Las Brazas Mexican Grill
Last inspected: Feb 17, 2026
78
Score
Inspectors have visited Las Brazas Mexican Grill 12 times, with records going back to 2022. The most recent visit was on Feb 17, 2026. Low risk means the most recent visit produced few or no significant findings.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to four violations per visit.
The pattern that stands out is “handwash sink used for purposes other than handwashing”, which has been cited four times.
By comparison, the average Tallahassee facility scores 87, putting Las Brazas Mexican Grill on the weaker side. There isn't much in the file that would give a customer pause.
12
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in server area had towel and scrub pads in and on sink. Used for other purposes. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink in server area has no paper towels to properly dry hands with.
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked in server area not properly dried before stacking wet nesting.
24-08-4
78
Aug 8, 2025
Routine - Food
No violations found.
100
Aug 6, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above shrimp and beef inside walk in cooler. Employee properly placed food items during time of inspection. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed two live small flying insects in bar area touching ice.
01B-13-4
High Priority - Live, small flying insects found. Observed two live small flying insects in bar area touching ice. **Warning**
35A-02-7
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food dumped inside hand sink next to dish machine.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table inside kitchen.
12B-07-4
Basic - Food stored on floor. Observed box of oil stored on floor on cook line.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease.
23-03-4
39
Feb 4, 2025
Routine - Food
No violations found.
100
Jan 31, 2025
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef 58F 46F Sour cream 47F Guacamole 50F.
01B-02-5
High Priority - Stop Sale issued due to adulteration of food product. Observed Mahi fish in ROP packaging thawing in walk in cooler without being removed from packaging.
01B-03-5
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw chicken out of its original packaging stored above beef and pork inside reach in freezer. Observed raw shell eggs and raw chicken stored over raw beef, pork and fish inside walk in cooler. **Repeat Violation**
08A-14-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding less than 4 hours: Beef 58F 46F Sour cream 47F Guacamole 50F. Operator placed food items inside walk in cooler during inspection. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Repeat Violation**
01C-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
02A-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed Mahi fish in ROP packaging thawing in walk in cooler without being removed from packaging. See stop sale*
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table.
12B-07-4
Basic - Stored food not covered. Observed sausage links stored inside walk in cooler not covered.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp sitting in water to thaw. Operator placed shrimp under running water during inspection. **Corrected On-Site**
06-01-5
32
Sep 6, 2024
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed several employees wash hands for 5-7 seconds.
12A-17-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over corn in walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken breast 55°F near grill, per manager placed 45 minutes ago, manager placed on ice. **Corrective Action Taken**
03A-02-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed establishment did not have 90 days of oyster tags.
01C-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump ice in hand wash sink near 3 compartment sink, also observed bleach in hand washing sink in bar area.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at back door.
35B-01-4
Basic - Food stored on floor. Observed sour cream stored on floor in walk in cooler.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths stored on prep tables, cutting boards.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed beans and rice stored in working container, no label.
02D-01-5
37
Feb 14, 2024
Complaint Full
4 critical violations. 8 major violations. 8 minor violations.
View 20 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken tenders stored over beef and shrimp in walk in cooler.
08A-20-5
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. Observed chicken 57F, per manager placed 4 hours ago.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken tenders 57F, per manager placed 4 hours ago. Manager disposed of raw chicken tenders.
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 queso 131F, per manager placed an hour ago. Reheated to 165°
03B-01-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk not date marked in walk in cooler, per manager opened day before.
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed cup in handwashing sink near employee entrance and a bowl in hand washing sink near dish machine.
31A-11-4
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/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in bar area.
31B-02-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Observed no tag on oysters in walk in cooler. Purchased from Performance Food Miami, Florida.See stop sale.
01C-01-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed Personal in charge with no knowledge of wash, rinse, sanitize for 3 compartment sink.
53A-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shredded chicken, shredded beef, pinto beans stored in walk in cooler, per manger placed day before, no date marking.
02C-02-5
Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Observed that person in charge had no knowledge of how to test sanitizer solution.
