What is Fogo De Chao Churrasscaria's health inspection score?

Fogo De Chao Churrasscaria has a SafeDine safety score of 82 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Fogo De Chao Churrasscaria last inspected?

Fogo De Chao Churrasscaria was last inspected on March 20, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Fogo De Chao Churrasscaria have?

Fogo De Chao Churrasscaria has 11 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Fogo De Chao Churrasscaria safe to eat at?

Fogo De Chao Churrasscaria has a good safety record with a score of 82/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Fogo De Chao Churrasscaria serve?

Fogo De Chao Churrasscaria serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Fogo De Chao Churrasscaria

Name: Fogo De Chao Churrasscaria
Address: 235 MAIN STREET, White Plains, 10601
Rating: 82

235 MAIN STREET, White Plains

Data may be outdated — inspected 3/20/2025

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0Good

American

Better than 22% of american restaurants

Stable

4 inspections

Last: Mar 20, 2025

low confidence

Directions Order

Inspections

25%

Clean Rate

2.8

Avg Violations

15 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-2 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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235 MAIN STREET, White Plains, FL 10601

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Violation Timeline

Oct 2024

1 inspections

2 high priority

4 basic

Oct

Dec 2024

2 inspections

1 high priority

Mar 2025

1 inspections

4 basic

Mar

Inspection History

4 records on file

2 Inspection2 Re-Inspection

Mar 25

Inspection InspectionLatest

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

11BWiping cloths dirty, not stored properly in sanitizing solutions−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−8 pts

Dec 24

Re-Inspection InspectionClean

No violations

100/100inspection score

Dec 24

Re-Inspection Inspection

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

5APotentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.−10

Base deductions−10 pts

Oct 24

Inspection Inspection

2 High4 Basic

6 total

72/100inspection score

−28 pts

High Priority (2)

−20 pts

5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10
5APotentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.−10

Basic (4)

−8 pts

8BIn use food dispensing utensils improperly stored−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−28 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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