La Brasa Rotisserie & Grill
Last inspected: Feb 23, 2026
52
Score
La Brasa Rotisserie & Grill has been inspected 11 times since 2022. The most recent visit was on Feb 23, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
“Employee beverage container on a food preparation table” accounts for the largest share of issues, appearing three times across the record.
Compared to other Sunrise restaurants (averaging 78), there's room to close the gap. There are enough flags in the record to merit a second thought.
11
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 23, 2026
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
52
Jan 14, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
61
Aug 25, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Toilet Rooms Maintained
FL-53
50
Mar 20, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cookline fliptop lower cooler, container of portioned raw steak above container of portioned rice. Employee rearranged items to properly separate. **Corrected On-Site**
08A-05-6
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries dead in probe thermometer.
05-06-4
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle under front counter. Employee marked as degreaser. **Corrected On-Site**
41-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket hanging by ice machine not inverted. Manager inverted. **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container on front counter but cash registers. Employee moved container to shelf below register. **Corrected On-Site**
12B-07-4
Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Bagged trash on ground around dumpster.
33-09-4
61
Jul 10, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
78
Apr 1, 2024
Complaint Full
2 critical violations. 1 major violation. 2 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
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
58
Sep 12, 2023
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
82
Sep 11, 2023
Complaint Full
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw fish and raw pork stored over chocolate cakes in walk-in cooler. Operator relocate cakes **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee touch raw beef and fish and then touch clean utensils and takeout containers without changing gloves and wash hands. Educate employee. Employee change gloves and wash hands. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed chicken (48F - Cold Holding); shrimp (47F - Cold Holding); Pork (46F - Cold Holding); Beef (44F - Cold Holding). Per operator, all items placed in unit 3.5 hours prior to the inspection. Operator transfer items to another unit on ice bath. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed precooked chicken hot held at 109°F in kitchen. Per operator, chicken transfer from oven 30 minutes prior to the inspection. Operator reheat chicken to 171°F. **Corrected On-Site**
03B-01-6
Intermediate - 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. Observed Employees training with National Registry dated 04/21/2018-8/20/2021.
53B-14-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at work station. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinking cup stored on ice bid cover at drinks fountain. Operator removed and stored properly.
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 watch and wallet stored on food storage shelf above prep table. Operator removed and stored properly. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed Wash solution set up in middle compartment. No sanitizer solution set up during the operation of the 3 compartment sink. Advice operator to setup wash, rinse and sanitizer in respectable order. **Corrected On-Site**
16-13-5
Basic - Equipment in poor repair. -Observed flip top cooler at cookline ambient temperature at 47°F. **Warning**
14-11-5
Basic - Food stored on floor. -Observed cases with drinking water stored on floor at front line.
08B-38-4
Basic - Ice scoop handle in contact with ice. -Observed ice scoop with handle stored in ice bin.
10-08-5
Basic - Time/temperature control for safety food thawed in an improper manner. -Observed chicken thawing in standing water at prep area. Operator placed ice pack on item and placed in flip top cooler. **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. -Observed seasoning removed from the original container not identified by common. **Repeat Violation**
02D-01-5
32
Jul 11, 2023
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Wiping cloth sanitizer solution in excess of 200 Ppm. Operator discarded liquid made new solution rechecked 50 Ppm **Corrected On-Site**
41-27-4
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. Emailed operator procedures. **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hose from proguard dispensing machine being stored in hand washing sink located by dish machine.
31A-11-4
Intermediate - Spray bottle containing degreaser toxic substance not labeled.operator labeled **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent over3 compartment sink soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed flip top cooler cutting board on cook line has cut marks and is no longer cleanable.
14-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup underneath and behind compressor in walk-in freezer.
14-69-4
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 in containers of salt and chicken seasoning scoop handle in contact with products. Observed on top of flip top cooler in prep area containers of salt and msg scoop handle in contact with salt and msg. Operator removed clean and sanitized scoops **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash located front counter hand sink.
25-22-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Working containers of salt removed from original container not identified by common name.
02D-01-5
45
Jan 27, 2023
Routine - Food
3 critical violations. 4 major violations. 19 minor violations.
