SAMBA BRAZILIAN STEAKHOUSE

Name: SAMBA BRAZILIAN STEAKHOUSE
Address: 6115-6119 S TAMIAMI TRL, SARASOTA, FL, 34231, US
Rating: 88.4

6115-6119 S TAMIAMI TRL, SARASOTA, FL 34231

License #6805232

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

88.4 Grade B / 100

Solid Health Score

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Quick take

SAMBA BRAZILIAN STEAKHOUSE in SARASOTA currently holds an InspectFL Health Score of 88.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on June 12, 2026. Across those visits, DBPR recorded 20 total findings; InspectFL has detailed violation rows for 18 of them so far.

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

August 25, 2025

The latest inspection on June 12, 2026 shows 4 observation rows: 1 critical, 1 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

33%

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.

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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.

Inspector notes not available yet — showing violation categories below.

Disposition: Warning Issued
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Warning Issued
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment in the kitchen.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled with food debris.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed spoons stored with the food contact surface up in the kitchen.
[46-04-4] Exit door locked. For reporting purposes only. Observed 2 dining room exit doors locked.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the chlorine solution for the dishmachine at 0ppm. The operator filled the three compartment sink for proper sanitizing.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves handle a trash can lid then handle the food contact surface of a utensil without changing gloves. The employee washed the utensil and changed gloves.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork in the walk in cooler. The raw chicken was properly stored.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked pasta in the walk in cooler. The raw beef was properly stored. Observed cooked bacon stored in the same container as raw pork in the walk in cooler. The cooked bacon was properly stored.
[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. The operator posted a consumer advisory.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed the handwashing sink in the kitchen blocked by a cart. The operator moved the cart allowing access to the hand sink.
[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.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on the cutting surface of the reach in cooler in the kitchen. The employee properly stored the beverage.
[10-20-4] In-use tongs stored on oven door handles between uses. The operator properly stored the tongs.

Community reaction

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Community pulse