Facility:
CARNAVAL BRAZILIAN STEAKHOUSE
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Violations for last two inspections (if any), click on each violation for a
description on how that violation impacts public health:
Inspection Date: 11/20/2025
Total Score:87
Critical Violations
| 5 points: FOOD DISPLAY SERVICE AND TRANSPORT TEMP |
| Beef and cheese sauce noted not being held at 140 degrees fahrenheit or above in hot boxes. The food was allowed to be removed from the hot box and returned to 165?F due to the short time frame from the cooking process. The hot box temperature was increased to 145?F to correct the violation. |
| 5 points: CROSS CONTAMINATION |
| Raw pork skewers noted stored above raw shrimp skewers. Raw meats are to be seperated and stored according to final cooking temperature from bottom to top as follows: chicken beef pork seafood and all ready-to-eat/pre-cooked items on top. Critical violation corrected with education on the topic. |
| 5 points: FOOD DISPLAY SERVICE AND TRANSPORT TEMP |
| Hot holding units on the hot buffet line noted not being held at 140 degrees fahrenheit or above. Cooked rice mixture noted at 116?F. Upon further inspection the water level in the warmer was too low not allowing for proper hot holding. Critical violation corrected with education on the topic. |
| 3 points: HANDWASHING LAVATORIES AND SUPPLIES |
| The hand washing lavatory in the ware-washing area noted with no hot water provided. The handle is missing from the handsink and the hot water cannot be turned on. |