BRASAS BUFFET LATINO
Health inspection records show BRASAS BUFFET LATINO in LEHIGH ACRES has 1 inspection with a food safety rating of 1.0/5.
Last inspection: 1 months ago · 1 report on file
3020 LEE BLVD UNIT 1, LEHIGH ACRES 33971
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
3/12/2026· 1mo ago
Visit ID: 13646577
Met Inspection Standards4 high, 2 basic
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In left side fish reach-in cooler in prep area, fish in sealed reduced-oxygen packaging with label to remove, fully thawed.
- 33-16-4:Basic - Open dumpster lid.
- 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 (50F - Cooling) overnight per operator.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In left side fish reach-in cooler in prep area, fish in sealed reduced-oxygen packaging with label to remove, fully thawed.
- 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. raw shrimp (45F - Cold Holding); raw chicken (45F - Cold Holding) stored overnight per operator. Also 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 (50F - Cooling) overnight per operator.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (45F - Cold Holding); raw chicken (45F - Cold Holding) stored overnight per operator.