16-43-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed hood vents soiled with grease.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates stored upright throughout kitchen.
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup stored on expo cooler near office.
12B-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up reach in cooler near back door.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door.
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths stored on reach in cooler and prep tables. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed rice no label under prep table.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed portion cup used to dispense burrito sauce.
14-01-5
17
Nov 8, 2023
Routine - Food
No violations found.
100
Sep 9, 2023
Routine - Food
1 major violation.
View 1 violation
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. **Warning** - From follow-up inspection 2023-09-09: Training not complete at time of callback inspection. **Time Extended**
53B-01-5
90
Sep 8, 2023
Routine - Food
8 critical violations. 4 major violations. 6 minor violations.
View 18 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler rice 47F, refried beans 49F, shredded beef 56F per manager stored more than 24 hours ago. Advised manager to utilize shallow pans and not cover completely to cool food down properly. See stop sale. **Warning**
03D-02-5
High Priority - Displayed food not properly protected from contamination. Observed shredded chicken in walk in cooler not covered to prevent contamination.
08B-02-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled wet wiping cloth and equipment and then touch tortillas, no hand wash.
12A-29-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw eggs stored over intact beef in walk in cooler.
08A-20-5
High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches crawling on wall beside flat top grill with 1 of those falling into tortillas. See stop sale. **Warning**
35A-05-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 live roach fall off wall to tortillas bin.
01B-13-4
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. Observed in walk in cooler rice 47F, refried beans 49F, shredded beef 56F per manager stored more than 24 hours ago. Advised manager to utilize shallow pans and not cover completely to cool food down properly. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef 60F, chicken 49F, steak 48F, Ground beef 45F, fish 47F, sausage 49F , cheese 49F, milk 49F, raw chicken 46F, lettuce 50F, tomatoes 51F, pork ribs 51F, shredded pork 49F, ground beef 48F. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef 60F, chicken 49F, steak 48F, Ground beef 45F, fish 47F, sausage 49F , cheese 49F, milk 49F, raw chicken 46F, lettuce 50F, tomatoes 51F, pork ribs 51F, shredded pork 49F, ground beef 48F. Manager stated that all food stored overnight. See stop sale. **Warning**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk in walk in cooler opened more than 24 hours per manager, no date mark.
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at any of the three hand wash sinks.
31B-02-4
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
Intermediate - Water pressure lacking at fixtures that require the use of water. Observed pressure lacking at hand wash sinks and 3 compartment sink. Plumber on site during time of inspection. Pressure issue resolved approximately 40 minutes later. **Corrective Action Taken**
27-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on counters and prep tables throughout kitchen.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet cloth used to wipe off reach in cooler.
21-09-4
Basic - Dead roaches on premises. Observed approximately 40 dead roaches in light cover near storeroom, and 1 dead roach on wall near hand wash sink attached to store room. **Warning**
35A-03-4
Basic - Food stored on floor. Observed cooking oil stored on floor beside ovens.
08B-38-4
Basic - Hole in or other damage to wall. Observed hole in wall near outlet at flat top grill, and hole in wall near mop sink.
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven, fryer, flat top grill with accumulation of grease.
22-08-4
15
Jan 18, 2023
Complaint Full
2 major violations. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
58
Oct 24, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
70
Frequently Asked Questions
When was Las Brazas Mexican Grill last inspected?
The most recent health inspection at Las Brazas Mexican Grill on file is from Feb 17, 2026. The public record contains 12 inspections in total.
What is the most common violation at Las Brazas Mexican Grill?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Las Brazas Mexican Grill.
How does Las Brazas Mexican Grill compare to other restaurants in Tallahassee?
Las Brazas Mexican Grill most recently scored 78 out of 100, which is lower than the Tallahassee average of 87.
Has Las Brazas Mexican Grill's inspection record improved over time?
Yes. Recent inspections at Las Brazas Mexican Grill have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Las Brazas Mexican Grill 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 Las Brazas Mexican Grill inspected?
Based on the inspection history on file, Las Brazas Mexican Grill is inspected around four times per year on average.
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