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Tucano Steakhouse LLC dba Passador Brazilian Steakhouse scores 87; inspectors cite handwashing issues

Inspected

2355 MANSELL RD ALPHARETTA, GA 30022

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Tucano Steakhouse LLC dba Passador Brazilian Steakhouse received a B, scoring 87 out of 100, in a Fulton County food-service inspection on Jul 21, 2026. The official report lists eight findings. [1]

Inspection score

87/100Grade BOfficial inspection

Inspection summary

The inspector observed one handwashing sink in the main kitchen with a soap dispenser that was unable to dispense hand soap; the handwashing sink at the bar missing both hand soap and paper towels. The note records an on-site correction: “/CA: PIC replaced the soap dispenser batteries and restocked the handwashing stations with hand soap and paper towels.” [2]

The inspector also observed toxic substances/chemicals stored next to food and beneath food preparation tables in the kitchen. The note records an on-site correction: “PIC relocated all chemicals to the designated chemical storage area.” [3]

A separate finding described sauce bottles, including oil, containing food removed from their original containers without proper labels. The note records an on-site correction: “PIC labeled all containers.” [4]

The report marks seven findings as corrected on site. [5]

What inspectors found

Read the official report

Showing 8 of 8 findings

  1. Handwashing

    Item 2-2D
    Observed one handwashing sink in the main kitchen with a soap dispenser that was unable to dispense hand soap; the handwashing sink at the bar missing both hand soap and paper towels. COS/CA: PIC replaced the soap dispenser batteries and restocked the handwashing stations with hand soap and paper towels. o) Using a Handwashing Sink.
    Inspector’s full note

    Code 511-6-1.06(2)(o)

    Observed one handwashing sink in the main kitchen with a soap dispenser that was unable to dispense hand soap; the handwashing sink at the bar missing both hand soap and paper towels. COS/CA: PIC replaced the soap dispenser batteries and restocked the handwashing stations with hand soap and paper towels. o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf Corrected On-Site. New Violation.
    Official report · Item 2-2D ↗
    Corrected on siteNew violation

  2. Handwashing

    Item 2-2D
    Observed the bartender using the handwashing sink for dump sink. COS/CA: EHS advised the bartender to use the designated dump sink and not the hand sink.
    Inspector’s full note
    Observed the bartender using the handwashing sink for dump sink. COS/CA: EHS advised the bartender to use the designated dump sink and not the hand sink. New Violation.
    Official report · Item 2-2D ↗
    New violation

  3. Toxic substance storage and use

    Item 8-2B
    Observed toxic substances/chemicals stored next to food and beneath food preparation tables in the kitchen. COS: PIC relocated all chemicals to the designated chemical storage area.
    Inspector’s full note

    Code 511-6-1.07(6)(c)

    Observed toxic substances/chemicals stored next to food and beneath food preparation tables in the kitchen. COS: PIC relocated all chemicals to the designated chemical storage area. (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P Corrected On-Site. New Violation.
    Official report · Item 8-2B ↗
    Corrected on siteNew violation

  4. Food labeling and containers

    Item 10D
    Observed sauce bottles, including oil, containing food removed from their original containers without proper labels. COS: PIC labeled all containers. d) Food Storage Containers, Identified with Common Name of Food.
    Inspector’s full note

    Code 511-6-1.04(4)(d)

    Observed sauce bottles, including oil, containing food removed from their original containers without proper labels. COS: PIC labeled all containers. d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Corrected On-Site. New Violation.
    Official report · Item 10D ↗
    Corrected on siteNew violation

  5. Utensil storage

    Item 14A
    Observed in-use ice cream scoops in the main kitchen and drink mixing spoons/utensils at the front bar stored in standing water at room temperature (65F). COS: PIC cleaned and sanitized all utensils and will store them dry between uses.
    Inspector’s full note

    Code 511-6-1.04(4)(k)

    Observed in-use ice cream scoops in the main kitchen and drink mixing spoons/utensils at the front bar stored in standing water at room temperature (65F). COS: PIC cleaned and sanitized all utensils and will store them dry between uses. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrected On-Site. New Violation.
    Official report · Item 14A ↗
    Corrected on siteNew violation

  6. Utensil storage

    Item 14A
    Observed plates without handles being used as scoops for ready-to-eat foods in the reach-in coolers and drawers in the main kitchen. COS: PIC replaced all plates with proper handled scoops. k)Storage of In-Use Utensils.
    Inspector’s full note

    Code 511-6-1.04(4)(k)

    Observed plates without handles being used as scoops for ready-to-eat foods in the reach-in coolers and drawers in the main kitchen. COS: PIC replaced all plates with proper handled scoops. k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; Corrected On-Site. New Violation.
    Official report · Item 14A ↗
    Corrected on siteNew violation

  7. Utensil, equipment and linen storage

    Item 14B
    Observed clean food containers/pans wet stacked before being allowed to properly air dry. COS: PIC rearranged all wet-stacked pans to allow for proper air drying.
    Inspector’s full note

    Code 511-6-1.05(10)(a)

    Observed clean food containers/pans wet stacked before being allowed to properly air dry. COS: PIC rearranged all wet-stacked pans to allow for proper air drying. 10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Corrected On-Site. New Violation.
    Official report · Item 14B ↗
    Corrected on siteNew violation

  8. Ventilation and lighting

    Item 17D
    Observed employee food and drinks stored in the same reach-in coolers as customer food and beverages without proper separation. COS: PIC relocated all employee food and drinks to a designated employee storage area. b) Designated Areas for Employee Activity.
    Inspector’s full note

    Code 511-6-1.07(4)(b)

    Observed employee food and drinks stored in the same reach-in coolers as customer food and beverages without proper separation. COS: PIC relocated all employee food and drinks to a designated employee storage area. b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Corrected On-Site. New Violation.
    Official report · Item 17D ↗
    Corrected on siteNew violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.

Inspection history 1

Official history ↗
  1. This report
    87/100B
    Reading

Sources

01 / Primary source Official inspection & findings

Fulton County · Jul 21, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Fulton County
Inspection ID
57542671
Facility ID
12768734
Record captured
Venue address source
Official listing ·

Scores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.

Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.

History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.

This report comes from Fulton County. History includes only this authority’s exact facility ID.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

Checked