold water faucet to run on top of foods.
[08B-54-4] Uncovered food stored near sink exposed to splash. Observed hand sink next to preparation table-at kitchen observed food exposed to splash.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees changed task from cleaning to food handling, changed gloves , no handwashing observed. Manager coached employees on proper hand washing and glove use.
[41-10-4] Toxic substance/chemical improperly stored. Observed WD240 above preparation table. Operator open cold removed and stored away from preparation area.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed back of building two hoses connected no vacuum breaker.

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris. Observed soiled floor inside kitchen area.
[36-17-5] Floor tiles missing and/or in disrepair. Observed broken floor tiles inside kitchen area.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in the interior of ice machine in coffee station.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed bulging ceiling tile on top of roasted oven in kitchen area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink containers stored on top of prep area in dessert area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag stored on prep table in dessert prep area. Operator removed.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraints while engaging in food preparation inside reach inside dessert prep area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting clean equipment at dishwasher area.
[14-11-5] Equipment in poor repair. Observed torn gaskets at all reach in coolers inside kitchen.
[36-22-4] Floor area(s) covered with standing water. Observed standing water inside kitchen prep area.
[08B-38-4] Food stored on floor. Observed two 5 gallon containers of mayonnaise stored on floor inside walk in cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored in oven door handle.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under green cutting board.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper on top of preparation area. Operator removed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled inter of microwave that is used for dessert preparation. Operator cleaned.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all reach in coolers inside kitchen inside kitchen area.
[32-04-4] Observed bathroom with broken tight-fitting self-closing doors located inside kitchen area.
[36-37-5] Observed ceiling not smooth, nonabsorbent and easily cleanable in food preparation inside kitchen.
[14-09-4] Observed white cutting board has cut marks and is no longer cleanable next to fryer station.
[21-10-4] Soiled dry wiping cloth in use. Observed dry soiled wiping cloth on top of roasted meat oven.
[08B-12-5] Stored food not covered. Observed container with complete seasoning not covered on top of prep area. Also observed bin with rice with no lids under prep table next to back exit door.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled oven wall next to walk in cooler .
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizer solution after uses.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet and soiled towel on top of prep table.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers with food preparation inside reach in coolers and inside walk in cooler with no proper labels. Observed container with salt and pepper with no labels.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves and not washing hands after working with raw products and switching tasks to ready to eat.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed servers dropping dirty plates and utensils in the ware washing area and grabbing clean plates without washing hands first.
[35A-02-7] Live, small flying insects found. Observed one fly flying around inside kitchen area.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed no parasite destruction letter for swan used in ceviche. Operator discarded.
[41-10-4] Toxic substance/chemical improperly stored. Observed two gallon of Clorox next to boxes of Caramel on prep table in dessert area. Operator removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a knife stored inside hand wash sink. Operator removed.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers ceviche at the salad bar area but it is not posted on menu nor is it identified as a raw item.
[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. Observed no food handler certificate for Marlon Diaz, Luis Vega, Lazaro Vega, Ernesto Rivero.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed shelves rusted inside walk in cooler.

Disposition: Warning Issued
[35A-23-4] Roach excrement and/or droppings present. Observed roach droppings on wall at ware washing area.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at employee restroom.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed inside rice bin container no handle in use.
[36-36-4] Ceiling tile missing. Observed 3 ceiling tiles missing at storage area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed paint peeling at prep area kitchen.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed containers with clean metal grilling skewers under hand sink at kitchen.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots at kitchen, plates at buffet not inverted.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards.
[35A-03-4] Dead roaches on premises. Observed one dead roach on ceiling above 3 compartment sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed car keys speakers and cellular phones on prep tables.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employees Preparing food, no hair restraints.
[14-11-5] Equipment in poor repair. Observed torn gaskets on reach in coolers.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed on back door to outside at kitchen.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed trough out the kitchen.
[36-17-5] Floor tiles missing and/or in disrepair. Observed cracked tiles on floor kitchen and storage areas.
[08B-38-4] Food stored on floor. Observed sack of potatoes stored on the floor at storage area.. Employee stored food six inches above the floor.
[36-24-5] Hole in or other damage to wall. Observed at storage area.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed inside rice bin.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at bar.
[35B-02-4] Insect control device installed over food preparation area. Observed over box of unwashed limes at bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets, handles in equipment, soiled exterior of ovens.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed service windows at coffee station open, no protection of any kind
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed at preparation areas shelves.
[08B-12-5] Stored food not covered. Observed beans, salt and rice bins no covered.
