Fogo De Chao - Churrascaria

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings4
• critical findings2

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Failed findings

• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Cut kiwi 56F cut pineapple 51F. Maintain at below 41F. Product made within the hour removed from service to cool to below 41F.
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
• ⚠️Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)critical
  Inspector note: Low temp dish machine in kitchen not registering presence of chlorine sanitizer when tested. Repair. Alternative means to sanitize equipment in three bay sink with quats on site.
  code 590.004/4-501.114-P*** · critical food-safety factorstatus: Fail
• ⚠️Thawing (C)
  Inspector note: Chicken thawing in standing water in prep sink. Continously running water 70F or less only. COS.
  code 590.003/3-501.13-C* · lower-severity findingstatus: Fail
• ⚠️Good Repair and Proper Adjustment-Equipment (C)
  Inspector note: Meat room refrigerator motor is making a loud noise. Repair. Adjacent walkin cooler holding at 37F. Wash /rinse/sanitize/air dry meat room every 4 hours while until refrigerated motor can be repaired.
  code 590.004/4-501.11-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on May 29, 2025: 4 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.