LA BRASA GRILL
7730 WEST MCNAB ROAD, North Lauderdale FL 33068 · 561-318-2513
Last inspected Jan 16, 2026 · 7 visits since September 2023
JAN 24
FEB 25
APR 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed in kitchen, rotisserie chicken (162-178F - Cooking). Item placed back in oven to continue the cooking process.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025057955 | Jul 15, 2025 | Oct 23, 2025 | $200 |
Inspection history
7 visits, newest first
Jan 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed operator handled raw steak then touched single serve containers. Operator discarded gloves, washed hands and put on new pair of gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter, house made creamy garlic sauce (49F - Cold Holding). Per manager item was held out for less than half hour ago. Items were not properly submerged in ice well. Operator submerged items in ice for quick chill. Per manager items don't last more than 2 hours. Explained time as a public health procedure to manager. Emailed form to manager.
Bowl or other container with no handle used to dispense food. Observed at front counter, bowl with no handle is used to scoop rice.
Cutting board has cut marks and is no longer cleanable. Observed at cook line flip top cutting board has cut marks and is no longer cleanable.
Show the remaining 2 findings ▾
Food stored on floor. Observed next to triple sink, raw chicken in bin on floor. Operator elevated during the inspection.
Time/temperature control for safety food thawed in an improper manner. Observed in kitchen back preparation area, beef thawing in bucket of standing water. Educated manager on proper thawing methods. Manager placed beef in refrigerator to properly thaw.
Jul 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tres leche (44F- Cold Holding ) in front display case. Per manager, food not prepped or portioned today; food out of temperature for approximately 2 hours. Manager placed in walk in cooler to quick chill.
Accumulation of black mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice machine, in kitchen. Manager cleaned and sanitized during inspection.
Bowl or other container with no handle used to dispense food. Observed gloved employee using plastic bowl without handle to portion rice. Educated operator on proper utensils.
Food stored on floor. Observed raw chicken in bin stored on kitchen floor whilst prepping. Manager placed bin on shelf.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) at front counter. Manager corrected to 100 ppm.
Apr 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed in kitchen, rotisserie chicken (162-178F - Cooking). Item placed back in oven to continue the cooking process.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored next to ready to eat tomatoes in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in preparation area, shrimp (56F - Cold Holding). Shrimp was being thawed in standing water. Per operator, item has been out of temperature for approximately 45mins. Item placed in walk-in cooler to cool down.
Handwash sink not accessible for employee use at all times. Observed hand wash sink in kitchen blocked by rack holding raw chicken.
Bowl or other container with no handle used to dispense food. Observed no handle cup used to portion powdered seasoning on shelf next in preparation area. Manager removed cup.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food stored with sauces in reach in cooler at drive through. Manager removed employee items.
Soiled dry wiping cloth in use. Observed at flip top preparation table across from cook line. Manager removed and stored appropriately.
Time/temperature control for safety food thawed in an improper manner. Observed shrimp and steak thawed in standing water in preparation area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation sink. PIC removed and stored appropriately.
Feb 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Spray bottle containing toxic substance not labeled. Unknown substance in pump spray bottle in office. Manager had labeled as degreaser.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on end of prep table by single use items at front line. Employee removed phone.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of 120F standing water on grill at cook line. Employee moved container onto hotter part of grill to raise temperature to 135F.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on prep table by cookline.
Wet mop not stored in a manner to allow the mop to dry. Mop stored head fish standing in mop sink.
Feb 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate7 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. Observed black beans (52F - Cooling) in deep covered hotel pans. Date mark 01/24/2024 per operator held in cooler overnight.not portioned or prepared today. See stop sale
Raw animal food stored over or with unwashed produce. Observed raw shell eggs over limes in flip top cooler on cook line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed black beans (52F - Cooling) in deep covered hotel pans. Date mark 01/24/2024 per operator held in walk-in cooler overnight.not portioned or prepared today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Observed plantains (113-123F - Hot Holding) per operator held less than 4 hours.operator reheated plantains in fryer.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed black beans (52F - Cooling)in deep covered hotel pans in walk-in cooler.
Bowl or other container with no handle used to dispense food. Observed Bowl or other container with no handle used to dispense rice on front line. Operator removed
Food stored on floor. Container of frying oil stored on floor in kitchen
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with rice flip top cooler on cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 80F on stove.
Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in mop sink
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Wiping cloth chlorine sanitizing solution 10 Ppm on prep table
Working containers of food salt and flour removed from original container not identified by common name.
Sep 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Container of medicine improperly stored. Observed a bottle of ipubrpan stored on shelf with to go containers on cook line. Operator removed.
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 employee touch garbage can and then engaged in food prep.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed fish raw chicken over raw fish in walk-in cooler. Operator moved fish fillets on another shelf.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed at prep station wiping cloth solution in excess of 200 Ppm. Operator discarded made new solution rechecked 50 Ppm
Handwash sink used for purposes other than handwashing. Observed scrubbing brush and pad in the hand washing sink by take out window
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.
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. Emailed bulletin to operator for new employees.
Bowl or other container with no handle used to dispense garlic spread in walk-in cooler. Observed Bowl or other container with no handle used to dispense rice. Operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open container on table next to flip top. Observed employee beverages on shelf above prep area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on flip top cooler on cook line.
Food stored on floor. Observed boxes of plantains on walk-in freezer floor. Operator elevated.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle in contact with cooked rice in flip top cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on six burner stove utensils being stored in water temperature of 89F
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizer at take out window 0 Ppm. Operator added chlorine rechecked 50 Ppm.
Working containers of salt and sugar and flour removed from original container not identified by common name. Operator labeled
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.