Los Bravos
Last inspected: Jan 18, 2026
61
Score
Going back to 2024, Los Bravos has four inspections in the public record. Inspectors last stopped by on Jan 18, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to six violations.
The most common issue across all inspections has been “food-contact surfaces”, showing up five times.
Compared to other Woodstock restaurants (averaging 83), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
4
Inspections
0
Critical latest
4
Major latest
2
Minor latest
Inspection History
Jan 18, 2026
Routine
4 major violations. 2 minor violations. 6 corrected on site.
View 6 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no paper towels at handsinks in warewash area and in employee restroom. Paper towels must be provide at all handsinks. COS by supplying paper towels at sink in warewash area; batteries in restroom dispenser may be dead and need replacement.
511-6-1.07(3)(b)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed two dicers stored as clean but visibly dirty with previously diced foods. One dicer also had significant rust build-up. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by cleaning.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed mold/mildew-like build-up in soda gun holster at bar. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by cleaning.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed glassware at bar visibly dirty. Several glasses looked as though Tajin was still on rim. COS by rewashing.
511-6-1.05(7)(a)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed half a gutted pineapple stored face down on shelving in cooler. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS by discarding. Food must always be stored in a manner that protects them from contamination.
511-6-1.04(4)(q)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed 6 pans of queso prepared around noon cooling in deep containers and stored covered in walk-in cooler. Also observed chicken wings and cooked salsa cooling at room temperature for more than two hours. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf COS by placing all items on...
511-6-1.04(6)(e)
61
Jul 31, 2025
Routine
2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 4 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed cooked carnitas prepared 7/28 left sitting outside of temperature control and temping 70°F. Also observed rice in steam table being hot held at 117°F. Rice was stored in a double pan, which is likely the cause of temperature abuse. Time/temperature control for safety (TCS) must be hot held at 135°F or above. COS by discarding carnitas and reheating rice.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed queso dip prepared 7/28 not cooled to 41°F within 6 hours of reaching 135°F. Also observed queso dip prepared today at 12:30pm temping 74°F at 3:30pm. 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 COS by discarding queso prepped 7/28 and reheating queso prepared today.
511-6-1.04(6)(d)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed drink cups stored face down on dirty drink trays. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by washing and sanitizing.
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed areas of very low grout in center of cookline and in bar area. Floors must be regrouted.
511-6-1.07(5)(a)
64
Dec 9, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation. 3 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several foods in the reach in cooler cold held above 41 degrees. COS by discarding.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed build up of black residue in the ice machine. Must clean and sanitize by the end of the day. Observed slicer not cleaned after shredding the lettuce. Must clean and sanitize by the end of the day. COS by placing the shredder and slicer in the 3 compartment sink.
511-6-1.05(7)(a)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed several foods in the reach in cooler in the kitchen close to the grill not covered. Must cover the foods when not in use. Observed ice bin not covered. COS by covering with lids.
511-6-1.04(4)(c)
74
Jun 13, 2024
Routine
1 critical violation. 2 major violations. 1 minor violation. 2 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several time/temperature control for safety (TCS) foods cold held at temperatures above 41ºF in both the prep top unit, and the RIC across from the drink station. The prep top's AAT was 63ºF, and the RIC's AAT was 43ºF. COS by discarding all TCS items in both units and also turning down the AAT for the RIC. Must have prep top unit repaired.
511-6-1.04(6)(f)
1-2B - certified food protection manager
Inspector notes: Observed the current CFSM's certificate has been expired since October 2023. Must recertify within 30 days.
511-6-1.03(3)(c)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed significant debris build up in soda dispenser nozzles and in the ice machine. All food contact surfaces of equipment must be cleaned at a frequency that precludes soil accumulation. COS by cleaning soda nozzles. Must clean out ice machine. Health authority suggested to clean out ice machine at least once a month.
511-6-1.05(7)(b)
11D - thermometers provided and accurate
Inspector notes: Observed thermometer missing from reach in cooler that had an ambient air temperature of 43ºF. The thermometer in the RIC under the prep top unit was not working. Must have working thermometers in every cold holding unit, located at the warmest part of the unit (near the door).
511-6-1.05(2)(x)
67
Frequently Asked Questions
When was Los Bravos last inspected?
The most recent health inspection at Los Bravos on file is from Jan 18, 2026. The public record contains four inspections in total.
What is the most common violation at Los Bravos?
Across the inspection record, “food-contact surfaces” has been cited five times, more than any other issue at Los Bravos.
How does Los Bravos compare to other restaurants in Woodstock?
Los Bravos most recently scored 61 out of 100, which is lower than the Woodstock average of 83.
Has Los Bravos' inspection record improved over time?
No. Recent inspections at Los Bravos have averaged around six violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Los Bravos 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 Los Bravos inspected?
Based on the inspection history on file, Los Bravos is inspected around three times per year on average.
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