Brasas Buffet Latino
3020 Lee Blvd Unit 1, Lehigh Acres, FL 33971 · Permanent Food Service · License 4606189
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 20 complaint inspection3 high priority (2 fixed on the spot, 1 repeat), 5 intermediate, 4 basic-33
- Complaint after follow-up on Oct 22Counts in full until a follow-up finds the problems fixed-20
- Safety score47
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitOct 22, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Operator has not reinstalled triple sink, no plan review submitted.
- 1st follow-up visitAug 28, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Time extension given to allow operator time to replace triple sink.
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Time extension given to allow operator time to train employees
More time given
Basic2
Code 33, Garbage and refuse: Dumpster rusted out on bottom, leaking liquid from receptacle.
Time extension given to allow operator time to repair dumpster leak.
More time given
Garbage on the ground and/or pad around dumpster.
Time extension given to allow operator time to clean dumpster leak.
More time given
- First visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. First reach-in cooler on back line by walk-in cooler, full filets fish.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In walk-in cooler ham (47°F - Cold Holding); jack cheese (46°F - Cold Holding); cooked garbanzo beans (45°F - Cold Holding); feta (46°F - Cold Holding) for less than 1 hour per operator. Operator states door was open for cleaning. Discussion with operator checking temperatures often and keeping cooler doors closed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 147°F) after running multiple times. Operator removed triple sink in kitchen previously, but set up triple sink 50ppm chlorine in bar and spoke with team regarding sanitizing in place for larger wares.
Fixed on the spot
Intermediate5
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda gun nozzles at bar heavily soiled and black inside.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink by walk-in cooler.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator removed triple sink in kitchen, no approved plan review.
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Operator unable to find at time of inspection.
Basic4
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. First reach-in cooler on back line by walk-in cooler, full filets fish.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
74f standing water with bar utensils middle of bar. Operator discarded water.
Fixed on the spot
Code 33, Garbage and refuse: Dumpster rusted out on bottom, leaking liquid from receptacle.
Garbage on the ground and/or pad around dumpster.
Liquid garbage leaking from dumpster, creating objectionable odor, going across driveway behind restaurant.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.