La Brasa Grill

2320 SW 87 Ave, Miami, FL 33165 · Permanent Food Service · License 2303050

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Oct 13, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 13 routine inspection
3 high priority (no follow-up needed, 1 repeat), 2 intermediate, 10 basic (2 repeats)
-29
Safety score71

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct132026

Routine inspection

15 violations found

First visitOct 13, 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.
15 violations found:
- 3 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed scrambled eggs (50°F - Cold Holding); chicken (50°F - Cold Holding)inside the reach in cooler at the cook line. As per employee food was placed at 10:00 AM. Food has been out of temperature for more than 4 hours. Stop sale was issued.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed scrambled eggs (50°F - Cold Holding); chicken (50°F - Cold Holding)inside the reach in cooler at the cook line. As per employee food was placed at 10:00 AM. Food has been out of temperature for more than 4 hours. Stop sale was issued.
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed beef stored above fish in the walk-in cooler.
Intermediate2
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 6 employees at the time of the inspection.
  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. Observe food handler training expired for some employees Crystal Tapia, Veronica C and Valentin Perez.on 8/2926-9/2026.
Basic10
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed corn inside the reach in freezer not covered.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed scoop handle inside the salt. Manager removed it.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in freezer door gasket torn.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed on preparation table.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior/shelves have accumulation of soil residues.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed metal containers not properly air-dried - wet nesting across from the 3 compartment sink.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
  Observed 1 dead roach on the floor by the stairs to the second level. Employee discarded it.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
  Observed floor tile missing grout throughout the walk-in cooler and by the three confirming area.
  Floor area(s) covered with standing water.
  Observed standing water inside the walk-in cooler.
  Floor soiled/has accumulation of debris.
  Observed inside the walk in cooler.
  Repeat violation
Official report, on the Florida DBPR website

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.