BRASAS STEAKHOUSE GRILL & LOUNGE
Collier Boulevard
Florida
Naples Club Estates
Collier County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 2/19/2025
High Priority
5
Intermediate
2
Basic
4
Total
11
Disposition: Met Inspection Standards
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. Employee bag stored on prep area at server station. Operator removed the bag. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at men's bathroom. Provided operator handwashing sign. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hood soiled with grease.
- 25-06-4:Basic - Single-service food containers not stored inverted or protected from contamination at server station. Operator stored inverted Corrected On-Site
- 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 beef soup (52F - Cooling) Per operator cooked beef soup prepared the day before inspection. See stop sale.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license on 12/01/2024. Operator renewed license at time 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. In reach-in cooler at cook line; raw ground beef stored over raw pork. Operator removed raw ground beef to bottom shelf. Corrected On-Site
- 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 beef soup (52F - Cooling) Per operator cooked beef soup prepared the day before inspection. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler; sliced ham (49F - Cold Holding); sliced cheese (48 - Cold Holding). Per operator all items placed in reach-in cooler for 3 hours. Operator placed all items in ice. **Corrective Action Taken**
- 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. Provided operator Employee Health Reporting Agreement. **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at dish machine area. Operator labeled spray bottle. Corrected On-Site
Food safety inspection conducted on 2/19/2025 revealed 11 total violations (5 high priority, 2 intermediate, 4 basic).
Inspection on 9/11/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated debris Shelving above dishwasher has accumulated debris
Food safety inspection conducted on 9/11/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 3/6/2024
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Walk in cooler door has peeling paint chips.
- 14-69-4:Basic - Ice buildup in reach-in freezer, near triple sink.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At front line, several tongs on oven door handle
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee using bare hands to plate fried shrimp. Educated employee on glove and utensil usage. Employee discarded shrimp. **Corrective Action Taken**
Food safety inspection conducted on 3/6/2024 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 10/11/2023
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 35B-08-4:Basic - Bug zapper over food/food preparation area/food-contact equipment. Operator moved zapper and cleaned and sanitized the area Corrected On-Site
- 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 walk in cooler, observed snapper in reduced oxygen packaging thawed. Operator opened packages. **Corrective Action Taken**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In reach in cooler near back door, observed raw shell eggs over fresh berries. Operator rearranged products Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. In dry storage area, observed in dry storage area, insecticide. Operator removed product. Corrected On-Site
- 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. Provided operator with more agreement forms, for employees to complete **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At dishwasher
Food safety inspection conducted on 10/11/2023 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).