Fogo De Chao

Year by year

Inspections

1. Jul 23, 2026 Follow-Up Score 100
   • Not serious Priority 3

     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.

     Replace the damaged manufacturers data plate on high temp dishmachine. Note: Unit owned by Ecolab. Ecolab ordering a replacement data plate for dihmachine.

     Code MN Rule 4626.0625

2. May 11, 2026 Routine Score 82
   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     In walk-in cooler observed pasta being cooled in a deep, covered plastic lexan. Pasta was observed to be at a temperature of 68*F. Cool TCS foods in shallow, uncovered containers till cooled to 41*F or less.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Repair the following equipment: 1) The main walk-in cooler was holding 47*F in produce section and 45*F in meat section. 2) The Butcher Shop walk-in cooler was observed to be holding an ambient temp of 46*F. Multiple different types of meat were all observed to be holding 46-47*F. Have units serviced so that they maintain an ambient temperature of 41*F or less.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed handisnk in Butcher Shop Walk-in cooler blocked by a utility cart; handsink by dishroom blocked with a utility cart. Both utility carts removed from in front of hand sinks. Keep hand sinks accessible for hand washing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3 Corrected on site

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     At cookline observed an uncovered employee beverage sitting on top of the Vulcan oven. Discontinue this practice. Use a lid with straw and do not store on top of cooking equipment. Store employee beverages in a designated location.

     Code MN Rule 4626.0105B

   • Not serious Priority 3 Corrected on site

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     At cookline observed tongs hanging over oven door handle. This was immediately corrected.

     Code MN Rule 4626.0275C

   • Serious Priority 1 Corrected on site

     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.)

     At cookline observed a pan of mashed potatoes being held at 122*F in small steamtable. The mashed potatoes were being double panned - keeping top pan off the heat source. Potatoes reheated to 165*F and removed from double pan set-up.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

     Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.

     Observed a sanitizer bucket had been permanently mounted over produce prep table next to "veggy sink". Discontinue this practice. Remove sanitizer bucket from above prep table.

     Code MN Rule 4626.1600

   • Not serious Priority 3 Corrected on site

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     Observed an ice scoop being stored directly on top side of right ice machine. Discontinue this practice. Store ice scoop on a clean and sanitized surface or container.

     Code MN Rule 4626.0275E

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     The high temp dishmachine failed to turn 160*F heat sensitive thermolabels after several attempts. Have dishmachine repaired so that 160*F is attained on surfae of utensils and equipment. Until repaired use 3-comp sink to wash and sanitize utensils. Note: Manager stated they had been having issues with dishmachine.

     Code MN Rule 4626.0905B

   • Not serious Priority 3

     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 a manufacturers data plate on high temp dishmachine. Could not locate one on the dishmachine. Note: Unit owned by Ecolab.

     Code MN Rule 4626.0625

   • Not serious Priority 2

     Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.

     The temp of the wash water solution in high temp dishmachine was only about 100*F. Previous inspections the wash temp was 160*F. Repair unit so that 160*F is attained.

     Code MN Rule 4626.0785

3. Apr 30, 2025 Follow-Up Score 98
   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Use effective cooling methods to cool TCS foods. At cookline observed 2 20+ plastic quart containers with an ice wand and sitting in ice bath still at 131*F after about 30 minutes. Cool foods in the walk in with the food depth no greater than 2 inches and must be placed in a location with adequate air flow (like a speed rack). Discussed cooling methods with Manager. TCS foods to rapidly cool from 135*F to 70*F in 2 hours and from 70*F to 41*F or less in an additional 4 hours.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     As needed replace shelving in walk-in cooler that has peeling surfaces

     Code MN Rule 4626.0735AB

4. Apr 8, 2025 Routine Score 86
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Correct the following: 1) Re-caulk damaged grout on floor in prep room with large gas ovens. 2) Repair damaged ceiling vent in front of large gas ovens.

     Code MN Rule 4626.1515

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed sanitizer buckets being stored in handsinks in handsink in meat room and in dishroom. Discontinue this practice. Do not store anything in handsinks. Access to the dishroom handsink was blocked by a cart filled with dishracks. do not block access to hand wash sinks.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     In walk-in cooler observed several food items cooing in deep containers. Cool foods in the walk in with the food depth no greater than 2 inches and must be placed in a location with adequate air flow (like a speed rack). Discussed cooling methods with Manager

     Code MN Rule 4626.0390A

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed several pieces of meat on skewers being held in hot holding cabinet at temps of 59*F and 46*F. Hot holding cabinet holding temp of 96*F TCS foods to be held cold at 41*F or less or hot at 135*F or more.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Repair broken hot water faucet at cookline handsink. Faucet handle just turned round and round and would not turn water on.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     Observed 2 ice scoops stored on side of ice machine. Store scoops on a clean and sanitized surface or in an approved ice scoop holder.

