La Brasa Grill
Last inspected: Jan 16, 2026
61
Score
The health department has logged nine inspections at La Brasa Grill, the earliest from 2022. The newest entry in the record is dated Jan 16, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
Looking across the full record, “bowl or other container with no handle used to dispense food” is the recurring theme, flagged four times.
La Brasa Grill's latest score of 61 falls below the North Lauderdale average of 76. The inspection history reads as standard for a restaurant of this size.
9
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 16, 2026
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
61
Jul 15, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
70
Apr 10, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in preparation area, shrimp (56F - Cold Holding). Shrimp was being thawed in standing water. Per operator, item has been out of temperature for approximately 45mins. Item placed in walk-in cooler to cool down. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored next to ready to eat tomatoes in walk-in cooler. **Warning**
08A-05-6
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed in kitchen, rotisserie chicken (162-178F - Cooking). Item placed back in oven to continue the cooking process. **Corrective Action Taken** **Warning**
03C-44-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in kitchen blocked by rack holding raw chicken. **Warning**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed no handle cup used to portion powdered seasoning on shelf next in preparation area. Manager removed cup. **Corrected On-Site** **Warning**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food stored with sauces in reach in cooler at drive through. Manager removed employee items. **Corrected On-Site** **Warning**
40-06-5
Basic - Soiled dry wiping cloth in use. Observed at flip top preparation table across from cook line. Manager removed and stored appropriately. **Corrected On-Site** **Warning**
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp and steak thawed in standing water in preparation area. **Warning**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation sink. PIC removed and stored appropriately. **Warning**
21-12-4
45
Feb 27, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
74
Feb 20, 2024
Routine - Food
No violations found.
100
Jan 25, 2024
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Observed plantains (113-123F - Hot Holding) per operator held less than 4 hours.operator reheated plantains in fryer. **Corrective Action Taken**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed black beans (52F - Cooling) in deep covered hotel pans. Date mark 01/24/2024 per operator held in walk-in cooler overnight.not portioned or prepared today.
01B-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over limes in flip top cooler on cook line.
08A-04-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed black beans (52F - Cooling) in deep covered hotel pans. Date mark 01/24/2024 per operator held in cooler overnight.not portioned or prepared today. See stop sale
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed black beans (52F - Cooling)in deep covered hotel pans in walk-in cooler.
03D-15-4
Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or other container with no handle used to dispense rice on front line. Operator removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Food stored on floor. Container of frying oil stored on floor in kitchen
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with rice flip top cooler on cook line.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 80F on stove. **Repeat Violation**
10-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in mop sink
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Wiping cloth chlorine sanitizing solution 10 Ppm on prep table **Repeat Violation**
21-07-4
Basic - Working containers of food salt and flour removed from original container not identified by common name. **Repeat Violation**
02D-01-5
35
Sep 20, 2023
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed at prep station wiping cloth solution in excess of 200 Ppm. Operator discarded made new solution rechecked 50 Ppm **Corrected On-Site** **Warning**
41-27-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed fish raw chicken over raw fish in walk-in cooler. Operator moved fish fillets on another shelf. **Corrected On-Site** **Warning**
08A-20-5
High Priority - 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. Observed employee touch garbage can and then engaged in food prep. **Warning**
12A-13-4
High Priority - Container of medicine improperly stored. Observed a bottle of ipubrpan stored on shelf with to go containers on cook line. Operator removed. **Corrected On-Site** **Warning**
41-07-4
Intermediate - 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. Emailed bulletin to operator for new employees. **Corrected On-Site** **Warning**
11-26-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed scrubbing brush and pad in the hand washing sink by take out window **Warning**
31A-11-4
Intermediate - 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. **Warning**
53B-01-5
Basic - Bowl or other container with no handle used to dispense garlic spread in walk-in cooler. Observed Bowl or other container with no handle used to dispense rice. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open container on table next to flip top . Observed employee beverages on shelf above prep area **Repeat Violation** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on flip top cooler on cook line. **Repeat Violation** **Warning**
40-06-5
Basic - Food stored on floor. Observed boxes of plantains on walk-in freezer floor. Operator elevated. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle in contact with cooked rice in flip top cooler. **Warning**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on six burner stove utensils being stored in water temperature of 89F **Repeat Violation** **Warning**
10-07-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizer at take out window 0 Ppm. Operator added chlorine rechecked 50 Ppm. **Corrected On-Site** **Warning**
21-07-4
Basic - Working containers of salt and sugar and flour removed from original container not identified by common name. Operator labeled **Corrected On-Site** **Repeat Violation** **Warning**
02D-01-5
27
Apr 11, 2023
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer buckets at cook line and prep area at 200ppm chlorine. Employee remade to proper 100ppm chlorine. **Corrected On-Site**
41-27-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee returned to cook line from prep area and put on gloves without washing hands. Reviewed with employee and manager proper hand wash procedures and employee washed hands. **Corrected On-Site**
12A-07-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on splitter at mop sink.
29-42-4
Intermediate - 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 operator.
11-27-4
Intermediate - 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.Bulletin provided to operator for any new employees.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Pump spray bottle with unknown substance on shelf with chemical storage.
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of salt/sugar label faded and non legible. Manager relabeled container. **Corrected On-Site**
02D-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water in front of grill.
10-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch. Employee removed watch. **Corrected On-Site**
13-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above prep table by ice machine.
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container with straw sitting on edge of front counter ice bin next to dispenser. Manage4 moved beverage to shelf under table. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Bowl or other container with no handle used to dispense food. Plastic measuring cup with missing handle in bulk container of rice. Employee removed. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Large containers marinated chicken on floor in walk in cooler.
08B-38-4
32
Sep 7, 2022
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee leave the bathroom and return to front counter to prepare food without washing hands. Reviewed proper hand washing procedures. Operator washed hands properly. **Corrected On-Site**
12A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup next to condiments on prep table next to drive thru window. Operator removed cup. **Corrected On-Site**
12B-07-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary solution 00ppm at front counter. Operator remade quaternary solution 200 ppm. **Corrected On-Site**
21-08-4
Basic - Open dumpster lid. Observed open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Accumulation of mold-like substance in the interior of the ice machine/bin. Observed a mold like residue in the ice machine in kitchen across from 3 compartment sink. Operator cleaned ice machine. **Corrected On-Site**
22-20-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. (1) Observed cup handle in direct contact with salt container in kitchen under prep table. Operator stored cup properly. **Corrected On-Site**
10-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. (1) Observed employee bag and helmet being stored in storage next to aluminum containers and other single use items. Operator removed and stored properly. (2)Observed employee cell phone on top of prep table across from 3 compartment sink. Operator removed. **Corrected On-Site** **Corrected On-Site**
40-06-5
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating from a to go container in storage room in kitchen.
12B-02-4
61
Frequently Asked Questions
When was La Brasa Grill last inspected?
The most recent health inspection at La Brasa Grill on file is from Jan 16, 2026. The public record contains nine inspections in total.
What is the most common violation at La Brasa Grill?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited four times, more than any other issue at La Brasa Grill.
How does La Brasa Grill compare to other restaurants in North Lauderdale?
La Brasa Grill most recently scored 61 out of 100, which is lower than the North Lauderdale average of 76.
Has La Brasa Grill's inspection record improved over time?
Results have been roughly steady. Inspections at La Brasa Grill have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at La Brasa Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is La Brasa Grill inspected?
Based on the inspection history on file, La Brasa Grill is inspected around three times per year on average.
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