KISSIMMEE, FL. State inspectors walked into BR 77 Brazilian Steakhouse on Margaritaville Boulevard on June 24 and found food coming from unapproved or unknown sources at a restaurant that serves meat as its primary product. That single violation means there is no way to trace where the food came from if a customer gets sick.
They also found the food was not being cooked to required minimum temperatures.
By the time the inspection was complete, BR 77 had accumulated nine high-severity violations and three intermediate ones. The restaurant was not closed.
What Inspectors Found
The food sourcing violation is the one that closes restaurants in other inspections. When a facility cannot document where its food comes from, there is no chain of custody, no recall mechanism, and no way to identify the source if customers report illness.
The undercooking violation compounds that risk directly. At a Brazilian steakhouse, where the model is built on continuous meat service, food not reaching required minimum temperatures is not a paperwork lapse. It is the mechanism by which pathogens like Salmonella survive and reach a customer's plate.
Toxic chemicals were found improperly stored or labeled near food. That is a separate and acute risk, one that does not require a pattern of visits to cause harm.
The handwashing violations ran in two directions. Inspectors cited both inadequate facilities, meaning the infrastructure to wash hands properly was not in place, and improper technique, meaning that even when employees attempted to wash hands, they were not doing it correctly. Both violations were cited on the same day.
An employee was also found not reporting illness symptoms. At a restaurant where food is handled continuously and served in close quarters, a sick employee working without disclosure is the most direct route to a multi-customer outbreak.
What These Violations Mean
Food from unapproved sources is not a labeling technicality. When the supply chain is undocumented, there is no way to know whether the meat served at BR 77 passed USDA inspection, where it was processed, or whether it was subject to any safety recall. If a customer becomes ill, investigators have nowhere to start.
The shellfish traceability violation operates the same way. Oysters, clams, and mussels are consumed raw or lightly cooked, and without proper shell stock tags, there is no way to identify the harvest location or pull the product if a contamination event is reported.
The combination of undercooking and improperly cleaned food contact surfaces creates a compounding risk. Surfaces that are not properly sanitized can transfer bacteria from one food item to another, and if that food is then served undercooked, the pathogens have survived every step of the process.
The absence of a consumer advisory for raw or undercooked foods means customers who are pregnant, elderly, immunocompromised, or caring for young children had no way to make an informed choice about what they were eating. That is not an abstract concern at a restaurant that specializes in continuous meat service.
The Longer Record
BR 77 Brazilian Steakhouse has been inspected nine times since July 2022. In seven of those nine inspections, the restaurant drew high-severity violations. The two clean inspections, in July 2022 and January 2026, sit between stretches of repeated citations.
The January 2026 clean inspection is worth noting because it came five months before the worst inspection in the restaurant's recorded history. In December 2025, inspectors found five high-severity violations. A month later, zero. In June 2026, nine.
The pattern across the full record is not improvement. The facility logged five high-severity violations in December 2023, five in March 2023, six in November 2024, and five again in December 2025. The June 2026 total of nine is the highest single-inspection count in that history.
BR 77 has never been emergency-closed. Its total violation count across nine inspections is 62. After the June 24 inspection, the restaurant remained open.
