LA PARRILLA ROTISSERIE & GRILL
8357 West Atlantic Boulevard
Coral Springs, Florida, 33071
Broward County County
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/19/2025
High Priority
3
Intermediate
2
Basic
5
Total
10
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing plates, no hair restraint.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. In triple sink area, clean hotel pans stacked on top of each other while still wet.
- 08B-38-4:Basic - Food stored on floor. White buckets filled with ready to eat sauces on floor in walk in cooler. Operator removed Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board, operator removed Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Used wet wiping cloths not stored in sanitizer bucket but left on cutting board in front of kitchen flip top. Operator removed Corrected On-Site
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm). Operator remade to 100ppm. Corrected On-Site
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Limes unprotected on table
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot well; cooked plantains (108-144F - Hot Holding). Operator placed food items in microwave to reheat to 165F **Corrective Action Taken**
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed raw beef time marked for 03-12. As per operator raw beef was date marked for the time in freezer but was never date marked again for its time out the freezer as of 03-19. Operator properly tracked time **Corrective Action Taken**
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has new blank FRLA certificates but has not yet retrained/recertified staff. Warning
Food safety inspection conducted on 3/19/2025 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 11/21/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on wiping cloth on kitchen food prep table. Operator removed Corrected On-Site Repeat Violation
- 14-69-4:Basic - Ice buildup in walk-in freezer. Ice buildup up around door and shelves. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of dust and food debris on kitchen shelf/rack next to stove and prep table.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top(behind stove); raw beef (40F-45F). Per operator foods not portioned or prepared today,in unit less than 4hrs. Observed food stacked above the fill line. Operator removed half of the steak to cooler. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 53B-14-5: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.
- 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Hot Shot flying insect killer spray on top of ice machine. Operator removed Corrected On-Site
Food safety inspection conducted on 11/21/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 2/27/2024
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink stored on utensils rack
- 36-22-4:Basic - Floor area(s) covered with standing water. By mop sink
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
- 08B-12-5:Basic - Stored food not covered. Cooked chicken located in Walk In Cooler
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooke black beans. Walk In Cooler Manager placed fish below cooked beans Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can. Manager removed can Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle contains Purple liquid identified as glass cleaner. Manager labeled bottle Corrected On-Site
Food safety inspection conducted on 2/27/2024 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 11/8/2023
High Priority
5
Intermediate
3
Basic
2
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage cup on prep table above chicken hot holding drawers. Manager moved beverage. Corrected On-Site Repeat Violation
- 08B-12-5:Basic - Stored food not covered. In walk in cooler, 2 containers of cooked rice dated 11-6 not covered.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading 10ppm chlorine. Employee added bleach to correct 100ppm chlorine. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.In walk in cooler, containers of raw fish and shrimp,above uncovered containers of cooke rice.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, case of raw shell eggs on shelf above containers of raw beef and pork.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw steak to place on grill and continued handling multiple to go containers and utensils while cooking other items without washing hands and changing gloves.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front line reading greater than 200ppm chlorine. Manager remade to proper 100ppm chlorine. Corrected On-Site
- 02C-03-5: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. In house portioned commercial mashed potatoes in reach in freezer by rotisserie oven not dated when portioned.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided to be posted. **Corrective Action Taken**
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 50F in ice water.
Food safety inspection conducted on 11/8/2023 revealed 10 total violations (5 high priority, 3 intermediate, 2 basic).