LA BRASA GRILL
3784 ORLANDO DR, Sanford FL 32773 · 321-363-4188
Last inspected Jul 10, 2026 · 12 visits since June 2024
OCT 24
MAR 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jul 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 70 degrees Fahrenheit within 2 hours. - par cooked pork (75F - Cooling). Time stamp shows 11am
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - pork chops
Food-contact surface soiled with food debris, mold-like substance or slime. - small amount on white baffle of ice bin
Show the remaining 3 findings ▾
Accumulation of debris inside warewashing machine.
Clean utensils stored between equipment and wall. - knife between cooking equipment
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - potted plant stored on top ice bin
Feb 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of debris inside warewashing machine.
Equipment and utensils not properly air-dried - wet nesting.
Wet mop not stored in a manner to allow the mop to dry.
Feb 9, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
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)
Accumulation of debris inside warewashing machine.
Equipment and utensils not properly air-dried - wet nesting.
Hole in or other damage to wall. - near prep table
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
Wet mop not stored in a manner to allow the mop to dry.
Jan 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 6 high priority.
6 High priority2 Intermediate8 Basic
Show 16 findings ▾
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)
Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over sauce buckets at walk in cooler
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
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
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.
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
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
Nonfood-grade basting brush used in food.
Accumulation of debris inside warewashing machine.
Equipment and utensils not properly air-dried - wet nesting.
Hole in or other damage to wall. - near prep table
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
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ladles at cookline
Old food stuck to clean dishware/utensils.
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
Wet mop not stored in a manner to allow the mop to dry.
Sep 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board stained at cook line
Sep 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 9 high priority.
9 High priority6 Intermediate6 Basic
Show 21 findings ▾
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)
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
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
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
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
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - portioned beef (46F - Cold Holding) date marked 9/10
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
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
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
Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board stained at cook line
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/
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.
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
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.
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
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - open beverage at cook line counter
Equipment and utensils not properly air-dried - wet nesting.
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
No handwashing sign provided at a hand sink used by food employees. - at hand wash sink
Single-service articles not stored inverted or protected from contamination. - foiled pans on counter at cookline
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
Jun 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
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
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
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
Bowl or other container with no handle used to dispense food. - foam cup used to dispense broth at cook line
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
Mar 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
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
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
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
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - chicken at cookline - provided blank forms
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
Bowl or other container with no handle used to dispense food. - foam cup used to dispense broth at cook line
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
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
Wet mop not stored in a manner to allow the mop to dry.
Dec 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting. - plastic pans
Old labels stuck to food containers after cleaning.
Oct 4, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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.
Equipment and utensils not properly air-dried - wet nesting. - plastic pans
Old labels stuck to food containers after cleaning.
Oct 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 6 high priority.
6 High priority6 Intermediate8 Basic
Show 20 findings ▾
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
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
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. -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
Toxic substance/chemical improperly stored. - cleanser over bagged rice, back area
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - chlorine over 200 ppm
Handwash sink not easily accessible for employee use at all times. - cart with soiled dishes piled on top restricting access to handsink
Handwash sink used for purposes other than handwashing. - ice dumped in front handsink
No cleaning agent provided at dishmachine. - detergent container empty, no detergent dispensing
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
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 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.
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
Equipment and utensils not properly air-dried - wet nesting. - plastic pans
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - flour
Old labels stuck to food containers after cleaning.
Open dumpster lid.
Silverware/utensils stored upright with the food-contact surface up. - observed at front counter. Employee corrected
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. - less than 10 ppm chlorine
Jun 24, 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.