La Brasa Rotisserie & Grill
3401 N. Hiatus Road, Sunrise, FL 33351 · Permanent Food Service · License 1624510
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection2 high priority (fixed on the spot), 4 basic (2 repeats)-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 3, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed fish cold held at 46°F in flip top cooler. Per operator, item transfer to unit less than 2 hours prior to the inspection. Operator placed ice pack on fish for quick chill.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Observed quaternary sanitizer at 3 compartment sink less the 50ppm. Operator fixed solution to 200 ppm.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
-Observed an uncovered container with garlic sauce stored in walk in cooler. Operator covered
Fixed on the spotRepeat violation
Food stored on floor.
-Observed cases with drinks stored on floor at front line. Operator removed and stored on shelves.
Fixed on the spotRepeat violation
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed single use plates not stored inverted at front line. Operator inverted plates to eliminate contamination.
Fixed on the spot
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.