LA PARRILLA ROTISSERIE & GRILL
8357 W ATLANTIC BLVD, Coral Springs FL 33071 · 954.345.5467
Last inspected Jul 20, 2026 · 8 visits since November 2023
NOV 24
MAR 25
OCT 25
FEB 26
JUL 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
Toxic substance/chemical on premise that is not required for the operation of establishment. Hot Shot flying insect killer spray on top of ice machine. Operator removed
★ 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--2017041254 | Aug 18, 2017 | Sep 22, 2017 | $400 |
Inspection history
8 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer at 3 compartment sink less than 50 ppm. Operator add chlorine to 100 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork cold held in flip top cooler at 45F. Per operator, pork transfer to unit 3 hours prior to the inspection. Operator placed ice packs on item for quick chill.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black substances buildup inside ice machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys and cellphone stored on food shelf above food preparation table.
Show the remaining 3 findings ▾
Equipment in poor repair. -Observed walk in freezer gaskets in disrepair.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice buildup inside walk in freezer.
In-use tongs stored on oven door handle between uses.
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed at 11:10 a.m. raw chicken and beef cold held in flip top cooler at 47F. Per operator, both items transfer to unit at 10:00 a.m. Operator placed ice packs on both items for quick chill.
Bowl or other container with no handle used to dispense food. - Observed no handle bowl used to dispense soup.
Food stored on floor. -Observed various food items stored on walk in floor. Operator removed and stored on shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. Operator heavy ice buildup inside walk in freezer.
Stored food not covered. -Observed uncovered containers with cooked beef, pork and rice in walk in cooler.
Oct 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) operator fixed to 100ppm
Dented/rusted cans present. See stop sale. 2 dented cans of tomato paste
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. plantains (122F - Hot Holding). Observed plantains at top of container not holding temperature. Operator reheated to 172F for hot holding
Bowl or other container with no handle used to dispense food. Bowl used as scoop for bulk container of sugar. Operator removed
Cutting board has cut marks and is no longer cleanable. Grooved cutting board at kitchen flip top
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris, next to walk in cooler. Operator cleaned
May 20, 2025□ 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 ▾
Equipment and utensils not properly air-dried - wet nesting. In triple sink area, clean hotel pans stacked on top of each other while still wet.
Mar 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm). Operator remade to 100ppm.
Displayed food not properly protected from contamination. Limes unprotected on table
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot well; cooked plantains (108-144F - Hot Holding). Operator placed food items in microwave to reheat to 165F
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed raw beef time marked for 03-12. As per operator raw beef was date marked for the time in freezer but was never date marked again for its time out the freezer as of 03-19. Operator properly tracked time
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. Operator has new blank FRLA certificates but has not yet retrained/recertified staff.
Employee with no hair restraint while engaging in food preparation. Employee preparing plates, no hair restraint.
Equipment and utensils not properly air-dried - wet nesting. In triple sink area, clean hotel pans stacked on top of each other while still wet.
Food stored on floor. White buckets filled with ready to eat sauces on floor in walk in cooler. Operator removed
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board, operator removed
Wet wiping cloth not stored in sanitizing solution between uses. Used wet wiping cloths not stored in sanitizer bucket but left on cutting board in front of kitchen flip top. Operator removed
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top(behind stove); raw beef (40F-45F). Per operator foods not portioned or prepared today,in unit less than 4hrs. Observed food stacked above the fill line. Operator removed half of the steak to cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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.
Toxic substance/chemical on premise that is not required for the operation of establishment. Hot Shot flying insect killer spray on top of ice machine. Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on wiping cloth on kitchen food prep table. Operator removed
Ice buildup in walk-in freezer. Ice buildup up around door and shelves.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of dust and food debris on kitchen shelf/rack next to stove and prep table.
Feb 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooke black beans. Walk In Cooler Manager placed fish below cooked beans
Handwash sink not accessible for employee use at all times. Blocked by garbage can. Manager removed can
Spray bottle containing toxic substance not labeled. Spray bottle contains Purple liquid identified as glass cleaner. Manager labeled bottle
Bowl or other container with no handle used to dispense food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink stored on utensils rack
Floor area(s) covered with standing water. By mop sink
Ice buildup in reach-in freezer and/or walk-in freezer.
Stored food not covered. Cooked chicken located in Walk In Cooler
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading 10ppm chlorine. Employee added bleach to correct 100ppm chlorine.
Raw animal food stored over/not properly separated from ready-to-eat food.In walk in cooler, containers of raw fish and shrimp,above uncovered containers of cooke rice.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, case of raw shell eggs on shelf above containers of raw beef and pork.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw steak to place on grill and continued handling multiple to go containers and utensils while cooking other items without washing hands and changing gloves.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front line reading greater than 200ppm chlorine. Manager remade to proper 100ppm chlorine.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In house portioned commercial mashed potatoes in reach in freezer by rotisserie oven not dated when portioned.
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.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 50F in ice water.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage cup on prep table above chicken hot holding drawers. Manager moved beverage.
Stored food not covered. In walk in cooler, 2 containers of cooked rice dated 11-6 not 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.