LABRASA ROITISSERIE & GRILL
5023 OKEECHOBEE BLVD, West Palm Beach FL 33417 · 561-686-5560
Last inspected Mar 19, 2026 · 10 visits since December 2023
OCT 24
JAN 25
JUN 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B 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. Emailed one.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025015663 | Jan 14, 2025 | Apr 23, 2025 | $600 |
Inspection history
10 visits, newest first
Mar 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Employee handled soiled equipment and utensils while cleaning 3 compartment sink, then put on gloves and then engaged in food preparation ( chicken marinating )without washing hands first. Employee washed hands
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.at 200++ppm Operator corrected to 100ppm chlorine
Oct 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 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 Deep covered containers with cooked rice at 1:33pm (51F cooling ) since yesterday, cooked chicken at 1:33pm(51F cooling ) since yesterday, cooked beef at 1:33pm( 56F cooling ) since yesterday. Per operator products stored since yesterday. Products did not cool to 41F within 6 hours. See Stoo Sale
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then placed raw chicken on top of cutting board then placed in sautéed pan then moved to handle clean sautéed pan with cooked rice without washing hands. Employee washed hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher only using soap and water in 3 compartment sink then placing not sanitized pans with clean pans. Educated employee and operator on proper steps to wash, rinse and sanitize Employee moved pans back to 3 compartment sink to be properly sanitized
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer A case with raw beef stored above a pan with cooked pasta. Operator stored properly
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 Deep covered containers with cooked rice at 1:33pm (51F cooling ) since yesterday, cooked chicken at 1:33pm(51F cooling ) since yesterday, cooked beef at 1:33pm( 56F cooling ) since yesterday. Per operator products stored since yesterday. Products did not cool to 41F within 6 hours. See Stoo Sale
Toxic substance/chemical improperly stored. Cleaner spray stored above bags of rice on prep area. Operator stored properly
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep area Big deep container with Cooked potatoes at 1:03 pm (117F cooling) since 15 minutes at 1:33pm the same temperature at this current cooling rate product will not cool to 70F within 2 hours. Operator moved to walk in freezer Walk in cooler Deep covered container with Chopped romaine at 12:53pm( 53F cooling) since 10 am, at 1:23pm (same temperature) at this current cooling rate product will not cool to 41F within 4 hours. Operator divided product into smaller containers
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For pico de gallo stored by drive through window. Email form to operator, operator printed,and add it item to form.
Walk in cooler Unwashed lemons, peppers stored above with ready-to-eat food.( salsa, cut onions, sauces) Operator stored properly
Bowl or other container with no handle used to dispense food. For cooked rice in front counter area. Educated operator on proper utensils use
Aug 25, 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 ▾
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) operator changed to 100 ppm
Jun 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine solution at sanitizer bucket
No paper towels or mechanical hand drying device provided at handwash sink at the prep are Provided
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl used to dispense rice at front counter Educated operator
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) operator changed to 100 ppm
Jan 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen; Employee handled raw meat then changed gloves and handled clean utensils Advised operator, employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Walk-in Cooer; Raw Chicken stored above melted butter Advised operator who fixed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen; raw chicken (63F - Cold Holding) Per operator not prepared or portioned today Per operator held on stand for less than an hour Advised operator to move back to cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen; fried plantains (103F - Hot Holding); yucca fries (106F - Hot Holding) Per operator both items were held for approximately an hour Advised operator to reheat to 165+F
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in Cooler; No date mark on multiple cooked items ( cooked rice, cooked beans, cooked chicken).Per operator held in cooler for more than 24 hours. Advised operator to date mark all food items prepared onsite for more than 24 hours
Oct 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority2 Intermediate0 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Walk-in Cooler; cooked rice (52F - Cooling) Per operator was prepared overnight Item held overfilled in large covered container Item did not reach 41F within six hours. See stop sale
Employee failed to wash hands before putting on gloves to initiate a task working with food. At Kitchen; Employee handled raw meat then change gloves and proceed to handle clean utensils without washing hands first. Advised operator who spoke to employee Employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw animal food stored over/not properly separated from ready-to-eat food. At Walk-in Cooler; Raw portioned beef stored over ready to eat shrimp. Advised operator who removed.
