Las Brasas
Last inspected: Apr 14, 2026
61
Score
Public records show three inspections at Las Brasas stretching back to 2024. The most recent report on file is from Apr 14, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
“Proper cold holding temperatures” comes up most often, recorded two times in the inspection record.
Las Brasas' latest score of 61 falls below the Decatur average of 86. Nothing in the record is alarming, but there's room to improve.
3
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 14, 2026
Routine
2 critical violations. 1 major violation. 2 minor violations. 2 corrected on site.
View 5 violations
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed raw quarter chicken in walk-in cooler not cooling sufficiently to required temperatures. Observed calamari in prep-top cooler held longer than 4 hours. CA: (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be c...
511-6-1.04(6)(d)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed beef in prep-top cooler in the main kitchen held above 41F for longer than 4 hours. CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature con...
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
Inspector notes: Observed multiple TCS food items in the walk-in cooler without proper date marking during the time of inspection. CA: (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated,...
511-6-1.04(6)(g)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed bar dishmachine not producing sanitizer during the time of inspection. CA:(y) Warewashing Machine, Data Plate Operating Specifications. A warewashing machine, if utilized, shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: 1. Temperatures required for washing, rinsing, and sanitizing; 2. Pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; and 3. Conveyor speed for conveyor machines or cycle time for stationary rack machines. (z) Warewashing Machines, Internal Baffles. Warewashing machine wash and rinse tanks shall be equipped with baffles, curtains, or other means to m...
511-6-1.05(2)(y)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed prep-top cooler with ambient temperature above 41°F during the time of inspection. CA: (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Advised PIC to ensure the prep-top cooler is maintained at 41°F or below at all times. Monitor temperatures regularly and have the unit serviced...
511-6-1.05(6)(a)
61
Jul 18, 2025
Routine
2 major violations. 2 corrected on site.
View 2 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed approximately 19 buckets of whole chickens in the walk-in cooler without date marking. CA: refrigerated, ready-to-eat, time/temperature control for safety (TCS) food prepared and packaged by a food processing plant must be clearly marked at the time the original container is opened in a food service establishment. If held for more than 24 hours at 41°F (5°C) or below, the container must be labeled with the date by which the food shall be consumed, sold, or discarded—no more than 7 days from the date opened. COS: All buckets were properly labeled and dated during the inspection.
511-6-1.04(6)(g)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observation: Observed buildup of slime on the interior surfaces of the ice machine. CA: Equipment food-contact surfaces and utensils must be clean to sight and touch. COS: During the inspection, affected ice was discarded, and the interior of the ice machine was cleaned and sanitized.
511-6-1.05(7)(a)
82
Feb 9, 2024
Routine
2 critical violations. 1 major violation. 2 minor violations. 4 corrected on site.
View 5 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit In walk in cooler. See temperature log. Discard
511-6-1.04(6)(f)
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Observed rice being held at a room temperature on the counter top without time tracking, documentation, or written policy to use time as a public health control. Discarded
511-6-1.04(6)(i)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: A handwashing sink was being used for other purposes other than handwashing. Observed a bottle cleaner and ice in the bar hand sink. Discussed with person in charge, hand sink is to be used for hand washing only. Employee removed bottle washer
511-6-1.06(2)(o)
10D - food properly labeled; original container
Inspector notes: Working containers of food removed from original container not identified by common name. Observed approximately 6 seasoning containers and 6 squeeze bottles. Discussed with person in charge working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.
511-6-1.04(4)(d)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Discussed with person in charge, Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Employee discarded water bottle
511-6-1.03(5)(k)
61
Frequently Asked Questions
When was Las Brasas last inspected?
The most recent health inspection at Las Brasas on file is from Apr 14, 2026. The public record contains three inspections in total.
What is the most common violation at Las Brasas?
Across the inspection record, “proper cold holding temperatures” has been cited two times, more than any other issue at Las Brasas.
How does Las Brasas compare to other restaurants in Decatur?
Las Brasas most recently scored 61 out of 100, which is lower than the Decatur average of 86.
Has Las Brasas' inspection record improved over time?
Results have been roughly steady. Inspections at Las Brasas have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Las Brasas 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 Brasas inspected?
Based on the inspection history on file, Las Brasas is inspected roughly once per year on average.
Nearby Restaurants