BRASAS BUFFET LATINO
3020 LEE BLVD UNIT 1, Lehigh Acres FL 33971 · 2393029545
Last inspected Aug 20, 2026 · 9 visits since April 2024
FEB 25
OCT 25
MAR 26
MAR 26
AUG 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. Two live roaches under cook line cooler facing right side, along wall with silver reach-in freezer.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025081877 | Oct 6, 2025 | Jan 5, 2026 | $200 |
| 7--2019045833 | Jul 24, 2019 | Oct 14, 2019 | $200 |
| 7--2016008977 | Feb 8, 2016 | May 20, 2016 | $200 |
Inspection history
9 visits, newest first
Aug 20, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority5 Intermediate4 Basic
What the inspector wrote — 12 findingsThe state's own report →
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 147F) after running multiple times. Operator removed triple sink in kitchen previously, but set up triple sink 50ppm chlorine in bar and spoke with team regarding sanitizing in place for larger wares.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. First reach-in cooler on back line by walk-in cooler, full filets fish.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler ham (47F - Cold Holding); jack cheese (46F - Cold Holding); cooked garbanzo beans (45F - Cold Holding); feta (46F - Cold Holding) for less than 1 hour per operator. Operator states door was open for cleaning. Discussion with operator checking temperatures often and keeping cooler doors closed.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles at bar heavily soiled and black inside.
Show the remaining 8 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator removed triple sink in kitchen, no approved plan review.
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. Operator unable to find at time of inspection.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.
No soap provided at handwash sink by walk-in cooler.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. First reach-in cooler on back line by walk-in cooler, full filets fish.
Dumpster rusted out on bottom, leaking liquid from receptacle.
Garbage on the ground and/or pad around dumpster. Liquid garbage leaking from dumpster, creating objectionable odor, going across driveway behind restaurant.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 74f standing water with bar utensils middle of bar. Operator discarded water.
Mar 12, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, cooked rice (50F - Cooling) overnight per operator.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In left side fish reach-in cooler in prep area, fish in sealed reduced-oxygen packaging with label to remove, fully thawed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (45F - Cold Holding); raw chicken (45F - Cold Holding) stored overnight per operator. Also Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, cooked rice (50F - Cooling) overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (45F - Cold Holding); raw chicken (45F - Cold Holding) stored overnight per operator.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In left side fish reach-in cooler in prep area, fish in sealed reduced-oxygen packaging with label to remove, fully thawed.
Open dumpster lid.
Mar 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority5 Intermediate5 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw chicken, raw beef, and raw seafood stored over cut vegetables in reach in cooler at cook line. Educated operator on proper storage of raw foods. Operator switched containers.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over container of raw hamburger. Operator switched containers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage 106F hot hold. Operator discarded sausage.
Food-contact surface soiled with food debris. Can opener and behind slicer blade. Operator cleaned can opener. Operator had employee clean slicer.
Handwash sink used for purposes other than handwashing. Observed plastic container stored in handwash sink end of cook line. Operator removed container.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed hot water temperature on plate surface 141F less than 160F.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Educated operator on the importance of measuring device to measure hot water for dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink at end of cook line. Operator placed paper towels at handwash sink.
Carbon dioxide/helium tanks not adequately secured. Educated operator on securing tank. Operator secured tank.
Exterior door has a gap at the threshold that opens to the outside at back kitchen exit.
Food not stored at least 6 inches off of the floor. Observed boxes of frozen seafood and french fries stored on floor in walk in freezer.
In-use spatula stored in cracks between pieces of equipment. Operator removed spatula.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water temperature at 78F. Operator dumped out water.
Oct 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cooked plantain, ready-to-eat, with bare hands for playing. Discussed with employee proper glove usage, operator donned gloves before continuing work.
Raw animal food stored over/not properly separated from ready-to-eat food and other raw foods. Observed raw chicken over ready-to-eat cut peppers and onions, raw beef, in left side reach-in cooler on cook line. Raw bacon wrapped cooked chicken over cooked beef, oranges in walk-in cooler. Operator rearranged foods for proper storage.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In pastry station reach-in cooler, pudding contains dairy labeled 9/29/2025, today is 10/6/2025.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In pastry station reach-in cooler, pudding contains dairy labeled 9/29/2025, today is 10/6/2025.
Handwash sink not accessible for employee use at all times. In bar area partially blocked with bucket of citrus.
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/ 3 cooks 3 server/bartenders present handling food, no certified food manager present. Certified food manager arrived at time of inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Carbon dioxide/helium tanks not adequately secured. 2 by Bibb in box soda rack at entrance to kitchen from bar.
Employee with no hair restraint while engaging in food preparation. 2 cooks no hair restraint.
Food stored on floor. In walk-in freezer, boxes ice cream, meats, drink mix stored on floor under shelves. In walk-in cooler boxes tomatoes, peppers stored on floor under shelves.
