LA BRASA ROTISSERIE & GRILL
1315 W BOYTON BEACH BLVD, Boynton Beach FL 33426 · 561-509-7666
Last inspected Jul 13, 2026 · 8 visits since July 2023
JUL 24
DEC 24
SEP 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections trending up, 59 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observe 1 live fly landing on clean bags to go and also flying around kitchen, Operator unable to kill.
★ 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--2023042362 | Jul 21, 2023 | Aug 16, 2023 | $200 |
Inspection history
8 visits, newest first
Jul 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing sauté pans without sanitizing. Educated operator. Employee sanitized pans.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scrambled eggs (45F - Cold Holding); pork chops (45F - Cold Holding) Observed at Flip top cooler across from char grill. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to place in freezer to quick chill.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time control procedure emailed to operator.
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.
Show the remaining 3 findings ▾
Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by triple sink area. Operator labeled properly.
Equipment and utensils not properly air-dried - wet nesting. Clean pans on dish rack.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator added more chlorine, 50ppm.
Feb 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. Observed Raw shell eggs over produce (tomatoes, bell peppers) at walk in cooler. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cilantro garlic, spicy garlic, creamy garlic sauces (60F - Cold Holding) Observed sitting on counter at cook line area. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to use time control. Advised operator to place time stamp for remaining 2 hours. Time control procedure emailed to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. steak (46F - Cooling) at 1:36; cooling since 11:00 - 46F at 2:25 Observed overstocked above fill line of pan at flip top cooler on cook line. Operator cut portion in half and placed in freezer to quick chill.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has black mold like growth on interior of ice machine, ice chute at beverage station has black mold like growth on interior of ice chute.
Cutting board has cut marks and is no longer cleanable. At cook line flip top cooler. Operator replaced with new cutting board.
Time/temperature control for safety food thawed in an improper manner. Thawing beef at ambient temperature in prep area. Educated operator.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator added more chlorine, rechecked 50ppm.
Sep 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw shell eggs stored over, not properly separated from, ready-to-eat cooked chicken in walk in cooler. Operator removed eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 22 Boxes of Raw Chicken 47F-60F, delivered 2.5 hours ago, left out on kitchen floor at triple sink. Operator placed chicken at 60F in reach in freezer and the colder chicken in walk in cooler for rapid cooling. The chicken should be stored in walk in cooler at time of delivery, to avoid temperature abuse.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee with no hair restraint while engaging in food preparation at front counter portioning dressings.
Stored fish not covered in walk in cooler.
Dec 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw fish stored over ready-to-eat pasta on cook line. Operator removed fish.
Employee personal styrofoam food containers not properly identified and segregated from food to be served to the public in cooler at cook line. Operator removed.
In-use utensil not stored with handle above the top of time/temperature control for safety rice and rim of the container at cook line. Operator removed.
Onions and potatoes stored on floor at cook line. Cook placed foods on a shelf.
Jul 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
9 High priority4 Intermediate2 Basic
Show 15 findings ▾
Employee switched from working with raw food ( handling raw fish and raw pork ) to clean utensils without washing hands. Employee washed hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observe 1 live fly landing on clean bags to go and also flying around kitchen, Operator unable to kill.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw seafood over opened bag of cooked beef empanadas inside reach in freezer. Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Inside flip top cooler cook line Raw steak over cooked noodles, cooked chicken wings. Operator stored properly
Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked whole chicken being reheated inside rotate oven with raw chicken. Raw chicken juices landing on cooked chicken. Operator discarded
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sitting on prep table on front line. Spicy garlic sauce at 3:19pm ( 70F cooling) since 10am. Salsa with diced tomatoes at 3:19 pm ((70 cooling since 10am.. See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stored inside walk in cooler. spicy garlic sauce 47F cold Holding stop sale Per operator product stored for longer than 4 hours. Per operator not prepared or portioned today.See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stored inside walk in cooler. spicy garlic sauce 47F cold Holding stop sale Per operator product stored for longer than 4 hours. Per operator not prepared or portioned today.See Stop Sale
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sitting on prep table on front line. Spicy garlic sauce at 3:19pm ( 70F cooling) since 10am. Salsa with diced tomatoes at 3:19 pm ((70 cooling since 10am.. See stop sale
Toxic substance/chemical improperly stored. Paint spray over oil on dry storage Paint paste tube over prep table. Operator removed
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 to operator
Handwash sink not accessible for employee use at all times.by big garbage can on cook line Operator removed
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 approximately 6 employees don't have food handler certificates or employee reporting agreement. Emailed employee form
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.at 0 ppm chlorine. Operator corrected to 100 ppm chlorine
Feb 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 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 - cooked black beans (53F-62F - Cooling) operator states prepared on 02/06 held overnight and more than 6 hours - see stop sale.
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 - cooked black beans (53F-62F - Cooling) operator states prepared on 02/06 held overnight and more than 6 hours - see stop sale.
Stored food not covered. Walk in cooler - cooked chicken- operator covered.
Jul 21, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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. Display cooler: Tres leche 60F, flan 58F, chocolate cake 58F, in cooler over night. Not prepped or baked today. Cooked chicken wings 47F, raw chicken 48F, cooked whole chicken 47F-50F, black beans 48F-52F, rice 46F-49F, cooked beef 49F, raw beef 48F, baked potatoes 47F-50F, in walk in cooler over night. Not prepped or cooked today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Display cooler at front counter: Tres leche 60F, flan 58F, chocolate cake 58F, in cooler over night. Not prepped or baked today. See stop sale. Cooked chicken wings 47F, raw chicken 48F, cooked whole chicken 47F-50F, black beans 48F-52F, rice 46F-49F, cooked beef 49F, raw beef 48F, baked potatoes 47F-50F, in walk in cooler over night. Not prepped or cooked today. See stop sale Unit frozen up.
Jul 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
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. Display cooler: Tres leche 60°F, flan 58°F, chocolate cake 58°F, in cooler over night. Not prepped or baked today. Cooked chicken wings 47°F, raw chicken 48°F, cooked whole chicken 47°F-50°F, black beans 48°F-52°F, rice 46°F-49°F, cooked beef 49°F, raw beef 48°F, baked potatoes 47°F-50°F, in walk in cooler over night. Not prepped or cooked today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Display cooler at front counter: Tres leche 60°F, flan 58°F, chocolate cake 58°F, in cooler over night. Not prepped or baked today. See stop sale. Cooked chicken wings 47°F, raw chicken 48°F, cooked whole chicken 47°F-50°F, black beans 48°F-52°F, rice 46°F-49°F, cooked beef 49°F, raw beef 48°F, baked potatoes 47°F-50°F, in walk in cooler over night. Not prepped or cooked today. See stop sale Unit frozen up.
Handwash sink used for purposes other than handwashing, dishes stored in sink next to cook line. Operator removed.
Onions and rice stored on floor next to cook line.
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.