✓

Fogo De Chao - Churrascaria

August 21, 2026 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 4 code checks were marked passed.

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Checks marked passed

(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: Pass
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: Pass
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: Pass
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: Pass

What changed since the previous inspection?

Compared with Fail on August 14, 2026: 4 previous findings did not recur.

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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.