LABRASA ROTISSERIE & GRILL
888 S MILITARY TRL, West Palm Beach FL 33415 · 561-640-1844
Last inspected Aug 19, 2026 · 11 visits since August 2023
OCT 24
JUN 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken breast over raw beef in walk in cooler. Manager rearranged.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025048973 | Jun 11, 2025 | Jul 14, 2025 | $1,200 |
| 2--2024072019 | Oct 14, 2024 | Jan 9, 2025 | $400 |
| 2--2024047059 | Aug 12, 2024 | Sep 11, 2024 | $400 |
Inspection history
11 visits, newest first
Aug 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Inside menu board offers ceviche made with raw seafood, served raw, not properly identified as being raw. Advised Operator to properly identify ceviche as raw on the inside menu board.
Spray bottle containing toxic substance (degreaser) not labeled. Operator labeled spray bottle.
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while adjusting glasses, touched hair/hat while adjusting and then handled clean utensils and unwrapped single service articles to prepare/package food for customers without washing hands. Operator discussed with employee who then washed hands.
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 touched visibly soiled wiping cloth and then handled clean utensils and equipment to prepare food for customers without washing hands. Operator discussed with employee who then washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top cooler; raw chicken stored over raw fish and raw steak. Operator moved raw chicken to bottom shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour time limit. At front line; cut tomatoes with onions time marked 11:00-3:00 not discarded as of 3:08. See stop sale.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour time limit. At front line; cut tomatoes with onions time marked 11:00-3:00 not discarded as of 3:08. See stop sale.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At walk-in cooler; milk no date mark. Operator stated milk opened 2 days prior, applied appropriate date mark.
Visibly soiled dry wiping cloth in use on cook line cutting board. Operator removed.
Sep 17, 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 ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over fully cooked chicken tenders at reach in freezer on cook line. Both products opened from commercial packaging. Operator stored products properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1/4 chicken (129F - Hot Holding) Observed in hot holding drawers on cook line. Per operator, out of temperature for approximately 15 minutes. Operator put back on grill to reheat to 165+F.
Toxic substance/chemical improperly stored. Observed WD 40 over food service gloves in chemical storage closet. Operator moved WD40 to lower shelf.
Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans stored on rack that has an accumulation of rust.
Food stored on floor. Storage bin of salt stored on floor in dry storage area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed being stored on cutting board at cook line.
Jun 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority2 Intermediate1 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed chef handled raw steak, peeled gloves off touching contaminated gloves, then put clean gloves off and handled clean flip top cooler handle; no hand wash. Chef washed hands; advised operator to clean and sanitize flip top cooler handle.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch soiled apron then handled clean pot with rice on stove top. Chef washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash utensils with soap and water; no sanitizing done. Observed employee wash pot with soap and water; no sanitizing done. Advised operator to set up sink with chlorine 100ppm and sanitize items.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: Raw chicken portioned in pan stored above raw steak portioned in pan. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked steak (52F - Cold Holding) As per operator, stored since 2.75 hours. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked potatoes (109F - Hot Holding); cooked plantains (132F - Hot Holding) As per operator, both items stored in unit since 20 mins. Stored over stacked. Advised operator to remove over stacked portion and reheat to 165+F.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm). Operator changed to Sanitizer Bucket (Chlorine 100ppm)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler: cut tomatoes (62F at 2:45pm; 60F at 3:15pm- Cooling) As per operator, cooling since 30 mins. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Stored over stacked. Advised operator to quick chill.
Handwash sink not accessible for employee use at all times. Hand wash sink at cook line blocked by single burner stove top.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. At cook line, beside oven and directly in front of hand washing procedures sink, a single burner stove top that is located on the outskirts of hood suppression system.
