LA PARRILLA ROTISSERIE & GRILL
1875 N SR 7, Margate FL 33063 · 954-927-2100
Last inspected Aug 3, 2026 · 10 visits since July 2023
AUG 24
MAR 25
NOV 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Bulletin provided to be posted.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2017040062 | Aug 9, 2017 | Sep 22, 2017 | $400 |
Inspection history
10 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Nonfood-grade basting brush used in food. Standard paint brush in melted butter at cookline soiled line. Manger discarded.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by front counter. Manager labeled as cleaner.
Bowl or other container with no handle used to dispense food. Plastic cup in bulk flour container. Manager removed cup.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open beverage container on shelf next to clean pans in dish area. Employee removed beverage.
Show the remaining 4 findings ▾
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open top beverage by dish area. Employee switched beverage to cup with lid and straw.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink set up with wash in middle sink instead of first sink. Employee began draining sink to correctly set up.
Stored food not covered. In walk in cooler, containers of red and black beans not covered. Temperatures good for both and not in cooling process.
Working containers of food removed from original container not identified by common name. Bulk container of flour under back prep table not labeled. Employee labeled.
Jan 31, 2026□ 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 ▾
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. As per operator some employee food handler certificates are expired and they are awaiting new certificates.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer near triple sink area..
Jan 30, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw chicken stored inside a commercial plastic bag.
Raw animal food stored over/not properly separated from ready-to-eat food. Underneath kitchen flip top, inside the two door lowboy cooler; Observed raw shell eggs stored directly over cooked chicken. Operator rearranged to the proper order
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Upon arrival observed employee use a rag to clean off a kitchen flip top cutting board while wearing gloves. With the same gloves on, observed employee touch yuca inside a food grade container.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Kitchen flip top; raw pork (40-45F - Cold Holding); raw chicken (41-44F). As per operator foods not portioned or prepared today. In unit less than 4hrs. Observed kitchen flip top kept open upon arrival. Operator placed bags of ice on top and closed for quick chill. 2)Walk in cooler; cooked, whole chicken (44-46F - Cold Holding); raw, whole chicken (43-45F - Cold Holding); raw pork chop (44F - Cold Holding). As per operator foods in unit not portioned or prepared today, in unit less than 4hrs. Operator kept walk in cooler doors closed for quick chill
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef soup in walk in cooler with no date mark. As per operator food in unit over 24hours ago. Operator date marked for 01/27/26
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. As per operator some employee food handler certificates are expired and they are awaiting new certificates.
Bowl or other container with no handle used to dispense food. In kitchen flip top, observed white single service bowl being used as a scoop for food items. Operator removed
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer near triple sink area..
Ice scoop handle in contact with ice. Inside ice machine observed handle for ice scoop in direct contact with ice. Operator removed and stored properly
Stored food not covered. Multiple frozen, ready to eat soups stored inside reach in freezer with no lid or covered protection.
Wet wiping cloth not stored in sanitizing solution between uses. Observed visibly used and wet rags stored on kitchen flip top cutting boards instead of sanitizer buckets
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
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 open beef over raw snapper in m3 freezer. Operator inverted
Bowl or other container with no handle used to dispense food. Bowl used as scoop in cooked pork container. Operator removed
Buildup of food debris/soil residue on equipment door handles. In main kitchen flip top cooler door handles soiled with food debris. Operator cleaned
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on back kitchen prep table. Employee moved phone
Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up in back M3 freezer
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw fish stored over cooked beef. Not all commercially packaged
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 poster to 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 poster to operator
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired 5/2024
Buildup of food debris/soil residue on equipment door handles. On cook line, flip top cooler doors soiled with food debris
Aug 15, 2024□ 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 ▾
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil, water, and wine at cook line not labeled.
Aug 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority1 Intermediate5 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked chickens (50F - Cooling); squash soup (51F - Cooling); shredded cooked beef (50F - Cooling); cooked yuca (50F - Cooling); cooked pasta (49F - Cooling); portioned cooked chicken (50F - Cooling); shredded chicken (46F - Cooling); boiled potatoes (51F - Cooling). Per manager all items prepared on 8-13 and cooling more than 6 hrs. See stop sale.