View 26 violations
High Priority - Employee switched from working with raw food chicken and beef to ready-to-eat food without washing hands.
12A-12-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. romaine chopped lettuce (76F - Cooling); tomatoes slice (47F - Cooling); cooked macaroni (74F - Cold Holding) made today at 10 am second temperature 41°F 12 **Corrected On-Site**
03D-01-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
12A-27-4
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at cook line accumulated with grease build up.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Observed Hand-wash sink not accessible for employee use at all times with towels and grease build up residue stored in hand washing sink.
31A-09-4
Basic - Observed Food-contact surface not cleaned and sanitized between contact with different raw animal products between raw chicken and raw beef
08B-23-5
Basic - Observed Wet wiping cloth not stored in sanitizing solution between uses at front counter.
21-12-4
Basic - Observed Wiping cloth chlorine sanitizing solution not at proper minimum strength opportunity Corrected to 50 ppm.
21-07-4
Basic - Observed Working containers of wine removed from original container not identified by common name.
02D-01-5
Basic - Observed single service to go silverware stored directly next to hand washing sink located in front prep table exposed to splash from hand washing sink.
24-27-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at front reach in salad cooler.
12B-13-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Observed Ice scoop handle in contact with ice at soda station at drive thru area.
10-08-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine nozzles and lid at drive thru area. Accumulation of black mold like substance on interior of ice machine located at 3 compartment sink
22-20-5
Basic - Accumulation of debris on drainboards or equivalent.
16-15-4
Basic - Buildup of food debris/soil residue on equipment door handles and mold on gaskets.
23-24-4
Basic - Ceiling/ceiling tiles/vents hoods at cook line over grill soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public at reach in salad cooler at front
08B-49-4
Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce.
08B-25-4
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 of scoop touching salt seasoning for chicken
10-01-5
Basic - Observed Bowl or other container with no handle used to dispense cooked rice at cook line.
14-01-5
Basic - Observed Employee beverage container on a food preparation table drive thru shelf or over/next to clean equipment/utensils.
12B-07-4
Basic - Observed Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Observed Employee with no hair restraint while engaging in food preparation portioning sauces without wearing hair net.
13-03-4
17
Aug 17, 2022
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of soda nozzles at soda machine located at drive thru area and in dining room with mold like substance build up. Observed ice chute of soda machine in dining room with mold like substance. Observed cutting board at cook line with mold like substance build up. Observed gaskets on reach in cooler at cook line with heavy mold like substance. **Warning** - From follow-up inspection 2022-08-17: Cutting board still observed Gaskets s still observed **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed Accumulation of black/ mold-like substance in the interior of the ice machine/bin located in dish ware area. **Warning** - From follow-up inspection 2022-08-17: Still observed **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed torn gaskets on reach in cooler at cook line. **Warning** - From follow-up inspection 2022-08-17: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers in any reach in holding unit. **Warning** - From follow-up inspection 2022-08-17: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Observed Buildup of food debris/soil residue on equipment door handles throughout. **Warning** - From follow-up inspection 2022-08-17: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Observed ceiling tiles and vents above food preparation area with grease build up and grease hanging from light shields and vents. **Warning** - From follow-up inspection 2022-08-17: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at cook line. **Warning** - From follow-up inspection 2022-08-17: Still observed **Time Extended**
29-49-6
67
Frequently Asked Questions
When was La Brasa Rotisserie & Grill last inspected?
The most recent health inspection at La Brasa Rotisserie & Grill on file is from Feb 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at La Brasa Rotisserie & Grill?
Across the inspection record, “employee beverage container on a food preparation table” has been cited three times, more than any other issue at La Brasa Rotisserie & Grill.
How does La Brasa Rotisserie & Grill compare to other restaurants in Sunrise?
La Brasa Rotisserie & Grill most recently scored 52 out of 100, which is lower than the Sunrise average of 78.
Has La Brasa Rotisserie & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at La Brasa Rotisserie & Grill have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at La Brasa Rotisserie & Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is La Brasa Rotisserie & Grill inspected?
Based on the inspection history on file, La Brasa Rotisserie & Grill is inspected around three times per year on average.
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