[08B-54-4] Uncovered food stored near sink exposed to splash. Observed at bar, unwashed limes next to hand sink at bar area, Manager stored lime box properly.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed on tables at kitchen.
[14-06-4] Wood food-contact surface not properly sealed. Observed broken wooden steak boards. Operator can not prove it was food grade wood.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar and salt containers no labeled.
[35A-02-7] Live, small flying insects found Observed 6 flying insects at preparation area, 6 flying insects at kitchen, 7 Flying insects at coffee station.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 2 live roaches coming out of a small crack on the ceiling at ware washing area.
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed sneeze guards no wide enough to protect the food
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep areas at kitchen cooked pasta (80F - Cold Holding); tuna salad (79F - Cold Holding); cooked vegetables (69F - Cold Holding); garlic and oil mixture (80F - Cold Holding) prepared 5 hours ago. Buffet line tuna salad (49F - Cold Holding); pico de gallo (47F - Cold Holding); cut melons (47F - Hot Holding) placed 1 hour ago according to to manager.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled and cutting boards soiled
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels.
[31B-03-4] No soap provided at handwash sink.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hair restraint.
[08B-38-4] Food stored on floor. Observed case of pineapple stored on the floor in walk in cooler. Also observed box of lemons stored on the floor at inside bar area.
[10-08-5] Ice scoop handle in contact with ice. Observed at inside bar area. Operator stored properly.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between equipment and wall in dishwasher area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed on handle of oven. Operator removed the tongs and stored properly.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed under red cutting board on preparation table next to dry storage area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at HWS at outside bar area and women bathroom .
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets to reach in cooler under preparation table next to fryer soiled.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw chicken being thawed in standing water in three compartment sink. Operator began running water over the chicken. Also observed raw shrimp thawing at room temperature.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table across from stove. Operator removed the wiping cloth.
[08B-56-4] Food stored in ice used for drinks. See stop sale. Observed soda cans stored in drinking ice in outside bar 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 and raw pool eggs stored over raw beef in walk in cooler. Operator stored properly.
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed sneezeguard not wide enough for proper protection.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed soda cans stored in drinking ice in outside bar area
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed dirty dishes in HWS in outside bar area.
[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.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rust on shelves in walk in cooler.
[14-14-4] Nonfood-grade basting brush used in food. Observed nonfood-grade brush for coffee.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed inside salt container, cup no handle. Manager removed cup from inside salt container.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed car keys, cell phones and wallet on top of prep table. Manager stored items away from prep areas.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employees preparing food no hair restraints.
[36-17-5] Floor tiles missing and/or in disrepair. Observed at storage area cracked tiles on the floor.
[10-14-5] Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on the floor at bar area. Employee stored bucket properly.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside chest freezer.
[10-08-5] Ice scoop handle in contact with ice. Observed at bar area, employee stored ice soy with handle upwards.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at coffee station and by grill at kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in reach in coolers at prep area soiled. Fan covers inside walk in co soiled.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at buffet line first temperature 1:00 PM cooked chicken (120F - Hot Holding). Placed two hours ago according to manager. Cook took cooked chicken container to kitchen reheat in oven. Second temperature 1:20 pm, cooked chicken (170F - Reheating )
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled. Observed holster and soda nozzle at bar area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at employees bathroom . Manager provided paper towels.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed employee bathroom door not self closing.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls no handle used to dispense rice and beans. Manager discarded bowls
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed CO2 thanks no secured.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Observed at employee restroom and women bathrooms.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed red cutting board grooved.
[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 belongings stored over single serve items at dry storage shelves.
[14-11-5] Equipment in poor repair. Observed gaskets broken at preparation reach in cooler.
[36-01-4] Floor not cleaned when the least amount of food is exposed.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tile broken at dry storage hall.
[08B-38-4] Food stored on floor. Observed soda bibs, and box of can tomatoes stored on the floor. Manager stored food items on shelves above the floor.
[10-08-5] Ice scoop handle in contact with ice. Observed 3 Ice scoop handle in contact with ice at bar. Employee removed the handles from ice.
[10-18-5] In-use utensil stored in sanitizer between uses. Observed utensils stored in sanitizer next to grill. Manager placed the utensils on dish machine to clean.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at hand wash sink at outside bar.
[24-11-4] Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed plates at buffet not inverted.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed inside reach in cooler across fryer.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw frozen chicken thawed at ambient temperature at dessert station. Employee placed the chicken inside walk in cooler for proper thawing.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at bar area.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit available for Chlorine or Quaternary.
[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/