LA BRASA GRILL

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - Dishwasher (Chlorine 0ppm) Warning - From follow-up inspection 2026-02-09: Operator states waiting for service person. Establishment currently using triple sink for ware washing. Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2026-02-09: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2026-02-09: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. - near prep table Warning - From follow-up inspection 2026-02-09: Time Extended

Basic - - From initial inspection : Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - tool box stored on top of bottles of soy sauce Corrected On-Site Warning - From follow-up inspection 2026-02-09: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Warning - From follow-up inspection 2026-02-09: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - Dishwasher (Chlorine 0ppm) Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over sauce buckets at walk in cooler Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - beans date marked 1/20 Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - employee cutting raw beef, then scooped cooked rice, no glove change. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - pork (110F - Hot Holding). Operator turn up hot hold unit Corrective Action Taken Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. - employee wearing gloves, cutting raw beef, washed gloved hands at three comp sink, dried gloved hands using soiled wiping cloth and proceeded to scoop cooked rice. Manager educated employee Warning

Intermediate - Nonfood-grade basting brush used in food. Warning

Basic - Accumulation of debris inside warewashing machine. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Warning

Basic - Hole in or other damage to wall. - near prep table Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - scoop in msg Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ladles at cookline Corrected On-Site Warning

Basic - Old food stuck to clean dishware/utensils. Warning

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - tool box stored on top of bottles of soy sauce Corrected On-Site Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - rice datemarked 9/10 (45f-47f - Cooling) - rice datemarked 9/8 (45f-46f - Cooling) Warning

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. - purox bleach used in wiping cloth sanitizer solution Warning

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. LOWBOY - raw beef and raw steak over cooked rice - raw fish, raw pork, raw chicken over cooked plantains Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef, chicken, pork over washed bean sprout and washed potatoes at walk in cooler Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. - raw chicken over beef at walk in freezer Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - portioned beef (46F - Cold Holding) date marked 9/10 Warning

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. - pork chops started at 10am - New York strip started at 10am Warning

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. - pork chops started at 10am - New York strip started at 10am Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken (127f-133f - Hot Holding) Employee increased temperature on hot holding unit Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board stained at cook line Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - hand wash sink at cookline hot water turned off Corrected On-Site Warning

Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. - labeling does not show raw or partially cooked. Warning

Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for separating the food from ready-to-eat food. - non continuous cooked chicken over cans of beer Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - open beverage at cook line counter Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - tongs on lettuce at front reach in cooler Warning

Basic - No handwashing sign provided at a hand sink used by food employees. - at hand wash sink Warning

Basic - Single-service articles not stored inverted or protected from contamination. - foiled pans on counter at cookline Warning

Basic - Storage of promotional signs in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - promotional signs resting on top of sauce bottles at dry storage Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over cooked shrimp at cookline cooler - raw chicken over sauce bottles at cookline Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tres leches (46F - Cold Holding); - flan (45F - Cold Holding) Observed cooler door slightly opened Warning

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. - Sanitizer Bucket (Chlorine >200ppm) Employee made new solution. Final reading 100ppm Corrected On-Site Warning

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - chicken at cookline - provided blank forms Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - fish ceviche - leche de tigre Menu board and paper menu Warning

Basic - Bowl or other container with no handle used to dispense food. - foam cup used to dispense broth at cook line Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee coffee and phone on prep counter Corrected On-Site Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. - tongs in salad container Corrected On-Site Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-10-04: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - plastic pans - From follow-up inspection 2024-10-04: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2024-10-04: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - chicken, 48-52F at 12:20 pm, -rice 45-49F at 12:24 pm cooling since previous night Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - black beans made 09/25, one day in freezer to cool

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -low boy: steak (53F); Pork (54F); pork (56F); chicken (56F); breaker flipped off at 11:30 when hood was turned on; cooler power was turned off at that time; temperatures taken at 12:45 pm. Corrective action taken: product taken to walk in cooler for temperature recovery Warning

High Priority - Toxic substance/chemical improperly stored. - cleanser over bagged rice, back area Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - chlorine over 200 ppm Corrected On-Site

Intermediate - Handwash sink not easily accessible for employee use at all times. - cart with soiled dishes piled on top restricting access to handsink Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. - ice dumped in front handsink

Intermediate - No cleaning agent provided at dishmachine. - detergent container empty, no detergent dispensing

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - 9 employees

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - pork chops and steak observed on counter at cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphones on shelf with dry food, back area - backpacks, purses on shelf over to-go containers

Basic - Equipment and utensils not properly air-dried - wet nesting. - plastic pans

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - flour Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Open dumpster lid.

Basic - Silverware/utensils stored upright with the food-contact surface up. - observed at front counter. Employee corrected Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. - less than 10 ppm chlorine Corrected On-Site