LA BRASA RESTAURANT
3784 ORLANDO DR
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/31/2025
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 3/31/2025 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 12/2/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 12/2/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 10/4/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 10/4/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 10/3/2024
High Priority
6
Intermediate
6
Basic
8
Total
20
Disposition: Follow-up Inspection Required
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. - 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.
Food safety inspection conducted on 10/3/2024 revealed 20 total violations (6 high priority, 6 intermediate, 8 basic).