LA BRASA PINES
295 N UNIVERSITY DR, Pembroke Pines FL 33024 · (954) 736-7879
Last inspected Aug 21, 2026 · 15 visits since October 2023
JUL 25
NOV 25
MAR 26
APR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found. Approximately 10 flying insects on electric cords, next to soda grips and near back entrance door. Employee started cleaning the area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026031117 | Mar 5, 2026 | Jun 2, 2026 | $400 |
| 2--2025063505 | Aug 27, 2025 | Nov 25, 2025 | $400 |
Inspection history
15 visits, newest first
Aug 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Equipment in poor repair. Walk in cooler door- missing closing latch, broken bottom
Reach-in cooler shelves with rust that has pitted the surface.
Aug 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 8 high priority.
8 High priority3 Intermediate2 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (47-50F - Cooling); grilled chicken (52F - Cooling); chicken broth (51F - Cooling); beans (46F - Cooling). Per employee food cooling overnight. See stop sale.
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in Cooler- cooked rice (47-50F - Cooling); grilled chicken (52F - Cooling); chicken broth (51F - Cooling); beans (46F - Cooling). Per employee food cooling since yesterday. See stop sale.
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 00ppm),technician arrived during inspection, new chlorine sanitizer at 100 ppm.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves touched soiled wiping cloth, after grabbed cut tomatoes, using same gloves. After manager educated employee on hand wash violations, employee discarded gloves, washed hands and put in new pair of gloves.
Live, small flying insects found. Approximately 10 flying insects on electric cords, next to soda grips and near back entrance door. Employee started cleaning the area.
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. Cook line-Flip Top- raw shell eggs on top of clean bean sprouts. Employee placed raw shell eggs under bean sprouts.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing gloves, used personal cell phone, after grabbed a tres leches dessert, using same gloves. After manager educated employee on proper hand wash,employee discarded gloves and washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dessert-Glass Cooler-; 3 leches (46F - Cold Holding); cheese cake (47F - Cold Holding); flan (47F - Cold Holding). Per employee food held less than 4 hours. Employee placed items on ice bath container for a quick chill.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Assorted desserts, open two days ago missing date.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Ok line employee didn't know the internal temperature of cooked. chicken.manager provided manager with cooking temperatures log.
Spray bottle containing toxic substance not labeled. Top of single service utensils, bottle containing purple chemical, employee labeled.
Equipment in poor repair. Walk in cooler door- missing closing latch, broken bottom
Reach-in cooler shelves with rust that has pitted the surface.
Apr 20, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on new gloves after adjusting apron without washing hands first. Reviewed with manager and employees proper procedures - employee washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cook line fliptop lower cooler, container raw prepped steaks above container raw fish. Employees rearranged for proper separation.
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. In front counter DESSERT COOLER - house flan (47F - Cold Holding); house mousse (48F - Cold Holding). Items not prepared or portioned today and in unit 3 days per manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front counter DESSERT COOLER - house flan (47F - Cold Holding); house mousse (48F - Cold Holding). Items not prepared or portioned today and in unit 3 days per manager. See stop sale.
Handwash sink not accessible for employee use at all times. Container of water in hand sink by front counter entrance. Manager removed container.
Mar 13, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 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. After multiple attempts Dishwasher (Chlorine 0ppm). Operator set up triple sink
Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice container. Operator removed bowl
Food stored on floor. Containers of mayonnaise stored on floor in prep area. Operator elevated foods
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on floor of walk in cooler floor
Dec 1, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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/ CFM arrived at time of inspection
Equipment in poor repair. Gaskets at left side cook line flip top cooler in poor repair
Nov 21, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 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. Dish machine chlorine sanitizer tested at 0ppm chlorine. Operator attempted to prime sanitizer. Sanitizer will not prime. Operator set up three compartment sink at 100ppm chlorine to manually sanitize and called for service.
Employee washed hands with no soap. Operator instructed employee to re wash hands with soap
Handwash sink not accessible for employee use at all times. Container stored in cook line hand wash sink, operator removed
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/ CFM arrived at time of inspection
Bathroom door left open other than during cleaning or maintenance. Operator closed bathroom door
Bowl or other container with no handle used to dispense food. Non handled container used to dispense rice on cook line. Operator removed and replaced with handled utensil
Equipment in poor repair. Gaskets at left side cook line flip top cooler in poor repair
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer next to ware washing area
Nonfood-contact surface soiled with dust. Observed at fan above prep table. Employee started to clean at time of inspection
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer tested at 0ppm chlorine. Operator remade and retested at 100ppm chlorine
Jul 31, 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 ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees expired within last 2 months.
