Dando la Brasa
1836 SW 3 Ave Unit A, Miami, FL 33129 · Permanent Food Service · License 2337669
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 20 routine inspection5 high priority (1 fixed on the spot), 1 intermediate, 4 basic-34
- Safety score66
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 visitOct 20, 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 priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed 13 thawed individual commercially ROP raw salmon and 3 thawed individual ROP raw tuna dated 10/19.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked chicken (112°F - Hot Holding). Operator started to reheat to correct parameters.
Fixed on the spot
Code 08, Food protection and cross-contamination: Observed raw chicken stored on top of cooked chicken inside walk in cooler.
Observed raw chicken stored over fish inside walk in cooler.
Code 12, Handwashing and hygienic practices: Observed serves rubbed hands together for less than 10-15 seconds while washing hands.
Coached manager the correct procedure.
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed several employees food training certificates expired.
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. Observed 13 thawed individual commercially ROP raw salmon and 3 thawed individual ROP raw tuna dated 10/19.
Code 10, In-use utensils properly stored: Observed In-use tongs stored on equipment door handle between uses at cooking line.
Code 13, Clean clothes, hair restraints, jewelry: Observed employee with a watch at cooking line.
Code 14, Food-contact surfaces designed and maintained: Observed Ice buildup in walk-in freezer.
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.
- Stop sale
- An order that the food can’t be sold or served.