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BRAZILIAN BOWLS

3204 N BROADWAY, CHICAGO, IL 60657 · Restaurant

Inspection summary

BRAZILIAN BOWLS has been inspected 8 times by Chicago Department of Public Health since July 8, 2022. The most recent inspection, on April 29, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on June 10, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on June 10, 2025. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on June 10, 2025. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on July 29, 2024. For example: PROPER COLD HOLDING TEMPERATURES

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 2, 2023. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Short Form Complaint

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    5 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OUTER OPENINGS, NOT PROTECTED. OBSERVED 1/4 INCH OPENING ON BOTTOM OF FRONT ENTRANCE DOOR. MUST MAKE DOOR RODENT PROOF TO PREVENT PEST ENTRY.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED BOXES OF FOOD ON FLOOR IN REAR FOOD STORAGE AREA. MUST ELEVATE ITEMS SIX INCHES OFF THE FLOOR.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES ON FRONT FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTY BOTTOM OF FOOD SHELVING UNDERNEATH COOKING EQUIPMENT IN REAR FOOD PREPARATION AREA. MUST REPAINT OR REPLACE FOOD STORAGE SHELVING. MUST USE NON-TOXIC PAINT. OBSERVED BROKEN RUBBER GASKET DOOR INSIDE 4-DOOR COOLER. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A FEW MISSING CEILING TILES ABOVE 4-DOOR REACH-IN COOLER IN REAR PREP AREA. MUST REPAIR/REPLACE AND MAINTAIN. OBSERVED UNUSED REFRIGERATOR IN REAR FOOD STORAGE AREA. MUST REPAIR AND MAINTAIN OR REMOVE FROM PREMISES.
  4. Complaint

    5 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • THE PERSON IN CHARGE DOES NOT HAVE CITY OF CHICAGO FOOD SERVCIE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER ON SITE NOR CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED WHILE TCS FOODS ARE BEING PREPARED AND SERVED SUCH AS COOKED CHICKEN, COOKED STEAK, COOKED BEANS SOUPS ETC. INSTRUCTED ABOVE TO OPERATE WITH A CERTIFIED FOOD SERVICE MANAGER AND MUST HAVE ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-30-010. CITATION ISSUED.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS ON FLOOR IN THE SECOND FLOOR STORAGE AREA MUST BE ELEVATED FROM THE FLOOR.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • ADDITIONAL WATER PRESSURE NEEDED IN THE REAR EXPOSED HAND WASHING SINK. MUST REPAIR AND MAINTAIN.
  5. Canvass

    4 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 44.1 F AND 44.9 F INSIDE 1-DOOR STAND UP PREP COOLER- TOFU, HAM, HEAVY CREAM AND CHEESES. HOWEVER FOUND SAID 1-DOOR PREP REACH IN COOLER AMBIENT AIR TEMPERATURE AT 41.0 F. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. PRIORITY VIOLATION 7-38-005. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILY DISCARDED. FOODS DISCARDED WEIGHT- 44 LBS, VALUED AT $275.00.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND 1/4 INCH GAP AT REAR EXIT DOOR SWEEP. MUST RODENT PROOF SAID DOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BASEMENT FLOOR CLUTTERED WITH CARDBOARD BOXES/ITEMS. MUST ELEVATE ALL ITEMS/CARDBOARD BOXES OFF FLOOR OR REMOVE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO FOOD ALLERGEN TRAINING CERTIFICATES FOR CERTIFIED FOOD MANAGERS. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES.
  6. Canvass

    3 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO THERMOMETER INSIDE SODA REACH IN COOLER. MUST PROVIDE WORKING THERMOMETER INSIDE SODA REACH IN COOLER.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • SOME BULK CONTAINERS NOT LABELED. INSTRUCTED MANAGER MUST LABEL BULK CONTAINERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED GREASE/FOOD DEBRIS ON VENTILATION HOOD. MUST CLEAN VENTILATION HOOD AND MAINTAIN.
  7. Short Form Complaint

    6 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH THE CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON-SITE WHILE TCS FOODS (RICE, CHICKEN SOUPS ETC.) WERE BEING PREPARED AND SERVED. A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO ORIGINAL FOOD SERVICE MUST BE PRESENT AT ALL INSTRUCTED MANAGEMENT TIMES TCS FOODS ARE PREPARED AND SERVED. ALSO, THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY THE NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NO SPLASHGUARD BETWEEN FRONT EXPOSED HAND SINK AND PREP TABLE AT THE FRONT PREP AREA. MUST INSTALL A WASHABLE SPLASHGUARD.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED DIRTY AND DUSTY CEILING FANS INSIDE THE 2 DOOR REFRIGERATION UNIT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  8. License

    5 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NO SPLASHGUARD BETWEEN FRONT EXPOSED HAND SINK AND PREP TABLE AT THE FRONT PREP AREA. MUST INSTALL A WASHABLE SPLASHGUARD.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REPAIR THE LOOSE COVING WITH GAP BETWEEN THE WALLS ON FLOOR BY THE KITCHEN STOVE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED DIRTY AND DUSTY CEILING FANS INSIDE THE 2 DOOR REFRIGERATION UNIT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

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