Brisas Bistro Restaurant
1601 Biscayne Blvd, Miami, FL 33132 · Permanent Food Service · License 2314752
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection4 high priority (2 fixed by the Oct 23 follow-up, 2 fixed on the spot), 2 intermediate (fixed on the spot), 4 basic-20
- Safety score80
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 visitOct 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: 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°F. Observed inside walk in cooler cooked birria (48°F - Cold Holding); cooked chicken (46°F - Cold Holding); ham (45°F - Cold Holding); cut tomatoes (47°F - Cold Holding); turkey (47°F - Cold Holding); milk (49°F - Cold Holding); chicken soup (49°F - Cold Holding). As per operator more than four hours. Observed walk in cooler in disrepair and it had an ambient temperature of 59°F. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed inside walk in cooler cooked birria (48°F - Cold Holding); cooked chicken (46°F - Cold Holding); ham (45°F - Cold Holding); cut tomatoes (47°F - Cold Holding); turkey (47°F - Cold Holding); milk (49°F - Cold Holding); chicken soup (49°F - Cold Holding). As per operator more than four hours. Observed walk in cooler in disrepair and it had an ambient temperature of 59°F. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked sausage (110°F - Hot Holding) as per operator less than two hours. Located inside hot holding unit outside walk in cooler. Manager discarded the product during inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed smoke salmon over cake.located dessert area. Operator stored properly during inspection.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed ice scoop inside hand wash sink near walk in cooler #1. Operator removed during inspection.
Fixed on the spot
Equipment drain line draining into handwash sink.
Observed drain line draining in hand wash sink coffee area. Operator removed during inspection.
Fixed on the spot
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour container. Operator labels during inspection.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler and reach in cooler in disrepair and it had an ambient temperature of 59°F. The refrigerator is empty.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fans inside walk in cooler.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.