LA BRISA TACOS GLG INC
1156 N WASHINGTON BLVD UNIT C, Sarasota FL 34236 · 941-586-2181
Last inspected Aug 25, 2026 · 10 visits since September 2023
JAN 25
JUN 25
NOV 25
MAR 26
AUG 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
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 handouts to the operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat leafy greens in the reach in cooler on the cook line. Employee removed the leafy greens.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Employee removed the can opener to be sanitized.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork stored in the stand up reach in cooler in the back kitchen area wth no date mark. Operators stated the pork was cooked on 8/23. Operator placed a date mark on the pork.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on a dry storage shelf next to food. Employee removed the phone.
Apr 1, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 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. Dish machine sanitizer reading 00ppm chlorine. Establishment stoped using the dish machine called the technician and set up the three component sink to properly sanitizer dishes and equipment.
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. Raw shrimp stored over cut tomatoes in the reach in cooler next to the cook line. Employee removed the tomatoes.
Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed avocados in the stand up reach in cooler in the back kitchen area. Employee removed the eggs.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice stored in the stand up reach in cooler in the back kitchen area with no date mark. Employee stated the rice was cooked on 3/22. Employee placed a date mark on the rice.
Nov 13, 2025Inspection 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 ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled there phone then clean equipment without washing there hands. Employee removed the equipment to be sanitized and washed their hands.
Toxic substance/chemical improperly stored. Box of tortillas stored on a container of dish machine sanitizer on the cook line. Owner removed the tortillas.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinks stored on a shelf above a preparation tables in the kitchen. Owner removed the drinks.
Jun 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over deli ham in the stand up reach in cooler in the back kitchen area. Owner removed the eggs.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed handouts to the operator.
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 handouts to the operator
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee removed and sanitized the can opener.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. No soap at the hand washing sink next to the three compartment sink. Owner placed soap at the hand washing sink.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitized reading 00ppm chlorine. Owner replaced the sanitizer new reading 50ppm chlorine.
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
2 Employees began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. The employee was informed and properly washed their hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in the stand up reach in cooler in the back kitchen area. Employee placed the chicken below the beef.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee removed and sanitized the can opener.
Handwash sink used for purposes other than handwashing. Employee used a hand washing sink to fill a sanitizer bucket. Educated manager and employees that hand washing sink are to be used for washing hands only.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on a shelf on the cook line next to clean dish ware. Employee removed the phone.
Jul 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee removed and sanitized the can opener.
Handwash sink used for purposes other than handwashing. Employee filled a sanitizer bucket at a hand washing sink. Educated manager and employees that hand washing sink are to be used for washing hands only.
No soap provided at handwash sink. Hand washing sink in the kitchen next to the ice machine. Owner placed soap at the hand washing sink.
Accumulation of debris inside warewashing machine.
Feb 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to the dishwasher. Owner placed paper towels at the hand washing sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All ceiling vents in the kitchen soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the reach in freezer next to the cook line soiled.
Reach-in cooler shelves with rust that has pitted the surface. Stand up reach in cooler in the back preparation area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer solution reading 00ppm. Owner replaced the sanitizer new reading 100ppm.
Sep 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in the back kitchen area.
Sep 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage stored over bread in the reach in cooler in the preparation area. Owner removed the sausage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the reach in cooler in the preparation area. Salsa (65F - Cold Holding); Green salsa (63F - Cold Holding); Sour cream (64F - Cold Holding); Cooked vegetables (63F - Cold Holding); Cut lettuce (69F - Cold Holding); Cut tomatoes (64F - Cold Holding). Owner stated all the items had been stored in the reach in cooler overnight. Owner discarded all the items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the reach in cooler in the preparation area. Salsa (65F - Cold Holding); Green salsa (63F - Cold Holding); Sour cream (64F - Cold Holding); Cooked vegetables (63F - Cold Holding); Cut lettuce (69F - Cold Holding); Cut tomatoes (64F - Cold Holding). Owner stated all the items had been stored in the reach in cooler overnight. Owner discarded all the items.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed handouts to the operator.
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 handouts to the operator.
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. Provided handouts to the operator. Operator filled one form out before the end of the inspection.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in the back kitchen area.
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.