DirtyFLRestaurant Inspection Data

LABRASA ROTISSERIE & GRILL

North Military Trail
West Palm Beach, Florida, 33417
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 6/11/2025

Inspection #: Visit ID: 10857897

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed chef handled raw steak, peeled gloves off touching contaminated gloves, then put clean gloves off and handled clean flip top cooler handle; no hand wash. Chef washed hands; advised operator to clean and sanitize flip top cooler handle. **Corrective Action Taken**
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch soiled apron then handled clean pot with rice on stove top. Chef washed hands. Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash utensils with soap and water; no sanitizing done. Observed employee wash pot with soap and water ; no sanitizing done. Advised operator to set up sink with chlorine 100ppm and sanitize items.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: Raw chicken portioned in pan stored above raw steak portioned in pan. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked steak (52F - Cold Holding) As per operator, stored since 2.75 hours. Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion to quick chill. **Corrective Action Taken** 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. At steam table: cooked potatoes (109F - Hot Holding); cooked plantains (132F - Hot Holding) As per operator, both items stored in unit since 20 mins. Stored over stacked. Advised operator to remove over stacked portion and reheat to 165+F. Repeat Violation Admin Complaint
  • 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 200+ppm). Operator changed to Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler: cut tomatoes (62F at 2:45pm; 60F at 3:15pm- Cooling) As per operator, cooling since 30 mins. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Stored over stacked. Advised operator to quick chill.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at cook line blocked by single burner stove top.
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. At cook line, beside oven and directly in front of hand washing procedures sink, a single burner stove top that is located on the outskirts of hood suppression system.

Inspection Date: 10/15/2024

Inspection #: Visit ID: 10695690

  • N/A:No Violations Were Observed

Inspection Date: 10/14/2024

Inspection #: Visit ID: 8857025

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At Kitchen; Moldllike substance in ice machine Advised operator to clean 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. At Walk-in Cooler; cooked beans (46F - Cooling) Per operator cooked and held since yesterday Food held in large covered container Food never reached 41F within six hours See stop sale 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. At Walk-in Freezer; Raw portioned beef over cooked beef. Advised operator who removed Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At Reach-in Cooler; Raw portioned chicken stored over raw portioned beef Advised operator who removed Corrected On-Site Warning
  • 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. At Walk-in Cooler; raw chicken (46F - Cold Holding) Per operator not prepared or portioned today Per operator food held overnight Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Walk-in Cooler; cooked beans (46F - Cooling) Per operator cooked and held since yesterday Food never reached 41F within six hours Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Walk-in Cooler; raw chicken (46F - Cold Holding) Per operator not prepared or portioned today Per operator food held overnight See stop sale 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. At Steam Table; Cooked noodle soup (125F - Hot Holding); cooked beans (125F - Hot Holding) Operator stated items were cooked/reheated prior to been held on steam table. Per operator items held for less than an hour Advised operator to reheat to 165+F Operator reheated to 165+F Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At Cookline; Handwashing sink contained potholders Advised operator who removed Corrected On-Site Warning

Inspection Date: 8/13/2024

Inspection #: Visit ID: 8856811

  • N/A:No Violations Were Observed

Inspection Date: 8/12/2024

Inspection #: Visit ID: 8757531

  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area. Approximately 4 small flying insects at front counter landing on single use cups Approximately 5 small flying insects in kitchen landing on paper towel and pipes at handwashing sink Approximately 20+ small flying insects in kitchen around large garbage bin close to exit Approximately 10+ small flying insects in kitchen on soiled aprons close to exit Warning
  • 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. At Walk-in Cooler; spicy house made garlic sauce (47F- cold holding); cooked beans (46F - Cold Holding); cooked rice (46F - Cold Holding); Per operator not prepared or portioned today Per operator food held overnight in walk-in cooler Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Walk-in Cooler; spicy house made fresh garlic sauce (47F- cold holding); cooked beans (46F - Cold Holding); cooked rice (46F - Cold Holding); Per operator not prepared or portioned today Per operator food held overnight in walk-in cooler See Stop Sale Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip Top Cooler at Cook line; raw fish (67F - Cooling) since 2:40pm at 3:12, 2nd temperature 66F at 4:14pm. Held in overstocked container. At this current rate food will not reach 41F or below within four hours. Advised operator to put in smaller portions. Operator put in smaller portions and moved to quick chill. **Corrective Action Taken** Warning

Inspection Date: 2/12/2024

Inspection #: Visit ID: 8487200

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents in the kitchen and fan guards in walk in cooler.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal beverage bottles stored with and above food in walk in cooler. Explained and manager rearranged. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between pans and reach in cooler. Explained and she removed both knives. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. On cook line. Manager removed the cloth towel. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Paper towel dispenser and soap dispenser on cook line.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Open Aluminum pans in dry food storage room. Manager inverted the pans. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature on bottom shelf in three compartment sink area. Still frozen solid ( bags frosted) . Manager moved all to walk in cooler to thaw properly. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar bin in the dry food storage room not labeled. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee put on gloves to put food on plate without washing hands. Explained and she properly put on new gloves. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bag of raw chicken tenders over plantains in upright freezer. Explained and manager rearranged. 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 breast over raw beef in walk in cooler. Manager rearranged. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one side of splitter at mop sink.
  • 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. Washcloth bucket chlorine over 200 ppm. Manager changed the solution. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Boiled potatoes 121 f at 1:55 pm.as per manager cooling 20 minutes.second temperature 121 f at 2:17 pm. Based on this rate of cooling it will not reach 135 f to 70 f within 2 hours. Manager added ice to cool quickly. **Corrective Action Taken**

Inspection Date: 8/30/2023

Inspection #: Visit ID: 8367616

  • 29-18-4:Basic - Drain cover(s) missing by the ice machine Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water by the floor drain at utensils storage room .
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....what rice date marked 8/9/23 at walk in cooler , manager stated it was wrong date . Employee properly date marked Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....pico de gallo 85° , fresh garlic cilantro in mayo 82° , fresh creamy garlic 82°, spicy garlic 78° at drive through and front counter being held less than 4 hours . Employee time marked. **Corrective Action Taken**
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.