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. Flip Top Cooler; raw fish (50F - Cold Holding); raw beef (49F - Cold Holding); raw pork (49F - Cold Holding) At Reach-in Cooler below Flip Top; raw beef (57F - Cold Holding); raw chicken (56F - Cold Holding); cooked chicken (56F - Cold Holding); pasta (56F - Cold Holding); cheese (56F - Cold Holding); cooked potatoes (56F - Cold Holding); chicken empanadas (56F - Cold Holding); cooked rice (56F - Cold Holding); cooked beef (54F - Cold Holding) Per operator not prepared or portioned today Per operator item held in cooler overnight See stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Walk-in Cooler; cooked rice (52F - Cooling) Per operator was prepared overnight Item held overfilled in large covered container Item did not reach 41F within six hours. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top Cooler; raw fish (50F - Cold Holding); raw beef (49F - Cold Holding); raw pork (49F - Cold Holding) At Reach-in Cooler below Flip Top; raw beef (57F - Cold Holding); raw chicken (56F - Cold Holding); cooked chicken (56F - Cold Holding); pasta (56F - Cold Holding); cheese (56F - Cold Holding); cooked potatoes (56F - Cold Holding); chicken empanadas (56F - Cold Holding); cooked rice (56F - Cold Holding); cooked beef (54F - Cold Holding) Per operator not prepared or portioned today Per operator item held in cooler overnight See stop sale
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. No poster provided Emailed poster
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Walk-in Cooler; sliced tomatoes (45F - Cooling)since 10:30am @ 10:50am, 2nd temperature @11:41am same Item held in closed lid container At this current rate food will not get to 41F or lower within four hours. Operator open lid and moved to quick chill.
Feb 5, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate5 Basic
Show 15 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Box of raw pork chop stored over open bag of mixed vegetables in walk in freezer. Explained and mgr. rearranged.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over butter in walk in cooler. Manager rearranged.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken breast stored over raw beef in walk in cooler. Explained and manager rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 45-51 f as per manager received the delivery an hour ago. Explained and employee moving all the boxes to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. boiled potatoes 103-131-146 f over stocked in the pan.explained.and she removed the top section of potatoes to reheat. portioned black beans 110 f on top of the lid. As per manager less than 1 hour and will be used within an hour. Explained time as public health control
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 one.
Food-contact surface soiled with food debris, mold-like substance or slime. Dicer blades soiled
Handwash sink not accessible for employee use at all times.hand sink by back door blocked by several containers.
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.
Spray bottle containing toxic substance not labeled. Light green color liquid spray bottle not labeled. Manager labeled.
Cutting board has cut marks and is no longer cleanable. White cutting board
Employee eating in a food preparation or other restricted area. Open foam container of corn on top of ice mach. Manager discarded the container
Fan guard soiled with accumulated dust in walk in cooler.
Food stored on floor. Several boxes of raw chicken stored on floor by three compartment sink. Employee moved boxes to walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Cooked shrimps thawing in standing water at room temperature on prep line. Temperature 32 f,. Manager moved the container to walk in cooler.
Dec 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Container of medicine improperly stored. Cough medicine and Neuro tablet container stored with and above food on the shelf by the walk in cooler. Manager removed both
Raw animal food stored over or with unwashed produce. Raw chicken container stored over bag of onions in the walk in cooler. Explained and employee rearranged.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes at front counter 114 f top section bottom of the pan 140 f (114F - Hot Holding) employee mixed the potatoes. As per manager less than 2 hours.
Handwash sink not accessible for employee use at all times. Hand sink in the back blocked by very large dust pan with handle.manager removed the dust pan.
Bowl or other container with no handle used to dispense food. Large round plastic container without handle used to scoop rice. Manager removed the container corrected on site. Small round plastic container without handle wrapped with plastic film used to scoop yellow rice at front counter explained.
Open dumpster lid. Employee closed the lid
Stored food not covered. Large flour container on shelf not covered manager covered the container
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.