Ice scoop handle in contact with ice in bar.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In bar, spoons muddled in water 61F. Operator emptied water.
Mar 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Dehydrated limes at bar in non food grade plastic bin. Operator transferred to food grade metal bin.
Carbon dioxide/helium tanks not adequately secured. 2 at entrance to kitchen, bar side.e
Food stored on floor. In walk-in cooler and freezer, boxes meats, vegetables, cooked meats and soups stored on floor and under shelves.
Feb 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler cooked chicken soup (46F - Cooling) overnight per operator.
Nonfood-grade containers used for food storage - direct contact with food. Dehydrated limes at bar in non food grade plastic bin. Operator transferred to food grade metal bin.
Raw animal food stored over/not properly separated from ready-to-eat food. On cook line left drop in cooler, raw chicken and beef over vegetables. In walk-in cooler, raw bacon over cooked beef. Operator rearranged coolers for proper storage.
Roach activity present as evidenced by live roaches found. Two live roaches under cook line cooler facing right side, along wall with silver reach-in freezer.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fully thawed snapper in sealed package, with label, in reach-in cooler far left across from walk-in freezer.
No soap provided at handwash sink in men's restroom far left of restaurant, handwash sink cook line facing far right.
Carbon dioxide/helium tanks not adequately secured. 2 at entrance to kitchen, bar side.e
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fully thawed snapper in sealed package, with label, in reach-in cooler far left across from walk-in freezer. See stop sale.
Dead roaches on premises. 6 total dead - one cook line back right, one cook line back left, one by middle exit next to cook line, one in dry storage one by dining room ent range in kitchen, one by pastry station.
Food stored on floor. In walk-in cooler and freezer, boxes meats, vegetables, cooked meats and soups stored on floor and under shelves.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop and pie server in standing water 78F in pastry station.
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp in triple sink at entrance to kitchen, bar side, in standing water.
Aug 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Nonfood-grade containers used for food storage - direct contact with food in walk-in cooler for ham, cooked pork, sliced cheese.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outside mop sink two faucets no vacuum breaker installed.
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/ 3 cooks, one server, one bartender handling food, no certified food managerA\00A0 present.
Accumulation of debris on top of warewashing machine.
Dumpster not on proper pad/nonabsorbent surface.
Food stored on floor in walk-in cooler. Boxes raw beef and vegetables. Dry storage boxes onions on floor. Walk-in freezer boxes food under all shelving.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On front line by microwave observed scoops and spatulas in standing water 82F.
Outdoor ice machine with no overhead protection.
Jul 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 7 high priority.
7 High priority2 Intermediate7 Basic
Show 16 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher cleaning dirty dishes, handle clean dishes, no handwash. Spoke with dishwasher and head cook, discussed proper handwashing techniques, operator washed hands properly before returning to work.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server cutting limes at bar with bare hands. Observed bartender handling raw washed citrus with bare hands. Observed cook cutting lettuce with bare hands on prep line. Discussed glove use with employees, employees washed hands and donned gloves before returning to work.
Nonfood-grade containers used for food storage - direct contact with food in walk-in cooler for ham, cooked pork, sliced cheese.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler cook line left side pass thru window, raw beef over garlic. Operator place raw beef on bottom shelf, corrected on site. Also in walk-in cooler, raw bacon over lettuce, raw beef over cooked rice and salsa, and raw shell eggs over carrots. Also in prep area reach-in cooler left raw ground beef over raw beef. In cooler right, raw fish over cooked octopus.
Stop Sale issued due to adulteration of food product. In dry storage area, observed Black Sea salt with activated charcoal as ingredient.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw fish in reduced oxygen packaging, fully thawed, per operator store more than two days in cook line drawer left and in prep are reach-in cooler right, with label stating to remove.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outside mop sink two faucets no vacuum breaker installed.
Handwash sink not accessible for employee use at all times. Outside of walk-in cooler, blocked with trash can.
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/ 3 cooks, one server, one bartender handling food, no certified food managerA present.
Accumulation of debris on top of warewashing machine.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw fish in reduced oxygen packaging, fully thawed, per operator store more than two days in cook line drawer left and in prep are reach-in cooler right, with label stating to remove.
Dumpster not on proper pad/nonabsorbent surface.
Equipment and utensils rinsed after the application of the sanitizer solution at dishwashing area. Spoke with dishwasher and cook a list proper ware washing procedure.
Food stored on floor in walk-in cooler. Boxes raw beef and vegetables. Dry storage boxes onions on floor. Walk-in freezer boxes food under all shelving.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On front line by microwave observed scoops and spatulas in standing water 82F.
Outdoor ice machine with no overhead protection.
Apr 18, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At outdoor mop sink, two hose Bibbs, one with splitter, missing at total of three vacuum breakers at present.
Dumpster not on proper pad/nonabsorbent surface. Dumpster on grass.
Outdoor ice machine with no overhead protection.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.