     Code MN Rule 4626.0275E

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     In meat cooking room observed 2 dirty knives stored on knife rack. Do not store soiled knives on knife rack. Wash and sanitize knives before placing in knife rack.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed boxes of food stored on floor in walk-in freezer - store all food items up off the floor.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     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.

     In walk-in cooler observed ice wands laying uncovered on freezer shelves and one ice wand laying on freezer floor. Wrap ice wands with plastic wrap or store them in a clean and sanitized plastic container.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed several wet wiping cloths laying on kitchen prep tables and counters. Wet wiping cloths to be stored in a sanitizer solution between uses.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Correct the following: 1) Observed ambient temperature of Traulsen 2-door lowboy between 49-52*F. Repair unit so that it maintains a temperature of 41*F or less. 2) Observed hot box containing beef skewers holding an ambient temperature of 96*F Unit to be kept hot so as to maintain TCS foods at 135*F or higher. 3) As needed replace shelving in walk-in cooler that has peeling surfaces.

     Code MN Rule 4626.0735AB

   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     In walk-in cooler observed cartons of shell eggs stored above ready-to eat foods. Store shell eggs separate from or beneath RTE foods.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Discontinue the use of black plastic "To Go" containers. They are not approved in the City of Minneapolis. See "Green To Go" flyer previously provided.

     Code MCO 204.30A

5. Apr 2, 2024 Follow-Up Score 94
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Recaulk the backsplash behind the dishmachine and garbage disposal unit. Note: All other physical repairs have been corrected.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Provide a handwash sign at bar handsink.

     Code MN Rule 4626.1457

   • Not serious Priority 2 Corrected on site

     Provide and maintain an adequate supply of toilet tissue at each toilet.

     There was no toilet paper in employee restroom. This was immediately corrected by manager.

     Code MN Rule 4626.1465

   • Serious Priority 1

     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.

     The bar glasswasher was not dispensing any chlorine during rinse cycle. Ecolab arrived to correct the problem as I was leaving restaurant.

     Code MN Rule 4626.0805C1

6. Mar 12, 2024 Routine Score 74
   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     In walk-in cooler observed cooked black beans cooling in a deep 20 qt container. Confirmed cook and stock time and had manager place in a shallow pan for rapid cooling. To cool foods in the walk in the food depth can be no greater than 2 inches and must be placed in a location with adequate air flow (like a speed rack). Discussed cooling methods with Manager.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Water was turned off to hand sinks in employee restroom and to handsink in butcher room. Repair plumbing so that hot and cold running water is provided to all handsinks.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Correct the following: 1) Recaulk the backsplash behind the dishmachine and garbage disposal unit. 2) Provide a toilet paper dispenser in employee restroom. 3) Provide a soap dispenser in employee restroom. 4) In dishroom the paper towel dispenser is falling off the wall - repair. 5) In room with large rotisserie ovens replace the damaged floor runners so that they are smooth and washable and do not present a tripping hazard.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Correct the following: At the bar clean floors under glasswasher.

     Code MN Rule 4626.1520A

   • Serious Priority 1

     Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

     At the salad bar there were no sneeze shields or covers protecting condiments. Provide a sneeze shield or covers for condiments at salad bar.

     Code MN Rule 4626.0320A

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     At the salad bar observed use of badly cracked wooden plates to set salads on. Remove all badly cracked plates from service.

     Code MN Rule 4626.0515

   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     In the kitchen observed an employee slicing limes with bare hands. Gloves are to be worn when handling ready-to-eat foods. Discussed proper glove ware with employee and manager. Note: Employee washed hands and put on single use gloves.

