LA BRASA ROTISSERIE & GRILL
3401 N. HIATUS ROAD, Sunrise FL 33351 · 954-736-7879
Last inspected Feb 23, 2026 · 9 visits since July 2023
JUL 24
MAR 25
AUG 25
JAN 26
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. Emailed operator procedures.
★ 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--2024046397 | Jul 10, 2024 | Aug 29, 2024 | $400 |
| 2--2024024054 | Apr 1, 2024 | May 9, 2024 | $400 |
Inspection history
9 visits, newest first
Feb 23, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed chef cracks raw shell eggs and then touch cooked chicken without changing gloves and wash hands. After brief education, employee then changed gloves and wash his hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes at front line hot held at 110F. Per operator, potatoes cooked and placed at front line 1.5 hours prior to the inspection. Operator reheat potatoes to 179F.
Spray bottle containing toxic substance not labeled. -Observed 2 unlabeled spray bottle with degreaser at 3 compartment sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substances buildup inside ice machine.
Show the remaining 4 findings ▾
Accumulation of debris on exterior of warewashing machine.
Food stored on floor. -Observed containers with food items stored on walk in freezer floor.
Stored food not covered. -Observed an uncovered container with salt prep station. Operator covered.
Working containers of food removed from original container not identified by common name. -Observed salt removed from the original container not labeled. Operator labeled container.
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -Observed employee washing and rinsing pot and food pans without sanitizing. After brief education, employee then set up sanitizer solution.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed shrimp cold held in flip top cooler at 44F. Per operator, shrimp transfer to unit 1.5 hours before the inspection. Operator placed ice pack on shrimp for quick chill.
Handwash sink not accessible for employee use at all times. Observed handwashing sink in prep station block with cardboard boxes.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black substances buildup inside ice machine.
Stored food not covered. -Observed an uncovered container with salt stored in kitchen. Operator covered.
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. Black trash bags used to cover chicken in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Kitchen flip top; raw chicken (42F-53F - Cold Holding). As per operator, foods not portioned or prepared today, in unit less than 4hrs. Observed raw chicken above fill line. Operator took some chicken off the top, to the inside cooler for quick chill. 2)Flip top; raw fish, cut (46F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot table; cooked veggies (111F - Hot Holding). Operator placed items in oven to quickly reheat foods to 165F
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands using triple sink.
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/ Upon arrival certified manager not present. Manager arrived approx 10 minutes upon inspector's arrival. Manager stated they were at the bank
Single-service articles not stored inverted or protected from contamination. At top shelf, aluminum to go container not stored inverted.
Mar 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In cookline fliptop lower cooler, container of portioned raw steak above container of portioned rice. Employee rearranged items to properly separate.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries dead in probe thermometer.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle under front counter. Employee marked as degreaser.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket hanging by ice machine not inverted. Manager inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container on front counter but cash registers. Employee moved container to shelf below register.
Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Bagged trash on ground around dumpster.
Jul 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. kitchen flip top; diced chicken (47F - Cold Holding), per operator foods not portioned or prepared today. In unit less than 4hrs. Observed items overfilled. Operator moved to RIC for quick chill.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling above triple sink with build up of dust
Single-service articles not stored inverted or protected from contamination. Aluminum food containers not stored inverted on top shelf in back storage area
Apr 1, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In cook line fliptop lower cooler, container of washed whole head romaine lettuce with leaves overhanging in direct contact with raw meat in adjacent container of raw steaks. Employee discarded lettuce and replaced with new away from raw foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cutting board next to cook line fliptop unit, rice (73F - Cold Holding). Rice under no time or temperature control. Per employee rice prepared and cooled night before and out of cooler 3 hrs. Employee moved rice down to reach in cooler to rechill to 41F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed triple sink set up with wash set up in middle sink next to sanitizer sink. Employee drained sinks, cleaned, and set up correctly.
Equipment in poor repair. Loose gasket around top of cooler door at cook line fliptop unit.
In-use wet wiping cloth/towel used under cutting board. Wiping cloths under cutting boards at cook line and back prep table. Employees removed cloths.
Sep 12, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed chicken (48F - Cold Holding); shrimp (47F - Cold Holding); Pork (46F - Cold Holding); Beef (44F - Cold Holding). Per operator, all items placed in unit 3.5 hours prior to the inspection. Operator transfer items to another unit on ice bath.
Equipment in poor repair. -Observed flip top cooler at cookline ambient temperature at 47F.
Sep 11, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority1 Intermediate9 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw fish and raw pork stored over chocolate cakes in walk-in cooler. Operator relocate cakes
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee touch raw beef and fish and then touch clean utensils and takeout containers without changing gloves and wash hands. Educate employee. Employee change gloves and wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed chicken (48F - Cold Holding); shrimp (47F - Cold Holding); Pork (46F - Cold Holding); Beef (44F - Cold Holding). Per operator, all items placed in unit 3.5 hours prior to the inspection. Operator transfer items to another unit on ice bath.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed precooked chicken hot held at 109°F in kitchen. Per operator, chicken transfer from oven 30 minutes prior to the inspection. Operator reheat chicken to 171°F.
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. Observed Employees training with National Registry dated 04/21/2018-8/20/2021.
Cutting board has cut marks and is no longer cleanable. Observed cutting board at work station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinking cup stored on ice bid cover at drinks fountain. Operator removed and stored properly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee watch and wallet stored on food storage shelf above prep table. Operator removed and stored properly.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed Wash solution set up in middle compartment. No sanitizer solution set up during the operation of the 3 compartment sink. Advice operator to setup wash, rinse and sanitizer in respectable order.
Equipment in poor repair. -Observed flip top cooler at cookline ambient temperature at 47°F.
Food stored on floor. -Observed cases with drinking water stored on floor at front line.
Ice scoop handle in contact with ice. -Observed ice scoop with handle stored in ice bin.
Time/temperature control for safety food thawed in an improper manner. -Observed chicken thawing in standing water at prep area. Operator placed ice pack on item and placed in flip top cooler.
Working containers of food removed from original container not identified by common name. -Observed seasoning removed from the original container not identified by common.
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Wiping cloth sanitizer solution in excess of 200 Ppm. Operator discarded liquid made new solution rechecked 50 Ppm
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. Emailed operator procedures.
Handwash sink used for purposes other than handwashing. Observed hose from proguard dispensing machine being stored in hand washing sink located by dish machine.
Spray bottle containing degreaser toxic substance not labeled.operator labeled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent over3 compartment sink soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable. Observed flip top cooler cutting board on cook line has cut marks and is no longer cleanable.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup underneath and behind compressor in walk-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in containers of salt and chicken seasoning scoop handle in contact with products. Observed on top of flip top cooler in prep area containers of salt and msg scoop handle in contact with salt and msg. Operator removed clean and sanitized scoops
Single-service articles stored next to handwash/food preparation sink exposed to splash located front counter hand sink.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of salt removed from original container not identified by common name.
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.