Jul 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 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. After loading dirty dishes in dish machine, employee proceeded to put up clean dish ware without washing hands. Reviewed with employee and managers proper procedures and employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline, FLIPTOP UPPER - house fresh tomato salsa (58F - Cold Holding); cut tomato (48F - Cold Holding); portioned cooked chicken (51F - Cold Holding); portioned raw beef (49F - Cold Holding); portioned raw chicken (48F - Cold Holding) LOWER - rice (46F - Cold Holding); raw steak (45F - Cold Holding); raw chicken (46F - Cold Holding). Per manager items not prepared or portioned today. All items in unit from 11:00am. Technicians on site working on unit. Employees removed items back to walk in cooler to rechill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer buckets reading greater than 200ppm chlorine. Employee remade all to proper 100ppm chlorine.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees expired within last 2 months.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on back prep table.
Jan 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, open cases of raw shell eggs on shelf above containers of cooked rice. Employee moved eggs to bottom shelf.
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. In walk in freezer, containers of raw prepped chicken on top shelf above open cases of raw shrimp. Employee began to rearrange shelves to properly separate.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer buckets in prep kitchen reading over 200ppm chlorine. Employees remade to proper 100ppm chlorine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in prep kitchen wearing watch while preparing food. Employee removed watch.
Single-service articles not stored inverted or protected from contamination. Open bags of foil to go containers not inverted on shelf in back prep area. Employee inverted all containers.
Working containers of food removed from original container not identified by common name. Bulk containers of salt and oil by ceviche fliptop not labeled. Manager added labels.
Dec 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 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. Dish machine reading 0 ppm after multiple attempts. Employee set up sanitizer sink to sanitize all items.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At front counter DESSERT CASE - commercial flan (50F - Cold Holding). Per manager not prepared or portioned today. Received on 9-9.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On prep table in back kitchen area, under no temperature controls, fresh garlic in oil (70F - Cold Holding). Per employee prepared on 9-10 and on table 30 minutes. Employee returned oil to reach in cooler to rechill. 2) At front counter DESSERT CASE - commercial flan (50F - Cold Holding). Per manager not prepared or portioned today. Received on 9-9. See stop sale.
Handwash sink not accessible for employee use at all times. Hand wash sink at entrance to front counter blocked by sanitizer bucket in sink. Employee removed bucket.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle at front service station by restaurant entrance. Manager labeled as table cleaner.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer pump operating as intended - no chemical sanitizer pumping through lines. Employee set up sanitizer sink to sanitize all items.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened water bottles in kitchen fliptop cooler. Employee segregated bottles away from other goods.
Working containers of food removed from original container not identified by common name. On prep table by ceviche station, containers of oil and salt not labeled. Employee labeled.
Mar 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution above 200ppm chlorine in expo line. Operator remade to 100ppm chlorine.
Spray bottle containing toxic substance ( bleach)not labeled in kitchen. Operator labeled bleach
Bowl or other container with no handle used to dispense food. 1. Cooked white rice in steam table at front counter 2. Raw fish inside ceviche flip top cooler in kitchen. Operator removed bowls
Food storage( Cooked chicken ) container cracked or broken in flip top cooler. Operator discarded
Old labels stuck to food containers after cleaning on drying shelf in ware washing area.
Oct 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Dish machine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizing at 0ppm chlorine, observed sanitizer bucket empty. Operator stated, he will place an order for sanitizer solution. Establishment using 3 compartment sink until equipment can sanitize properly.
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 stored over raw pork inside walk in freezer. Operator moved raw chicken to lower shelf and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass front cooler at front counter, Flan 50F (cold holding ),Flan pulled from walk in cooler less than 4 hours ago. Manager moved back to walk in cooler to quick chill. Ambient temperature in unit at 47F. Foods not prepared or portioned today.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Four new employees hired less than 30 days. Emailed employee reporting agreement form to manager.
Bowl or other container with no handle used to dispense seasoning in dry storage area. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 81F in cook line. Operator moved stored utensils on stove.
Some ceiling tiles soiled in ware washing area.
Wet mop not stored in a manner to allow the mop to dry next to mop sink. Operator hang to dry
Working containers of food removed from original container not identified by common name. Oil container, sugar and salt containers not labelled in cook line. Operator labelled all foods.
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.