LA BRASA GRILL
3854 S MILITARY TRL, Lake Worth FL 33463 · 561-469-8722
Last inspected Jan 28, 2026 · 6 visits since April 2024
APR 24
OCT 24
FEB 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Approximately 1 live flying insect at front counter landing on single service to go containers, discussed with operator who discarded containers. Approximately 3 live flying insects in kitchen dry storage area landing on sealed boxes of single service items, discussed with operator to eliminate all flying insects and clean and sanitize areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026020498 | Jan 28, 2026 | Jun 17, 2026 | $1,200 |
| 2--2025062291 | Jul 24, 2025 | Oct 23, 2025 | $400 |
| 2--2025029076 | Feb 19, 2025 | Jul 16, 2025 | $200 |
Inspection history
6 visits, newest first
Jan 28, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
What the inspector wrote — 4 findings
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Deep metal container with overstocked Cooked rice at 11:53am(61F cooling ) since yesterday. See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw fish then changed gloves, put new gloves, then stirred cooked beans that were reheating without washing hands first. Employee washed hands
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Deep metal container with overstocked Cooked rice at 11:53am(61F cooling ) since yesterday. See stop sale.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator, operator printed
Jul 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 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 (54F - Cooling) at 2:30 per operator product prepared yesterday and stored in walk in cooler overnight, at this rate of cooling product never reach 41F within 6 hours see stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee in kitchen handled raw steak and without washing hands employee handled raw onions, discussed with operator employee washed hands.
Live, small flying insects found Approximately 1 live flying insect at front counter landing on single service to go containers, discussed with operator who discarded containers. Approximately 3 live flying insects in kitchen dry storage area landing on sealed boxes of single service items, discussed with operator to eliminate all flying insects and clean and sanitize areas.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw beef stored directly above open bag of cooked corn and bags of cooked broccoli, discussed with operator who corrected storage of food products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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 (54F - Cooling) at 2:30 per operator product prepared yesterday and stored in walk in cooler overnight, at this rate of cooling product never reach 41F within 6 hours see stop sale.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator email copy of clean up poster.
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. Per operator one new employee has started within the last two weeks and employee has no food handler training certificate and 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, discussed with operator and provided operator with employee health reporting agreement for employee to fill and sign.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents at dish washing area soiled with accumulated food debris, grease, dust, or mold-like substance, discussed with operator to clean and sanitize areas.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on metal wire shelf directly above food preparation table with raw pork chops being prepared, discussed with operator who removed employee drink.
Floor area(s) covered with standing water. In kitchen standing water in front of mop sink and three compartment sink, discussed with operator to clean and sanitize areas.
Wall soiled with accumulated grease, food debris, and/or dust. Walls accumulated grease, food debris, and/or dust at dish washing station, discussed with operator to clean and sanitize.
Feb 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Kitchen-Oven; cooked chicken (161F - Cooking) Per operator just completed cooking process. Advised operator to complete cooking of poultry to 165+F. Operator turn on stove to complete cooking process
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. Kitchen; Employee handled cellphone then handled clean equipment without washing hands first Advised employee who washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Cookline; Employee handled raw chicken then applied sanitizer to hands and proceeded to handle clean utensils without washing hands Advised employee who washed hands
Operating with an expired Division of Hotels and Restaurants license. License expired on December 01, 2024 at beginning of inspection. Operator provided renewed license at the end of inspection
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline Reach in Cooler; Raw portioned chicken in bag and raw portioned beef in bags stored in same container Advised operator who fixed
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Table; cooked plantains (125F - Hot Holding); cooked beans (119F - Hot Holding) Per operator held on steam table for approximately half an hour. Advised to reheat to 165+F. Operator moved o stove top
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in Cooler; cut tomatoes (47F - Cooling)since 12@2:48@3:20-same temperature At this current rate item will not get to 41F within four hours. Operator moved to quick chill
Oct 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returning to kitchen from outside and put gloves on and handled food from reach in cooler drawer without washing hands. Educated on site.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked shrimp reach in cooler drawer on cook line Removed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in cooler drawer on cook line Removed
No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink Operator provided
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Apr 30, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.