Labrasa Rotisserie & Grill
Last inspected: Feb 3, 2026
41
Score
Across the available record, Labrasa Rotisserie & Grill has 11 inspections on file, the first dated 2022. The newest entry in the record is dated Feb 3, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to seven violations.
The most common issue across all inspections has been “raw animal food stored over or with ready-to-eat food”, showing up three times.
The city-wide average sits at 79, which Labrasa Rotisserie & Grill's 41 doesn't quite reach. The pattern in the record is worth a careful look.
11
Inspections
4
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
41
Sep 17, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
55
Jun 11, 2025
Routine - Food
7 critical violations. 2 major violations. 1 minor violation.
View 10 violations
High Priority - 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. **Corrective Action Taken**
12A-07-5
High Priority - 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. **Corrected On-Site**
12A-28-4
High Priority - 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.
22-45-4
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
03B-01-6
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 200+ppm). Operator changed to Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-15-5
Intermediate - 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.
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at cook line blocked by single burner stove top.
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
27
Oct 15, 2024
Routine - Food
No violations found.
100
Oct 14, 2024
Routine - Food
6 critical violations. 1 major violation. 1 minor violation.
View 8 violations
High Priority - 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 **Corrected On-Site** **Warning**
03B-01-6
High Priority - 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 **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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 **Repeat Violation** **Warning**
01B-02-5
High Priority - 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 **Corrected On-Site** **Warning**
08A-20-5
High Priority - 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 **Corrected On-Site** **Warning**
08A-02-6
High Priority - 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 **Warning**
03D-02-5
Intermediate - Handwash sink used for purposes other than handwashing. At Cookline; Handwashing sink contained potholders Advised operator who removed **Corrected On-Site** **Warning**
31A-11-4
Basic - 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 **Warning**
22-20-5
35
Aug 13, 2024
Routine - Food
No violations found.
100
Aug 12, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - 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 **Warning**
01B-02-5
High Priority - 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 **Warning**
35A-02-6
High Priority - 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 **Warning**
03A-02-5
Intermediate - 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. **Corrective Action Taken** **Warning**
03D-15-4
58
Feb 12, 2024
Routine - Food
5 critical violations. 1 major violation. 8 minor violations.
View 14 violations
High Priority - 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. **Corrected On-Site**
12A-07-5
High Priority - 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. **Corrected On-Site**
08A-02-6
High Priority - 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. **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one side of splitter at mop sink.
29-34-4
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. Washcloth bucket chlorine over 200 ppm. Manager changed the solution. **Corrected On-Site**
41-15-5
Intermediate - 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. **Corrective Action Taken**
03D-15-4
Basic - 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. **Corrected On-Site**
08B-49-4
Basic - 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.
36-34-5
Basic - Working containers of food removed from original container not identified by common name. Sugar bin in the dry food storage room not labeled. **Corrected On-Site**
02D-01-5
Basic - 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. **Corrected On-Site**
06-01-5
Basic - Single-service articles not stored inverted or protected from contamination. Open Aluminum pans in dry food storage room. Manager inverted the pans. **Corrected On-Site**
25-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Paper towel dispenser and soap dispenser on cook line.
23-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. On cook line. Manager removed the cloth towel. **Corrected On-Site**
21-04-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between pans and reach in cooler. Explained and she removed both knives. **Corrected On-Site**
10-17-4
29
Aug 30, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
61
Jan 24, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
52
Aug 29, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - 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...rice 45° in walk in cooler . Per manager food was cooked yesterday. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...rice 45° in walk in cooler . Per manager food was cooked yesterday. Stop sale issue . Advise manager discarded food **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-02-5
Intermediate - Handwash sink not accessible for employee use at all times...blocked by big Stove .
31A-09-4
Basic - scoop handle in contact with picko de gallo employee moved scoop . **Corrected On-Site**
10-08-5
64
Frequently Asked Questions
When was Labrasa Rotisserie & Grill last inspected?
The most recent health inspection at Labrasa Rotisserie & Grill on file is from Feb 3, 2026. The public record contains 11 inspections in total.
What is the most common violation at Labrasa Rotisserie & Grill?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited three times, more than any other issue at Labrasa Rotisserie & Grill.
How does Labrasa Rotisserie & Grill compare to other restaurants in West Palm Beach?
Labrasa Rotisserie & Grill most recently scored 41 out of 100, which is lower than the West Palm Beach average of 79.
Has Labrasa Rotisserie & Grill's inspection record improved over time?
No. Recent inspections at Labrasa Rotisserie & Grill have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Labrasa 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 Labrasa Rotisserie & Grill inspected?
Based on the inspection history on file, Labrasa Rotisserie & Grill is inspected around three times per year on average.
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