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. Dishwasher handling clean dish ware directly from sanitizer sink without washing hands and changing gloves after washing dirty dish ware. Reviewed proper handwash policy and employee began to wash hands between washing and putting up dishes.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, trays of commercially wrapped, and out of case, whole muscle pork and beef and containers of raw fish fillets above containers of cooked beans. Employee rearranged all shelves to bring beans above raw foods.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At kitchen make line, under no temperature or time control - raw shell eggs (78F - Ambient). Per manager eggs out of cooler since approximately 10:30am. Manger moved eggs to fliptop lower cooler to rechill.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In walk in cooler, squash soup (51F - Cooling); shredded cooked beef (50F - Cooling); cooked yuca (50F - Cooling); cooked pasta (49F - Cooling); portioned cooked chicken (50F - Cooling); shredded chicken (46F - Cooling); boiled potatoes (51F - Cooling). Per manager all items prepared on 8-13 and cooling more than 6 hrs. 2) In walk in cooler, cooked portioned beef (46F - Cold Holding); cooked beans (47F - Cold Holding); individual sour creams (50F - Cold Holding); shredded cheddar cheese (49F - Cold Holding); fresh garlic oil parsley mix (50F - Cold Holding); black beans (48F - Cold Holding); raw fish fillets (45F - Cold Holding); raw whole snapper (46F - Hot Holding). Per manager, none of the items prepared or portioned today and all in unit more than 4 hrs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) At kitchen MAKE LINE, under no time or temperature control - cooked yuca (74F - Cold Holding). Per manager out of cooler and on line approximately 1 hr. and not prepared or portioned today. Manager moved yuca to fliptop lower cooler to rechill. 2) In walk in cooler, cooked portioned beef (46F - Cold Holding); cooked beans (47F - Cold Holding); individual sour creams (50F - Cold Holding); shredded cheddar cheese (49F - Cold Holding); fresh garlic oil parsley mix (50F - Cold Holding); black beans (48F - Cold Holding); raw fish fillets (45F - Cold Holding); raw whole snapper (46F - Hot Holding). Per manager, none of the items prepared or portioned today and all in unit more than 4 hrs. See stop sale.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Digital Probe thermometer reading below 32F in ice water. Thermometer recalibrated and properly reading 32F in ice water.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Dishwasher's bottled water on shelf next to clean dish ware. Employee moved bottle away from dishes.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Dishwasher's backpack on shelf next to clean dish ware. Employee moved bag to under table away from dish ware.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher had wash sink setup directly beside sanitizer sink instead of at opposite end of triple sink. Employee drained wash sink and set up sinks in proper order.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on prep table at end of fliptop unit. Manager discarded water and turned on heating unit to keep water hot.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil, water, and wine at cook line not labeled.
Feb 26, 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 ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, container of non commercially wrapped empanadas below open case of mixed raw seafood. Manager moved empanadas to top shelf in freezer.
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. Bulletin provided to be posted.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash sink set up in middle sink at dish area instead of first sink.
Stored food not covered. In walk in cooler, containers of cooked potatoes and portioned cooked beef not covered. Manager covered containers.
Working containers of food removed from original container not identified by common name. Bulk container of sugar in prep area not labeled.
Jul 6, 2023□ 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 all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed all employees training certification expired on 02/07/2023
Jul 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over cooked rice and fish broth in flip top cooler. Operator relocate shell eggs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked chicken cold held at 44 degrees Fahrenheit in walk-in cooler. Cooked chicken placed in unit 3 hours prior to the inspection. Operator placed chicken in freezer for quick chill. Observed shrimp (44F - Cold Holding); Beef (44F - Cold Holding); chicken (45F - Cold Holding); rice (44F - Cold Holding), all items place in unit 3 hours prior to the inspection. Advice operator to placed ice pack on items for quick chill.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed all employees training certification expired on 02/07/2023
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine.
Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinks stored in M3 freezer not identified.
Employee with no hair restraint while engaging in food preparation. Observed chef with no hair restraint.
Equipment in poor repair. -Observed flip top on cookline ambient temperature at 45 degrees Fahrenheit.
Food stored on floor. -Observed containers with various food items stored on walk-in cooler floor.
Standing water in bottom of reach-in-cooler. -Observed standing water in bottom of flip top cooler at cookline.
Stored food not covered. -Observed several uncovered containers with soups and beef stew stored in walk-in cooler. Operator covered
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.