TEXAS DE BRAZIL CHURRASCARIA

Name: TEXAS DE BRAZIL CHURRASCARIA
Address: 4645 PGA BLVD BLDG M, PALM BEACH GARDENS, FL, 33418, US
Rating: 73.2

4645 PGA BLVD BLDG M, PALM BEACH GARDENS, FL 33418

License #6019810

🫔 Latin American ℹ️

73.2 Grade C / 100

Mixed Health Record

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Latest inspection

March 30, 2026 · 7 findings · 5 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

TEXAS DE BRAZIL CHURRASCARIA in PALM BEACH GARDENS currently holds an InspectFL Health Score of 73.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 30, 2026. Across those visits, inspectors documented 32 total violations — 14 critical, 11 major, 7 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

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The latest inspection on March 30, 2026 shows 7 observation rows: 5 critical, 1 major, and 1 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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DBPR

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Community pulse

Would you eat here?

TEXAS DE BRAZIL CHURRASCARIA has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[14-38-4] Food storage container/container lid cracked or broken. At walk in cooler, broken/cracked plastic lid covering stored food.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cream sauce (60F - Cooling); mushroom sauce (58F - Cooling), stored in deep container with lid, operator stated item placed in unit previous day, exceeding 6 hours. Product did not reach 41F within 6 hours. See stop sale.
[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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cream sauce (60F - Cooling); mushroom sauce (58F - Cooling), operator stated item placed in unit previous day, exceeding 6 hours. Product did not reach 41F within 6 hours. See stop sale.
[01B-01-4] Dented/rusted cans present. See stop sale. At dry storage rack, #10 cans of tomato paste dented. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, lobster bisque (55F - Cold Holding); not prepared or portioned today. Operator stated item held in unit overnight, exceeding 6 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, lobster bisque (55F - Cold Holding); not prepared or portioned today. Operator stated item held in unit overnight, exceeding 6 hours. See stop sale.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At kitchen near exit door, designated hand sink no paper towels. Operator provided paper towels.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[08A-04-5] Raw animal food stored over or with unwashed produce. At walk in cooler - raw salmon stored over unwashed vegetables- operators moved raw salmon to lower shelf.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw bacon stored over cooked vegetables- operator removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - cooked couscous 47-50F- cold holding- food not prepared or portioned today- food left out at room temperature for 30 minutes- operator placed in walk in freezer to quick chill. At buffet station -mozzarella 48-49F- cold holding food not prepared or portioned today- food out of temperature for 45 minutes- operator placed under time as a public health control for remaining time.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At buffet station- Cabbage salad 47-48F at 4:00 to 47-48F at 4:20 ( cooling since 3:30), chopped lettuce 52-53F at 4:00 to 52-53F at 4:20 ( cooling since. 3:30), mixed greens 49F at 4:00 to 49F at 4:20 ( cooling since 3:30) diced salad 48-51F at 4:00 to 48-51F at 4:20 ( cooling since 3:30)- food overstacked - at current rate of cooling g food will not reach 41F within 4 hours- operator placed under time as a public health control for remaining 3 hours.
[31A-09-4] Handwash sink not accessible for employee use at all times. At cookline area- handwash sink blocked by metal platform- operator removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. At bar handwash sinks- strainer up inside sinks- operator removed.