LA BRASA HILLSBORO LYONS
4201 West Hillsboro Boulevard
Florida, 33073
Broward County County
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 12/13/2024
High Priority
0
Intermediate
2
Basic
5
Total
7
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl be used as a scoop for cheese and pico. Chef discarded bowl. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen with heavy dust accumulation.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Kitchen floor missing tiles on the cook line
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between reach in cooler cracks. Chef removed and put by the three compartment sink Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen fish on prep table thawing. Chef moved to walk in cooler Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Box on top of hand washing sink by the front counter. Employee removed box Corrected On-Site
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Paint brush being used as a basting brush on the cook line. Chef discarded brush Corrected On-Site
Food safety inspection conducted on 12/13/2024 revealed 7 total violations (0 high priority, 2 intermediate, 5 basic).
Inspection on 8/5/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Chef removed bowls from food Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Chef removed knife from between coolers Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The walk in cooler at Chicken ; (47F - Cold Holding); chicken tenders (47F - Cold Holding), chef removed items into working cooler and walk in freezer And called for maintenance
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form
Food safety inspection conducted on 8/5/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 11/2/2023
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above walk-in cooler
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food safety inspection conducted on 11/2/2023 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 7/27/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/27/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/26/2023
High Priority
6
Intermediate
1
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup without handle used to portion rice Warning
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning
- 03D-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. cooked beans (51°F-55°F - Cooling) in walk in cooler. Per operator beans were cooked yesterday and have been cooling over night, not prepared or portioned today. See Stop Sale Warning
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (51°F-55°F - Cooling) in walk in cooler. Per operator beans were cooked yesterday and have been cooling over night, not prepared or portioned today. Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live small flying insects in warewashing area not landing Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked beans in walk in cooler. Operator reorganized Corrected On-Site Warning
- 01B-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. 2 door flip top left side cook line: mac and cheese (60°F); cheese (58°F); cooked chicken (58°F); raw beef (55°F); raw chicken (55°F); raw breaded chicken (60°F); cooked pasta (58°F); cut tomatoes (58°F) in cook line flip top cooler. Monitored unit for approximately 1 hour with no changes in temperature. Operator states items have been in unit for over four hours. cooked potatoes (51°F)cooked pasta (49°F); cheese (47°F) being held in walk in cooler. Monitored unit for 1 hour with no changes in temperature. Not prepared or portioned today. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door flip top left side cook line: mac and cheese (60°F); cheese (58°F); cooked chicken (58°F); raw beef (55°F); raw chicken (55°F); raw breaded chicken (60°F); cooked pasta (58°F); cut tomatoes (58°F) in cook line flip top cooler. Monitored unit for approximately 1 hour with no changes in temperature. Operator states items have been in unit for over four hours. See Stop Sale cooked potatoes (51°F)cooked pasta (49°F); cheese (47°F) being held in walk in cooler. Monitored unit for 1 hour with no changes in temperature. Not prepared or portioned today. See Stop Sale Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained/soiled Warning
Food safety inspection conducted on 7/26/2023 revealed 10 total violations (6 high priority, 1 intermediate, 3 basic).