Oct 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority1 Intermediate1 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 beans (46F - Cooling) Per operator cooked and held since yesterday Food held in large covered container Food never reached 41F within six hours See stop sale
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Walk-in Freezer; Raw portioned beef over cooked beef. Advised operator who removed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At Reach-in Cooler; Raw portioned chicken stored over raw portioned beef 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. At Walk-in Cooler; raw chicken (46F - Cold Holding) Per operator not prepared or portioned today Per operator food held overnight 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 beans (46F - Cooling) Per operator cooked and held since yesterday Food never reached 41F within six hours
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Walk-in Cooler; raw chicken (46F - Cold Holding) Per operator not prepared or portioned today Per operator food held overnight See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; Cooked noodle soup (125F - Hot Holding); cooked beans (125F - Hot Holding) Operator stated items were cooked/reheated prior to been held on steam table. Per operator items held for less than an hour Advised operator to reheat to 165+F Operator reheated to 165+F
Handwash sink used for purposes other than handwashing. At Cookline; Handwashing sink contained potholders Advised operator who removed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At Kitchen; Moldllike substance in ice machine Advised operator to clean
Aug 13, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 4 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area. Approximately 4 small flying insects at front counter landing on single use cups Approximately 5 small flying insects in kitchen landing on paper towel and pipes at handwashing sink Approximately 20+ small flying insects in kitchen around large garbage bin close to exit Approximately 10+ small flying insects in kitchen on soiled aprons close to exit
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. At Walk-in Cooler; spicy house made garlic sauce (47F- cold holding); cooked beans (46F - Cold Holding); cooked rice (46F - Cold Holding); Per operator not prepared or portioned today Per operator food held overnight in walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Walk-in Cooler; spicy house made fresh garlic sauce (47F- cold holding); cooked beans (46F - Cold Holding); cooked rice (46F - Cold Holding); Per operator not prepared or portioned today Per operator food held overnight in walk-in cooler See Stop Sale
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip Top Cooler at Cook line; raw fish (67F - Cooling) since 2:40pm at 3:12, 2nd temperature 66F at 4:14pm. Held in overstocked container. At this current rate food will not reach 41F or below within four hours. Advised operator to put in smaller portions. Operator put in smaller portions and moved to quick chill.
Feb 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate8 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee put on gloves to put food on plate without washing hands. Explained and she properly put on new gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bag of raw chicken tenders over plantains in upright freezer. Explained and manager rearranged.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken breast over raw beef in walk in cooler. Manager rearranged.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one side of splitter at mop sink.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Washcloth bucket chlorine over 200 ppm. Manager changed the solution.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Boiled potatoes 121 f at 1:55 pm.as per manager cooling 20 minutes.second temperature 121 f at 2:17 pm. Based on this rate of cooling it will not reach 135 f to 70 f within 2 hours. Manager added ice to cool quickly.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents in the kitchen and fan guards in walk in cooler.
Employee personal food not properly identified and segregated from food to be served to the public. Personal beverage bottles stored with and above food in walk in cooler. Explained and manager rearranged.
In-use knife/knives stored in cracks between pieces of equipment. Between pans and reach in cooler. Explained and she removed both knives.
In-use wet wiping cloth/towel used under cutting board. On cook line. Manager removed the cloth towel.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Paper towel dispenser and soap dispenser on cook line.
Single-service articles not stored inverted or protected from contamination. Open Aluminum pans in dry food storage room. Manager inverted the pans.
Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature on bottom shelf in three compartment sink area. Still frozen solid ( bags frosted). Manager moved all to walk in cooler to thaw properly.
Working containers of food removed from original container not identified by common name. Sugar bin in the dry food storage room not labeled.
Aug 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....what rice date marked 8/9/23 at walk in cooler, manager stated it was wrong date. Employee properly date marked
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....pico de gallo 85°, fresh garlic cilantro in mayo 82°, fresh creamy garlic 82°, spicy garlic 78° at drive through and front counter being held less than 4 hours. Employee time marked.
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.
Drain cover(s) missing by the ice machine
Floor area(s) covered with standing water by the floor drain at utensils storage room.
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.