When was Tucanos Brazilian Grill last inspected?

The county last inspected Tucanos Brazilian Grill on Sep 30, 2026. It was a routine inspection.

What did the county find at Tucanos Brazilian Grill?

The county listed 23 violations on Sep 30, 2026: Eating or drinking in a food area; Ready to Eat , Potentially hazardous food (time/temperature control for safety food) - Discard; and Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning, and 13 more.

How often does Salt Lake County inspect restaurants?

The county inspects each food place one to three times a year. It does not say when it will come. How often depends on the place's risk level. Level 1: once a year. Level 2: every 9 months. Level 3: twice a year. Level 4: three times a year. A complaint can bring another visit.

What does a critical item mean?

Critical items are the ones most likely to make someone sick. On Sep 30, 2026, the county marked 8 as critical.

Tucanos Brazilian Grill Inspection Results

LatestSep 30, 2026Routine inspection60 points

This one: 60 points, inspected Sep 30, 2026.

23 violations listed, 8 marked critical.

Critical (6)

Marked critical by Salt Lake County Health Department
Eating or drinking in a food area
The department's words
4.2.18** Eating, Drinking, or Using Tobacco
Employees personal beverages are not separated from food preparation areas.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-401.11 · R392-100
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
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Hair, jewelry, nails and clothes
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Marked critical by Salt Lake County Health Department
Ready to Eat , Potentially hazardous food (time/temperature control for safety food) - Discard
The department's words
4.3.61* Ready to Eat , Potentially hazardous food (time/temperature control for safety food) - Discard
Food in the fridge that was held for 7 days was not discarded.
Corrected during the inspection
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Salt Lake County Health Department
Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning
The department's words
4.4.82* Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning
The canopener is unclean to sight and touch. The interior of the ice machine is unclean.
Cited 2 times
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Salt Lake County Health Department
Approved System and Cleanable Fixtures
The department's words
4.5.13* Approved System and Cleanable Fixtures
The plumbing materials used to fix the overflow drain in the cold line prep area are repaired with materials that are not approved for use in a plumbing fixture.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Salt Lake County Health Department
No backflow test on file
The department's words
4.5.30* System Maintained in Good Repair
The hand sink is not functioning in the grilling area. The hand sink in the cold prep line lacks sufficient hot water velocity to clean hands.
Cited 2 times
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.15 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Fix and log it now
Are you Tucanos Brazilian Grill? Fix it

Show 1 more

Marked critical by Salt Lake County Health Department
Conditions of Use-Poisonous or Toxic Materials
The department's words
4.7.5* Conditions of Use-Poisonous or Toxic Materials
Chemical sanitizer is applied to knives and plates in a manner that constitutes a hazard to customers by being used to cut and contact food while the knives and plates are still wet with chemical sanitizer.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.

Non-critical (10)

In-use utensils stored wrong
The department's words
4.3.31 In-Use Utensils - Between-Use Storage
Utensils are stored in standing water. (Ice cream scoop) In-use utensils are stored with handles in contact with food. (Cinnamon and sugar and croutons)
Cited 2 times
Food Code 3-304.12 · R392-100
How can a restaurant or home fix this?
Serving utensils
- A separate utensil in every dish, with a handle long enough to stay out of the food.
- Between uses, rest it in one of six places: in the food with the handle up out of it; in a closed bin of dry food that is not TCS food; on a clean, sanitized spot; in running water (moist food like ice cream); in a clean, protected spot (a scoop for food that is not TCS food); or in water at 135°F or above. Never on the bare table, a towel or in another dish.
- Change it when dropped, used in another dish, or touched at the food end, and at least every 4 hours.
From Food Code 3-304.12
Clean plates and no re-serving
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Buffets and self-service
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Food on the floor or under drips
The department's words
4.3.37 Food Storage
Cake in the freezer is stored under ice leak.
Food Code 3-305.11 · R392-100
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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Fridge and freezer storage order
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Utensils or dishes stored wet or unwashed
The department's words
4.4.101 Equipment and Utensils-Air-Drying Required
Knives and plates for dining room service are repeatedly dipped in sanitizer solution and are not air dried before they have contact with food.
Food Code 4-901.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Fix and log it now
Are you Tucanos Brazilian Grill? Fix it
Equipment in poor repair
The department's words
4.4.61 Fixed Equipment-Spacing or Sealing
Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces.(Hood at the hot line)
Food Code 4-101.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Fix and log it now
Are you Tucanos Brazilian Grill? Fix it
Equipment in poor repair
The department's words
4.4.63 Good Repair and Proper Adjustment
The thermometer for the 2 compartment fridge in the cold prep area is broken out. There is ice build up on the walk-in freezer due to the door seal being ineffective.
Cited 2 times
Food Code 4-101.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Fix and log it now
Are you Tucanos Brazilian Grill? Fix it

Show 5 more

Warewashing Equipment-Cleaning Frequency
The department's words
4.4.66 Warewashing Equipment-Cleaning Frequency
Interior sufaces of the food prep sinks are dirty.
Shelves and surfaces need cleaning
The department's words
4.4.85 Nonfood-Contact Surfaces-Cleaning
Reach-in cooler handles and gaskets are dirty.
Food Code 4-602.13 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Fix and log it now
Are you Tucanos Brazilian Grill? Fix it
No backflow test on file
The department's words
4.5.30 System Maintained in Good Repair Non-critical
The faucet is leaking on the hand sink in the front server area. The faucet is leaking on the two compartment sink in the cold prep line. The drain pipe is leaking beneath the 2-compartment sink in the cold prep line.
Cited 3 times
Food Code 5-205.15 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Fix and log it now
Are you Tucanos Brazilian Grill? Fix it
Lighting-Intensity
The department's words
4.6.31 Lighting-Intensity
Light intensity at food preparation surfaces is less than 50 foot candles.
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.40 Repairing-Physical Facilities
Areas of the floor are missing grout. There are unsealed gaps at the bottom of the FRP wall panel in the grill area.
Cited 2 times
Food Code 6-101.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Fix and log it now
Are you Tucanos Brazilian Grill? Fix it

EarlierDec 5, 2025Routine inspection48 points

31 violations listed, 6 marked critical.