La Brasa Pines
295 N University Dr, Pembroke Pines, FL 33024 · Permanent Food Service · License 1622919
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection8 high priority (2 fixed by the Aug 21 follow-up, 6 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 2 basic-36
- Administrative complaint on Aug 20, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score52
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed manual lock, per manager, order of equipment placed.
More time given
Reach-in cooler shelves with rust that has pitted the surface.
Observed same
More time given
- First visitAug 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in Cooler- cooked rice (47-50°F - Cooling); grilled chicken (52°F - Cooling); chicken broth (51°F - Cooling); beans (46°F - Cooling). Per employee food cooling since yesterday. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Dessert-Glass Cooler-; 3 leches (46°F - Cold Holding); cheese cake (47°F - Cold Holding); flan (47°F - Cold Holding). Per employee food held less than 4 hours. Employee placed items on ice bath container for a quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. cooked rice (47-50°F - Cooling); grilled chicken (52°F - Cooling); chicken broth (51°F - Cooling); beans (46°F - Cooling).
Per employee food cooling overnight . See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Cook line-Flip Top- raw shell eggs on top of clean bean sprouts. Employee placed raw shell eggs under bean sprouts.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee wearing gloves, used personal cell phone, after grabbed a tres leches dessert, using same gloves. After manager educated employee on proper hand wash ,employee discarded gloves and washed hands.
Fixed on the spot
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.
Employee wearing gloves touched soiled wiping cloth, after grabbed cut tomatoes, using same gloves. After manager educated employee on hand wash violations, employee discarded gloves, washed hands and put in new pair of gloves.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm),technician arrived during inspection, new chlorine sanitizer at 100 ppm.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Approximately 10 flying insects on electric cords, next to soda grips and near back entrance door. Employee started cleaning the area.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Assorted desserts, open two days ago missing date.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Top of single service utensils, bottle containing purple chemical, employee labeled.
Fixed on the spot
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
Ok line employee didn't know the internal temperature of cooked. chicken .manager provided manager with cooking temperatures log.
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Walk in cooler door- missing closing latch, broken bottom
Reach-in cooler shelves with rust that has pitted the surface.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.