DirtyFLRestaurant Inspection Data

LA BRASA RESTAURANT

3784 ORLANDO DR

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 6/2/2025

Inspection #: Visit ID: 10810308

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - foam cup used to dispense broth at cook line Warning - From follow-up inspection 2025-06-02: **Time Extended**
  • 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee coffee and phone on prep counter Corrected On-Site Warning - From follow-up inspection 2025-06-02: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over cooked shrimp at cookline cooler - raw chicken over sauce bottles at cookline Corrected On-Site Warning - From follow-up inspection 2025-06-02: Pooled eggs over diced red peppers **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tres leches (46F - Cold Holding); - flan (45F - Cold Holding) Observed cooler door slightly opened Warning - From follow-up inspection 2025-06-02: Tres leches 46f. Person in charge states **Time Extended**
  • 41-15-5:High Priority - - From initial inspection : High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. - Sanitizer Bucket (Chlorine >200ppm) Employee made new solution. Final reading 100ppm Corrected On-Site Warning - From follow-up inspection 2025-06-02: Chlorine 0ppm **Time Extended**

Inspection Date: 3/31/2025

Inspection #: Visit ID: 8995073

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - foam cup used to dispense broth at cook line Warning
  • 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 coffee and phone on prep counter Corrected On-Site Warning
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. - tongs in salad container Corrected On-Site Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over cooked shrimp at cookline cooler - raw chicken over sauce bottles at cookline Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tres leches (46F - Cold Holding); - flan (45F - Cold Holding) Observed cooler door slightly opened Warning
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. - Sanitizer Bucket (Chlorine >200ppm) Employee made new solution. Final reading 100ppm Corrected On-Site Warning
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - chicken at cookline - provided blank forms Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - fish ceviche - leche de tigre Menu board and paper menu Warning

Inspection Date: 12/2/2024

Inspection #: Visit ID: 8995961

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - plastic pans - From follow-up inspection 2024-10-04: **Time Extended** - From follow-up inspection 2024-12-02: **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2024-10-04: **Time Extended** - From follow-up inspection 2024-12-02: **Time Extended**

Inspection Date: 10/4/2024

Inspection #: Visit ID: 8994795

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - plastic pans - From follow-up inspection 2024-10-04: **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2024-10-04: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-10-04: **Time Extended**

Inspection Date: 10/3/2024

Inspection #: Visit ID: 8729777

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphones on shelf with dry food, back area - backpacks, purses on shelf over to-go containers
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. - plastic pans
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - flour Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 33-16-4:Basic - Open dumpster lid.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. - observed at front counter. Employee corrected Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. - less than 10 ppm chlorine 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. - chicken, 48-52F at 12:20 pm, -rice 45-49F at 12:24 pm cooling since previous night Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - black beans made 09/25, one day in freezer to cool
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -low boy: steak (53F); Pork (54F); pork (56F); chicken (56F); breaker flipped off at 11:30 when hood was turned on; cooler power was turned off at that time; temperatures taken at 12:45 pm. Corrective action taken: product taken to walk in cooler for temperature recovery Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - cleanser over bagged rice, back area Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - chlorine over 200 ppm Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not easily accessible for employee use at all times. - cart with soiled dishes piled on top restricting access to handsink Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - ice dumped in front handsink
  • 16-06-4:Intermediate - No cleaning agent provided at dishmachine. - detergent container empty, no detergent dispensing
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - 9 employees
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - pork chops and steak observed on counter at cook line.

Inspection Date: 6/24/2024

Inspection #: Visit ID: 8698459

  • N/A:No Violations Were Observed