Restaurant · Wake County, NC

Boteco Do Brazil

Name: Boteco Do Brazil
Address: 4214 Nw Cary Pky, Wake County, NC

4214 Nw Cary Pky

Last inspected Aug 28, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Aug 28, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 2-102.12 (A) Certified Food Protection Manager (Core)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (Core); PIC is not a certified food protection manager. The PIC must pass an ANSI-accredited food protection manager course. CDI-List of approved courses: https://anabpd.ansi.org/accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4 and sent to PIC email.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 7-201.11 Separation - Storage (Priority)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (Priority); There was a bottle of allergy medication stored above the food preparation table. Store chemicals and medications so they can't fall into food. CDI-Medication was moved to the medication storage shelf. 7-204.11 Sanitizers; Criteria - Chemicals (Priority); Quaternary ammonium sanitizer solution measured above 400ppm. Quaternary ammonium sanitizer solutions must measure between 200-400ppm. CDI-Sanitizer was remade to be 300ppm.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (Core); The hood filters above the grill line had dust and grease on them. Maintain physical facilities clean. Clean the filters.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Aug 28, 2026 · Original Source

1 - Inspection

Apr 16, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

2 recorded violations

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Priority foundation); Cooked foods in the freezer were not marked with preparation dates. Refrigerated; ready to eat; TCS foods held more than 24 hours must be marked with the preparation date. When frozen; foods must be also marked with a thaw date; and be discarded with 7 days total hold time in refrigeration. CDI-Foods were allowed to be date marked; and discussed with PIC the need to add the thaw date to ensure foods are not held for more than 7 days in refrigeration. EC provided educational materials on date marking via email to PIC.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 4-601.11(C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C); Core; The interior of the fryers were heavily soiled. Pipes above the grill line were soiled. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase frequency of cleaning. Clean these items.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Apr 16, 2026 · Original Source

1 - Inspection

Oct 22, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (Priority); Different types of meat were stored in the same container in the walk in cooler. Different types of repackaged meats were mixed together with French fries and other ready to eat foods in the freezer. Meats must be stored according to final cook temperatures; and to avoid contaminating ready to eat foods. CDI-Foods were rearranged. A food storage chart was on the walk in cooler; and was reviewed. A food storage chart in Portuguese was sent to the PIC via email.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11; Priority; The sanitizer in the spray bottle was very strong (filled straight from concentrated bottle). Provide sanitizer at correct concentrations; diluting as required. CDI-Bottle was remixed with water to a correct concentration. Quaternary ammonium must measure 200-400ppm; and chlorine solution must measure 50-200ppm. Reviewed use of test strips and required concentrations with PIC.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 ; Core; The 3-compartment sink handles were sticky. Ware washing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. CDI-Sink was cleaned and sanitized.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Core); The sides and wheels of the fryers were soiled. The interior of the reach in freezer had food debris. The shelf between the grill equipment was soiled. The floor under the grill line was soiled. Equipment must be maintained clean. CDI-Cleaning was started today.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 6-501.114 Maintaining PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.114 Maintaining Premises; Unnecessary Items and Litter (Core); There were a few containers and racks stored on the dish drying rack that employees stated were no longer in use. Remove unused equipment from premises.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Oct 22, 2025 · Original Source

1 - Inspection

Jun 26, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Foods in the prep cooler were holding 60-61F. TCS foods must be held cold at 41F or below. CDI-Foods were voluntarily discarded. Unit will not be used until it is capable of holding foods at 41F or below. EC will return to verify repair of this cooler. There is a small reach in cooler that is holding foods at 41F that can be used in the meantime.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf); Foods prepared yesterday (Cut tomatoes; pork belly) were not marked with the preparation date. Refrigerated; ready to eat; TCS foods held overnight must be marked with the date they were prepared. CDI-Foods were marked.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 7-201.11 Separation - Storage (Priority)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (Priority); B-12 multivitamins and other medication was stored above the prep area in the kitchen. Chlorox was stored above equipment and dish ware in the storage/dish pit area. Chemicals and medications must be stored so they cannot contaminate food or equipment. CDI-Items were moved away from food and equipment areas.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Core); The meat sink was not cleaned after use. The hood above the grill line; and the sides of the fryer were heavily soiled. Equipment must be maintained clean. CDI-Fryer and sink were cleaned today. Hoods will be cleaned in the next few days.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jun 26, 2025 · Original Source

1 - Inspection

Nov 21, 2024

Score 95

Official score: 95 · Understand this area’s scale

4 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) Present employees are not ANSI certified food protection managers. Class such as ServSafe is needed. Employee indicates she is working towards obtaining the certification

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 6-301.11 Handwashing CleanserHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11 Handwashing Cleanser; Availability (Pf) Soap dispenser is empty. Maintain soap at the handwashing sink. Soap container was refilled upon request.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Thermometer is not clean. Clean the thermometer with each use. Thermometer used to check food temperature was cleaned upon request.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot Holding (P) Chicken Stroganoff 124 degrees F held in a covered pot on the stove; cooked several hours ago. Chicken Stroganoff; black beans; garlic cheese sauce; etc must be held above 135F. Use your thermometer to check food temperature. After cooking chicken to 165F; hold at 135F. Recommend purchasing an electric countertop food warmer such as the Winco one we looked at pictures of today. If Chicken Stroganoff has been below 135F for two hours or more; it must be discarded. If the Chicken Stroganoff falls below 135F for less than two hours; it may be rapidly reheated to at least 165 degrees F and then holding above 135F may resume. Food was reheated today.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Nov 21, 2024 · Original Source

1 - Inspection

Jul 30, 2024

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Food Preparation Sinks are not clean with a film coating interior surfaces. Use detergent to clean the sinks after use; rinse; then apply sanitizer. Detergent and scrub pad were used to clean the sinks during today's inspection.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Black Beans 104 degrees F held on the stove are not hot enough. Reheat black beans to at least 165F; then hold above 135F. Use your thermometer to monitor food temperature. Black Beans were reheated today above 200 degrees F and stickers provided as a reminder to hold hot food at 135F and hotter.

In plain English

More about food kept at an unsafe temperature

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Refrigerator Handle on the True make line refrigerator has unclean build up. Cleaning of the refrigerator lid and handle is needed. This refrigerator also pools some water inside. Properly direct condensation to maintain inside of the refrigerator clean and dry.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jul 30, 2024 · Original Source

1 - Inspection

Apr 4, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Facility has a date marking system in place; however several ready-to-eat (RTE); time/temperature control for safety (TCS) foods held beyond 7 days. Foods that are RTE and TCS shall be discarded after a 7 day hold period (day one being the day the product is cooked or opened). CDI - foods held beyond date marking limits were voluntarily discarded by PIC.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

majorCode 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; Consumer advisory is missing the disclosure. Consumer advisories for foods that are offered under cooked shall include a Disclosure (ex: "These items are cooked to order") and a Reminder (ex: "Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness"). Verification required: provide a copy of the corrected menu by April 11; 2024 and new menus in the facility within 30 days of today's inspection.

In plain English

More about food kept at an unsafe temperature

minorCode 4-205.10Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-205.10; Core; Two chest freezers are labeled as household use only. Insta-pot used for cooking small portions of rice is labeled for household use only. Equipment shall be used in accordance with the manufacturer's intended use. Remove these items from the facility and ensure equipment is used in accordance with the manufacturer's specifications.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Apr 4, 2024 · Original Source