DirtyFLRestaurant Inspection Data

LA BRASA GRILL

With 5 documented inspections, LA BRASA GRILL in LAKE WORTH has achieved a 2.6/5 food safety rating. Recent inspections show improving food safety practices.

1803 Northeast 123rd Street
Florida, 33181
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 7/25/2025

Inspection #: Visit ID: 13471546

  • N/A:No Violations Were Observed

Inspection Date: 7/24/2025

Inspection #: Visit ID: 10938605

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents at dish washing area soiled with accumulated food debris, grease, dust, or mold-like substance, discussed with operator to clean and sanitize areas. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on metal wire shelf directly above food preparation table with raw pork chops being prepared, discussed with operator who removed employee drink. Corrected On-Site Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. In kitchen standing water in front of mop sink and three compartment sink, discussed with operator to clean and sanitize areas. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls accumulated grease, food debris, and/or dust at dish washing station, discussed with operator to clean and sanitize. 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. In walk in cooler cooked rice (54F - Cooling) at 2:30 per operator product prepared yesterday and stored in walk in cooler overnight, at this rate of cooling product never reach 41F within 6 hours see stop sale. Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee in kitchen handled raw steak and without washing hands employee handled raw onions, discussed with operator employee washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 35A-02-7:High Priority - Live, small flying insects found Approximately 1 live flying insect at front counter landing on single service to go containers, discussed with operator who discarded containers. Approximately 3 live flying insects in kitchen dry storage area landing on sealed boxes of single service items, discussed with operator to eliminate all flying insects and clean and sanitize areas. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw beef stored directly above open bag of cooked corn and bags of cooked broccoli, discussed with operator who corrected storage of food products. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked rice (54F - Cooling) at 2:30 per operator product prepared yesterday and stored in walk in cooler overnight, at this rate of cooling product never reach 41F within 6 hours see stop sale. Warning
  • 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. Provided operator email copy of clean up poster. Warning
  • 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. Per operator one new employee has started within the last two weeks and employee has no food handler training certificate and 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, discussed with operator and provided operator with employee health reporting agreement for employee to fill and sign. Warning

Inspection Date: 2/19/2025

Inspection #: Visit ID: 10709665

  • 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Kitchen-Oven; cooked chicken (161F - Cooking) Per operator just completed cooking process. Advised operator to complete cooking of poultry to 165+F. Operator turn on stove to complete cooking process **Corrective Action Taken**
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen; Employee handled cellphone then handled clean equipment without washing hands first Advised employee who washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cookline; Employee handled raw chicken then applied sanitizer to hands and proceeded to handle clean utensils without washing hands Advised employee who washed hands Corrected On-Site Repeat Violation Admin Complaint
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 01, 2024 at beginning of inspection. Operator provided renewed license at the end of inspection Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline Reach in Cooler; Raw portioned chicken in bag and raw portioned beef in bags stored in same container Advised operator who fixed Corrected On-Site Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Table; cooked plantains (125F - Hot Holding); cooked beans (119F - Hot Holding) Per operator held on steam table for approximately half an hour. Advised to reheat to 165+F. Operator moved o stove top **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in Cooler; cut tomatoes (47F - Cooling)since 12@2:48@3:20-same temperature At this current rate item will not get to 41F within four hours. Operator moved to quick chill **Corrective Action Taken**

Inspection Date: 10/31/2024

Inspection #: Visit ID: 8782810

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returning to kitchen from outside and put gloves on and handled food from reach in cooler drawer without washing hands. Educated on site.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked shrimp reach in cooler drawer on cook line Removed Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in cooler drawer on cook line Removed Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink Operator provided Corrected On-Site

Inspection Date: 4/30/2024

Inspection #: Visit ID: 8661642

  • N/A:No Violations Were Observed