Las Braza's Mexican Grill
Last inspected: Dec 1, 2025
64
Score
Across the available record, Las Braza's Mexican Grill has nine inspections on file, the first dated 2022. Inspectors last stopped by on Dec 1, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to nine violations per visit.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 87, which Las Braza's Mexican Grill's 64 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Dec 1, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. Plastic shopping bags used to line food container and hold food in cold holding and hot holding.
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold-like build up on dispenser for slush drinks, inside ice machine.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust, mold-like build up on vents in kitchen, soiled air filter needs to be changed in kitchen.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment in poor repair. Broken latch and handle on walk-in cooler door.
14-11-5
Basic - Food stored on floor. Oil stored on floor.
08B-38-4
64
Sep 30, 2025
Routine - Food
No violations found.
100
Sep 29, 2025
Routine - Food
5 critical violations. 2 major violations. 13 minor violations.
View 20 violations
High Priority - Rodent activity present as evidenced by rodent droppings found in the following locations: 60 rodent droppings in the back storage area on the floor and on the shelves, 5 rodent droppings under the mop sink, 3 rodent droppings behind the standing warmer in the kitchen, 21 rodent droppings behind the deep freezer in the kitchen, 1 rodent dropping under the single service item storage by the pick up line. **Warning**
35A-04-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken 48f, cooked spinach 58f, sour cream 51f, pico 56f, diced tomatoes 47f, shredded lettuce 57f, sour cream 57f, diced tomatoes 58f, pico 57f, diced tomatoes 58f, plantains 54f, chili relleno 57f. Per employee all food prepared previous night.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 48f, cooked spinach 58f, sour cream 51f, pico 56f, diced tomatoes 47f, shredded lettuce 57f, sour cream 57f, diced tomatoes 58f, pico 57f, diced tomatoes 58f, plantains 54f, chili relleno 57f. Per employee all food prepared previous night. Per employee all food prepared previous night. **Repeat Violation** **Warning**
03A-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee stick finger in cold holding cooked spinach to check temperature. See stop sale.
09-01-4
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored above avocados and tomatoes in walk in cooler. **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up observed on cutting board on make table.
22-02-4
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.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Cardboard used to line food-contact shelves in walk in cooler.
14-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Equipment in poor repair. Walk in cooler handle and latch in disrepair. Mop sink detached from wall and missing one leg. Deep freezer door detached from freezer body.
14-11-5
Basic - Food stored on floor. Cooking oil stored on floor in back storage area and margarine stored on floor in kitchen.
08B-38-4
Basic - Hole in or other damage to wall. Hole in wall next to ice machine, above hand sink in kitchen, and in ceiling next to beam in kitchen.
36-24-5
Basic - Ice bucket/shovel stored on floor between uses.
10-14-5
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in men's and women's restrooms. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up on vent covers in walk in cooler and hood filters on cook line. See stop sale.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Stored food not covered. Empanadas stored uncovered in walk in and pork chops stored uncovered in reach in freezer.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on make table on cook line.
21-12-4
20
Jun 11, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef 45F. Walk In Cooler Ownermoved item to chest freezer **Corrected On-Site**
03A-02-5
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
82
Sep 9, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed salsa 93F in walk in cooler at 3:15. Per employee cooked and cooling since 11:00. See stop sale.
03D-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice 85F and shredded chicken 83F in hot hold cabinet at 3:30. Per employee held since 11:00. See stop sale.
03B-01-6
Intermediate - No soap provided at handwash sink in prep area. Employee stored soap during inspection. **Corrected On-Site**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at kitchen area.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at prep area. Employee stored paper towels during inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Accumulation of water on floor in front of walk in cooler door.
36-22-4
Basic - Ice bucket stored on floor not inverted between uses.
10-14-5
Basic - No handwashing sign provided at a hand sink used by food employees. Provided employee with hand wash sign during inspection.
31B-04-4
Basic - Observed wet mop stored in bucket not allowing to properly air dry at dry storage area.
42-01-4
45
Mar 27, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
61
Jan 17, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed three raw chicken tenderloins 46F in some parts on top of make table at cook line at 1:30. Per manager since 11:30. Manager covered chicken so it can properly maintain cold temperature. New temperature at 2:00: 40F. **Corrected On-Site**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling in walk in cooler and accumulation of grease on hood at cook line.
36-34-5
82
Jan 13, 2023
Routine - Food
1 minor violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
95
Sep 9, 2022
Routine - Food
2 major violations.
View 2 violations
Intermediate - No soap or paper towels provided at handwash sink. Observed manager place soap and paper towels at sink. **Corrected On-Site**
31B-03-4
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
82
Frequently Asked Questions
When was Las Braza's Mexican Grill last inspected?
The most recent health inspection at Las Braza's Mexican Grill on file is from Dec 1, 2025. The public record contains nine inspections in total.
What is the most common violation at Las Braza's Mexican Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Las Braza's Mexican Grill.
How does Las Braza's Mexican Grill compare to other restaurants in Tallahassee?
Las Braza's Mexican Grill most recently scored 64 out of 100, which is lower than the Tallahassee average of 87.
Has Las Braza's Mexican Grill's inspection record improved over time?
No. Recent inspections at Las Braza's Mexican Grill have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Las Braza's Mexican 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 Las Braza's Mexican Grill inspected?
Based on the inspection history on file, Las Braza's Mexican Grill is inspected around three times per year on average.
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