FOGO DE CHAO

Order for delivery

Inspection history

1. Jul 23, 2026

   ✓
   1 violation

   • Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.

2. May 11, 2026

   ✕
   11 violations

   • Use effective cooling methods to cool TCS foods.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
   • Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.

3. Apr 30, 2025

   ✓
   2 violations

   • Use effective cooling methods to cool TCS foods.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

4. Apr 8, 2025

   ✕
   13 violations

   • Keep the physical facilities in good repair.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Use effective cooling methods to cool TCS foods.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep the plumbing system in good repair.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Equipment food-contact surfaces and utensils must be clean.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Separate raw animal foods from ready-to-eat foods.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

5. Apr 2, 2024

   ✕
   4 violations

   • Keep the physical facilities in good repair.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Provide and maintain an adequate supply of toilet tissue at each toilet.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

6. Mar 12, 2024

   ✕
   19 violations

   • Use effective cooling methods to cool TCS foods.
   • Keep the plumbing system in good repair.
   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have hand soap at all handwashing sinks.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Provide and maintain an adequate supply of toilet tissue at each toilet.
   • Keep the toilet room doors closed except during cleaning and maintenance operations.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
   • Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

7. Mar 8, 2023

   ✕
   9 violations

   • Use effective cooling methods to cool TCS foods.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep the plumbing system in good repair.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.