La Brasa Restaurant
Last inspected: Feb 19, 2026
86
Score
The health department has logged 11 inspections at La Brasa Restaurant, the earliest from 2024. The newest entry in the record is dated Feb 19, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
Restaurants in Sanford average 77, so La Brasa Restaurant is doing better than most peers. The record reflects steady performance over time.
11
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Warning** - From follow-up inspection 2026-02-09: **Time Extended** - From follow-up inspection 2026-02-19: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2026-02-09: **Time Extended** - From follow-up inspection 2026-02-19: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2026-02-09: **Time Extended** - From follow-up inspection 2026-02-19: **Time Extended**
42-01-4
86
Feb 9, 2026
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - Dishwasher (Chlorine 0ppm) **Warning** - From follow-up inspection 2026-02-09: Operator states waiting for service person. Establishment currently using triple sink for ware washing. **Time Extended**
22-41-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2026-02-09: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Warning** - From follow-up inspection 2026-02-09: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. - near prep table **Warning** - From follow-up inspection 2026-02-09: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - tool box stored on top of bottles of soy sauce **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-09: **Time Extended**
42-03-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2026-02-09: **Time Extended**
42-01-4
67
Jan 27, 2026
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
22
Sep 15, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board stained at cook line **Warning** - From follow-up inspection 2025-09-15: **Time Extended**
22-02-4
90
Sep 11, 2025
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
11
Jun 2, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over cooked shrimp at cookline cooler - raw chicken over sauce bottles at cookline **Corrected On-Site** **Warning** - From follow-up inspection 2025-06-02: Pooled eggs over diced red peppers **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tres leches (46F - Cold Holding); - flan (45F - Cold Holding) Observed cooler door slightly opened **Warning** - From follow-up inspection 2025-06-02: Tres leches 46f. Person in charge states **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - 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 >200ppm) Employee made new solution. Final reading 100ppm **Corrected On-Site** **Warning** - From follow-up inspection 2025-06-02: Chlorine 0ppm **Time Extended**
41-15-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - foam cup used to dispense broth at cook line **Warning** - From follow-up inspection 2025-06-02: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee coffee and phone on prep counter **Corrected On-Site** **Warning** - From follow-up inspection 2025-06-02: **Time Extended**
40-06-5
58
Mar 31, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - 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 >200ppm) Employee made new solution. Final reading 100ppm **Corrected On-Site** **Warning**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tres leches (46F - Cold Holding); - flan (45F - Cold Holding) Observed cooler door slightly opened **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over cooked shrimp at cookline cooler - raw chicken over sauce bottles at cookline **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - chicken at cookline - provided blank forms **Warning**
03C-89-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - fish ceviche - leche de tigre Menu board and paper menu **Warning**
02B-01-5
Basic - Bowl or other container with no handle used to dispense food. - foam cup used to dispense broth at cook line **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. - employee coffee and phone on prep counter **Corrected On-Site** **Warning**
40-06-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. - tongs in salad container **Corrected On-Site** **Warning**
10-06-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Warning**
42-01-4
43
Dec 2, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - plastic pans - From follow-up inspection 2024-10-04: **Time Extended** - From follow-up inspection 2024-12-02: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2024-10-04: **Time Extended** - From follow-up inspection 2024-12-02: **Time Extended**
16-46-4
90
Oct 4, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-10-04: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2024-10-04: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - plastic pans - From follow-up inspection 2024-10-04: **Time Extended**
24-08-4
82
Oct 3, 2024
Routine - Food
6 critical violations. 6 major violations. 8 minor violations.
View 20 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - chicken, 48-52F at 12:20 pm, -rice 45-49F at 12:24 pm cooling since previous night **Warning**
03D-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - black beans made 09/25, one day in freezer to cool
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -low boy: steak (53F); Pork (54F); pork (56F); chicken (56F); breaker flipped off at 11:30 when hood was turned on; cooler power was turned off at that time; temperatures taken at 12:45 pm. Corrective action taken: product taken to walk in cooler for temperature recovery **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. - cleanser over bagged rice, back area **Corrected On-Site**
41-10-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - chlorine over 200 ppm **Corrected On-Site**
41-27-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - 9 employees
53A-05-6
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.
53B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - pork chops and steak observed on counter at cook line.
03F-10-5
Intermediate - Handwash sink not easily accessible for employee use at all times. - cart with soiled dishes piled on top restricting access to handsink **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. - ice dumped in front handsink
31A-11-4
Intermediate - No cleaning agent provided at dishmachine. - detergent container empty, no detergent dispensing
16-06-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphones on shelf with dry food, back area - backpacks, purses on shelf over to-go containers
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. - plastic pans
24-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - flour **Corrected On-Site**
10-01-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Open dumpster lid.
33-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. - observed at front counter. Employee corrected **Corrected On-Site**
24-18-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. - less than 10 ppm chlorine **Corrected On-Site**
21-07-4
15
Jun 24, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was La Brasa Restaurant last inspected?
The most recent health inspection at La Brasa Restaurant on file is from Feb 19, 2026. The public record contains 11 inspections in total.
How does La Brasa Restaurant compare to other restaurants in Sanford?
La Brasa Restaurant most recently scored 86 out of 100, which is higher than the Sanford average of 77.
Has La Brasa Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at La Brasa Restaurant have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at La Brasa Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is La Brasa Restaurant inspected?
Based on the inspection history on file, La Brasa Restaurant is inspected around seven times per year on average.
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