     Code MN Rule 4626.0225A

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Correct the following: 1) At the bar observed ice being dumped in hand wash sink. Discontinue this procedure. Use dump sink to dispose of ice not haand sink. 2) In dishroom a cart with plastic buckets was stored directly in front of handsink. Do not store anything in front of sink blocking access to it.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Provide a hand wash sign at both the bar and butcher shop handsinks.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap at handsink in employee bathroom. Provide soap at this handsink. Note: Provide a soap dispenser at handsink in employee bathroom.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     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

     There were no paper towels at handsink in dishroom and in employee restroom. Provide paper towels at each of these handsinks.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Provide and maintain an adequate supply of toilet tissue at each toilet.

     There was no toilet paper in employee restroom. Provide and maintain toilet paper in dispenser.

     Code MN Rule 4626.1465

   • Not serious Priority 3

     Keep the toilet room doors closed except during cleaning and maintenance operations.

     There was no door handle or lock on employee restroom door. Provide a handle and lock on toilet room door for employee privacy.

     Code MN Rule 4626.1555

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Repair the following: 1) Observed butcher room holding an ambient temperature of 54*F Turn down thermostat so that room holds a temperature of 41*F or less. 2) There was no chlorine being dispensed by bar glass washer. Ecolab came out and replaced the clogged line.

     Code MN Rule 4626.0735AB

   • Serious Priority 1 Corrected on site

     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.

     The bar glasswasher was not dispensing any chlorine solution during final rinse cycle. Ecolab came out and replaced the clogged tube while present.

     Code MN Rule 4626.0805C1

   • Not serious Priority 2

     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.

     In walk-in cooler observed several ready-to eat foods like black beans that had no date marks. Provide date marks as described above.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     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.

     In storeroom observed a scoop almost completely buried in a bulk container of Azedo flour. Store scoop in such a manner that the handle is not in contact with the food item.

     Code MN Rule 4626.0275B

   • Not serious Priority 3

     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

     In back of house there were several ceiling lights missing light shield covers. Provide light shield covers over florescent lights.

     Code MN Rule 4626.1375A

   • Not serious Priority 3

     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

     Provide hot running water between 110-130*F at handsink in butcher room and employee restroom.

     Code MCO 188.380

7. Mar 8, 2023 Routine Score 92
   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed cauliflower cooling in a deep 6 qt container. Confirmed cook and stock time and had PIC place in a shallow pan for rapid cooling. To cool foods in the walk in the food depth can be no greater than 2 inches and must be placed in a location with adequate air flow (like a speed rack). Discussed cooling methods with PIC.

     Code MN Rule 4626.0390A

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed garlic and oil stored at room temperature and measuring 76F. Oils mixed with garlic, herbs or vegetables are considered a TCS food and must held under time or temperature control. Staff stated it is usually put in the cooler between lunch and dinner- this is not approved. Discussed using time as a control or using a working supply. Manager stated they would use a working supply. Working supply must be small and leftover cannot be saved. When restocking working supply be sure to use a new clean container. Instructed to discard at end of lunch service.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed three compartment sink to have a large leak in the pipe below the third compartment. Observed standing water on the floor. Observed leak in faucet/hose at the water filler station. There was a pitcher placed beneath the leak to catch the water. Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed container of tightly covered while cooling. Confirmed cook and stock time. Had staff place cauliflower in a shallow uncovered pan for rapid cooling. Discussed cooling methods with manager. Ensure foods are very loosely covered during cooling to allow heat to escape. Food may be entirely uncovered while cooling if protected from above contamination, such as in a speed rack.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     Observed ice scoop stored on top of ice machine. Discussed approved storage locations, comply with above rule.

     Code MN Rule 4626.0275E

   • Not serious Priority 3

     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.

     Observed fully thawed salmon and snapper in ROP (reduced oxygen packaging). Before thawing the packaging must be opened or completely removed. If you would like thaw under running water you may leave the packaging intact as long as the process is quick and the packaging is opened immediately after thawing. Manager discarded fish. Discussed thawing methods for ROP fish.

     Code MN Rule 4626.0380E

   • Not serious Priority 3

     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

     Observed large tubs of meat thawing at room temperature. Meats were still frozen. Instructed staff to move meat to mechanical refrigeration for thawing. Discussed approved thawing methods. Refer to rule above for thawing methods.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed grout of floor tile to be worn, and almost completely gone in some places. Tile near ware wash area was particularly worn. Re-grout tile throughout kitchen.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed ceiling tiles in ware wash area to be moldy. In some areas the tiles appeared to be corroded. Clean ceiling. If the tiles are rusted and this cannot be cleaned they will need to be replaced.

     Code MN Rule 4626.1520A